Having a day off work with the boy, and baking a Bakewell tart seemed a cracking way to spend our day (wild). I don’t know any Bakewell tart recipes off the top of my head, so I took to the Internet to search for a recipe and came across a Tesco Real Food to find an absolute cracker.
What you will need:
For the pastry
- 200g (7oz) plain flour
- 1 tbsp icing sugar, plus extra to decorate
- 125g (4oz) butter
- 1 egg yolkFor the filling
- 180g (6oz) butter, softened
- 180g (6oz) caster sugar
- 3 eggs
- 180g (6oz) ground almonds
- 1 tsp almond extract
- 200g (7oz) seedless raspberry jam
- 25g (1oz) flaked almonds
What to do:
Sieve the flour and icing sugar into a bowl. Rub in the butter. Add the egg yolk and 2 tsp water and mix to a firm dough. Roll out onto a lightly floured board and use to line a 23cm (9in) loose-based, fluted tart tin. Chill for 15 minutes.
Heat the oven to gas 4, 180°C, fan 160°C. Bake the pastry case ‘blind’ for 15 minutes. Remove the paper and baking beans and cook for a further 10 minutes. Remove from the oven and leave to cool.
For the filling, beat together the butter and sugar. Beat in the eggs, one at a time, then stir in the ground almonds and almond extract. Spread the jam over the base of the pastry case. Spread the almond filling evenly on top, then sprinkle over the flaked almonds.
Bake for 35–40 minutes until the filling is firm and golden brown. Dust with icing sugar to serve.
Recipe taken from Tesco Real Food: Bakewell Tart
The recipe was pretty easy to follow but I’ve made pastry for years so if you’re new to baking then you might find it tricky (you could always buy some already made pastry). The ingredients weren’t too expensive either, but it did take a lot longer to bake than 4o mins, it took over an hour and a half. I’m not sure why it took so long in all honesty! BUT it was worth the wait, it was insanely good. I’d give it a 10 out of 10!
Next time, I might mix up the jam flavour, possibly cherry?!