My Patisserie

Bakewell Tart

Bakewell Tart   

 Prep.Time: 10-15 min
 Cook.Time: 35-40 min
 Difficulty: Medium
 Serves: Lots of Slices


 Large Mixing Bowl
 2 Small Mixing Bowls
 18-20cm/7-8" Cake Tin
 Rolling Pin
 Sharp Knife


 75g/36oz Butter or Spread
 25g/1oz Caster Sugar
 150g/6oz Plain Flour
 2 Tbsp Cold Water

 For The Filling
 75g/3oz Butter or Spread
 75g/3oz Caster Sugar
 1 Egg
 100g/4oz Ground Almonds
 50g/2oz Ground Rice
 ½ tsp Almond Extract
 2 Tbsp Raspberry Jam
 Blanched Almonds


Pre-heat oven to 190°c / 375°f / Gas Mark 5.
Grease and line the cake tin..
Rub flour and butter together until it resembles fine breadcrumbs and mix in sugar
Add water a little at a time until you have a firm dough.
Save a third of the pastry for later.
Roll out the remaining pastry.
Line the cake tin with the pastry and trim off any excess.
Spread the jam over the pastry base.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
In a small mixing bowl, mix the ground rice and ground almonds together.
In a separate mixing bowl, beat the egg and almond extract together.
Alternately beat the eggs and ground rice and almonds into the creamed mixture.
Spread the mixture over the jam.
Roll out the remaining pastry.
Cut into strips approximately 1cm / ½ wide.
Decorate the top with a lattice of pastry strips.
Place a blanched almond in each gap.
Bake in the centre of the oven for 35-40 minutes.
When cooked allow to cool for 20-30 minutes.
Remove from cake tin and cool completely.
Keep in an airtight container.

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