One of the quintessential desserts in the UK is the Bakewell tart. In fact, there is a town called Bakewell in the middle of England, near Sheffield. Perhaps the tart originated there but I have not found any evidence of this on the internet. On the other hand, the similar Bakewell pudding originated in the town of its name. Although the history is unknown, most will agree that the sweet combination of pastry, fruit jam and almonds is a delightful taste. This is a simple recipe for Bakewell tart. I often make it when I have extra ground almonds in the pantry.
The recipe calls for raspberry jam but any fruity jam works well. I have used apricot, strawberry, blackberry and blueberry. Just imagine what would taste good mixed with almonds and you can’t really go wrong.
175g plain white flour
75g unsalted butter, cut into small cubes
170g raspberry jam
110g unsalted butter, melted
120g ground almonds
1 tsp almond extract
handful of flaked almonds
First, combine the flour and salt in a large bowl. Next, cut in the butter until the mixture resembles fine breadcrumbs. Stir in drops of iced water, a little bit at a time, to form into a smooth dough. Roll the pastry out to line a tart tin or baking tray. Finally, chill for at least 30 minutes in the tin/tray
Preheat the oven to 200C (180 C Fan). Spread the jam over the tart base.
Next, in a large bowl whisk together the sugar, ground almonds, eggs and almond extract. Add the melted butter and whisk until smooth. Spoon the mixture over the jam. Then top with a handful of flaked almonds sprinkled across the top.
Transfer the tart to the oven and bake for about 30 minutes, until lightly browned and just set. Remove from the oven and leave to cool for about 20 minutes. Serve warm on its own or with custard or ice cream. Don’t worry it also still tastes good cold for the next few days!
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