Bakewell Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">175g plain flour</li><li class="ingredients-single-item">85g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">6 tbsp raspberry jam (about 120g)</li><li class="ingredients-single-item">150g unsalted butter, softened</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">3 large eggs, beaten</li><li class="ingredients-single-item">150g ground almonds</li><li class="ingredients-single-item">1 tsp almond extract</li><li class="ingredients-single-item">25g flaked almonds</li><li class="ingredients-single-item">For serving (optional):</li><li class="ingredients-single-item">Icing sugar, for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice for blind baking</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. If making by hand, rub the butter into the flour using your fingertips. The butter should be very cold to create a flaky, crisp pastry texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and mix briefly. Then add the egg yolk and enough cold water to bring the dough together. Be careful not to overwork the dough as this will develop the gluten and make your pastry tough. Form the dough into a disc, wrap in cling film and chill for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making sure it's large enough to line your tart tin. Carefully drape the pastry over your rolling pin and transfer to the tin, gently pressing it into the corners. Trim any excess, leaving a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-10 minutes until the base is pale golden and crisp. This double baking ensures your pastry won't have a soggy bottom when filled.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry case cools slightly, prepare your frangipane filling. In a large bowl, cream together the butter and sugar until pale and fluffy. This incorporates air into the mixture, creating a lighter texture in your frangipane. Don't rush this step - a good 3-5 minutes of beating will make all the difference.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the beaten eggs to the butter mixture, beating well between each addition. If the mixture begins to curdle, add a tablespoon of the ground almonds. Then fold in the remaining ground almonds and almond extract until you have a smooth, thick batter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Trim any overhanging pastry from the cooled tart case using a sharp knife. Spread the raspberry jam evenly over the base of the pastry case - this layer should be generous enough to taste, but not so thick that it overwhelms. The tartness of the jam beautifully balances the sweet almond filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully spoon the frangipane mixture over the jam, using the back of a spoon to gently spread it evenly without disturbing the jam layer too much. Some small swirls of jam into the frangipane are fine and create a lovely marbled effect.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Scatter the flaked almonds evenly over the top and bake for 25-35 minutes until the filling has risen, is golden brown and a skewer inserted into the center comes out clean. The tart should be set but with a slight wobble in the very center - it will continue to set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the tart to cool in the tin for 15 minutes before carefully removing it and transferring to a wire rack to cool completely. The gentle cooling helps prevent the pastry from becoming soggy and allows the flavors to develop. When completely cool, dust with icing sugar if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve at room temperature to appreciate the full flavor profile. The Bakewell tart will keep well in an airtight container for up to 3 days, though the pastry is at its crispest on the first day. You can warm individual slices gently in the oven if you prefer it served warm.</li></ol>