Traditional Bakewell Tart
A classic British Bakewell Tart offers a delightful treat, perfect alongside coffee.
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Instructions
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Preheat the oven to 325 F (170 C).
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Sift flour into a bowl.
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Rub butter and salt into the flour until sandy.
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Gradually add water, stirring with a knife until dough forms; wrap and chill for 15-30 minutes.
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Roll out the chilled pastry on a floured surface to 1/4 inch thick.
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Grease an 8-inch deep tart tin, line with pastry, prick the base, and chill for 15 minutes.
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Line the pastry case with parchment paper, fill with baking beans, and bake for 15 minutes until pale golden.
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Remove baking beans, brush with egg white, and bake for another 5 minutes.
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Spread raspberry jam onto the cooled pastry base.
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Cream butter and sugar until pale.
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Gradually add beaten eggs and egg yolk.
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Fold in ground almonds and lemon zest.
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Pour the mixture into the pastry case, level the surface, and place the tin on a baking sheet.
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Bake for 20 minutes, then sprinkle with flaked almonds.
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Bake for another 20 minutes, or until golden and set.
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Cool completely before serving with custard or cream.