Keyword: Bakewell, Baking, Cake, Pastry, recipe, Simple, Tart
Servings: 10
Ingredients
For the shortcrust pastry
175gplain flour
75gchilled unsalted butter
2-3tbspcold water
For the filling
125gunsalted butter
125gcaster sugar
125gground almonds
2-3tbspraspberry jam
50gflaked almonds
½tspalmond extract
1free-range eggbeaten
For the icing
80gicing sugar
2½tspcold water
Instructions
For the pastry
Add the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs.
Mix in the water until you have a soft dough.
Dust your work surface with flour and roll out the dough until its large enough to line an 8" tin.
Line the tin with the dough and place in the fridge for 30 minutes to chill.
Preheat your oven to 200C(180C fan).
Using foil line your pastry case and fill with baking beans and bake blind for 15 minutes.
Remove the foil and beans and cook for another 5 minutes to dry out the base.
For the filling
Spread the raspberry jam generously until the whole base is covered.
On a medium heat melt the butter a pan and stir in the sugar.
Once combined add the ground almonds, egg and almond extract and mix together.
Pour the mix in to the pastry case and distribute the flaked almonds on top.
Bake for 30-35 minutes. If you notice the almonds starting to brown loosely cover with foil to prevent them burning.
To decorate
Sift icing sugar in to a bowl and stir in the cold water.
Once mixed pour in to a piping bag with small nozzle and pipe the icing over the top of the tart, typically in a zig zag pattern.Leave to cool and enjoy :)
Notes
Equipment needed: 8" loose bottomed flan tin Mixing bowl Small pan Piping bag and nozzleAdapted from Mary Berry's Easy Bakewell Tart