Wednesday, 10 November 2010

Bakewell Tart


500g  sweet shortcrust pastry
3 tbsp icing sugar, plus extra for dusting175g butter, softened
175g caster sugar
4 free-range eggs
175g ground almonds
300g raspberry jam
40g flaked toasted almonds

Preheat the oven to 190C/375F/Gas 5.

Roll the pastry out onto a lightly dusted work surface to ¼"  thick.

Line a 23cm/9in, deep-sided tart tin with the pastry, pressing the pastry into the edges of the tin.  Prick the base all over with a fork.

Place the tart tin onto a baking tray, then bake in the oven for 20-25 minutes until the pastry is crisp and pale golden-brown. Remove from the oven and set aside to cool slightly.

Beat the butter and sugar together in a bowl until pale and fluffy.

Break in the eggs, one at a time, beating well after each addition, until all of the eggs have been fully incorporated into the mixture. 

Fold in the ground almonds until well combined.

When the pastry case has cooled, spread the raspberry jam in an even layer all over the bottom of the tart.

Spoon in the almond mixture and smooth the surface with a palette knife.

Dust the top of the tart with icing sugar, then sprinkle over the flaked almonds.

Return the tart to the oven and continue to cook for 25-30 minutes, or until the filling has risen and is cooked through and the surface is pale golden-brown.  The filling is cooked through when a skewer inserted into the centre comes out clean.

Remove the tart from the oven and set aside to cool slightly before serving.

Serve warm with whipped cream.

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