Bakewell Tart
 
Prep time
Cook time
Total time
 
Super quick and easy Bakewell Tart
Author:
Recipe type: Easy
Cuisine: Dessert
Serves: 8
Ingredients
  • 175g plain flour
  • 75g chilled butter
  • 2-3 tbsp cold water
  • raspberry jam
  • 125g butter
  • 125g caster sugar
  • 125g ground almonds
  • 1 free-range egg, beaten
  • ½ tsp almond extract
  • 50g flaked almonds
Instructions
  1. Make the pastry: measure the flour into a bowl and rub in the butter with fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.
  2. Wrap in clingfilm and leave to rest in fridge for half an hour
  3. 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 further 30 minutes.
  4. Preheat the oven to 200C
  5. Prick the pastry base with a fork and line with greaseproof paper and fill with baking beans. Bake blind for 15 minutes, then remove the beans and paper and cook for a further five minutes to dry out the base.
  6. Remove from oven and leave to cool for 15 minutes
  7. Spread the base of the tart with raspberry jam.
  8. Melt the butter in a pan, take off the heat and stir in the sugar. Add ground almonds, egg and almond extract (if using I didnt).
  9. Pour into the flan tin and sprinkle flaked almonds on top.
  10. Bake for about 35 minutes.
Recipe by Mummy Barrow at https://www.mummybarrow.com/gbbo-pastry-week-bakewell-tart/