Medel
Bakewell Tart
A glorious slice of golden almond sponge crowned with flaked nuts and anchored by a jewel-bright layer of raspberry jam, all nestled in crisp, buttery pastry. The filling is tender and delicate with a whisper of almond extract, while the toasted flaked almonds on top add a subtle crunch that plays beautifully against the soft interior.
⏱️105 min
🍽️4 portioner
🥕 Vegetariskt
2.5
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⏱️ Äggklocka
- 1Make the pastry by mixing flour with chilled butter, rubbing between your fingertips until it resembles fine breadcrumbs. Add cold water and mix to form a soft dough.
- 2Roll out the dough on a lightly floured surface and line a 20cm flan tin. Chill in the fridge for 30 minutes.
- 3Preheat the oven to 200°C (fan: 180°C).
- 4Line the pastry case with foil and fill with baking beans. Bake blind for 15 minutes, then remove the beans and foil. Bake for a further 5 minutes to dry out the base.
- 5Spread the base of the flan generously with raspberry jam.
- 6Melt the butter in a pan and remove from heat. Stir in the caster sugar, then add the ground almonds, beaten egg, and almond extract. Pour the mixture into the flan tin and sprinkle with flaked almonds.
- 7Bake for approximately 35 minutes. If the almonds brown too quickly, loosely cover the tart with foil.