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Bakewell Tart

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Ingredients

225g/8oz puff pastry
30ml/2 tbsp raspberry or apricot jam
2 eggs, plus 2 egg yolks
115g/4oz/ cup caster (superfine) sugar
115g/4oz/ cup butter, melted
50g/2oz/⅔ cup ground almonds
A few drops of almond essence (extract)
Icing (confectioners') sugar, for dusting

Details

Serves: 4


Method

1. Preheat the oven to 200°C/400°F/Gas 6. Roll out the pastry on a lightly floured surface and use to line an 18cm/7in pie plate. Trim the edge.


2. Re-roll the pastry trimmings and cut out wide strips of pastry. Use these to decorate the edge of the pastry case by gently twisting them around the rim, joining the strips together as necessary. Prick the pastry case all over, then spread the jam over the base.


3. Whisk the eggs, egg yolks and sugar together in a bowl until the mixture is thick and pale.


4. Gently stir the melted butter, ground almonds and almond essence into the whisked egg mixture.


5. Pour the mixture into the pastry case and bake for 30 minutes, or until the filling is just set and is lightly browned. Dust with icing sugar before serving hot, warm or cold.

COOK'S TIP:- Since this pastry case is not baked blind before being filled, place a baking sheet in the oven while it preheats, then place the tart on the hot sheet. This will ensure that the base of the pastry case cooks right through.

Energy 417Kcal/1753kj; Protein 8.6g; Carbohydrate 56.1g of which sugars 36g; Fat 19.9g of which saturates 1.7g; Cholesterol 215mg; Calcium 78mg; Fibre 0g; Sodium 226mg

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