Bakewell tart

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By: Tamasin Day-Lewis From: Tamasin's Great British Classics

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This recipe is classed as easy

Rating 3.15 / 5 (297 votes)

Prep time:
35 min
Cook time:
30 min
Serves:
8

Crisp pastry, raspberry jam and a dense almond topping create a real family favourite in this classic Bakewell tart from Tamasin Day-Lewis

Method

1. Combine the flour and salt in a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs.

2. Stir in enough iced water to bring the mixture together into a smooth dough. Roll the pastry out to line a 23cm tart tin and chill for 30 minutes, or until required.

3. Preheat the oven to 200C/Gas 6. Spread a layer of jam generously over the tart base.

4. Melt the butter and continue to heat until it smells nutty.

5. Whisk together the sugar, ground almonds, egg yolks, egg whites and almond extract.

6. Pour in the hot butter and whisk until smooth.

7. Spoon the mixture over the jam.

8. Transfer the tart to the oven and bake for about 30 minutes, until lightly browned and just set, scattering the flaked almonds over the tart after 25 minutes so that they get a chance to brown slightly.

9. Remove from the oven and leave to cool for about 20 minutes. Serve warm with fresh cream.

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Latest Comment

 

Perfect!!!! works brilliantly and tasty too!

DanielG91313 DanielG91313  Posted 26 Jan 2013 1:41 PM
 

Is the oven temperature for a fan or conventional oven? We have a Neff "circotherm"

Bombero Bombero  Posted 30 Jun 2012 2:16 AM
 

This was lovely. After taking previous comments into accout I used fan assisted at 180c added the flaked almonds after 20 mins and covered with greaseproof paper. It required another 20 mins (40 all together) and was cooked through while still moist.

carolP15502 carolP15502  Posted 24 Oct 2011 1:21 PM
 

I have tried this 3 times (determined to master the impossible) - first time top burned, second time turned the oven down and inside didn't cook properly (more suicidal than sad centre) but third time covered with greaseproof half way through and left in for additional 5 minutes and found perfection!

GabrielleW21187 GabrielleW21187 Posted 03 Jun 2011 2:58 PM
 

I have tried to make this and it was a disaster. Pastry was cooked well but the inside just didn't cook at all.

LeisaH13651 LeisaH13651 Posted 13 Mar 2011 6:02 PM
 

Thought it smelled eggy when taken out of the oven. When cooled it was excellent. I have made this twice now and the second time i put the flaked almonds on top at the beginning of baking. Came out very nice and didn't last long.

LeslieL44005 LeslieL44005 Posted 02 Mar 2011 11:08 AM
 

Was concerned the almond mix was too sloppy, mainly due to 3 eggs plus a yolk and melted butter. Sure enough it took over forty minutes to cook and i covered it to stop the top from burning. Most other recipes i've seen cream the butter and sugar first and use only one or two eggs but as i've had success with other tamasin recipes before i thought i'd give this a go. Don't think i'll be doing this again.

stu needs a shave stu needs a shave Posted 19 Jun 2010 4:57 PM
 

hello i am just a bit confused it says whisk the egg yolks and the egg whites does this mean i have to seperate the three eggs and add the egg yolks and then the whites plus one egg yolk please help its a bit confussing ...julie

rosie160 rosie160 Posted 12 May 2010 5:32 PM
 

Made this yesterday. It came out great! Pastry && the jam is deffinalty the best bit Smile Will be making this again soon for sure! My mum will never buy a shop-bought bakewell tart again!

Cupcake2000 Cupcake2000 Posted 26 Feb 2010 11:02 AM
 

andrea. I found another recipe where butter & sugar are creamed first to get the air in.

PaulineK72241 PaulineK72241 Posted 02 Jul 2009 3:57 AM
 

Beautiful, tastes just like Mum used to make

Anonymous Anonymous Posted 26 Jun 2009 5:34 AM
 

A simple classic and easy recipe to follow

Anonymous Anonymous Posted 23 Jun 2009 8:50 PM
 

yo

andreaH42515 andreaH42515 Posted 06 Feb 2009 1:22 PM
 

I have made this tart twice now and both times it has been disastrous!!pastry was ok but the middle was inedible!!how disappointing even after two attempts!!
Any suggestions??

andreaH42515 andreaH42515 Posted 06 Feb 2009 1:17 PM