About this recipe:Bakewell tarts are always warmly received in our household and are delicious to have on hand in the "treat tin" for afternoon tea.
1 (500g) packet shortcrust pastry
7 tablespoons strawberry jam
200g golden caster sugar
200g softened butter
100g self raising flour
100g ground almonds
1 teaspoon almond extract
300g icing sugar
3 tablespoons water
18 glace cherries, to decorate
25g toasted flaked almonds
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Lightly grease a 20x20cm cake tin and line with baking parchment.
Roll out the pastry to fit the base of the cake tin then spread the jam over the base of the pastry.
In a mixing bowl, beat the golden caster sugar and butter until fluffy. Beat in the eggs, one at a time until creamy. Fold in the flour, ground almonds and almond extract. Spoon the mixture evenly over the jam.
Bake in the preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely in the tin.
Once cooled, use the baking parchment to help you lift the cake out of the tin. Mix the icing sugar and water together and spread over the cake. Sprinkle with cherries and toasted almonds then slice into squares and serve
My wife bought me a stand mixer so I was looking for something to bake and tried this recipe I threw all the ingredients in the bowl and set it going on setting 1 for about a minute then increased the speed to 6 for a further 4 minutes and it creamed everything great. I made my own sweet pastry and blind baked it before lining the bottom with jam . I didn't use any icing I just sprinkled the top with flaked almonds. It says to bake for 40 minutes but it took almost an hour before mine was done. My son called in for tea after work and asked for some, it was still a bit warm when I sliced it for him and he says it is the best Bakewell tart he's ever had. Praise indeed and it looks like I will be baking it again soon - 30 Nov 2015