Bakewell tart
Preparation : 10 min
Cooking : 40 min
Total time : 2 h 50 Rest : 2 h
Equipment
Cake or tart tin
6 people
250 g of plain flour
100 g of sugar
140 g of butter
1 egg yolk
45 ml of cold water
150 g soft butter
150 g ground almonds
150 g sugar
3 eggs
25 g flour
1 tsp bitter almond extract
1 pinch salt
4 tsp raspberry jam
30 g of sliced almonds
Associated products
RECIPE STEPS
1
Add the flour, sugar, diced butter, egg yolk and water into the bowl fitted with the dough hook.
Switch on the machine and run for 30 seconds until the dough forms a ball.
- 250 g of plain flour
- 100 g of sugar
- 140 g of butter
- 45 ml of cold water
- 1 egg yolk
2
Turn the dough out onto a floured surface and knead it briefly (pushing the ball away from you twice with the palms of your hands) so that it will roll out without cracking (it must not be too cold).
3
Wrap the dough in cling film, flatten it and refrigerate for 1 hour before using it.
4
In the bowl, mix the soft butter with the almond powder, caster sugar, eggs, flour, bitter almond extract and a pinch of salt. Run the food processor for 20 seconds.
Set aside in the fridge for 30 minutes.
- 150 g soft butter
- 150 g ground almonds
- 150 g sugar
- 3 eggs
- 25 g flour
- 1 tsp bitter almond extract
- 1 pinch salt
5
Preheat the oven to 180°C.
Roll out the dough and transfer to cake or tart tin. Blind bake the base for 15 minutes at 180°C (cover with dried vegetables or baking beans so that the dough does not swell). Set aside.
6
Lower the temperature to 160°C.
Cover the tart base with jam then spread the frangipane on top using a spatula, making sure not to mix it with the jam.
- 4 tsp raspberry jam
7
Sprinkle with flaked almonds then bake for 30 to 40 minutes.
Let the Bakewell tart cool completely before removing it from the tin.
- 30 g of sliced almonds
© Magimix 2020, for the recipes and the photos.
