Bakewell Tart
This is the yummiest recipe ever! A British favourite and sure to be one of yours! The original recipe is from Tesco but I wasn’t impressed with the pastry so I made a few adjustments. You’ll need:
For the pastry
200g plain flour
1 tbsp icing sugar, plus extra to decorate
140g butter
1 egg yolk
For the filling
180g butter, softened
180g caster sugar
3 eggs
180g ground almonds
1 tsp almond extract
200g Tesco Finest raspberry conserve
25g flaked almonds
Method
Add the flour and icing sugar into a bowl, make sure that you have sieved them to avoid any lumps in the pastry
Add in the butter and the egg yolk and 2 tablespoons of water
Mix until it’s firm enough to knead into a firm dough
Roll it into a bowl and chill in the fridge for at least 15 minutes
Once it has been chilled, flour your surface and roll it out into a thin circular shape. Remember to continuously flour the surface and flip the dough so that it doesn’t stick
Roll it into onto a baking tin (don’t stress too much if it breaks apart, I often use broken bits and put it together in the tin!)
Blind bake for approximately 15 minutes and set aside
For the filling, beat together butter and sugar. Remember to beat in the eggs one at a time
Stir in the ground almonds and almond extract and mix well
Once that is done, spread the jam over the base of the pastry. You can use any flavour jam you want to but I strongly advise using the raspberry jam for your first bakewell tart!
Spread the filling on top
Sprinkle flaked almonds onto the top of the filling
Bake for 35–40 mins until brown all over
Serve with cream or custard…
And enjoy!