A throwback Bakewell Tart – Save this recipe to make this classic at home 🍰.

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I know it’s easy when you have guests coming over to just pick up a cake from the supermarket, put it on a plate and call it a day, but Bakewell tart is one of the things that you haven’t really tasted till you’ve tried it homemade.

If you enjoy the mini ones from the supermarket in the foil cases with cherries on top & then you need to try making the the proper size version at home!

RECIPE:

Ingredients (for a roughly 23cm tart tin)

Pastry:
225g plain flour
115g salted butter (room temp)
1-3 tbsp water (may vary depending on the flour so adjust accordingly)

Filling:
200g of butter
200g caster sugar
200g ground almonds
4 x eggs
20g flour
Almond essence
150g strawberry or raspberry jam

Rub the flour and butter together between your fingers until it forms a fine crumb. Add the water gradually until it forms a dough.

Roll it out on a floured surface to the desired thickness.

Grease your tart tin with butter. Layer the tart tin with the pastry and cut off any excess. You can blind bake the pastry, or if you don’t have time, you don’t have to. It still works well. Once the pastry is in place, add a layer of jam to the bottom.

For the filling, cream the sugar and butter together, gradually beat in the eggs and then fold in the flour and ground almonds. Add a few drops of almond essence.

Bake at 175°C for about 45 mins (this may vary so keep an eye on it. It should rise slightly and be slightly firm when it’s ready).

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