This Classic Bakewell Tart consisting of homemade sweet shortcrust pastry, layered with raspberry jam, frangipani and flaked almonds. 

Indulge in something delicious with your cup of tea - because you deserve it! 

Easy and simple to make.



 CLASSIC BAKEWELL TART

Serves: 10 - 12 people
Prep time: 15 - 20 mins
Cook time: 40 - 50 mins

Ingredients
For the pastry
200g plain flour
1 tbsp icing sugar
125g butter
1 egg yolk

For the filling
180g butter
180g caster sugar
3 eggs
180g ground almonds
1 tsp almond extract
200g Raspberry jam
25g flaked almonds

Method

Rub together flour, icing sugar & butter until resembles breadcrumbs. Add yolk, water & mix to a dough.

Roll out into a large circle & use to line a deep 23cm loose-based, fluted tart tin. Chill in fridge for 15 mins.

Preheat oven to 180C, 160C Fan. Prick pastry, bake with paper & baking beans for 15 mins. 

Remove paper & cook for another 10 mins until golden. Remove from oven & cool.


Filling:

Beat butter & sugar until fluffy. Add eggs, fold in ground almonds & extract. Spread jam over pastry.

Spread almond filling on top, sprinkle over flaked almonds.

Bake for 35-40 mins until firm & golden brown on top. (If filling looks wobbly in middle after 40 mins, cover top with foil & bake for another 10 mins, or until filling is set.)

Cool completely & dust with icing sugar.