Friday, March 22

Bakewell Tart

Bakewell Tart has always been a favourite of mine
Shortcrust pastry, jam and Frangipane 
what's not to like !
but until recently I had never really thought to make it 
This recipe may seem long but it really is incredibly simple 
and the result is large and so will last you for a few days (depending on how greedy you are)
It is a great recipe for a school sale or coffee morning as it slices into neat squares 

This is made with a Pate Sablee
which is a shortcrust pastry made with ground almonds
but you can use regular shortcrust if you like 

200g flour (plus 2 tablespoons)
50g ground almonds
75g sugar
160g butter
1 egg yolk 

Put flour, almonds, sugar into a bowl add butter and rub together until you get fine breadcrumbs
add egg yolk and bring together to form a dough 
(you can also do this in a magimix which make it very simple)

roll into a ball cover with clingfilm and leave to rest in the fridge for 30 mins at least 

150g raspberry jam
130g butter
160g sugar
4 eggs
260g ground almonds 40g slivered almonds 

butter a 34cm x 20 x 3cm tin and line with parchment paper
Remove Pate Sablee from the fridge and let it stand for 15 mins
Preheat oven to 170c (325 f)
roll out pate sablee to 5mm thick and line the baking pan
It is fragile and may break 
just fill any gaps with leftover pastry

prick the base with a fork and place a sheet of parchment on top 
cover with baking beans and bake for 15-20 mins 
remove from the oven and set aside to cool

for the frangipane 
cream butter and sugar until pale and fluffy
add eggs one at a time beating after each addition
add ground almonds and combine 

spread raspberry jam over the cooled base 
Then add frangipane on top spread evenly
sprinkle the top with slivered almonds
(i didn't have enough slivered almonds for mine they are optional but if you have them they definitely add to the texture) 
bake in oven for 30-35 mins 
until golden brown 

makes 12 -16 slices and will keep in an airtight container for 5-7 days 

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