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Bakewell Tart

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“A classic english tart Moderately Easy to make Will keep for 3-4 days in an airtight container.”
READY IN:
2hrs 10mins
YIELD:
6 slices
UNITS:
US

Ingredients Nutrition

  • 175 g plain flour
  • 85 g chilled butter, diced
  • 1 tablespoon icing sugar
  • 1 egg yolk
  • 3 tablespoons raspberry jam
  • 25 g sliced almonds
  • 85 g ground almonds
  • 85 g butter, room temperature
  • 85 g golden caster sugar
  • 3 eggs, beaten
  • 1 -2 drop almond essence
  • 25 g icing sugar

Directions

  1. Gently heat the ground almonds for the filling in a small frying pan,stirring often, for 1-2 minutes to lightly brown.Cool. rub the flour & diced, chilled butter together with your fingers to make fine crumbs.Stir in 1 tbsp of icing sugar,then the yolk, then gradually add 3 tbsp cold water or enough so that the dough comes together.Gather it into a ball.
  2. Roll the pastry on to a lightly floured surface & use to line a 4cm deep 20cm fluted flan tin,fitting the pastry into each flute so that it does not shrink during baking. Chill for 1 hour.
  3. Heat oven to 200c/fan 18oc/gas 6. Line the pastry with greaseproof paper & baking beans & bake for 12 minutes, then remove paper & beans & bake for a further 5 minutes. Lower the heat to 180c/fan160c/gas4. Cream the butter & sugar for the filling with a electric whisk until light & creamy. Gradually add teh eggs, beating well after each addition - the mixture will look curdled.Lightly fold in the ground almonds & almond essence.
  4. Spread jam over the base of the pastry.Pour over the almond filling, sprinkle with almonds & bake for 25-30 minutes until pale golden. Cool slightly. to make the icing,sift the sugar into a bowl& stir in a few drops of cold water to make a thickish consistency. Drizzle it over the tart, allow to set.

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