Bakewell Tart

Preparació prèvia

Llista d’ingredients

Elaboració

Pas a pas

1. 1

   To make the pastry, combine the all-purpose flour, butter, and caster sugar in a large bowl.

   Uns 2 min

   Nota de cuina: Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.

2. 2

   Gradually add the cold water, mixing until a dough forms.

   Uns 1 min

   Nota de cuina: Do not overmix; stop as soon as the dough comes together.

3. 3

   Wrap the pastry in cling film and chill in the refrigerator for 30 minutes.

   Uns 30 min

4. 4

   Preheat your oven to 180°C (350°F).

   Uns 10 min

5. 5

   On a lightly floured surface, roll out the chilled pastry to a thickness of about 3mm.

   Uns 3 min

6. 6

   Carefully line a 23cm (9-inch) fluted tart tin with the pastry, trimming any excess.

   Uns 2 min

   Nota de cuina: Press the pastry gently into the flutes of the tin.

7. 7

   Spread the raspberry jam evenly over the base of the pastry.

   Uns 1 min

8. 8

   To make the frangipane, cream together the softened butter and caster sugar in a bowl until light and fluffy.

   Uns 3 min

9. 9

   Beat in the eggs one at a time, mixing well after each addition.

   Uns 2 min

   Nota de cuina: If the mixture looks like it's curdling, add a spoonful of almond flour.

10. 10

    Fold in the almond flour and almond extract until just combined.

    Uns 1 min

11. 11

    Spoon the frangipane mixture over the jam layer in the tart tin and gently spread it out.

    Uns 2 min

12. 12

    Sprinkle the flaked almonds over the frangipane.

    Uns 1 min

13. 13

    Bake for 40-45 minutes, or until the frangipane is golden brown and a skewer inserted into the center comes out clean.

    Uns 45 min

    Nota de cuina: If the top browns too quickly, cover loosely with foil.

14. 14

    Allow the tart to cool completely in the tin before slicing and serving.

    Nota de cuina: Cooling completely helps the tart set and makes it easier to remove from the tin.