Prep 0:30Bake 1:20Makes about 8-10
Bakewell tart is simply a buttery almond cake in a tart case with a welcome layer of jam in the middle. On first consideration you may not think this combination would work, but take my word for it, it does!
- 1 quantity sweet shortcrust pastry
- 115g (⅓ cup) raspberry or cherry jam
- 125g unsalted butter, at room temperature
- 110g (½ cup) caster sugar
- 3 drops of almond essence or finely grated zest of 1 lemon
- 3 eggs
- 100g (1 cup) almond meal
- 35g (¼ cup) self-raising flour
- icing sugar, to dust
- Preheat oven to 200ºC (180ºC fan-forced).
- Use a lightly floured rolling pin to roll out the pastry on a lightly floured bench top to a round about 3 mm thick. Carefully drape the pastry loosely around the rolling pin. Place it over an ungreased round 23 cm (base measurement) tart tin with a removable base and then unroll the pastry being careful not to stretch it. Gently lift the edge of the pastry and ease it into the tart tin to line the base and sides and settle it into the corners. Use your fingertips to press it gently into the corners without stretching it. Then, working around the tin, press the pastry into the side using your thumb or finger. Roll the rolling pin over the top of the tart tin to trim any overhanging pastry.
- Place the tart tin on an oven tray. Prick the pastry base with a fork about 12 times. Line the pastry case with baking paper or foil and fill with pastry weights, dried beans or raw rice, making sure they press into the corners and they fill the case. Bake in preheated oven for 15 minutes.
- Remove the pastry case from oven and use the paper or foil to lift the weights out of the case. Return to the oven and bake for a further 15-20 minutes or until cooked through and lightly golden. Remove from the oven.
- Spread the jam evenly over the base of the tart case and set aside. Reduce the oven temperature to 160ºC (140ºC fan-forced).
- Use an electric mixer to beat the butter, sugar and almond essence or lemon zest until pale and creamy. Add the eggs one at a time, beating well after each addition. Combine the almond meal and flour, add to the butter mixture and beat on lowest possible speed until just combined. Spread the mixture evenly over the jam in the tart case.
- Bake in preheated oven for 40-45 minutes or until golden brown and a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes before removing, dusting with icing sugar and serving warm. Alternatively cool in the tin and serve at room temperature.
- This tart will keep in an airtight container at room temperature for up to 2 days.
This recipe is from Anneka's SBS Food online column, Bakeproof: Best of British Baking.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.