Apricot & almond Bakewell

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Sarah Cook

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Recipe by Sarah Cook

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1. Video tutorial: Making shortcrust pastry

1. Roll out the pastry with a little flour until big enough to line a deep 20-23cm loosebottom tart tin. Line the tin with the pastry, leaving any excess overhanging. Chill or freeze for 30 mins.
2. Heat oven to 180C/fan 160C/gas 4. Line the pastry with baking paper, fill with baking beans, then bake blind for 20 mins. Remove the paper and beans, then bake for 5 mins more until the pastry is pale biscuit coloured.
3. Meanwhile, make the filling. Whizz the Madeira cake in a food processor, then tip into a large bowl with the flour, butter, ground almonds, caster sugar and eggs. Briefly beat together until smooth.
4. Reduce oven to 160C/fan 140C/gas 3. Tip the compote into the pastry case and spread to cover the base. Spoon over the almond mixture and gently spread to cover the compote. Scatter with the flaked almonds, then bake for 1 hr until golden and firm to the touch. Remove onto a serving plate and serve slightly warm, dusted with icing sugar with Greek yogurt and a drizzle of honey alongside.

Per Serving

822 kcalories, protein 12g, carbohydrate 81g, fat 52 g, saturated fat 21g, fibre 4g, salt 1.06 g

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• Dory6

  06 May 2009

  Dory6 rated and commented on this recipe

  

  Nice easy pud, that is special enough to serve when entertaining or just mid week for tea!

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• Bokbites

  14 November 2009

  Bokbites commented on this recipe

  Scrumptious!

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Ingredients

• 400g sweet shortcrust pastry
• 140g self-raising flour , plus a little extra for dusting
• 200g butter , softened
• 140g ground almonds
• 140g golden caster sugar
• 3 eggs , beaten
• 1 x 600ml jar apricot compote (I used Bonne Maman)
• 1 tbsp flaked almonds
• icing sugar, Greek yogurt and clear honey , to serve
• 140g Madeira cake

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook min 1 hr 25 mins

Ingredients

• 400g sweet shortcrust pastry
• 140g self-raising flour , plus a little extra for dusting
• 200g butter , softened
• 140g ground almonds
• 140g golden caster sugar
• 3 eggs , beaten
• 1 x 600ml jar apricot compote (I used Bonne Maman)
• 1 tbsp flaked almonds
• icing sugar, Greek yogurt and clear honey , to serve
• 140g Madeira cake

Per Serving

822 kcalories, protein 12g, carbohydrate 81g, fat 52 g, saturated fat 21g, fibre 4g, salt 1.06 g

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