Certainly! Here’s a traditional Bakewell Tart recipe:
Ingredients:
For the pastry:
- 200g plain flour
- 100g cold butter, diced
- 1 tbsp caster sugar
- 1 egg yolk
- 2-3 tbsp cold water
For the filling:
- 4 tbsp raspberry jam
- 125g butter, softened
- 125g caster sugar
- 2 eggs, beaten
- 125g ground almonds
- 1/2 tsp almond extract
- 1 tbsp plain flour
For the topping:
- Flaked almonds
Instructions:
1. Make the pastry:
- Put the flour and butter in a food processor and pulse until the mixture resembles breadcrumbs.
- Add the sugar and egg yolk and pulse again until the mixture starts to come together.
- Add the cold water, a little at a time, until the dough forms a ball.
- Wrap the dough in cling film and chill in the fridge for 30 minutes.
2. Prepare the tart:
- Preheat your oven to 180°C (350°F).
- Roll out the pastry on a lightly floured surface and use it to line a 23cm tart tin. Trim off any excess pastry.
- Prick the base of the pastry case with a fork and spread the raspberry jam over the base.
3. Make the filling:
- In a mixing bowl, cream together the softened butter and sugar until pale and fluffy.
- Gradually add the beaten eggs, mixing well after each addition.
- Stir in the ground almonds, almond extract, and plain flour until well combined.
4. Assemble and bake:
- Spoon the almond mixture over the jam in the pastry case and spread it out evenly.
- Scatter flaked almonds over the top.
- Bake in the preheated oven for 35-40 minutes, or until the filling is golden and set.
- Allow the tart to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
5. Serve:
- Once cooled, slice and serve your Bakewell Tart on its own or with a dollop of cream or custard.
Enjoy your delicious homemade Bakewell Tart!
