Bakewell Tart

• Vegetarian

• Refrigerated

  • 4 Egg, large

• Condiments

  • 3 tbsp Raspberry jam

• Baking & Spices

  • 1 1/2 cups (all purpose flour, plain
  • 2 tsp Almond extract
  • 3/4 cup Caster/granulated sugar
  • 1/2 cup Icing/powdered sugar
  • 1/4 tsp Salt

• Nuts & Seeds

  • 3/4 cup Almonds, ground
  • 1 Almonds, flaked

• Dairy

  • 1 1/4 cup Butter, unsalted

Found on marshasbakingaddiction.com

Description

Ingredients

• 1 and 1/2 cups (190g) plain/all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup (60g) icing/powdered sugar
• 1/2 cup (115g) unsalted butter, chilled and diced
• 1 large egg, beaten
• 2/3 cup (150g) unsalted butter, softened
• 3/4 cup (150g) caster/granulated sugar
• 3 large eggs, room temperature, beaten
• 3/4 cup (150g) ground almonds
• 2 teaspoons almond extract
• 3 tablespoons raspberry jam
• Flaked almonds, to garnish

Directions

• Using a food processor, add the flour, salt, and icing sugar and pulse to mix together. Add the cold butter and pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter left. Add the egg and pulse until the mixture begins to clump together. (Do not process to the point that a large ball of dough is formed. The dough should be quite crumbly with large clumps, and should stick together when you press a piece together with your fingers.) Bring together on a lightly floured surface with your hands, and shape into a 1-inch thick disc. Wrap in clingfilm, and chill for 1 hour. If you dont have a food processor, you can use a pastry cutter or a fork.
• Preheat the oven to 180C/350F/Gas 4.
• On a lightly floured surface, roll out the pastry to line an un-greased 23cm/9-inch fluted tart tin with a loose base. Press lightly into the tin, letting the excess pastry hang over the edge. Make sure not to stretch the dough. Chill for 1 hour. Roll the pin over the top of the tin to cut off the excess pastry. Prick the base all over with a fork.
• Line the chilled pastry crust loosely with foil or parchment paper, and fill with baking beans. Bake for 15 minutes, then remove the beans and foil and bake for a further 5 minutes until pale golden.
• Using a handheld or stand mixer, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Fold in the ground almonds and extract.
• Spread the jam across the base of the pastry case, then spoon in the filling, spreading out evenly. Sprinkle the flaked almonds on top. Bake for 35 - 40 minutes or until well risen and a toothpick inserted comes out clean. Leave to cool in the tin for 5 - 10 minutes before lifting onto a wire rack to cool completely.