Bakewell Tart
recipe
Bakewell Tart
No comments
The classic almond-flavoured English tart, supposedly created by accident at the Rutland Hotel in Bakewell, Derbyshire
Ingredients
- For the pastry case:
- 200g sweet shortcrust pastry (enough to line a 23cm (9in) tart tin or pie dish)
- 4 tbsp raspberry jam
For the filling:
- 50g butter
- 125g ground almonds
- 125g sugar
- 3 medium eggs, lightly beaten
- 4?5 drops almond essence
For the icing:
- 150g icing sugar
- freshly squeezed lemon juice
slivered or flaked almonds to decorate, or piped chocolate
Serves:
6
Preparation:
15
Cook Time:
30
Total Time:
45min
Directions
More recipes like this
- Roll out the pastry and line a tart tin or pie dish. Mark the edges with the prongs of a fork.
- Spread the raspberry jam over the base and chill in the fridge until ready to bake.
- Preheat the oven to //gas mark To make the filling, beat together the butter, ground almonds, sugar, eggs and almond essence until smooth. Spoon into the pastry case and spread evenly over the jam. Bake for ? minutes or until the filling is set. Cool on a rack.
- To make the icing, mix just enough lemon juice into the icing sugar to give a slightly thick but pourable consistency.
- When the tart is completely cooled, pour over the icing and spread carefully to cover the top.
- Sprinkle over the almonds or decorate with a piped chocolate fern design. Alternatively, dispense with the lemon icing and simply sprinkle icing sugar over the top.
Source: Terry Farris
Find more recipes
Comments