Classic Bakewell Tart
12 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 Cooked and cooled shortcrust pastry tart case
- 180 g Unsalted butter (Room temperature)
- 180 g Caster sugar (superfine sugar)
- 3 Eggs
- 180 g Ground almonds (almond flour)
- 250 g Raspberry jam
- 30 g Flaked almonds (sliced almonds)
- 3 tbsp Icing sugar
Method
- Preheat the oven: 160Β°C fan/180Β°C/350Β°F/Gas Mark 4.
- Cream the butter and sugar: Add the butter and sugar to a large bowl and beat together using an electric hand whisk or wooden spoon until pale and fluffy.
- Gradually add in eggs and almonds: Mix in the eggs one at a time, then stir in the ground almonds and almond extract until fully combined.
- Time for the jam layer: Spread the raspberry jam evenly over the base of the cooled pastry tart case.
- Frangipane layer next: Spoon the almond filling over the jam and gently smooth the top with the back of a spoon or spatula and scatter over the flaked almonds.
- Time to bake: Bake for 35-45 minutes until golden brown and the filling is set in the centre.
- To serve: Leave to cool for 10 minutes before removing it from the tin, then dust with icing sugar and serve.