Brilliant Bakewell Tart

Firstly lemme just apologise for my recent case of bad blogger syndrome! I've been so incredibly busy and have rarely had the motivation to write a post in a couple of weeks but I'm back gals and we'll kickstart things again with another yummy bake! Look away now if you're trying to be healthy...

A couple of weeks ago I made my take on the scrumptious Bakewell Tart to sell at work and it went down a treat (excuse the pun...) so I thought I'd share it with you!

You will need...

Pastry;

- 175g plain flour

- 75g unsalted butter

- 3 tbsp of cold water

Filling;

- raspberry jam (as much as you like!)

- 125g unsalted butter

- 125g caster sugar (golden worked best for me!)

- 125g ground almonds

- 1 beaten egg (you'll need this for the pastry too!)

- flaked almonds (again, as many as you like!)

- 1 tsp almond extract (optional, if you like a stronger flavour!)

Here's what to do...

- You will need a flan tin! One with a loose bottom is ideal so you can easily take your tart out of it when it's all ready. This recipe works best for a tin between 20-23cm but you can always add more ingredients if you want to make a mega Bakewell!

- To make your pastry, empty your flour into a big mixing bowl and work in the butter with your fingertips until it looks like fine breadcrumbs. Then add in the water and mix it together until you have a soft dough...don't worry if you need to add a little more water to make this happen, whatever works best for you!

- Roll the dough out on a lightly floured worktop so it's big enough to line your flan tin and then carefully press this into the bottom and sides of your tin, working any excess in gently so everything is covered. Pop it in the fridge for about half an hour...nearly there! In the meantime, preheat your oven to around Gas Mark 5-6 and pop a baking sheet big enough to hold your flan tin in the oven to preheat too!

- When your pastry is nice and chilled, remove it from the fridge and then prick the base all over using a fork! Beat your egg in jug and lightly brush a little bit of this all over the pastry dough (we'll use the rest later so don't throw it away!) When it's nicely coated, pop it in the oven for around 20-25 mins until it's a lovely golden brown colour. Give it a little check halfway through and prick any bubbles that have risen with a fork, and pat the pastry back down with your hands...be careful though gals!

- Once your pastry base has baked and cooled down a little, spread the base generously with yummy raspberry jam! The more the better in my opinion so spread away!

- Melt your filling butter in a pan, then stir into a mixing bowl filled with your caster sugar. Then add your ground almonds, your egg and your almond extract if you're using it! Pour this all over your pastry base so it's nice and smooth and then go crazy sprinkling it with flaked almonds, YUM!

- Bake it for around 30-40 minutes but keep an eye on it near the end of your baking time. If your flaked almonds are turning brown but your tart isn't ready, just cover it loosely with a bitta foil so it doesn't burn!

- Leave it out to cool and VÓILA! A yummy Bakewell Tart, which can be served cold or warmed up a little...perfect with custard!

I really hope you enjoyed this recipe and I'd love to know if you try it...tag me in any Instagram photos @jayddalicebunby!

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Always, Alice x