Bakewell tart

Bakewell tart
Makes: 12 portions
Prep time:
Cook time:
Total time:
  • 200 gr plain flour
  • 2 gr salt
  • 100 gr cold butter
  • 80 gr white sugar
  • 1 egg
  • 1 tbspn cold water
Frangipane filling
  • 200 gr butter
  • 200 gr white sugar
  • 200 gr ground almonds
  • 75 gr plain flour
  • 4 eggs
  • 1 tsp vanilla extract
  • 225 gr raspberry jam
  • 25 gr flaked almonds
  • 6 tspn icing sugar
  1. Mix the flour, sugar and salt. Dice the butter. Rub the butter in the flour until the mixture resembles fine breadcrumbs.
  2. Add the egg and just enough cold water until the dough is just moist enough to stick together. Gather the dough together and gently press it into a disc.
  3. Wrap in plastic and place in the refrigerator for 20 to 30 minutes to firm up before rolling out.
  4. On a floured surface, roll out the pastry and line bottom and sides of the tart or pie pan. Roll your rolling pin over top of pan to get rid of excess pastry.
  5. With the tines of a fork, prick the bottom of the dough (this will prevent the dough from puffing up as it bakes).
  6. Cover and refrigerate for 20 minutes to chill the butter.
  7. Preheat the oven to 180°C.
Frangipane filling
  1. To make the frangipane filling, cream the soft butter and sugar together until light and fluffy. Add the ground almonds, flour and eggs.
  2. Mix to combine. Stir in the vanilla extract.
  1. Spread the raspberry jam over the bottom of the pastry case.
  2. Spread the frangipane mixture evenly in the pastry case on top of the red jam, covering it completely.
  3. Sprinkle the flaked almonds on top.
  4. Bake for 25 to 30 minutes or until the filling is set and golden-brown. Leave to cool in the tin on a wire rack.
  5. Mix the icing sugar with just enough cold water to get a smooth paste. Pipe lines across the bakewell tart.
Stuff to know
This quantity will feed 12 to 16 people and makes a tart with a 26 cm Ø.
It is easier to crumble the butter in the flour when it is cold.
Resting and refrigerating the dough makes rolling it out easier. It is less sticky.
It is important to use the right proportion of water and icing sugar to prevent the paste from being to thick or too runny.