Bakewell Tart

Bakewell Tart is a popular English confection consisting of a shortcrust pastry with a layer of jam and a sponge using ground almonds. This is a simply recipe to recreate your version of this classic treat. And trust me it is a crowd pleasure.

For the shortcrust pastry
175g/6oz plain flour
75g/2½oz chilled butter
2-3 tbsp cold water
For the filling
1 tbsp raspberry jam
125g/4½oz butter
125g/4½oz caster sugar
125g/4½oz ground almonds
1 free-range egg, beaten
½ tsp almond extract
50g/1¾oz flaked almonds

To make the pastry:

Place the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add the water, mixing to form a soft dough.
Roll out the dough on a floured surface and using a pie dish roll out pastry into dish.
Leave in the fridge to chill for 30 minutes.
Preheat the oven to 200C/400F/Gas 6 (180C fan).
Pierce holds all over tart then bake for about 15 minutes

For the filling

Spread the base of the flan generously with raspberry jam. Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.

Bake for about 35 minutes. Then slice up and serve



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