Dessert

Bakewell Tart

Name: Bakewell Tart
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 45 min
Yield: 8 porties
Cuisine: british
Ingredients: 225 g all-purpose flour; 110 g unsalted butter cold, cubed; 25 g caster sugar; 2 el cold water; 150 g raspberry jam; 125 g unsalted butter softened; 125 g caster sugar; 2 st egg large; 125 g almond flour; 1 tl almond extract; 2 el flaked almonds

A classic British dessert featuring a shortcrust pastry base, a layer of raspberry jam, and a rich almond frangipane topping. This tart is a delightful balance of sweet and nutty flavors with a tender, crumbly crust.

Een origineel recept van Forkin

Totale tijd: 1 uur 45 min
Porties: 8
Moeilijkheid: Gemiddeld
Per portie: 570 kcal

Vegetarisch

Allergeneninformatie: kan eieren, En:Nuts, gluten, melk en noten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

pastry

225 gall-purpose flour
110 gunsalted butter, cold, cubed
25 gcaster sugar
2 elcold water

filling

150 graspberry jam

frangipane

125 gunsalted butter, softened
125 gcaster sugar
2 stegg, large
125 galmond flour
1 tlalmond extract

topping

2 elflaked almonds

Keukengerei

cling film · 23cm fluted tart tin · rolling pin · large bowl · oven

De bereidingswijze

Stap voor stap

1
To make the pastry, combine the all-purpose flour, butter, and caster sugar in a large bowl.
Ongeveer 2 min
Tip van de kok: Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
2
Gradually add the cold water, mixing until a dough forms.
Ongeveer 1 min
Tip van de kok: Do not overmix; stop as soon as the dough comes together.
3
Wrap the pastry in cling film and chill in the refrigerator for 30 minutes.
Ongeveer 30 min
4
Preheat your oven to 180°C (350°F).
Ongeveer 10 min
5
On a lightly floured surface, roll out the chilled pastry to a thickness of about 3mm.
Ongeveer 3 min
6
Carefully line a 23cm (9-inch) fluted tart tin with the pastry, trimming any excess.
Ongeveer 2 min
Tip van de kok: Press the pastry gently into the flutes of the tin.
7
Spread the raspberry jam evenly over the base of the pastry.
Ongeveer 1 min
8
To make the frangipane, cream together the softened butter and caster sugar in a bowl until light and fluffy.
Ongeveer 3 min
9
Beat in the eggs one at a time, mixing well after each addition.
Ongeveer 2 min
Tip van de kok: If the mixture looks like it's curdling, add a spoonful of almond flour.
10
Fold in the almond flour and almond extract until just combined.
Ongeveer 1 min
11
Spoon the frangipane mixture over the jam layer in the tart tin and gently spread it out.
Ongeveer 2 min
12
Sprinkle the flaked almonds over the frangipane.
Ongeveer 1 min
13
Bake for 40-45 minutes, or until the frangipane is golden brown and a skewer inserted into the center comes out clean.
Ongeveer 45 min
Tip van de kok: If the top browns too quickly, cover loosely with foil.
14
Allow the tart to cool completely in the tin before slicing and serving.
Tip van de kok: Cooling completely helps the tart set and makes it easier to remove from the tin.

Per portie

Voedingswaarden

43%Score

Calorieën: 569,5kcal
Eiwit: 8,8g
Koolhydraten: 57,2g
Vet: 35,2g
Vezels: 3g
Suiker: 29,1g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover Bakewell tart in an airtight container at room temperature.