Friday, 14 August 2015


“I want to have a good body, but not as much as I want dessert.” - Jason Love

One of my favourite teatime treats is the classic English Bakewell Tart. Although there are many versions using different types of jams and toppings, the almond/raspberry combination is the winning one for me.

Bakewell Tart
For the pastry:
175g plain flour
75g chilled butter
2-3 tbsp cold water
For the filling:
2 tbsp raspberry jam
125g unsalted butter
125g caster sugar
125g ground, blanched almonds
1 large egg, beaten
½ tsp almond extract
50g flaked, blanched almonds
Punnet of raspberries
For the icing:
80g icing sugar
2½ tsp cold water

Make the pastry by sifting the flour into a bowl and rubbing in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.
Roll out the dough on a lightly floured work surface and use to line a 20cm flan tin. Leave in the fridge for 30 minutes.
Preheat the oven to 200˚C (180˚C fan).
Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes.
Once cooked, spread the base of the flan generously with raspberry jam.
Stir the sugar into the melted butter. Add ground almonds, egg and almond extract.
Pour into the flan tin and sprinkle over the flaked almonds.
Arrange the fresh raspberries on top in a pleasing pattern.
Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning. 
Meanwhile, sift the icing sugar into a bowl. Stir in cold water and transfer to a piping bag. Once you have removed the tart from the oven, pipe the icing over the top, giving an informal zig zag effect.

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