Bakewell Tart

Name: Bakewell Tart
Ingredients: 115 g shortcrust pastry; 3 tablespoons smooth (seedless) raspberry jam; 100 g butter; 2 eggs (you need 100 g), beaten; 2-3 drops almond extract; 50 g plain flour; ½ teaspoon baking powder; 75 g ground almonds; 1 tablespoon milk; 2 teaspoons caster sugar; 2 teaspoons caster sugar

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Baker's Daughter

By Louise Johncox

Published 2014

About

This classic tart consists of sweet pastry, a layer of jam and a sponge centre with almonds - it is not to be confused with a Bakewell pudding or individual Bakewell cakes. If you like, you can coat the Bakewell tart with a very thin layer of icing glaze that allows you to see the tart and pretty lattice work beneath.

Ingredients

115 g shortcrust pastry
3 tablespoons smooth (seedless) raspberry jam

Vegetarian
Pie

Method

Separate one-third of the pastry and reserve this for the lattice work. Wrap in cling film and chill in the refrigerator.

Roll out the remaining pastry so that it is a little larger than the flan tin. Line an 18cm tart tin with the pastry, then prick the base all over with a fork. Spread the dough with a light covering of raspberry jam. Cover with cling film and place in the refrigerato