Almonds? Tick. Raspberries? Tick. Well that’s two of my favourite things right there. There’s nothing not to like about a Bakewell tart in my opinion, and it can only be improved by a slurp of cream or scoop of vanilla ice-cream. A cup of tea would work well too. Maybe an open fire and a good book would be a useful addition. Making your own pastry is of course not necessary (although I did on this occasion), because anything that gets you to the actual eating of the Bakewell tart quicker has got to be A Good Thing.
200g plain flour
1 tbsp icing sugar
1 egg yolk
200g raspberry jam
180g caster sugar
3 large eggs
180g ground almonds
1 tsp almond extract
25g flaked almonds
- Make the pastry by mixing together the flour and icing sugar, then rubbing in the butter using your fingertips in a kind of slow motion fingerclick movement. Cold hands are good for this. Mine are permanently warm so that makes it more interesting (sticky).
- Add in the egg yolk and 2 tbsp cold water and use a fork to bring the mixture into a dough, switching to your hand to bring it all together. Wrap in cling film and leave to firm up in the fridge for 10 mins.
- Roll out your prepared dough (or shop bought, there’s absolutely no judgement from me), on a board dusted with icing sugar and use it to line a 22cm ish tart tin, preferably one with a removable base. I also find it useful to put a circle of greaseproof paper under the pastry, to aid with removal later on. I leave any excess pastry attached at this point, flopped around the edge of the tin. That gets trimmed off at the very end to leave a nice neat edge.
- Chill for a further 15 mins, and in the mean time heat oven to 160C.
- Prick the base of the pastry case all over with a fork, then cover in greaseproof, pour in some baking beans (any dried beans or even rice will work) and bake for 15 mins – this is called blind baking.
- Remove the beans and paper and bake the empty tart case for a further 10 mins by which point it should be golden and cooked. Allow to cool.
- Make the filling by beating together the butter and sugar until light and fluffy.
- Add in the eggs one at a time, beating well, then stir in the ground almonds and extract. You’ve just made frangipane!
- Spread the jam over the cooled pastry case, then pour in the frangipane, level, and sprinkle over the flaked almonds.
- Bake for 40 minutes until the frangipane is still just a tiny bit wobbly – it’ll firm up as it cools.
- When you can wait no longer, use a knife to gently carve off the excess pastry, carefully remove from the tin and base, and dust over a little more icing sugar.