This afternoon treat is a real classic, perfect alongside a cup of tea. This traditional Bakewell tart boasts a buttery, crisp pastry shell, filled with raspberry jam and a ground almond frangipane topping. A real family favourite that’s sure to go down well.
- Sieve the flour and icing sugar into a bowl. Rub in the butter. Add the egg yolk and 2 tsp water and mix to a firm dough. Roll out onto a lightly floured board and use to line a 23cm (9in) loose-based, fluted tart tin. Chill for 15 minutes.
- Heat the oven to gas 4, 180°C, fan 160°C. Bake the pastry case ‘blind’ for 15 minutes. Remove the paper and baking beans and cook for a further 10 minutes. Remove from the oven and leave to cool.
- For the filling, beat together the butter and sugar. Beat in the eggs, one at a time, then stir in the ground almonds and almond extract. Spread the jam over the base of the pastry case. Spread the almond filling evenly on top, then sprinkle over the flaked almonds.
- Bake for 35–40 minutes until the filling is firm and golden brown. Dust with icing sugar to serve.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.