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
Better version
Buttery sponge with a proper frangipane and good seedless jam.
Per serving£0.94
Total cost£7.50
Time1 hr
Ingredients for 8
- 320 g all-butter shortcrust pastry
- 5 tbsp seedless raspberry jam
- 30 g flaked almonds
- 100 g icing sugar , for glaze
- Frangipane
- 125 g unsalted butter , softened
- 125 g caster sugar
- 2 eggs
- 125 g ground almonds
- 25 g plain flour
- ½ tsp almond extract
Method
- Heat oven to 180C. Line a 23cm tart tin with pastry and blind bake 12 minutes.
- Spread the seedless jam over the base.
- Cream butter and sugar until pale, then beat in eggs one at a time with the almond extract.
- Fold in ground almonds and flour, then spread the frangipane over the jam.
- Scatter flaked almonds and bake 30-35 minutes until firm and golden.
- Mix icing sugar with a little water and drizzle over the cooled tart.
Equipment
- 23cm tart tin
- electric whisk
- baking beans
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.
