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Bakewell tart

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Ingredients

Adjust Servings:
300 g Sweet shortcrust pastry
150 g Ground almonds
150 g Caster sugar
150 g Butter
2 Egg large
1 tsp Almond essence
3 tblsp Jam Raspberry

Bakewell tart

Cuisine:
    • Serves 12
    • Medium

    Ingredients

    Directions

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    Bakewell tart

    I am taking a bit of a risk here by posting a different Bakewell tart recipe from normal.  If my grandmother used the internet,  she would have something to say about this recipe.  The tart is a variant of the Bakewell pudding yet they taste different.  The former has a spongy texture with the latter being denser and sweeter.  The pudding comes from Bakewell, while similar, the origins are harder to pinpoint.  A similar tart called a Cherry Bakewell exists, topped with icing and a glace cherry.  Finally, you can swap the pastry for  a similar amount of shortcrust pastry and end up with a very similar tart.

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    Steps

    1
    Done

    Roll the pastry until it's around 5 mm thick and larger than a 10 inch fluted tart tin.
    Ease the pastry into the greased tin and use a little balled up bit of pastry to make sure it sits snuggly.
    Use a fork to make some holes in the base and refrigerate for an hour and preheat the oven.

    2
    Done

    Take some scrumpled up greaseproof baking paper and lay it onto the pastry lined tin.
    Fill with rice or baking beans and bake for 15 minutes.
    Remove the paper and rice and bake for another 5 minutes or so until golden before removing to cool.

    3
    Done

    Reduce the oven temperature to 180 C / 356 F / gas mark 4.
    Melt the butter gently in a pan and then pour into a mixing bowl.
    Pour the ground almonds and sugar over the melted butter.

    4
    Done

    Whisk the egg until combined and pour into the bowl.
    Add the almond essence and mix everything until evenly combined.

    5
    Done

    Spoon the jam into the tart case and smooth with the back of a spoon.
    Using a spatula, add the frangipane and smooth.
    Decorate with flaked almonds.

    6
    Done
    25 - 30 minutes

    Put into a pre-heated oven for 25 - 30 minutes until the frangipane is springy.
    Leave to cool a bit and serve with cream or custard.

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    Sweet shortcrust pastry wrapped in grease proof paper
    previous
    Sweet shortcrust pastry or pate brisee sucree
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    next
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