Bakewell tart is a traditional English dessert originating from the town of Bakewell in Derbyshire, England. It is a pastry filled with frangipane, raspberry jam, and a layer of icing on top. Here is a recipe to make a classic Bakewell Tart:
Ingredients:
- 225g plain flour
- 110g unsalted butter, chilled and cubed
- 50g icing sugar
- 1 egg, beaten
- 4 tbsp raspberry jam
- 150g ground almonds
- 150g caster sugar
- 150g unsalted butter, softened
- 2 eggs, beaten
- 1 tsp almond extract
- 50g flaked almonds
- Icing sugar, for dusting
Instructions:
Preheat the oven to 180C/160C fan/gas 4.
To make the pastry, place the flour, butter, and icing sugar in a food processor and pulse until the mixture resembles breadcrumbs. Add the beaten egg and pulse until the mixture comes together to form a ball.
Roll out the pastry on a floured surface and use to line a 23cm/9in tart tin. Prick the base with a fork and chill in the refrigerator for 30 minutes.
Spread the raspberry jam over the foundation of the cake.
To make the frangipane filling, beat the ground almonds, caster sugar, softened butter, beaten eggs, and almond extract together in a bowl until smooth.
Spoon the frangipane mixture over the raspberry jam, spreading it out evenly.
Sprinkle the flaked almonds over the top of the frangipane mixture.
Bake for 35-40 minutes, or until the filling is golden and set.
Leave the tart to cool in the tin for 10 minutes, then remove and transfer to a wire rack to cool completely.
Dust with icing sugar and serve in cuts.
Enjoy your delicious Bakewell Tart!
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