Bakewell Tart

Tags: #british #dessert #tart #pastry #almond Serving: 10 pieces Total time: 3 hours

A classic British tart of crisp sweet shortcrust, a thin layer of raspberry jam, and tender almond frangipane topped with flaked almonds.

Ingredients

Pastry

• 200g plain flour
• 30g icing sugar
• 2g fine salt
• 120g unsalted butter, cold, diced
• 18g egg yolk
• 25ml ice water

Filling

• 125g unsalted butter, soft
• 125g caster sugar
• 2 large eggs (100g), room temperature
• 3ml almond extract
• 125g ground almonds
• 25g plain flour
• 2g fine salt
• 2g lemon zest (optional)

Assembly

• 150g raspberry jam
• 40g flaked almonds
• 15g egg white, lightly beaten (optional, for sealing)
• 10g icing sugar (optional, for dusting)

Steps

1. Preheat the oven to 190°C.
2. Grease a 23cm loose-bottom tart tin.
3. Combine flour, icing sugar, and salt in a bowl.
4. Rub in butter until the mixture resembles coarse crumbs.
5. Add egg yolk to the bowl.
6. Drizzle in ice water.
7. Mix until a dough forms.
8. Shape the dough into a disc.
9. Wrap the disc in parchment or film.
10. Chill the dough for 30 minutes.
11. Dust the work surface with flour.
12. Roll the dough to a 3mm thick, 30cm round.
13. Lift the dough into the tart tin.
14. Press the dough into the base and sides.
15. Trim the overhang flush with the rim.
16. Chill the lined tin for 20 minutes.
17. Prick the base all over with a fork.
18. Line the pastry with baking paper.
19. Fill the paper with baking beans.
20. Bake the shell for 15 minutes.
21. Remove the paper and beans.
22. Bake the shell for 7 minutes.
23. Brush the warm shell with egg white.
24. Return the shell to the oven for 2 minutes.
25. Reduce the oven temperature to 180°C.
26. Cool the shell on a rack for 10 minutes.
27. Beat the butter in a bowl until creamy.
28. Add the caster sugar to the bowl.