Bakewell Tart

After promising to make a Bakewell Tart all week it was today I finally found the time. There was a great recipe in a book called The Great British Book of Baking. I followed the exact recipe (for once), and unusually it worked perfectly!

To make the pastry:

Sift 175g plain flour (I used spelt), a pinch of salt, and 2 tbsp sugar into a bowl. Rub in 115g chilled butter until it looks like fine crumbs. Add 1 egg yolk, and 2 tbsp ice-cold water. Mix together with a round-bladed knife until it makes a firm dough (don't over mix). Chill, wrapped in cling film, in the fridge for 20 minutes, make a cup of tea and put your feet up.

Roll out the pastry onto a floured surface (I used my own brand-new special pastry mat!), to a circle about 28cm across, line a 22cm loose-based flan tin. Prick all over with a fork, and spread 2 tbsp raspberry jam evenly. Pop back in the fridge. If you have any spare pastry make a few jam tarts (I had enough for 6).

Heat the oven to gas mark 4 and place a baking tray inside to heat up.

To make the filling:

Cream 60g softened butter with 60g sugar, add 1 egg, 30g plain flour, ¾ tsp baking powder, 50g ground almonds and a few drops of almond essence. Beat thoroughly until well combined.

Dollop over the jam and spread evenly. Bake on the hot baking tray for 30 minutes, or until the pastry is golden brown and the filling is golden and firm to the touch. Remove from the oven, leave to cool, and then unmould.

To decorate:

Mix 100g icing sugar with 1 tbsp lemon juice and about 1 tbsp cold water, to make a smooth, runny icing. Drizzle the icing all over the tart. Scattter with flaked almonds.

To serve:

Gently warm or eat at room temperature with a strong cup of tea, or a gin and tonic depending on your mood...

The verdict:

Delicious...