Bakewell tart
A weekend British dessert. Ready in about 1 hour 45 minutes. Difficulty: more effort.
- 55 minPrep (about)
- 50 minCook (about)
- 1 hr 45 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
- 8 oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
- 3 ⅓ oz chilled butter
- 3 tbsp cold water
- 1 ½ tbsp raspberry jam
- 6 oz butter
- 6 oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
- 6 oz ground almonds
- 1 free-range egg beaten
- 2 ¼ oz flaked almonds
Spices & seasonings (1): almond extract
- ¾ tsp almond extract
How to make it
Steps in our own plain words.
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To make the pastry, measure the flour in a bowl plus rub in the butter with your fingertips till the mixture resembles fine breadcrumbs.
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Add the water, mixing to form a tender dough.
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Roll out your dough on lightly floured work surface plus use to line 8 inches 8in flan tin.
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Leave in your fridge to chill for 30 minutes.
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Turn the oven on to 400°F (350°F for a fan oven).
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Line your pastry case using foil and fill with baking beans.
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Bake blind for about 15 minutes.
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Remove the beans and foil.
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Heat for a further five min to dry out the base.
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For the filing.
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Spread the base of the flan with raspberry jam.
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Melt the butter in a pan.
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Take off the heat.
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Stir in the sugar.
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Add ground almonds, egg and almond extract.
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Pour into the flan tin.
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Sprinkle over the flaked almonds.
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Bake for about 35 minutes.
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If your almonds seem to be browning too fast, cover your tart loosely using foil to prevent them burning.
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Join the waitlistRecipe from TheMealDB. Steps rewritten in our own words. Times are estimates.