www.odlums.ie /recipes/bakewell-tart/

What you need:

Pastry

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


Filling

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

How to:

  1. 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.
  2. Wrap in cling film and leave in fridge for at least 30 minutes.
  3. When ready, roll out pastry on a floured surface and use to line a greased round tin.
  4. For the filling, place butter and sugar into a bowl and blend into a creamy paste.
  5. Add the ground almonds, eggs and almond essence and whisk until smooth and creamy.
  6. Spread the raspberry jam onto pastry base, then pour in the filling.
  7. 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.
  8. Leave to rest and cool slightly for 20 minutes. Serve with a dollop of cream, custard or crème fraîche.
Roz-Bakewell-Tart-r

Bakewell Tart

Category

Afternoon Tea

Cook Time

25-30 mins

What you need:

Pastry

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


Filling

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

How to:

  1. 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.
  2. Wrap in cling film and leave in fridge for at least 30 minutes.
  3. When ready, roll out pastry on a floured surface and use to line a greased round tin.
  4. For the filling, place butter and sugar into a bowl and blend into a creamy paste.
  5. Add the ground almonds, eggs and almond essence and whisk until smooth and creamy.
  6. Spread the raspberry jam onto pastry base, then pour in the filling.
  7. 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.
  8. Leave to rest and cool slightly for 20 minutes. Serve with a dollop of cream, custard or crème fraîche.
JOIN OUR BAKE CLUB

for recipes and updates fresh from the oven to your inbox