Desserts
British
BritishBakewell Tart
The classic almond and jam tart, three ways. Basic uses ready-made pastry and a simple sponge; Better builds a proper frangipane; Ultimate is a chef-grade tart with homemade pastry, raspberry compote and a feathered icing.
Vegetarian
Budget version
Shop-bought shortcrust, value jam and a quick almond sponge.
Per serving£0.53
Total cost£4.20
Time45 min
Ingredients for 8
- 320 g ready-rolled shortcrust pastry
- 4 tbsp raspberry jam
- 2 tbsp flaked almonds
- Sponge
- 100 g margarine , softened
- 100 g caster sugar
- 2 eggs
- 75 g self-raising flour
- 25 g ground almonds
- ½ tsp almond extract
Method
- Heat oven to 180C. Line a 23cm tart tin with the pastry and trim.
- Spread the jam over the pastry base.
- Beat margarine and sugar, then beat in eggs, flour, ground almonds and almond extract.
- Spoon the sponge over the jam and level. Scatter flaked almonds on top.
- Bake 28-30 minutes until golden and set. Cool before slicing.
Equipment
- 23cm tart tin
- mixing bowl
The three ways, side by side
Budget
Shop-bought shortcrust, value jam and a quick almond sponge.
Better
Buttery sponge with a proper frangipane and good seedless jam.
Ultimate
Homemade sweet pastry, fresh raspberry compote and feathered glace icing.
