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Bakewell Tart

Friday, 21 December 2012

Posted by janejudy at 5:24 AM

We made up this recipe for one of our spring demonstration cookery classes.  Since then I have lost count how many times I have made it with and without fresh raspberries it is always popular and I am always being asked to hand out the recipe.

 

 

Method: To make the pastry tip the flour, butter, sugar and a pinch of salt into a food processor.  Whizz until the mixture resembles crumbs.Add the egg and 1 tsp cold water and pulse until the mixture starts to come together.  Tip on to the work surface and bring to a ball, lightly kneading until smooth.  Roll out to line a tranche tin 30cm x20cm / 12 x 8ins or 24cm / 10in loose bottomed tart tin.  Prick the base with a fork and chill for 30 minutes.  Heat the oven to 180C / Fan 160C / Gas 4

Ingredients for large tranche tin or 24cm round tart 

For the pastry

225g /8oz plain flour

140g / 4 ½oz cold unsalted butter, diced

2 tbsp icing sugar

1 large egg, beaten

Filling

4 tbsp raspberry jam

150g / 5 ½oz raspberries (optional)

200g / 7oz softened unsalted butter

175g / 6oz golden caster sugar

4 large beaten eggs

200g / 7oz ground almonds

25g / 1oz plain flour

Zest of 1 ½ lemon

1 tsp almond essence

2-3 tbsp flaked almonds

To serve: Drizzle with a little glace icing made with 100g / 3 ½oz icing sugar and a little lemon juice

Line the pastry case with baking parchment and fill with baking beans and bake for 20 minutes.  Remove the beans and continue to cook for a further 5 minutes, brushing the inside of the pastry case for the last 1 minute with some of the 4 large beaten egg mixture and cooking for the final minute.

Cool slightly then spread the jam in an even layer over the base of the pastry, dot with raspberries if using.  Cream together the butter and sugar.  Gradually add the beaten eggs, flour and fold in the almonds, almond essence and lemon zest.  Carefully spoon the mixture over the jam and level the top.  Bake for 15 minutes.   Scatter with flaked almonds and continue to cook for a further 20-25 minutes until golden and set.  Drizzle with icing and serve.

To get ahead: The tart can be made up to 2 days ahead and stored in a cool place in an airtight tin.

To freeze: The tart can be frozen without raspberries up to 1 month ahead

Ingredients for small tranche tin or 20cm round tart

For the pastry

125g /4 ½oz plain flour

75g / 3oz cold unsalted butter, diced

1 tbsp icing sugar

1 egg yolk, beaten

Filling

2 tbsp raspberry jam

75g / 3oz raspberries (optional)

125g / 4 ½oz softened unsalted butter

125g / 4 ½oz golden caster sugar

3 large beaten eggs

125g / 4 ½oz ground almonds

10g / 1 ½oz plain flour

Zest of 1 lemon

½ tsp. almond essence

1-2 tbsp flaked almonds

To serve: Drizzle with a little glace icing made with 75g / 3oz icing sugar and a little lemon juice