Bakewell Tart

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

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

   Ca. 2 min.

   Kokkens note: 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.

   Ca. 1 min.

   Kokkens note: 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.

   Ca. 30 min.

4. 4

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

   Ca. 10 min.

5. 5

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

   Ca. 3 min.

6. 6

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

   Ca. 2 min.

   Kokkens note: Press the pastry gently into the flutes of the tin.

7. 7

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

   Ca. 1 min.

8. 8

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

   Ca. 3 min.

9. 9

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

   Ca. 2 min.

   Kokkens note: 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.

    Ca. 1 min.

11. 11

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

    Ca. 2 min.

12. 12

    Sprinkle the flaked almonds over the frangipane.

    Ca. 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.

    Ca. 45 min.

    Kokkens note: 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.

    Kokkens note: Cooling completely helps the tart set and makes it easier to remove from the tin.