After yesterdays post on appreciating all that Autumn has to offer, it felt only right to post this autumnal dessert – the good old fashioned bakewell tart. I’ve been meaning to make a bakewell tart (amongst my favourites for it’s moist baked almondy interior and the layer of sweet tangy jam,) for a long while now and this one didn’t disappoint – Taken from the Delicious Baking book I shared with the scones recipe a few weeks back, it was perfect for a rainy afternoon baking.
Sweet shortcrust pastry
150g unsalted butter
150g caster sugar
3 eggs, beaten
150g ground almonds
Finely grated zest of a lemon
110g strawberry jam
2tbsp flaked almonds
- Preheat your oven to 180 degrees celsius and roll out your pastry to 5mm thick before lining a 24cm fluted loose bottomed tart tin. Line the pastry case with baking paper, weigh down with baking beans or rice and blind bake for 15 minutes.
- With a hand mixer, beat the butter and sugar together until pale and fluffy, add the eggs slowly as you beat and then fold in the ground almonds and zest.
- When the case is baked, allow to cool. Once cool, spread the jam over the pastry base thinly and top with the filling. Finish with a scattering of flaked almonds.
- Cook for 35-40 minutes, until golden, risen and just set in the centre. Cool for 5 minutes before removing from the tin and transferring to a wire rack.
Serve with clotted cream or ice cream and enjoy
PS Recipe from Delicious Baking – £5.99 in your local W H Smiths or Tescos, or order online by clicking the link.