I have been enjoying my weekly baking as I learn to make up my own recipes by twisting basic recipes here and there, or completely makeup something new. This week I bake Bakewell Tart.
Pastry Ingredients:
- 1 1/2 cups all purpose flour
- 1 tbsp icing sugar
- 1 1/2 cups butter
- 1 egg yolk
Frangipane Ingredients:
- 1 1/2 cups butter
- 1 1/2 cups caster sugar
- 3 eggs
- 1 1/2 ground almonds
- 1 tsp almond extract
- Jam
- Flaked almonds
Pastry
- Heat the oven to 325 F.
- Sieve the flour and icing sugar into a bowl. Add softened butter and mix it. Add the egg yolks one at a time and mix to a firm dough.
- Roll the dough on the floured surface into approximately an inch layer and put it on a tart tin.
- Chill the pastry for 15-20 minutes.
- Cover the pastry with foil and bake for 15 minutes.
- Remove the foil and bake for another 10 minutes. When the color turns lightly golden, remove the pastry from the oven and leave it to cool.
Frangipane
- Beat the butter and sugar in a bowl. Add eggs one at a time. Stir in the ground almonds and almond extract. Put it aside.
- Spread the jam over the pastry base.
- Spread the frangipane on top of the jam.
- Sprinkle flaked almonds on top.
- Bake for 35-40 minutes. Make sure the frangipane filling is firm.
- Serve while warm or cool completely in the tin. You can dust the tart with icing sugar if you would like it.
