Ingredients for Bakewell Tart
- Vanilla Bean
- 200g Butter
- Powdered Sugar, for dusting
- Pinch of Salt
- 250g Plain Flour
- Lemon
- Egg Yolks
- Milk
- 100g Blanched Ground Almonds
- 200g Unsalted Butter
- 140g Caster Sugar
- 2 Large Eggs
- 100g Strawberry Jam
- Creme Fraiche
- 2-3 tbsp Iced Water
- 1 tsp Almond Extract
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How to Make Bakewell Tart
- Preheat oven to 350°F (175°C).
- Prepare the pastry: In a large bowl, combine 200g plain flour, 100g cold unsalted butter (cubed), 40g caster sugar, and a pinch of salt. Rub the butter into the flour until the mixture resembles breadcrumbs. Add 2-3 tablespoons of iced water, mixing until a dough forms. Wrap in cling film and chill for at least 30 minutes.
- Prepare the frangipane: In a separate bowl, cream together 100g softened unsalted butter and 100g caster sugar until light and fluffy. Beat in 2 large eggs, then add 100g ground almonds, 50g plain flour, and a teaspoon of almond extract. Mix well.
- Roll out the pastry and line a 23cm tart tin. Prick the base with a fork.
- Spread a layer of raspberry jam (approximately 100g) evenly over the pastry base.
- Pour the frangipane mixture over the jam.
- Bake for 35-40 minutes, or until the pastry is golden brown and the frangipane is set.
- Let the tart cool completely in the tin before dusting with icing sugar and serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
128g
Fat
132g
Carbs
22g
