BAKEWELL TART

I’ve been meaning to make a Bakewell Tart for a while now, and I don’t know why it’s took me so long. It’s one of my favourite desserts!

A Bakewell Tart is a sweet shortcrust pastry that is filled with a layer of jam, almond-flavoured sponge, and sprinkled with flaked almonds.
This Bakewell Tart is surprisingly easy to make, and looks impressive, too! It takes about 30 minutes to throw together, 2 hours chilling time, and a total of 1 hour cooking time. A stunning and delicious dessert made and served on the same day.
Looking for the perfect dessert to bring to a party, or simply want to bake one for the family? Look no further, this one is a crowd-pleaser. 😉

INGREDIENTS

• FOR THE SWEET SHORTCRUST PASTRY
• 1 and 1/2 cups plain/all-purpose flour 190g
• 1/4 teaspoon salt
• 1/2 cup icing/powdered sugar 60g
• 1/2 cup unsalted butter 115g, chilled and diced
• 1 large egg beaten
• FOR THE FILLING
• 2/3 cup unsalted butter 150g, softened
• 3/4 cup caster/granulated sugar 150g
• 3 large eggs room temperature, beaten
• 3/4 cup ground almonds 150g
• 2 teaspoons almond extract
• 7 oz seedless raspberry jam 200g
• Flaked almonds to garnish

INSTRUCTIONS

1. FOR THE SWEET SHORTCRUST PASTRY
2. 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.
3. 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 don't have a food processor, you can use a pastry cutter or a fork.
4. Preheat the oven to 180C/350F/Gas 4.
5. ............................

for full instruction please see : marshasbakingaddiction.com

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