Bakewell Tart Recipe Certainly! Bakewell Tart is a classic British dessert that consists of a shortcrust pastry shell spread with raspberry jam, covered with frangipane and topped with flaked almonds. Here’s a simple recipe for a delicious Bakewell Tart: Ingredients For the pastry 200g plain flour 100g cold butter, diced 1-2 tbsp cold water A pinch of salt For the filling 200g raspberry jam 125g butter, softened 125g golden caster sugar 2 large eggs 125g ground almonds 1/2 tsp almond extract 25g flaked almonds Icing sugar, for dusting Instructions Start by making the pastry. Put the flour, butter, and a pinch of salt into a food processor and pulse until the mixture resembles breadcrumbs. Alternatively, rub the butter into the flour using your fingertips. Add 1-2 tbsp cold water and pulse again until the dough comes together. Wrap the dough in cling film and chill for 10 mins. Preheat the oven to 200C/fan 180C/gas 6. Roll out the pastry on a lightly floured surface to line a 23cm loose-bottomed tart tin. Trim the edges and prick the base with a fork. Line with baking parchment and fill with baking beans. Bake for 15 mins, then remove the beans and cook for 5-10 mins more until the pastry is pale golden and cooked through. Reduce the oven to 180C/fan 160C/gas 4. Spread the raspberry jam over the base of the tart. For the filling, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, then fold in the ground almonds and almond extract. Spoon into the tart case and spread out evenly. Scatter over the flaked almonds and bake for 35-40 mins until golden and cooked. Leave to cool, then remove from the tin and dust with icing sugar to serve. Enjoy your homemade Bakewell Tart! Cakes
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