Blog Archive

Saturday, 21 July 2012

Bakewell Tart

Ingredients for large tranche tin or 24cm round tart 

For the pastry
225g /8oz plain flour
140g / 4 ½oz cold unsalted butter, diced
2 tbsp icing sugar
1 large egg, beaten

4 tbsp raspberry jam
150g / 5 ½oz raspberries (optional)
200g / 7oz softened unsalted butter 
175g / 6oz golden caster sugar
4 large beaten eggs
200g / 7oz ground almonds
25g / 1oz plain flour
Zest of 1 ½ lemon
1 tsp almond essence
2-3 tbsp flaked almonds

To serve: Drizzle with a little glace icing made with 100g / 3 ½oz icing sugar and a little lemon juice
Method: To make the pastry tip the flour, butter, sugar and a pinch of salt into a food processor.  Whizz until the mixture resembles crumbs.  Add the egg and 1 tsp cold water and pulse until the mixture starts to come together.  Tip on to the work surface and bring to a ball, lightly kneading until smooth.  Roll out to line a tranche tin 30cm x20cm / 12 x 8ins or 24cm / 10in loose bottomed tart tin.  Prick the base with a fork and chill for 30 minutes.  Heat the oven to 180C / Fan 160C / Gas 4

Line the pastry case with baking parchment and fill with baking beans and bake for 20 minutes.  Remove the beans and continue to cook for a further 5 minutes, brushing the inside of the pastry case for the last 1 minute with some of the 4 large beaten egg mixture and cooking for the final minute.

Cool slightly then spread the jam in an even layer over the base of the pastry, dot with raspberries if using.  Cream together the butter and sugar.  Gradually add the beaten eggs, flour and fold in the almonds, almond essence and lemon zest.  Carefully spoon the mixture over the jam and level the top.  Bake for 15 minutes.   Scatter with flaked almonds and continue to cook for a further 20-25 minutes until golden and set.  Drizzle with icing and serve.

To get ahead: The tart can be made up to 2 days ahead and stored in a cool place in an airtight tin.
To freeze: The tart can be frozen without raspberries up to 1 month ahead

Ingredients for small tranche tin or 20cm round tart

For the pastry
125g /4 ½oz plain flour
75g / 3oz cold unsalted butter, diced
1 tbsp icing sugar
1 egg yolk, beaten

2 tbsp raspberry jam
75g / 3oz raspberries (optional)
125g / 4 ½oz softened unsalted butter 
125g / 4 ½oz golden caster sugar
3 large beaten eggs
125g / 4 ½oz ground almonds
10g / 1 ½oz plain flour
Zest of 1 lemon
½ tsp. almond essence
1-2 tbsp flaked almonds

To serve: Drizzle with a little glace icing made with 75g / 3oz icing sugar and a little lemon juice

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