Snack

Bakewell Tart

Name: Bakewell Tart
Prep time: 25 min
Cook time: 85 min
Total time: 110 min
Cuisine: British
Ingredients: 175g/6oz plain flour; 75g/2½oz butter, chilled; 2–3 tbsp water, cold; 1 tbsp raspberry jam; 125g/4½oz butter; 125g/4½oz caster sugar; 125g/4½oz ground almonds; 1 free-range egg, beaten; ½ tsp almond extract; 50g/1¾oz flaked almonds; foil, as needed; baking beans, as needed

A classic British tart with a crisp pastry shell, raspberry jam, and a rich almond filling topped with flaked almonds.

1 hr 50 min
450 kcal
Vegetarian
British
Dessert

Mellowpan tip: Makes 8 servings, plenty to share.

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Ingredients

For 8 servings

Steps

Step 1:
Measure the flour into a bowl and rub in the chilled butter with your fingertips until the mixture resembles fine breadcrumbs.
Step 2:
Add the cold water and mix to form a soft dough.
Step 3:
Roll out the dough on a lightly floured work surface and use it to line a 20cm/8in flan tin.
Step 4:
Leave the pastry case in the fridge to chill for 30 minutes.
30 min
Step 5:
Preheat the oven to 200C/400F/Gas 6 (180C fan).
Step 6:
Line the pastry case with foil and fill with baking beans.
Step 7:
Bake blind for about 15 minutes.
15 min
Step 8:
Remove the baking beans and foil, then cook for a further 5 minutes to dry out the base.
5 min
Step 9:
Spread the base of the flan generously with raspberry jam.
Step 10:
Melt the butter in a pan and remove from the heat.
Step 11:
Stir in the caster sugar.
Step 12:
Add the ground almonds, beaten egg, and almond extract.
Step 13:
Pour the filling into the flan tin and sprinkle over the flaked almonds.
Step 14:
Bake for about 35 minutes.
35 min
Step 15:
If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them from burning.