Soft and moist Almond frangipane, baked on top of sweet and fruity Jam, surrounded by a gorgeously crunchy pastry. A home-made Bakewell Tart, still slightly warm from the oven, is one of those little treats that warms the soul.
Serves 8. You will need 1 large pastry tin or 8 individual.
Sweet Pastry (This is a Michel Roux recipe for Pâte Sucrée that I have used for years)
Plain Flour – 250g
Butter, cubed and slightly softened – 100g
Icing sugar – 100g
Salt – A pinch
Eggs – 2 at room temperatureThe Filling
Unsalted Butter – 100g
Golden Caster Sugar – 125g
Eggs – 3 Large
Ground Almonds – 150g
Flaked Almonds – A handful
Almond Extract – 1/2 – 1 teaspoon depending on your taste
Raspberries – 250g
Golden Caster sugar – 50g
Lemon Juice – 1 tablespoon
Icing Sugar – A sprinkle
Fresh Raspberries – A handul
The Sweet Pastry: Place the flour into a bowl and make a well in the centre. Add the butter, icing sugar and salt and mix them together with your fingertips. Draw the flour into the centre until it becomes grainy.
Make another well and add the eggs and mix them into the centre using your finger tips until the dough becomes whole. Once it is well combined, knead it a few times with the palm of your hands until smooth. Wrap it in clingfilm and leave it in the fridge to rest for 1-2 hours.
When you are ready to use it, unwrap the pastry and lay it onto a lightly floured surface. Roll the pastry to a 2-3mm thickness, depending on whether or not you want to make one large tart or individual ones. You may want it a tiny bit thicker for a large tart.
Either cut squares big enough to cover your individual cases or use the whole piece of pastry large enough, loosely wrap the pastry around the rolling pin and lay it over the cases. Gently ease the pastry into the corners of the tart cases, pressing gently against it to make sure it is snug. Once you are happy it is well lined, take a rolling pin and roll over the edge of the case to trim the edges. You may have to just push the edges back up slightly after you do this. Prick the bottoms of the cases a little with a fork and place them into the fridge to rest for 20 minutes.
Pre-heat the oven to 180°c. Place a square of parchment paper into the pastry cases and fill this with blind baking beans or some dried pulses like I have. Place this into the oven and bake for around 10-15 minutes. Then remove the paper and pulses and return to the oven until dried out and light golden, usually 5 minutes. I usually brush mine a little with some egg wash in the last minute to seal it and make it nice and golden. Remove from the oven and leave to cool.
The Jam: Place all the ingredients into a medium saucepan and heat on a medium heat. Once it starts boiling, turn the heat up higher and boil for a further 10 minutes or so to thicken. You can strain it if you don’t like the pips, but I prefer not to. Pour it into a shallow dish or tray to cool.
The Filling: Weigh the butter and sugar into a mixing bowl and beat until pale, light and fluffy (around 5 minutes on an electric mixer, on medium speed). Gradually add the eggs, mixing well between each incorporation and scraping the bowl every so often to make sure it is all combining. This may start to curdle a little so add a tablespoon of the ground almonds if to does. Add the almond extract and the ground almonds to the mixture and gently mix to combine.
Spread the jam onto the base of the tart case and gently pipe or spread the frangipane on top of this. Sprinkle with the flaked almonds and place into oven for 25-30 minutes until golden and quite springy to touch. Remove from the oven and leave to cool before serving. Sprinkle with a touch of icing sugar and raspberries.
– You can use shop brought jam if you wish to, I just prefer to make this as its less sweet.
– I sometimes throw a few fresh raspberries into the frangipane once it has been piped for an extra fruity tart, but make sure you push them down or they will burn.
– You will see in my pictures that I made a few small ones as well. You don’t have to blind-bake the pastry cases for these, but you must make sure they are golden on the bottom.
-Metal trays are better, I don’t really like the silicone for tarts as they don’t get the same crunch in my opinion but that was all I had for my mini’s.