This one was another request. Tim had been asking for a few weeks if I would make a Bakewell tart but I was a bit nervous, pastry and fragipan in one bake… but I looked at a few recipes and thought I was up to the challenge. The bakewell tart recipe that caught my eye was on Pinterest from Frugalfeeding, the pictures were great and I loved the toasted almonds and water icing on top. I have made a few tweaks to him bakewell tart recipe and it worked a treat.
I did however had a mini breakdown with my pastry (I may have used some very bad language and used the rolling pin for smacking the work top in frustration) but I am normally quite good a pastry but this time I could not roll it out without it cracking. I did manage to get a piece that wasn’t cracked and used the left over pastry, a bit like paper mache, to stick up any holes.
I wasn’t holding out much hope but the result were fantastic. A thin and crisp base and not a soggy bottom in site! As you can see from the pics below its not the neatest pastry when I was baking … quite awful actually but once baked I trimmed the edges I think it looked quite good. Who cares what it looks like anyway, its all about the taste and it tasted lovely! I will definitely be making bakewell tart again very soon.
230g plain flour
a pinch of salt
115g cold butter, cubed
1-2 tbsp cold water
3 tbsp jam – I used raspberry
100g caster sugar
100g ground almonds
25g plain flour
2 eggs, beaten
40g flaked almonds
60g icing sugar
Splash warm water
You will need a 23cm loose bottom flan tin
For the pastry, rub together the butter, flour and salt with your fingertips until the mixture resembles breadcrumbs. Add a drip of water at a time until the pastry come together in a smooth dough. Wrap in clingfilm and refrigerate for 30 minutes. Preheat the oven to 180 degrees C.
After 30 minutes, remove the pastry from the fridge and roll it out on a lightly floured surface until 3- 4 mm. Use the rolling pin to lift the pastry and transfer it into flan tin. Lift the edges of the pastry to help manoeuvre the pastry at the bottom into each little nook and cranny. Do not trim at this stage. Line the pastry with baking parchment and fill with baking beans. Blind bake for 12 minutes, remove the beans and bake for a further 5 minutes.
Whilst the pastry in baking, melt the butter and sugar together in a pan and beat through the ground almonds, flour and eggs. This makes a frangipan. Once the pastry is ready, spread the jam into the pastry case and top with the frangipan. Sprinkle over the flaked almonds and bake for 25-35 minutes, until golden brown.
To make the water icing, mix the icing sugar with a few splashes of water to create a think drizzle that will run off the spoon. Once the tart is completely cooled, drizzle over the icing and serve.