Bakewell Tart
Ingredients:
Serves 6
For the Pastry
50g butter, cubed
110g flour
pinch of salt
25g castor sugar
1 beaten egg
For the Filling
¾ tablespoons strawberry or raspberry jam
50g butter
40g castor sugar
1 egg
25g ground almonds
40g flour
1/2 teaspoon baking powder
Method
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Preheat the oven to 180℃. You'll need an 8" tart tin.
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First, make the pastry. All the ingredients must be cold, this prevents the pastry from shrinking in the oven.
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Toss the butter into the flour and rub in using the tips of your fingers until they resemble breadcrumbs.
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At this point, add a pinch of salt and the caster sugar and mix lightly with your hands.
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Slowly add the egg, using a fork to mix. Add just enough liquid to bring the pastry together. If you need a little more liquid, add some cold water. Using your hands press the dough together. Wrap in cling film and leave to rest in the fridge for at least 15 minutes.
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After the resting period, lightly flour your work surface. Roll out the dough, turning it by a quarter between rolls. Line the tart shell and bake at 180℃ until light brown. Take out the pastry and brush with the remaining egg and put back in the oven for 1 minute.
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Leave to cool on a wire rack.
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Once the pastry is cool, gently spread the jam onto the base of the tart shell.
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Lightly toast (and blanch if necessary) and blend the almonds.
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Cream the butter, add the castor sugar and beat until white and creamy.
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Add the beaten egg, and then stir in the flour, ground almonds and baking powder. Spread this mixture carefully over the jam and smooth the top.
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If you have some spare pastry, you can make a lattice for the top.
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Bake for about 30 minutes until the top is brown. Serve warm or at room temperature with cream.