Bakewell tart

Bakewell tart

By
From
Nathan Outlaw's Home Kitchen
Serves
6-8
Photographer
David Loftus

This is always a joy to make. When the tart is in the oven and you get that amazing smell of the almond filling baking and mingling with the raspberry jam, it takes me to another world. The eating is just as good, I promise! I’ve also made this with strawberry and blackcurrant preserve – both equally dreamy, though not traditional, of course. You’ll have enough pastry for a second tart.

Ingredients

Quantity Ingredient

For the pastry

Quantity Ingredient
200g unsalted butter, diced
180g icing sugar, sifted
1 medium free-range egg
140g free-range egg yolks (about 6 large yolks)
500g plain flour, plus extra to dust

For the filling

Quantity Ingredient
200g raspberry jam
250g unsalted butter, softened
250g caster sugar
2 large free-range eggs, beaten
80g plain flour
250g ground almonds
1 lemon, finely grated zested
1 teaspoon vanilla extract
40g flaked almonds

To finish

Quantity Ingredient
4 tablespoons apricot preserve, warmed, with two tablespoons of water, sieved
10ml amaretto liqueur
80g icing sugar, sifted

Method

  1. To make the pastry, using a stand mixer or electric hand mixer, cream the butter and icing sugar together in a bowl until pale and fluffy. Lightly beat the egg and egg yolks in a separate bowl, then gradually beat into the creamed mixture. Once it is all incorporated, add the flour. Stop mixing as soon as a dough is formed.
  2. Tip the dough onto a lightly floured surface and knead briefly until smooth. Divide in half, shape each piece into a ball and then flatten to a disc. Wrap both pastry discs in cling film. Chill one disc in the fridge for 30 minutes; freeze the other for another tart.
  3. Roll the chilled pastry out on a floured surface to the thickness of a £1 coin and use to line a loose-based 25cm round tart tin, pressing it firmly into the edges of the tin and making sure there are no holes or cracks. Trim away any excess pastry. Prick the bottom of the pastry case with a fork several times and chill for 1 hour.
  4. Preheat your oven to 180°C and place a large baking sheet inside to heat up. Spread the raspberry jam over the base of the chilled pastry case and return to the fridge until ready to fill.
  5. For the filling, using a stand mixer or electric hand mixer, beat the butter and sugar together until pale and fluffy, then incorporate the eggs, a little at a time. Sift the flour and ground almonds over the mixture, add the lemon zest and vanilla extract and fold in, using a large metal spoon or spatula, until evenly combined.
  6. Spoon the filling into the pastry case and level gently, using the back of the spoon. Scatter over the flaked almonds.
  7. Slide the flan tin onto the hot baking sheet in the oven and bake for 40 minutes until the filling is golden and just cooked.
  8. Place the tart on a wire rack to cool. While still warm, brush the top with the apricot glaze.
  9. To finish, once the tart is cool, stir the amaretto into the icing sugar to make a runny icing, then drizzle over the surface of the tart. Leave to set for 10 minutes before cutting.
  10. I like to serve my Bakewell tart with some fresh raspberries and a dollop of cream on the side.
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