If you love to bake, like a traditional baked dish, then you just have to try Bakewell Tart. This Northern dish that brings back childhood memories of Grandma’s kitchen and is a must for any coffee and cake moments, a high contender on a tray with afternoon tea bakes and the perfect family treat for supper. It’s so easy to bake and if you make enough, you get to realise, it tastes even better the day after you made it.
Choose your pastry – I have used a Sweet Shortcrust pastry, but lemon and almond pastry make this all the more irresistible. Be sure that your pastry is ready to roll by making it at least 40 mins before it needs to go in the oven (30 minutes for it to rest in the fridge, 10 minutes to bring it back to room temperature to roll perfectly).
You will also need a 23cm/ 9″ Flan ring, loose bottomed tart tin or a pie dish at least 4cm/ 1.5″ deep.
- Flour for dusting
- 200g / 7 oz butter
- 200g / 7oz caster sugar
- 2 eggs
- 2 tsp amaretto or almond essence
- 40g / 1.5oz plain flour
- 200g / 7oz ground almonds
- 40g / 1.5oz flaked almonds
- 180g / 6.5oz good strawberry jam (I use homemade)
Roll out the pastry on a lightly floured work surface to approx. 3mm deep (almost a £1 coin). The pastry need to be approx. 5cm bigger than the base of the dish you are using (hold the dish over the pastry to make sure it is. Using your rolling pin lift the pastry gently from the surface and making sure the pastry is over the dish correctly, ease the pastry into the bottom of the dish, covering the side and the corners. Place in the fridge, for approx. 30 mins and while the oven preheats.
Preheat the oven to 180 C (350 F), gas mark 4.
You need to blind bake your pastry case. For this you will need baking/greaseproof paper which you need to scrunch up and then un-scrunch and line the dish/tin with it and also some baking beans (I use the same dried beans and store in a jar in my cupboard wrapped in the scrunched baking paper, ready to lay in the dish/tin again). Blind bake for 15-20 minutes, until the edges are lightly brown and the base dry to the touch. Remove the paper and beans and cook for a further 3-5 minutes until golden. Remove from the oven and set aside.
Meanwhile (while you were blind baking), you can make the frangipane. Put the butter and sugar in a large bowl and cream together with a wooden spoon/spatula until pale and fluffy. Add the eggs one at a time and mix in. Add the Amaretto/almond essence. Fold in the flour and the ground almonds.
Sprinkle on the flaked almonds and bake in the oven for 30-35 minutes. Check half way through cooking and if the edges are browning too quickly, cover the dish with foil to prevent further cooking of the pastry. When the time is up, test the centre of the dish with a skewer or sharp knife and if it comes out clean, it is cooked / sticky, cook for a little longer.
Remove the dish from the oven and leave to cool. It is OK if the top has cracked slightly, this is normal and adds to the appeal of the dish. You can serve when cooled, but this dish is best when completely set and cold.
Cut into small slices and serve as Elevenses, part of an afternoon tea or as a treat after supper (you can add single cream if you wish).
Check out HoniesKitchen in the Category Cloud or Menu above for some other tasty treats. Check out Foodies100 for some other great recipes.