Bakewell Tart

I'm reposting my recipe for Bakewell tart because it has quickly become a family favourite and in the words of my Dad, 'the best thing he has ever eaten!' which I would take as high praise indeed! 

I never knew whether I was really a massive Bakewell fan and thought I could take it or leave it, I was wrong. I absolutely cannot leave it and have to limit the amount of them that I bake because they honestly do only last a couple of days in the house.. 

It was a feature in lockdown virtual baking sessions and since then the love for it has been reignited which is a positive to come from 2020! 

Not a very difficult bake at all, just a few steps to go through before getting it in the oven and waiting the all important 35 minutes before you can eat it. 

If you don't trust my Dad's opinion, make it for yourself and let me know how long it lasts! 

Ingredients;

The pastry

• 200g Plain flour 
• 175g Unsalted butter
• 1 Egg yolk
• 2tbsp Icing sugar

The filling 

• 180g Unsalted butter
• 180g Golden caster sugar
• 3 Medium eggs
• 180g Ground almonds
• 300g Raspberry jam
• 20g Flaked almonds

Method; 

1. Begin by preheating the oven to 160degreesC.
2. Now you need to make the pastry. Place the flour and the butter into a bowl and rub together until a breadcrumb consistency is formed. Then add in the egg yolk and a little water if needed to bring the dough together. Form into a ball and then roll out on a floured work surface. You will need to roll it into a big enough circle to line a 23cm loose bottom tart dish. 
3. Once lined, place the tart dish into the fridge to chill for 15 minutes. 
4. Next you will need to blind bake the tart - do this by covering with tin foil and filling with either baking beans, rice, lentils etc and baking in the oven for 10 minutes. Then remove the foil and bake for a further 5 minutes. 
5. After you have blind baked the tart, take out of the oven and leave to cool (or if you're impatient like me, leave to cool slightly and then speed on to the next steps!)
6. To make the filling, start by beating the butter and sugar together until smooth. 
7. Then add in the eggs one at a time and beat on a low speed until each are well combined. 
8. Next, fold in the ground almonds being careful not to beat all the air out that will help the tart to rise. 
9. Now to assemble the tart. Start by spooning the jam onto the pastry and spread out evenly. 
10. Then, carefully spoon the filling on top of the layer of jam. Whilst spreading, try to keep the jam layer and the filling layer separate so they look nice and distinct when you cut into the tart.
11. Finally, sprinkle the flake almonds evenly over the top of the tart and place into the oven to bake for between 30-40 minutes (mine took 36!). The top should be risen, golden brown and shouldn't have too much of a wobble to it. 
12. Leave to cool (again, I was very impatient and keen to eat it whilst it was still warm!) before taking the tart out of the tin. *

*Funny story - when I baked this over FaceTime in the summer, I was so desperate to have a slice (as were my parents hovering waiting for it to be cut) that as I went to take it out of the tin and move onto a plate it completely snapped in half..Tasted just as good though!