Bakewell tart
Allergens: Eggs, Gluten, Milk, Nuts, Peanuts
The Derbyshire classic: jam and frangipane under a pastry shell.
Ingredients
- Plain flour 175 g
- Sugar 125 g
- Butter 125 g
- Eggs 1
- Almonds 50 g
- Ground almonds 125 g
- Jam 1 tbsp
- Almond essence 0.5 tsp
Method
- To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
- Add the water, mixing to form a soft dough.
- Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin.
- Leave in the fridge to chill for 30 minutes.
- Preheat the oven to 200C/400F/Gas 6 (180C fan).
- Line the pastry case with foil and fill with baking beans.
- Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.
- For the filing, spread the base of the flan generously with raspberry jam.
- Melt the butter in a pan, take off the heat and then stir in the sugar.
- Add ground almonds, egg and almond extract.
- Pour into the flan tin and sprinkle over the flaked almonds.
- Bake for about 35 minutes.
- If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.