Bakewell Tart Cake Recipe
Indulge your sweet tooth with the Bakewell Tart Cake Recipe, a classic British bake. This delightful dessert features a sweet shortcrust pastry shell, raspberry jam, frangipane (a sweet almond filling), and sliced almonds, making it a perfect accompaniment to your tea or coffee.
Ingredients
For the pastry
- 200g plain flour
- 1 tbsp icing sugar, plus extra to decorate
- 1 egg yolk
For the filling
- 180g butter, softened
- 180g caster sugar
- 180g ground almonds
- 1 tsp almond extract
- 200g Tesco Finest raspberry conserve
- 25g flaked almonds
Instructions
- Start by sifting the flour and icing sugar into a bowl. Then, blend in the butter, followed by adding the egg yolk and 2 tsp of water. Mix until you have a firm dough. Next, roll it out on a floured surface and use it to line a deep, 23cm loose-based, fluted tart tin. Finally, chill the tart in the refrigerator for 15 minutes.
- To prepare, preheat the oven to 180°C (160°C fan). Begin by blind baking the pastry for 15 minutes. Next, remove the parchment and baking beans and continue baking for an additional 10 minutes, or until the pastry turns a light golden hue and dries out. Afterward, allow it to cool.
- Start by blending butter and sugar until smooth. Add eggs one at a time, followed by ground almonds and almond extract. Afterward, coat the pastry base with jam and evenly layer the almond filling on top. Finish by sprinkling flaked almonds.
- To achieve the perfect result, bake for 35-40 minutes until the frangipane filling turns a delightful golden brown and firms up (for additional tips, refer below). Afterward, you have the choice to savor it warm or let it cool entirely within the tin. When you're ready to indulge, simply dust it with icing sugar and, if you fancy, serve it with cream or custard.
