Bakewell tart

Name: Bakewell tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 175g/6oz plain flour; 75g/2½oz chilled butter; 2-3 tbsp cold water; 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

Pure Veg📍British🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Dessert

Ingredients for Bakewell tart

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plain flour

175g/6oz

chilled butter

75g/2½oz

cold water

2-3 tbsp

raspberry jam

1 tbsp

butter

125g/4½oz

caster sugar

125g/4½oz

ground almonds

125g/4½oz

free-range egg, beaten

almond extract

½ tsp

flaked almonds

50g/1¾oz

To make the 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.

Step-by-Step Instructions

To make the 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.

For the filing, 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.