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Bakewell tart
Bakewell tart
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Total Time:
1 hour 55 minutes
Ingredients:
  • 1 x shortcrust pastry recipe
  • 350 g blanched whole almonds
  • 250 g unsalted butter
  • 300 g caster sugar
  • 3 large free-range eggs
  • 6 tablespoons quality strawberry jam
  • 1 handful of blanched flaked almonds
  • 500 g crème fraîche or natural yoghurt (optional)
Instructions:
  • Begin by preparing and chilling the pastry. Then, line a 28cm loose-bottomed tart tin with the pastry and place it in the freezer for 1 hour. Preheat the oven to 180°C/350°F/gas 4. Remove the pastry case from the freezer and bake it for 15 minutes until lightly golden. Let it cool slightly, then reduce the oven temperature to 170°C/325°F/gas 3. For the frangipane, blend whole almonds until finely powdered, then mix with butter and sugar until creamy. Add lightly beaten eggs and mix until smooth. Chill the mixture briefly. Spread jam over the pastry case, pour the frangipane mixture on top, and sprinkle with flaked almonds. Bake the tart for 40 minutes until firm and golden on the outside but still slightly soft inside. Let it cool for 30 minutes before serving with crème fraîche or yoghurt.

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