Bakewell tart

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olive magazine

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Recipe by olive magazine

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1. Video tutorial: Rolling out pastry

1. To make the pastry, tip the flour, butter and sugar into a food processor with a pinch of salt. Whizz until the mixture resembles breadcrumbs. Add the egg yolk and 1 tsp of cold water and pulse until the dough comes together. Flatten into a disc, cover with clingfilm and chill for no more than 1 hour. n Roll out the pastry on a lightly floured surface to about 3mm thickness. Line a 20cm fluted tart tin with a depth of 31/2 cm. Prick the base with a fork and chill for 20 minutes. Heat the oven to 180C/fan 160C/gas 4.
2. Line the pastry case with baking parchment and fill with baking beans. Cook for about 20 minutes until the pastry is a pale golden colour. Take out the beans, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes. Cool slightly.
3. Spread the jam in an even layer over the base of the pastry case. Cream together the butter and caster sugar. Gradually add the beaten eggs and egg yolk. Fold in the ground almonds and lemon zest. Carefully spoon the mixture over the jam and spread level. Bake for 20 minutes. Scatter with the flaked almonds and continue to cook for a further 15-20 minutes until golden and set.
4. Cool to room temperature, dust with icing sugar and serve with pouring cream or custard.

549 kcalories, protein 10g, carbohydrate 43.4g, fat 38.5 g, saturated fat 16.6g, fibre 1.9g, salt 0.13 g

Latest comments and suggestions

Results 21-30

• makeanddokate88

  03 April 2009

  makeanddokate88 rated and commented on this recipe

  

  I now bake this all the time and it always comes out perfectly. I add almond essence as per above comments.

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• Tylouca

  07 April 2009

  Tylouca rated and commented on this recipe

  

  I made this exact to the recipe. Definately needed extra almond and a little extra time but loved none the less by all!!!

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• shakeerito

  13 April 2009

  shakeerito commented on this recipe

  Just made this! The taste is delicious, although the next time I mke it, I would put more jam (I used strwberry jam). I also never put lemon in and added 200g of ground almonds.

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• shakeerito

  13 April 2009

  shakeerito rated this recipe

  

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• Abi

  22 April 2009

  Abi rated and commented on this recipe

  

  This was lovely but did change a few things. 1. used 24cm tin 2. used 200g ground almonds 3. added almond essence only took 40 minutes to cook in total 4. should have used less lemon zest Was really good and we all enjoyed it. Very easy to make and eat

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• TimT

  24 April 2009

  TimT commented on this recipe

  Came out of the oven completely running, did not set. Needs at least 30 minutes to cook thoroughly and set. Will try again with a small amount of flour in the filling, or with less butter.

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• EJSchlick

  08 May 2009

  EJSchlick commented on this recipe

  I've only made this once and was told it look like something I broughht but I have been requested to make it again as they couldn't believe how lovely it tasted. I don't do much cooking but after making this and how easy it was I'm also cooking something from this website.

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• YESchef

  14 August 2009

  YESchef commented on this recipe

  I made this tonight. I would definatly cook the tart for longer at a lower temp. I was using a fan oven so had it at 160°, next time I would turn it to 150° because after about 30mins the top of the tart started to burn slightly. I also added 1 teaspoon of almond essence. Everyone seemd to enjoy it even though it was quite moist inside. I would definatly make again - it does look impressive when you cut into it - would be great with a big dollop of clotted cream.

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• s.hallett

  02 September 2009

  s.hallett rated and commented on this recipe

  

  Fabulous recipe I made individual tarts and as I was short of time did the cardinal sin and used pre made tart cases. Although it did take longer to cook it made perfect little bakewells that looked just like shop bought and tasted fabulous.

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• s.hallett

  02 September 2009

  s.hallett commented on this recipe

  forgot to mention it'll make 12 individual tarts filled to the brim.

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Ingredients

PASTRY

• 125g plain flour
• 75g unsalted butter , cold and diced
• 25g caster sugar
• 1 egg yolk
• 1 egg white

FILLING

• 2 heaped tbsp raspberry jam
• 150g unsalted butter , at room temperature
• 150g caster sugar
• 3 eggs , beaten
• egg yolk
• 150g ground almonds
• lemon , zested
• 1 tbsp flaked almonds

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Difficulty and servings

Serves 8

Preparation and cooking times

Ingredients

PASTRY

• 125g plain flour
• 75g unsalted butter , cold and diced
• 25g caster sugar
• 1 egg yolk
• 1 egg white

FILLING

• 2 heaped tbsp raspberry jam
• 150g unsalted butter , at room temperature
• 150g caster sugar
• 3 eggs , beaten
• egg yolk
• 150g ground almonds
• lemon , zested
• 1 tbsp flaked almonds

549 kcalories, protein 10g, carbohydrate 43.4g, fat 38.5 g, saturated fat 16.6g, fibre 1.9g, salt 0.13 g

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