Bakewell Tart

Bakewell Tart

4.3

10 Ratings

40-45 minutes 1 bakewell tart Nuts Vegetarian

About this recipe:

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Serve Bakewell tart with a refreshing cup of afternoon tea or warm, and with custard or cream, at the end of a meal. Halfway between a pudding and a cake this traditional English tart has close links with the town of Bakewell in Derbyshire.

Equipment:

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20cm/8‚ÄĚ round, loose bottom tin, pastry blender and 2 x mixing bowls

Ingredients:

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SWEET PASTRY
100g Doves Farm Organic Plain White Flour
50g butter
50g caster sugar
2 egg yolks
butter, for tin
flour, for dusting

BAKEWELL FILLING
4 tbsp raspberry jam
2 eggs
75g caster sugar
25g Doves Farm Organic Self Raising White Flour
50g ground almonds
25g flaked almonds

Method:

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180°C, Fan 160°C, 350°F, Gas 4

Sweet Pastry

  1. Pre-heat the oven.
  2. Rub some butter around an 20cm/8” round, loose bottom tin or insert a baking liner.
  3. Put the flour into a mixing bowl.
  4. Chop butter into small cubes and add these to the bowl.
  5. Using a fork or pastry blender, work the butter cubes into the flour until the mixture resembles breadcrumbs.
  6. Stir in the sugar.
  7. Add the egg yolks and stir well.
  8. Using your hands gather the mix together to form a smooth ball of pastry dough.
  9. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
  10. Roll out the pastry into a circle 5cm/2” larger than your tin and lift it into the dish, OR simply press it into the baking dish using your fingers.
  11. Cut away any pastry that hangs over the edge of the tin.

Bakewell Filling

  1. Spread the jam over the pastry.
  2. Break the eggs into a mixing bowl, add the caster sugar and beat together well.
  3. Add the self-raising flour and ground almonds and stir gently to combine.
  4. Spread the mixture over the jam.
  5. Sprinkle flaked almonds over the top.
  6. Bake for 40-45 minutes.

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