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
0 Likes
Prep Time:
85 minutes
Cook Time:
45 minutes
Total Time:
130 minutes
Indulge your sweet cravings with this irresistible tart that will have you coming back for more!
Ingredients:
  • 200g butter, softened
  • 107.50 gm caster sugar
  • 166.00 gm almond meal
  • 49.50 gm self-raising flour
  • 2 tsp finely grated lemon rind
  • 165.00 gm raspberry jam (see note)
  • 225.00 gm icing sugar mixture, sifted
  • 42.00 gm lemon juice
  • 40.00 ml flaked almonds, toasted
  • 375.00 ml plain flour, plus extra for dusting
  • 40.00 gm caster sugar
  • 125g unsalted butter, chilled, chopped
  • 1 egg yolk
  • 20.00 gm iced water
Instructions:
  • For Sweet Shortcrust Pastry: In a food processor, blend flour, sugar, and butter until fine crumbs form. Add yolk and iced water, process until dough forms, adding more water if needed. Transfer dough to a floured surface, gently knead until smooth, shape into a disc. Wrap in plastic and chill for 30 minutes.
  • Preheat your oven to 180C/160C fan-forced and generously grease a 3cm-deep, 23cm loose-based fluted tart pan. Roll out the pastry between two sheets of baking paper until it's 3mm thick, then gently line the base and sides of the pan with the pastry, trimming any excess. Chill in the refrigerator for 30 minutes.
  • Combine butter, sugar, almond meal, and eggs in a food processor and blend until creamy for about 1 minute. Then, add flour and lemon rind, pulsing until well combined.
  • Spread a layer of jam onto the pastry base. Spoon small amounts of almond mixture over the jam. Use the back of the spoon to evenly spread the almond mixture over the jam. Place the pan on a baking tray and bake for 45 minutes until the pastry is golden and the filling is set. Let it cool completely in the pan before serving.
  • In a bowl, combine icing sugar and lemon juice to make a smooth icing. Spread it over the cold tart, sprinkle with flaked almonds, and let it set for 20 minutes. Slice into wedges and serve.

Similar Recipes