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Bakewell Tart

Mon, 4 March 2024

Bakewell Tart

Ingredients

Pastry

  • 170g/6oz Plain Flour
  • 75g/2½oz Unsalted Butter
  • Pinch of Salt

 

Filling

  • 170g/6oz Fruitfield Strawberry or Raspberry Jam
  • 100g/3½oz Unsalted Butter
  • 100g/3½oz Caster Sugar
  • 100g packet Ground Almonds
  • 3 Eggs, plus 1 Egg Yolk
  • 1 teaspoon Almond Extract
  • Handful Flaked Almonds

 

Method

  • Rub flour and butter together with fingertips until crumb like texture forms. Add a pinch of salt and enough cold water to bring mixture to a smooth dough.
  • Wrap in cling film and leave in fridge for at least 30 minutes.
  • When ready, roll out pastry on a floured surface and use to line a greased 20-23cm/8-9" round tin.
  • For the filling, place butter and sugar into a bowl and blend into a creamy paste.
  • Add the ground almonds, eggs and almond essence and whisk until smooth and creamy.
  • Spread the raspberry jam onto pastry base, then pour in the filling.
  • Place in a preheated oven at 200°C/400°F/Gas 6 for 25-30 minutes until lightly golden brown on top. Sprinkle flaked almonds on top 5 minutes before the end of baking time to lightly toast.
  • Leave to rest and cool slightly for 20 minutes. Serve with a dollop of cream, custard or crème fraîche.

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