I just love Bakewell Tart, that wonderful confection that has a pastry base with a layer of raspberry jam and then topped with frangipane. It is simply delicous. I have made a couple of variations of Bakewell Tart for this blog, but today I decided that I would make a large tart that can be cut into squares and eaten however one likes, with cream, ice-cream or just on their own.
Although the recipe takes a little time it is quite simple to do, but there are a few steps involved so you have to be a little patient.
The result is a most rewarding treat, a lovely buttery shortcrust pastry and a beautifully moist frangipane to complement the sharp raspberry jam. To top it all off a scattering of shaved almonds on the top before baking gives an additional crunch to the whole thing. I always use seedless raspberry jam, but I am sure jam with seeds in would be fine too.
If you have the time this recipe is really worth trying, I am sure you wont be disappointed.
For the pastry base:
- 125 cold butter cut into cubes
- 300g plain flour
- 30g caster sugar
- 1 medium egg (large in USA)
- 1 additional egg to use as an egg wash on the pastry.
- 2 tbsp milk( you may not need it all)
For the filling:
- 225g softened unsalted butter
- 225g caster sugar
- 225g ground almonds
- 1 tsp almond extract (optional, if you want a stronger almond flavour)
- 3 medium eggs (large in USA)
- 50g plain flour
- zest of one lemon
- Raspberry Jam, to go on top of the pastry( I used about 150g)
- Flaked Almonds to scatter on the top(I used 50g, but less would also be fine)
- Make the pastry first by placing the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs.
- Add the egg and pulse until the mixture comes together to form a rough dough.
- Add enough of the milk so that pulsing makes the dough start to form large clumps.
- Remove from the processor and shape into a ball and wrap in plastic wrap and place in the refrigerator for 20 minutes.
- Meanwhile prepare a 12in x 8in (30cm x 20cm) baking tin by greasing it and lining it with parchment paper.
- Remove the dough from the fridge and roll it out on a lightly floured surface to 12 x 8 inches. If it cracks don’t worry, it is very short and you can patch it easily.
- Place the rolled out dough into the lined tin, it should entirely cover the bottom, but not go up the sides.
- Cover and refrigerate for a further 30 minutes.
- Preheat the oven to 200C/180C Fan/400F/Gas 6.
- Remove the tin from the fridge and prick the dough, all over the surface, with a fork.
- Place a layer of parchment paper over the dough and pour in baking beans so that you can blind-bake the pastry.
- Bake for 15-20 minutes, or until the pastry is lightly golden-brown.
- Remove the paper and beans and brush the pastry all over with the egg wash and place it back in teh oven for a further 5 minutes..
- After 5 minutes remove the pastry from the oven and set aside.
- Reduce the heat of the oven to 180C/160 Fan/350F/Gas 4.
- For the filling, beat the butter and sugar together in a stand mixer, with paddle attachment, until light and fluffly( you can do this by hand too).
- Add the eggs, and the almond extract, and mix until fully combined with the butter mixture.
- Mix in the ground almonds, .
- Fold in the lemon zest and the flour.
- Spread the raspberry jam generously across the base of the pastry, leaving a /1in gap around the edge.
- Spread the filling mixture over the jam and sprinkle over the flaked almonds.
- Bake the tart for 20 – 30 minutes, until the filling is set and golden-brown. Allow to cool in the tin before serving.
- To serve, cut the tart into 2in squares, or whatever size you wish.