British · Dessert · Medium
Bakewell Tart
Buttery pastry with raspberry jam under a frangipane topping and flaked almonds. The Bakewell, perfected.
The whole recipe in 60 seconds
Bakewell Tart, in 5 ideas
- Blind bake the pastry so the base stays crisp.
- Seedless jam spreads more smoothly.
- The frangipane should be just set with a slight wobble.
- Toast the flaked almonds first for deeper flavor.
- Serve barely warm with cream.
What you need
Ingredients
- 250g shortcrust pastry
- 4 tbsp raspberry jam
- 125g butter, softened
- 125g sugar
- 2 eggs
- 125g ground almonds
- 1 tsp almond extract
- 50g flaked almonds
How to make it
Directions
- Line a tart tin with the pastry, chill 20 minutes, then blind bake at 180C (350F) for 15 minutes.
- Spread the jam over the base.
- Beat the butter and sugar, then the eggs, then fold in ground almonds and almond extract.
- Spread over the jam and scatter with flaked almonds.
- Bake 25 to 30 minutes until golden and just set. Cool before slicing.
Money saver. Ground almonds are pricey, buy whole almonds in bulk and grind them yourself.