english bakewell tart..

Name: English Bakewell Tart..
Prep time: 20 min
Cook time: 35 min
Yield: 6
Cuisine: Irish
Ingredients: ## FOR THE PASTY; 6 ounce(s) plain flour (sieved); 4 ounce(s) butter; 1 tablespoon(s) caster sugar; 2 - 3 teaspoon(s) cold water; ## FOR THE FILLING; 2 tablespoon(s) rasberry jam; 3 ounce(s) plain flour (sieved); 3 ounce(s) butter; 3 ounce(s) caster sugar; 2 teaspoon(s) almond extract; 100 gram(s) ground almonds; 2 - eggs (beaten); 3 tablespoon(s) cold water; 1 - hand full of flake almonds for top of tart; ## FOR DECORATION; - icing sugar for dusting when tart has cooled

(2 RATINGS)

57 Pinches 10 Photos

Racquel Sweeney

Donegal

Updated on Nov 22, 2013

This is a recipe that my Aunty gave to me ,I simply love bakewell tart. My Aunt's mother in -law, gave her this old recipe , many ,many years ago. This is a delicious cake that uses ground almonds, which makes it wonderfully moist. So I hope you like and enjoy..... :)

Rate

prep time 20 Min

cook time 35 Min

method Bake

yield 6-8 serving(s)

Ingredients

FOR THE PASTY
6 ounces plain flour (sieved)
4 ounces butter
1 tablespoon caster sugar
2 - 3 teaspoons cold water
FOR THE FILLING
2 tablespoons rasberry jam
3 ounces plain flour (sieved)
3 ounces butter
3 ounces caster sugar
2 teaspoons almond extract
100 grams ground almonds
2 - eggs (beaten)
3 tablespoons cold water
1 - hand full of flake almonds for top of tart
FOR DECORATION
- icing sugar for dusting when tart has cooled

How To Make english bakewell tart..

Step 1

Pre-heat the oven to 180c/375f. lightly grease with butter or baking spray 8inch spring ring baking tin.

Step 2

Sieved flour and sugar into a bowl. Rub into that the butter, until the mixture resembles bread crumbs. Then add sufficient water to make a soft dough.
Step 3

Transfer the dough to a lightly flour surface, and lightly knead and smooth out the dough . Roll out and use to line your prepared tin.
Step 4

Line the pastry case with greaseproof paper, and fill with baking beans to blind bake the pastry . Cooked in a pre-heated @ 180c/375f for 10 minutes. You just want your pastry to have a light pale golden colour .Once finish remove the beans and greaseproof paper.
Step 5

Spread the raspberry jam on the inside of the pastry case ,then set a side.
Step 6

For the filling = Beat in the butter, sugar and almond extract altogether in a bowl. Until soft and creamy with a hand held mixer or whatever you use . Then beat in the eggs and flour ,add to that the ground almonds and 3 tablespoons of cold water and mix well together.. Spoon the mixture over the jam filled pastry case . Sprinkle on top of tart the flake almonds .
Step 7

Bake in pre-heated oven @180/375f for 35 minutes if you have a fan oven like I do ,I suggest that you cover the bakewell tart on the last 10 minutes in baking to prevent the top from over browning . When ready the top should be frim (stick test the tart piece the top with a sewer if comes out clean the tart is done) .Leave to cool ,then dust over the top some icing sugar..
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