A crisp pastry base, a layer of raspberry jam and a further layer of moist yet light frangipane loaded with almonds and hints of vanilla and salt. Serves 8
Collect together your equipment (see Recipe Notes below) and ingredients.
If your oven has a ‘from the base only’ cooking function, use this. If not use your usual setting.
Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6. At the same time, place a baking sheet inside the oven to heat up.
Pastry and Jam Layers: line a loose bottomed 20cm/8inch metal pie dish with short crust pastry. Roughly trim the edges. For further information see here.
Prick the pastry base with a fork.
Spread the jam over the base, but leave an area of around 1 cm clear of jam on the edge.
Frangipane Layer: weigh all the ingredients into a bowl and beat with an electric whisk for about 1 minute, or until combined.
Carefully spread the frangipane over the jam making sure you spread right up to the pastry.
Neatly trim the pastry around the edges of the pie dish.
If scattering with flaked almonds, rather than adding icing, do this now.
Cook, either:
Base only function
- place the tart on the pre-heated baking sheet and situate towards the base of the oven. Cook for 10 minutes.
- after 10 minutes, change from 'base only function' to your 'usual setting'
- reduce oven to Fan Oven 160°C/180°C/350°F/Gas 4 and continue to cook for a further 20 - 30 minutes
OR
Usual setting
- place the tart on the pre-heated baking sheet and situate in the centre of the oven. Cook for 10 minutes.
- after 10 minutes, reduce oven to Fan Oven 160°C/180°C/350°F/Gas 4 and continue to cook for a further 20 - 30 minutes.
It is cooked when the centre feels springy when lightly touched with your finger and no imprint remains.
Check the tart when it has been cooking for a total of 25 minutes; if it looks like it is browning too quickly, loosely cover with foil.
Remove from the oven and leave to cool in the tin.
Ice the Bakewell Tart and create the feathered affect: when the Bakewell Tart is cool, remove from the tin and make the icing.
Add the water to the icing sugar and mix thoroughly. Remove 2½ tablespoons of icing into a small bowl and add your chosen colour.
Put the coloured icing in a piping bag.
Spread the white icing on the tart.
Immediately snip off the end of the piping bag and pipe rows of coloured icing on the white icing roughly 2 – 2½ cms apart. It is important to do this straight after you have topped the tart with the icing – if it starts to set, you will not be able to create the feathered effect.
Take a cocktail stick and draw perpendicular lines though the coloured icing either in the same direction or alternating opposite directions to create a feathered affect. Leave to set
Alternatively decorate with icing and glacé cherries: when the Bakewell Tart is cool, remove from the tin and make the icing.
Add the water to the icing sugar and mix thoroughly. Spread on the tart.
Decorate with the halved cherries and leave to set.
Equipment:
Jam/Jelly:
My favourites are raspberry or cherry jam although apricot is delicious too, as well as fig or plum. Your choice!
NB Ensure the butter is at room temperature and soft enough to beat.