Bakewell tart

Method10 steps

1. 1

   Step 1: Rub the measured 75 g chilled butter into the 175 g plain flour with your fingertips until the mixture resembles fine breadcrumbs. Add 2–3 tbsp cold water, only as much as needed to form a soft dough. Reserve the separate 125 g butter for the filling.

   Uses 175 g plain flour for pastry · 75 g chilled pastry butter · 2–3 tbsp cold water, as needed for dough

2. 2

   Step 2: Roll the prepared pastry on a work surface lightly dusted with extra flour. Line a 20 cm/8 inch flan tin, then refrigerate the pastry case for 30 minutes.

   Chill pastry case · 30 minUses All prepared pastry dough · Extra flour for rolling; amount unspecified

3. 3

   Step 3: Preheat the oven to 200°C/400°F, 180°C fan, gas 6.

4. 4

   Step 4: Line the chilled pastry case with foil and fill it with reusable baking beans or pie weights. Bake blind for about 15 minutes. The weights and foil are equipment and will be removed.

   Blind bake with weights · 15 minUses Complete chilled pastry-lined tin

5. 5

   Step 5: Remove the baking beans and foil. Bake the same pastry case for a further 5 minutes to dry the base.

   Dry pastry base · 5 minUses Complete pastry case after first fifteen-minute bake

6. 6

   Step 6: Spread the 1 tbsp raspberry jam over the dried pastry base.

   Uses Complete pastry base after five-minute drying · 1 tbsp raspberry jam

7. 7

   Step 7: Melt the separate 125 g filling butter in a pan and remove it from the heat. Stir in the 125 g caster sugar, then the 125 g ground almonds, the one beaten egg and ½ tsp almond extract to make the frangipane.

   Uses 125 g butter for filling · 125 g caster sugar · 125 g ground almonds · 1 beaten egg · ½ tsp almond extract

8. 8

   Step 8: Pour all the prepared frangipane into the jam-lined pastry case. Scatter the 50 g flaked almonds over the top; they do not go into the filling.

   Uses Complete jam-lined pastry case · All prepared frangipane filling · 50 g flaked almonds for the top

9. 9

   Step 9: Bake the assembled tart for about 35 minutes, until the filling is set and the top is golden. Watch the almonds during baking and cover the tart loosely with foil if they brown too quickly.

   Bake Bakewell tart · 35 minUses Complete filled and topped tart

10. 10

    Step 10: Let the baked tart cool before removing it from the tin. Cut into 8 slices.

    Uses Complete baked tart