Bakewell tart
My recipe for the classic bakewell tart with apricot jam and a delicious and buttery almond-egg filling.
Ingredients
Serves: 8
- Pastry
- 170g (6 oz) plain flour
- 85g (3 oz) butter
- 2 tablespoons water
- 110g (4 oz) apricot conserve
- Filling
- 110g (4 oz) caster sugar
- 4 eggs
- 110g (4 oz) ground almonds
- 110g (4 oz) melted butter (slightly browned)
Method
Prep:15min ›
Cook:45min ›
Extra time:30min chilling ›
Ready in:1hr30min
- In a mixing bowl, combine the flour, butter and water to form a pastry. Wrap in cling film and chill in the fridge for 30 minutes.
- Preheat oven to 200 C / Gas 6.
- Line a deep loose bottomed flan tin with the pastry. Cover with apricot conserve.
- Combine the caster sugar, eggs, almonds and melted butter. Pour the filling over the pastry.
- Bake in the preheated oven for about 45 minutes. Check with cake tester. If it does not come out clean, cook a further 5 minutes.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
I used raspberry jam and added a teaspoon of almond essence. Turned out lovely - 16 Jan 2015
This was a really easy recipe but the cooking time was far too long. I checked the tart at 35 minutes and it was already a bit too well done. It tasted nice but I think the filling would have been nicer a little more moist. I think also it would be better with one less egg as it had a bit of an eggy taste. - 17 Oct 2015