Bakewell tart with raspberry jam - with soft, almond frangipane encased in a delicate, crumbly pastry. Served best when warm out of the oven and whilst the smell of warm almonds and sticky, hot jam still lingers in the air.
Loose bottom fluted tart tin (I used a rectangular one - 36 x 13 cm)
Pre heat the oven to 200 degrees C. Before you begin make sure the butter for the pastry has been in the fridge is super cold and that the butter for the frangipane is soft and at room temperature.
To make the pastry:
Set up the food processor and add to the mixing compartment: 125g flour, 50g ground almonds, 100g cold, cubed butter, 75g icing sugar and a pinch of salt. Pulse for a few seconds until the mixture resembles fine breadcrumbs. (don’t pulse for two long as the pastry will form best when the ingredients stay as cold as possible).
In a small jug whisk together 1 egg yolk, with 1 tablespoon cold water and 1tsp vanilla extract. Return to the breadcrumb mix in the processor and gradually add the egg mix whilst continuing to pulse. Add enough egg mix for the pastry to just come together and no more - you may not need all of it. As soon as the pastry starts to come together stop adding the egg.
Flour your work surface then turn out the pastry and shape into a ball. Work quickly and handle as little as possible to keep the pastry cool.
Next wrap the pastry ball in cling film and chill in the fridge for 20 minutes. Clean out the processor ready for the frangipane. (Tip: working with cold or chilled ingredients helps to keep the pastry light and crumbly. Resting pastry in the fridge for at least 20 minutes helps to prevent shrinking in the oven)
To make the frangipane
For the frangipane the butter needs to be at room temperature. Place 230g soft butter and 230g caster sugar into the processor and blend for at least 5 minutes or until pale and creamy.
Next whisk together the eggs and gradually add to the creamed butter and sugar whilst continuing to blend. Add a spoonful of ground almonds every now again to help prevent the mixture from splitting.
Once all the egg has been combined add the remaining ground almond and all the flour. Blend for a further minute until smooth. Set to one side ready to add to the pastry case later.
To make the Bakewell tart.
Prepare your tin by coating the surface with butter and sprinkling over icing sugar - Tap off any excess. Ensure the oven is on and up to temp at 200 degrees C.
Flour the work surface and rolling pin. Take the pastry from the fridge, unwrap and start to carefully roll out.
Try to roll the pastry to the shape of your tin. The pastry needs to be slightly bigger so that it can be placed up the sides of the tin.
When rolled out to size carefully roll the pastry around the rolling pin and transfer to the tin. Roll back out and then gently shape the pastry to the base of the tin. Any cracks or holes in the pastry can be easily repaired by pushing the pastry back together or filling gaps with excess bits of pastry. However, try not to over handle.
Next place the raspberry jam in a bowl and mix to loosen it. Carefully spread the jam across the base of the pastry ensuring it goes all the way into the corners.
Now take the frangipane filling and pour over the jam. Fill the tart tin up to about ¾ full and no more. The frangipane will rise in the oven and will spill over if too much is added.
Scatter flaked almonds over the surface of the frangipane then place the tart in the centre of the preheated oven and bake for 30 minutes. Check at 25 minutes - the tart is done when a skewer comes out of the frangipane clean.
Once the Bakewell tart is cooked, leave to cool for a few minutes before removing from the tin.
Decorate with icing and serve with fresh raspberries.