Friday, 1 March 2013

Bakewell Tart

Bakewell Tart


To make a truly delicious Bakewell Tart it's important to complete all the elements in the recipe, so don't deviate. This recipe uses the classic frangipane filling, with a standard sweet pastry base. If you want to make a more richer short crust pastry then use butter and add semolina to give the base a more crunchy bite.

Sweet Pastry for the bases click the link for the recipe and method, once you have lined your chosen tart pan with the sweet pastry add a couple of tablespoons of raspberry jam and spread around, then top with your frangipane, sprinkle with the toasted almonds and bake.

Bakewell Tart

Frangipane filling

Makes enough to fill 4 individual tartlets or 1 large fluted flan tin

 225g/8oz butter
 
 225g/8oz sugar
 
 1 drop almond extract
 
 175g/6oz ground almonds
 
 75g/3oz plain flour
 
  100g/4oz beaten egg
 
  50g/2oz flaked almonds, toast under a grill, keep a close watch!

For the frangipane, cream the butter and sugar together in a bowl, then add the almond extract and a third of the ground almonds and a third of the flour. Mix in the beaten egg, and then add the rest of flour and almonds and mix well until smooth.

Fill the tartlet with the frangipane mix, scatter some of the toasted almonds and bake for 10-12 minutes, or until the frangipane is golden brown. Leave to cool.


Your baking time will vary greatly depending on which tart pan you use for your bakewell tart and how much frangipane you put in to your tart pans. I used this recipe for 1 large fluted pan and baked for 45 minutes @ 160C electric.


Bakewell Tart


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