Bakewell tart - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Medium
Ingredients
For the pastry
- 200 g Plain white flour
- 2 tbsp Icing sugar
- 100 g Butter (unsalted) chilled and cubed
- 1 Egg yolk(s) (free range) large
- 2 tbsp Water cold
For the filling
- 100 g Butter (unsalted) softened
- 125 g Unrefined golden caster sugar
- 3 Egg(s) (free range) large, beaten
- ½ tsp Almond extract
- 150 g Almonds (ground)
- 6 tbsp Jam cherry
To decorate
- 100 g Fondant icing sugar
- 100 g Glace cherries
- Almonds (flaked) toasted
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1
Sift the flour and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs (or whiz the ingredients in a food processor).
For this step you'll need:
- 200g Plain white flour
- 2 tbsp Icing sugar
- 100g Butter (unsalted) softened
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2
Make a well in the centre of the flour mixture. Beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.
For this step you'll need:
- 1 Egg yolk(s) (free range) large
- 2 tbsp Water cold
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3
Push the pastry together and shape into a flat circle. Wrap in cling film and chill for half an hour in the fridge.
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4
Roll the pastry out on a lightly floured work surface until it is 3mm thick – about the thickness of a pound coin. Drape the pastry over the rolling pin and lift I to the tart tin. Press pastry against the edges. Trim the edges with a knife. Chill for half an hour in the fridge.
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5
Preheat the oven to 190°C (170°c fan, gas mark 5). Line the pastry case with a circle of baking parchment and fill with baking beans then bake for 10 minutes.
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6
Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden. Turn the oven down to 180°C (160°c fan, gas mark 4).
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7
To make the filling, place the butter and sugar in a bowl and beat together until pale and fluffy.
For this step you'll need:
- 100g Butter (unsalted) softened
- 125g Unrefined golden caster sugar
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8
Gradually beat in the eggs, then stir in the almond extract and ground almonds.
For this step you'll need:
- 3 Egg(s) (free range) large, beaten
- ½tsp Almond extract
- 150g Almonds (ground)
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9
Spread the jam over the pastry base, then spoon the almond mixture over the jam, Return the tart to the oven and bake for 25-35 minutes, or until the filling is golden on top and feels firm in the middle.
For this step you'll need:
- 6 tbsp Jam cherry
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10
To decorate, sieve the icing sugar into a small bowl. Add 2 tsp cold water and mix to a thick icing, adding a drop more water as needed. Spread over the tart and decorate with cherries and flaked almonds. Alternatively you can simply top with almonds and cherries like the picture.
For this step you'll need:
- 100g Fondant icing sugar
- 100g Glace cherries
- Almonds (flaked) toasted