Step-by-Step Guide to Prepare Award-winning Bakewell Tart

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, bakewell tart. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Bakewell Tart is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Bakewell Tart is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook bakewell tart using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Bakewell Tart:

1. Get Pastry
2. Prepare 200 g Plain Flour
3. Prepare 1 tbsp Icing Sugar
4. Get 125 g Butter
5. Prepare 1 Egg Yolk
6. Take Filling
7. Prepare 180 g Butter (softened)
8. Make ready 180 g Caster Sugar
9. Prepare 3 Eggs
10. Take 180 g Ground Almonds
11. Take 1 tsp Almond Extract
12. Take 200 g Raspberry Jam
13. Make ready 25 g Flaked Almonds

Instructions to make Bakewell Tart:

1. Sieve the flour and icing sugar into a bowl. Rub in the butter. Add the egg yolk and 2 tsp water and mix to a firm dough. Roll out onto a lightly floured board and use to line a deep 23cm loose-based, fluted tart tin. Chill for 15 mins.
2. Heat the oven to gas 4, 180°C, fan 160°C. Bake the pastry case ‘blind’ for 15 mins. Remove the paper and baking beans and cook for a further 10 mins until the pastry is dry and a light golden colour. Remove from the oven and leave to cool.
3. For the filling, beat together the butter and sugar. Beat in the eggs, one at a time, then stir in the ground almonds and almond extract. Spread the jam over the base of the pastry case. Spread the almond filling evenly on top, then sprinkle over the flaked almonds.
4. Bake for 35–40 mins until the frangipane filling is firm and golden brown on top (see Tips, below). Allow to cool slightly and serve while just warm or cool completely in the tin. Carefully remove from the tin and dust with icing sugar just before serving, perhaps with cream or custard, if you like.

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