recipes
Bakewell tart
Serves: 16
2011-10-04
Ingredients
For the pastry
- 200g plain flour
- 1/4 teaspoon baking powder
- 60g icing sugar
- 100g unsalted butter
- zest of a lemon
- 1 egg yolk
For the frangipan
- 180g unsalted butter, softened
- 180g caster sugar
- 180g ground almonds
- 2 egg
- zest of a lemon
You will also need
- 2 tbsp raspberry jam
- 2 tbsp flaked almonds
- 1 tsp icing sugar
- 25cm fluted flan tin
Method
Make the pastry by rubbing together the flour, baking powder, sugar and butter. Add the lemon zest and egg yolk and mix to a soft pastry. Chill for 15 minutes, and then roll out the pastry on a floured surface and then line the individual fluted flan tins with the pastry. Spoon the raspberry jam over the pastry case and spread out evenly. Next, make the frangipan by simply mixing all the ingredients together to a smooth cake mixture. Spoon the frangipan over the raspberry jam and flatten out. Sprinkle the flaked almonds over the frangipan and bake in the oven at 180`c for about 35 minutes, or until the top is golden brown. Take the tart out of the oven and leave to cool completely before removing it from the tin. When the bakewell tart has cooled down, dust the top with icing sugar and serve. Suggested accompanying wine: DELICATA Grand Vin de Hauteville Moscato – D.O.K. Malta Liqueur Wine – 50cl
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