Bakewell Tart
Oven Time : 25-30 mins
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:
- 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.
- Wrap in cling film and leave in fridge for at least 30 minutes.
- When ready, roll out pastry on a floured surface and use to line a greased 20-23cm/8-9" round tin.
- For the filling, place butter and sugar into a bowl and blend into a creamy paste.
- Add the ground almonds, eggs and almond essence and whisk until smooth and creamy.
- Spread the raspberry jam onto pastry base, then pour in the filling.
- 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.
- Leave to rest and cool slightly for 20 minutes. Serve with a dollop of cream, custard or crème fraîche.
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:
- 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.
- Wrap in cling film and leave in fridge for at least 30 minutes.
- When ready, roll out pastry on a floured surface and use to line a greased 20-23cm/8-9" round tin.
- For the filling, place butter and sugar into a bowl and blend into a creamy paste.
- Add the ground almonds, eggs and almond essence and whisk until smooth and creamy.
- Spread the raspberry jam onto pastry base, then pour in the filling.
- 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.
- Leave to rest and cool slightly for 20 minutes. Serve with a dollop of cream, custard or crème fraîche.
