Bakewell Tart Temptation
Bakewell Tart Temptation is a classic British dessert that combines a buttery pastry base, sweet raspberry jam, moist almond frangipane, and a crunchy almond topping. This indulgent treat is perfect for afternoon tea or as a delightful dessert.
Ingredients
- 175g plain flour
- 75g unsalted butter, cubed
- 30g icing sugar
- 1 egg, beaten
- 4 tbsp raspberry jam
- 100g unsalted butter, softened
- 100g caster sugar
- 2 eggs, beaten
- 100g ground almonds
- 1/2 tsp almond extract
- 50g flaked almonds
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 23cm (9in) tart tin.
- In a large bowl, rub the flour and butter together until the mixture resembles fine breadcrumbs. Stir in the icing sugar, then add the beaten egg and mix to form a dough.
- Roll out the pastry on a floured surface and use it to line the prepared tart tin. Spread the raspberry jam over the base of the pastry.
- In a separate bowl, cream together the softened butter and caster sugar. Gradually beat in the eggs, then fold in the ground almonds and almond extract. Spread this mixture over the raspberry jam.
- Sprinkle the flaked almonds over the top of the tart. Bake in the preheated oven for 35-40 minutes, or until the filling is set and the pastry is golden brown.
- Allow the tart to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 35g
- Fat
- 20g
- Protein
- 5g
Supplies
Tart tin Baking parchment Rolling pin
Tools
Oven Mixing bowl Electric hand mixer
Serving suggestions
Serve the Bakewell Tart with a dollop of clotted cream or a scoop of vanilla ice cream.
Tips & tricks
For a decorative touch, drizzle the cooled tart with a simple icing made from icing sugar and water.
Cost
$10