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Easy Bakewell Tart Recipe

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This recipe for Easy Bakewell Tart is from Sophie & Alex , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SHORTCRUST PASTRY:
175g/ 6 oz plain flour
75g/ 2½ oz chilled butter
2-3 Tbsp cold water
FILLING;
1 tbsp raspberry jam
125g/ 4½ oz butter
125g/ 4½ oz caster sugar
125g/ 4½ oz ground almonds
1 free-range egg, beaten
1/2 tsp almond extract
50g/ 1¾ oz flaked almonds
ICING:
80g/ 2¾ oz icing sugar
2½ tsp cold water
Directions:
Directions:
PASTRY: measure the flour into a bowl and rub 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/8in flan tin. Leave in the fridge to chill for 30 minutes. Preheat the oven to 200C/400F/Gas 6 (180C 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 to dry out the base.
FILLING: spread the base of the flan generously with raspberry jam. Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds. Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.
ICING: 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.
Personal Notes:
Personal Notes:
From our 2019 Autumn Tea Party, to remember our time together. Congratulations on your wedding!

 

 

 

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