adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Bakewell tart
Bakewell tart
0 Likes
Prep Time:
100 minutes
Cook Time:
65 minutes
Total Time:
165 minutes
Almond-focused tart perfect for tea time.
Ingredients:
  • 312.50 ml plain flour
  • 25.00 gm almond meal (ground almonds)
  • 40.00 gm caster sugar
  • 125g butter, chilled, chopped
  • 1 egg yolk
  • 40.00 gm chilled water
  • 62.50 ml cherry jam
  • 62.50 ml flaked almonds
  • Icing sugar, to serve
  • 125g butter, softened
  • 215.00 gm caster sugar
  • 20.00 ml finely grated lemon rind
  • 150.00 gm almond meal (ground almonds)
  • 82.50 ml plain flour
Instructions:
  • In a food processor, blend flour, almond meal, sugar, and butter until the mixture resembles fine breadcrumbs. Add egg yolk and 1 tablespoon of chilled water. Process until dough just begins to come together, adding more chilled water if needed. Transfer pastry onto a lightly floured surface and knead until smooth. Shape the dough into a disc, cover with plastic wrap, and refrigerate for 30 minutes.
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 23cm fluted tart pan. Roll out pastry between two sheets of baking paper until 5mm thick. Line the pan with pastry, trim off any excess, then chill in the refrigerator for 10 minutes.
  • 1. Set a baking tray in the oven, then place a pan on top. Line a pastry case with baking paper. Fill it with ceramic pie weights or uncooked rice. Bake for 10 to 12 minutes until the edges turn lightly golden. Remove the weights or rice and paper from the pastry. Bake for 7 to 8 minutes until the base achieves a light golden color. Allow it to cool. Spread jam over the pastry. Preheat the oven to 160°C/140°C fan-forced.
  • Prepare the filling: With an electric mixer, cream together butter, sugar, and lemon zest until airy. Add eggs one by one, mixing until just incorporated. Then, mix in almond meal and flour. Spread the filling over the jam in the pastry crust and top with almonds. Bake for 45 minutes or until a skewer comes out clean when inserted in the center. Let it cool slightly, then dust with icing sugar before serving with cream.

Similar Recipes