Bakewell Tart


Every year at Christmas I make a dessert, years ago when I was younger I would make a trifle with my Mum and the last few years I have found new desserts to make. As requested by my little sister I made a bakewell tart. In our house we're not Christmas cake and Christmas pudding lovers so we go against tradition and make our own modern Christmas traditions. And as tradition goes, I made it on Christmas eve. Had a little incident with the flaked almonds burning on top, my oven can be temperamental. Luckily it was only the top layer and I was able to scrape off most of the burnt flakes and added new ones. It still tastes delicious, if you make this keep an eye on it. It's not a seasonal dessert so you can have it at anytime. I hope you all had a wonderful time and ate some tasty food over the festive period. Now it's back to healthy eating and not indulging in sweet treats every day.


For the shortcrust pastry 
175 grams plain flour
75 grams chilled butter
2-3 tablespoons cold water

For the filling
2 tablespoon raspberry jam
125 grams butter
125 grams caster sugar
125 grams ground almonds
1 egg beaten
1 teaspoon almond extract
50 grams flaked almonds

For the icing 
80 grams icing sugar
3 tablespoons cold water

When making the pastry, pour the flour into a bowl and rub the better in with your fingertips until the texture is like fine breadcrumbs then add the water to form a soft dough. Roll out the dough on a floured surface and line a 20cm/8inch flan tin. Leave in the fridge for 30 minutes. Preheat the oven to 200C. Line the pastry case with foil and fill the tin with baking beans or rice and blind bake for 15 minutes, after remove the foil and bake for 5 minutes to dry out the base. Spread the raspberry jam on the base generously. For the rest of the filling, melt the butter in a pan and take off the heat and mix in the sugar well with the ground almonds, egg and almond extract. Pour it into the tin and sprinkle the flaked almonds on top. To avoid burning the almonds, cover the tin loosely with tin foil for 35 minutes. Finally make the icing in a bowl with the water and you can use a piping bag or a spoon to pour the icing over in a zig-zag effect. Leave to cool and enjoy.

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