Bakewell Tart
Delight your taste buds with this classic almond and raspberry tart recipe. The buttery pastry crust encases a luscious almond filling infused with the zest of a lemon. Each bite is a perfect balance of sweet raspberry jam and crunchy flaked almonds. This dessert is a true crowd-pleaser and is as beautiful to look at as it is delicious to eat.
— Constant Cookbook
Ingredients
- 300g/10½oz plain flour
- 125g/4oz cold unsalted butter
- 30g/1oz sugar
- 2 free-range eggs
- 2 tbsp milk
- 225g/8oz unsalted butter
- 225g/8oz caster sugar
- 225g/8oz ground almonds
- 3 free-range eggs
- 1 lemon
- 50g/2oz plain flour
- 1 jar raspberry jam
- , for sprinkling flaked almonds
Instructions
- For the pastry, place the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. Add one of the eggs and pulse until the mixture comes together to form a rough dough. If the dough is too dry, add a bit of milk. Shape the dough into a ball and wrap in cling film. Chill in the fridge for 20 minutes.
- Unwrap the dough and discard the cling film. Turn the dough out onto a floured work surface and roll out until large enough to line a 30x20cm/12x8in cake tin. Line the tin with the pastry, then place into the fridge to chill for a further 30 minutes.
- Preheat the oven to 200C/400F/Gas 6.
- Line the chilled tart case with a sheet of greaseproof paper and fill with baking beans. 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 remaining beaten egg. Return the pastry to the oven for a further five minutes, until golden-brown. Remove the pastry from the oven and turn the oven temperature down to 180C/365F/Gas 4.
- For the filling, beat the butter and sugar together in a bowl until pale and fluffy.
- Mix in the ground almonds, then crack in the eggs one at a time, beating well between each addition until smooth and creamy. Fold in the lemon zest and the flour.
- Spread some of the raspberry jam generously across the base of the pastry, leaving a 2.5cm/1in gap around the edge.
- Spread the filling mixture over the jam and sprinkle over the flaked almonds.
- Bake the tart for 20 minutes, or until the filling is set and golden-brown. Allow to cool in the tin before serving.
- To serve, cut the tart into 5cm/2in squares.
Cook Time
30M
Prep Time
PT1H
Yield
Serves 4-6
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