Bakewell Tart
by Tavolino
A classic English dessert featuring a buttery shortcrust pastry base filled with raspberry jam and a rich, almond-flavored sponge, topped with flaked almonds and a sweet icing drizzle.
Ingredients
- plain flour 250g
- fine sea salt 0.25 tsp
- icing sugar (for pastry) 2 tbsp
- cold butter (cubed) 140g
- egg yolks 2
- cold water 4 tbsp
- salted butter (softened) 100g
- caster sugar 100g
- ground almonds 150g
- almond extract 1 tsp
- medium eggs 2
- raspberry jam 3 tbsp
- flaked almonds 50g
- icing sugar (for topping) 80g
Preparation
- 1
Sift 250g plain flour, 0.25 tsp fine sea salt, and 2 tbsp icing sugar into a large bowl.
- 2
Rub 140g cubed cold butter into the flour mixture until it resembles breadcrumbs.
- 3
Add 2 egg yolks and 4 tbsp cold water. Mix until a dough forms.
- 4
Wrap the dough and chill in the fridge for 30 minutes.
- 5
Roll out the dough and line a tart tin. Prick the base with a fork.
- 6
Chill the tart case in the fridge for 20 minutes.
- 7
Preheat your oven to 200°C (180°C fan).
- 8
Line the tart case with parchment paper and baking beans. Blind bake for 15 minutes.
- 9
Remove the beans and paper. Bake for another 5 minutes until golden.
- 10
Spread 3 tbsp raspberry jam over the base of the pre-baked tart.
- 11
Cream 100g softened salted butter with 100g caster sugar until light and fluffy.
- 12
Beat in 2 eggs, 150g ground almonds, and 1 tsp almond extract.
- 13
Spread the almond mixture over the jam layer.
- 14
Sprinkle 50g flaked almonds on top.
- 15
Bake the tart for 30 to 35 minutes until golden and set.
- 16
Let the tart cool completely on a wire rack.
- 17
Mix 80g icing sugar with a little water to create a drizzle.
- 18
Drizzle the icing over the cooled tart and serve.