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
Ultimate version
Homemade sweet pastry, fresh raspberry compote and feathered glace icing.
Per serving£1.73
Total cost£13.80
Time1 hr 30 min
Ingredients for 8
- Sweet pastry
- 200 g plain flour
- 100 g cold unsalted butter , cubed
- 60 g icing sugar
- 1 egg yolk
- Compote
- 200 g fresh raspberries
- 40 g caster sugar
- Frangipane
- 150 g unsalted butter , softened
- 150 g golden caster sugar
- 150 g ground almonds
- 3 eggs
- 1 tsp almond extract
- 150 g icing sugar , for feathered glaze
Method
- Rub butter into flour and icing sugar, bind with the yolk and a splash of water, chill 30 minutes.
- Roll out and line a 23cm fluted tin, then blind bake at 180C for 15 minutes.
- Simmer raspberries with caster sugar to a thick compote and cool.
- Cream butter and sugar, beat in eggs and almond extract, fold in ground almonds.
- Spread compote over the base, top with frangipane and bake 35-40 minutes.
- Once cool, ice the top with white glace icing and feather through a pink line for a classic finish.
Equipment
- 23cm fluted tart tin
- stand mixer
- small saucepan
- 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.
