Hi guys, hope all is well. People keep asking me which recipe I used for my recent bake (the delicious Bakewell Tart that I posted in a blog a short while ago). It was a recipe from Lisa Faulkner’s Tea & Cake cookbook. Please find below recipe – whenever you use, please do credit Lisa with it. Happy baking!
Betty’s Bakewell Tart (Lisa’s grandma)!
Serves 6-8
300g raspberry jam
For the sweet shortcrust pastry
250g plain flour plus extra for dusting
90g caster sugar
175g unsalted butter
Zest of ¼ lemon
1 egg
For the filling
175g unsalted butter, at room temperature
175g caster sugar
3 eggs
1 teaspoon almond extract
100g ground almonds
75g semolina
Method
To make the pastry, tip the flour, sugar, butter and lemon zest into a food processor and pulse to form breadcrumbs. Add the egg and pulse again until the pastry just comes together. Shape into a ball, flatten slightly and then chill in the fridge for 30 minutes.
Roll out the pastry onto a lightly floured surface to a thickness of about a pound coin and use it to line a 23cm (9inch) loose-bottomed fluted tart tin. Allow the pastry to hang over the edge, but push it down into the base and up the side. Prick the base with a fork and transfer to the fridge for 30 minutes to firm up. Preheat the oven to 190°C (375°F), gas mark 5.
Scrunch up some greaseproof paper and place it on top of the pastry base. Fill with baking beans or rice and bake the tart for 15-20 minutes. Remove the paper and beans and return to the oven and leave to cool on a wire rack. Use a serrated knife to trim around the edge.
Cream the butter and sugar with an electric whisk until pale and fluffy then gradually beat in the eggs and almond extract. Fold in the almonds and semolina.
Spread the jam over the base of the pastry case then carefully spoon the frangipane mixture on top. Smooth the top with the back of a spoon then bake for 30 minutes until golden brown with a slight wobble in the centre. Transfer to a wire rack and leave to cool before turning out and slicing.
Do let me know how you got on.
Ciao for now,
RAxxx