Following my graduation from Tante Marie Culinary Academy, Woking I had the pleasure of working as a private chalet chef in France several years ago and my Bakewell Tart became a firm favourite of my weekly afternoon tea says Alasdair Nunn of RachAls Kitchen.
I think it’s the marriage of the rich, crumbly pastry and the sweet, buttery almond filling combined with the familiarity of strawberry jam which makes this classic tart a real winner!
Makes a 26cm Tart or 6 Small “Individual” Tarts – Feeds Approx. 12 Pate Sucree Pastry:
300g Plain Flour
100g Caster Sugar
4 Egg Yolks
To make the pastry firstly preheat your oven to 200’C / Gas Mark 6 (180’C Fan).
Cream the butter and sugar together with a wooden spoon in a bowl for approx. 5 minutes or until well combined.
Then beat in the egg yolks (one at a time) until fully incorporated into the mixture.
Sift in the flour and mix with your spoon until the mixture comes together as a ball of dough.
Tip the pastry out onto a floured work surface and knead briefly until smooth. Roll out the dough and then carefully place it into a lightly buttered and floured 26cm tart case.
Push the dough into the corners of the case, prick with a fork (all over to ensure the dough doesn’t rise) and then line the pastry case with parchment paper, fill with baking beans and blind bake for 15 minutes. Remove the beans and parchment paper and bake for a further 5 minutes to ensure you don’t have a soggy bottom!
Remove from the oven and cool.
200g Butter 200g Sugar
200g Ground Almonds
3/4 Tbsp Strawberry/Raspberry Jam 4 Eggs – Beaten
50g Plain Flour
100g Chopped Glacé Cherries 100g Flaked Almonds
1 Tbsp Icing Sugar / Water
With an electric whisk, cream the butter and sugar until light and fluffy. Slowly add the eggs and then add the flour and almonds. Mix well.
Spread the jam and cherries onto the cooled pastry case. Dollop the filling on top of the jam and cherry mixture and spread evenly. Sprinkle over the almonds.
Bake for approx. 30 minutes at 180’C (Fan) – If the flaked almonds start to brown cover the tart with foil.
Meanwhile combine the icing sugar with a few drops of cold water and transfer to a piping bag.
Once baked, allow to cool and then finish with a drizzle of icing sugar – Serve with a fruit coulis if desired.