We’re pretty sure everyone’s introduction to a Bakewell tart was via a certain Mr. Kipling, right? Try our recipe warm with ice cream.
SERVES 8
5 ounces (1¼ sticks) butter
½ cup superfine sugar
2 eggs, beaten
1 cup ground almonds
¼ cup plain flour
½ teaspoon baking powder
3 tablespoons good-quality raspberry jam
Handful of flaked almonds, toasted, to serve
For the pastry
2½ cups plain flour, plus extra for dusting
Pinch of sugar
3 tablespoons chilled butter, plus extra for greasing
1. First make the pastry. Mix the flour and sugar in a bowl, then grate in the butter. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in just enough cold water to bring the mixture together into a smooth dough; it shouldn’t be sticky. Wrap in plastic wrap and chill for at least 1 hour.
2. Preheat the oven to 325°F and lightly butter a 9-inch springform pan. Roll out the pastry on a lightly floured surface until it is about ⅛-inch thick and large enough to line the pan. Line the pan with the pastry, easing it into the corners, then trim the edges. Line the pastry with baking paper and baking beans or pie weights.
3. Bake blind in the oven for about 15 minutes, until the edges start to color. Remove the paper and beans and return to the oven to cook for a further 10 minutes. Remove from the oven and allow to cool.
4. Meanwhile prepare the frangipane filling. Cream together the butter and sugar until pale and fluffy, either in a food processor or in a large bowl with a wooden spoon, then gradually add the beaten eggs. Fold in the ground almonds, flour and baking powder and combine until smooth.
5. Once the pastry base has cooled, spread the jam across the base followed by the frangipane mixture. Return to the oven to bake for 25 minutes, or until firm to the touch.
6. Allow to cool slightly before scattering some toasted almonds on top and cutting into slices. Serve warm, with clotted cream or vanilla ice cream.