Bakwell tart

After having leftover pastry from making a pear and almond tart I decided to use some of my raspberry jam to make this traditional Bakewell tart. Both tarts are similar with the same frangipane filling . I like the contrast of the raspberry jam and the glacé icing on top . 



125g butter

125ml castor sugar

1 egg

5ml vanilla essence

500ml cake flour

pinch of salt

5ml baking powder

Pastry: Cream the butter and sugar together until pale and creamy. Add egg and vanilla and beat well. Sift flour, salt and baking powder and add to egg mixture to form a “stiffish” dough. Wrap in cling wrap  and refrigerate for 30 minutes, until ready to use.

Roll out the pastry lightly on a floured surface, and then line a 20cm loose bottomed tart pan. Refrigerate while you prepare the filling.

45-60ml  raspberry jam
100g butter
100g castor sugar
2 eggs, beaten
3ml almond extract                                                                                                                              100g  ground almonds                                                                                                                  30ml flour
Grated rind of 1 lemon
30g flaked almonds

Cream butter and sugar until light and creamy Add eggs one at a time, beating well. Add almond essence. Mix in the ground almonds, flour and lemon rind. Spread the raspberry jam over the base of the pastry in a generous layer.  Spread the almond filling smoothly over the jam and sprinkle with the flaked almonds. Bake at 180C for 20-30 minutes or until a toothpick inserted into the filling comes out clean. Remover from the oven and cool slightly. Drizzle with the glace icing.                                                                                  Icing
80ml  icing sugar mixed with enough water to make a thick but spreadable icing.

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