Bakewell tart

Bakewell tart

Great Pub Food
Lisa Cohen


Quantity Ingredient
icing sugar, for dusting
whipped cream, to serve

Sweet shortcrust pastry

Quantity Ingredient
125g plain flour
35g ground almonds
2 tablespoons icing sugar
125g unsalted butter, chilled and cubed
1 large egg yolk


Quantity Ingredient
125g unsalted butter, softened
160g caster sugar
1/2 lemon, zested
3 large eggs
150g ground almonds
3 tablespoons palin flour
105g raspberry jam
3 tablespoons flaked almonds


  1. To make the pastry, put the flour, ground almonds and icing sugar in a food processor and pulse to combine. Add the butter and pulse, until the mixture resembles fine crumbs. Lightly beat the egg yolk with 2 tablespoons chilled water in a small bowl. Add to the crumb mixture and pulse, until just combined. Do not overwork. Turn out onto a clean work surface and shape the dough to form a disc. Wrap in plastic wrap and refrigerate for 30 minutes. Alternatively, to make the dough by hand, rub the butter into the flour in a medium-sized bowl and mix in the yolk mixture.
  2. Grease and flour a 23 cm tart pan with removable base.
  3. Roll the dough out between two sheets of baking paper, to 5 mm thick. Line the prepared pan with pastry. Trim the edges and refrigerate for 20 minutes.
  4. Preheat the oven to 190°C.
  5. Place the tart on a baking tray and prick the base of the pastry with a fork. Line with baking paper and fill with baking weights, dried beans or uncooked rice. Blind bake for 10 minutes, or until the edges begin to turn light golden. Remove the baking paper and weights and cook for a further 10 minutes, until the base is golden. Set aside to cool.
  6. Reduce the oven temperature to 160°C.
  7. To make the filling, using a handheld blender to cream the butter, sugar and lemon zest together in a medium-sized bowl. Beat the eggs in one at a time. Add the ground almonds and flour and stir to combine.
  8. Spread the jam over the base of the pastry case. Cover with filling and sprinkle with flaked almonds.
  9. Bake for 30–40 minutes, until golden-brown and a skewer comes out clean when tested. Set on a wire rack to cool.
  10. Dust with icing sugar, slice and serve with whipped cream.
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