Bakewell tart

Bakewell tart recipe

52 ratings

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. See method

  • Serves 12
  • 40 mins to prepare and 1 hr 10 mins to cook
  • 485 calories / serving

Ingredients

    For the pastry

    • 200g plain flour
    • 1 tbsp icing sugar, plus extra to decorate
    • 125g butter
    • 1 egg yolk

    For the filling

    • 180g butter, softened
    • 180g caster sugar
    • 3 eggs
    • 180g ground almonds
    • 1 tsp almond extract
    • 200g Tesco Finest raspberry conserve
    • 25g flaked almonds

Each serving contains

  • Energy

    2020kj
    485kcal
    24%
  • Fat

    33g 47%
  • Saturates

    14g 70%
  • Sugars

    27g 30%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 41.2g Protein 7.5g Fibre 1.3g

Method

  1. 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 loose-based, fluted tart tin. Chill for 15 minutes.
  2. 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.
  3. 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.
  4. Bake for 35–40 minutes until the filling is firm and golden brown. Dust with icing sugar to serve.

See more Baking recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

Raspberry conserve 150x150

Baking Tesco Finest raspberry conserve into this classic tart makes it even more special.

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