Bakewell Tart


110 grams unsalted butter
100 grams ground almonds
1 teaspoon level almost essence
7 teaspoons raspberry jam
250 grams plain flour
2 tablespoons powdered sugar
125 grams chilled butter
2 tablespoons ice-cold water
1 large egg yolk (plus the white, lightly beaten)


First, make the pastry. Sift the flour and icing sugar into a large bowl. Cut the cutter into small cubes, cut the butter into the flour, then rub lightly with your fingertips until the mixture is the consistency of coarse breadcrumbs.
Mix the egg yolk with the ice-cold water, add to the pastry mix, mix lightly and pull together in a ball, adding extra water if needed. Shape into a flat disc and refrigerate for at least half an hour. (You can also, of course, make this in the food processor).
Roll out the pastry into a circle large enough to fill a 9-inch pie pan with a bit of overlap. Carefully lower the pastry into the tin, pressing it lightly into the sides and cut off the excess pastry around the edges. Prick the base lightly and chill the pastry case while you preheat the oven to 200 degrees C/ 400 degrees F.
Line the pastry with foil and bake for 10-12 minutes, then remove the foil and brush the base of the pastry with the reserved egg white. Return to the oven for another 3-4 minutes, then set aside for a couple of minutes while you make the filling.
Slowly melt the butter in a small saucepan. Whisk or beat the eggs with the sugar until light and frothy, then add the ground almonds, sifted flour, almond essence and melted butter.
Spoon the jam onto the base of the pastry and spread evenly. Scatter over the raspberries in an even layer, then pour over the topping. Bake at 190 degrees C/375 degrees F for about 40 minutes until tart has risen and is nicely browned, scattering the almonds over the surface 5 minutes before the end of the cooking time.




From "An Appetite for Ale" by Fiona and Will Beckett. Serve with whipped or double cream.


1.0 servings


Tuesday, December 1, 2009 - 1:51am


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