Bakewell Tart Tray Bake
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About the bake
These Bakewell Tart Slices are bursting with a delicious almond flavour, sticky jammy centre and topped with a sweet icing. To keep with the British theme we used Silver Spoon sugar, homegrown from British sugar beet.
For more of a traditional recipe, check out our our traditional bakewell tart.
Method
Step 1
Put the flour, salt, sugar, butter and almonds into a food processors and pulse until the mixture resembles breadcrumbs.
Ingredients for this step
- 425gAllinson's Plain White Flour
- 1/2 tspSalt
- 175gSilver Spoon Caster Sugar
- 250gUnsalted butter (softened)
- 50gGround Almonds
Step 2
Add the eggs and eggs yolks one at a time and pulse until a smooth dough is formed.
Ingredients for this step
- 4Medium free range egg(s) (lightly beaten)
- 2Medium free range egg yolks
Step 3
Wrap the dough in cling film and chill in the fridge for half an hour.
Step 4
Preheat the oven to 180°C (gas mark 4). Grease and flour a 30 x 20cm/12 x 8" loose bottom tart tin.
Step 5
Unwrap the chilled pastry and roll out onto a cold, floured work surface. This pastry can be very fragile to handle so work quickly.
Step 6
Line the tart tin with the pastry and trim off any excess. Prick the base with a fork, and then cover the pastry lightly with some baking paper. Cover the paper with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes.
Step 7
Remove from the oven and remove the baking beans. Return to the oven for a further 5 minutes to dry the pastry further.
Step 8
Reduce the oven temperature to 165°C (fan oven 145°C, gas mark 2).
Step 9
For the filling, mix together the ground almonds and caster sugar. Add the beaten eggs and almond extract and mix well. When the pastry has cooled spread a generous layer of raspberry jam onto the pastry base. Pour the filling mixture over the raspberry jam to fill the pastry case.
Ingredients for this step
- 50gGround Almonds
- 100gSilver Spoon Caster Sugar
- 4Medium free range egg(s) (lightly beaten)
- 1/2 tspAlmond extract
- 3 tbspRaspberry jam
Step 10
Bake in the oven for 25-30 minutes or until the filling is baked through and golden brown on top. Remove from the oven and allow to cool.
Step 11
Whilst the bake is cooling, making the icing by mixing the icing sugar with a few drops of water, increasing the quantity of water until you reach a thick consistency. If it becomes too runny you can always add more icing sugar.
Ingredients for this step
- 350gSilver Spoon Icing Sugar
Step 12
Pour the icing over the tart and spread it out to ensure even coverage. Leave the icing to set before decorating with glace cherries and flaked almonds. Cut and serve.
Ingredients for this step
- 15Glace cherries
- A handfulFlaked almonds
Step 13
For more delicious inspiration on how to use your icing sugar check out this video.
Ingredients
For the Pastry
- 425gAllinson's Plain White Flour
- 1/2 tspSalt
- 250gUnsalted butter (softened)
- 100gSilver Spoon Caster Sugar
- 50gGround Almonds
- 1Medium free range egg (lightly beaten)
- 2Medium free range egg yolks
For the Filling
- 175gSilver Spoon Caster Sugar
- 4Medium free range egg(s) (lightly beaten)
- 1/2 tspAlmond extract
- 400gGround Almonds
- 3 tbspRaspberry jam
For the Topping
- 350gSilver Spoon Icing Sugar
- 15Glace cherries
- A handfulFlaked almonds