This one is not the prettiest thing in the world but bearing in mind the deadline for entries this week is in six hours and my tart is still warm, this is as good as it gets I am afraid!
It was this or the Danish Pastries and at 6.30pm there is no way I am attempting those, hell I can barely throw this together! And I have a new bottle of gin to crack open.
It tastes pretty good though, even if I did leave out the almond essence
because we don’t have any because I don’t like it. It tastes like a warm jam tart and that is never wrong.
Though what is wrong is that white icing with the pink feathering. It looks a bit too 1970s Mr Kipling for my like, and I prefer my tarts a bit more rustic. <insert comedy guffaw>
So here you have it, my Bakewell tart entry for this week, with a bit missing because we have already eaten that bit.
The recipe is a real simple one
- 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
- 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.
- Wrap in clingfilm and leave to rest in fridge for half an hour
- 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.
- Preheat the oven to 200C
- 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.
- Remove from oven and leave to cool for 15 minutes
- Spread the base of the tart with raspberry jam.
- 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).
- Pour into the flan tin and sprinkle flaked almonds on top.
- Bake for about 35 minutes.