Bakewell Tart

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材料

作り方

手順

1. 1

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

   約2 分

   調理のヒント： 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.

   約1 分

   調理のヒント： 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.

   約30 分

4. 4

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

   約10 分

5. 5

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

   約3 分

6. 6

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

   約2 分

   調理のヒント： Press the pastry gently into the flutes of the tin.

7. 7

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

   約1 分

8. 8

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

   約3 分

9. 9

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

   約2 分

   調理のヒント： 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.

    約1 分

11. 11

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

    約2 分

12. 12

    Sprinkle the flaked almonds over the frangipane.

    約1 分

13. 13

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

    約45 分

    調理のヒント： 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.

    調理のヒント： Cooling completely helps the tart set and makes it easier to remove from the tin.