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Bakewell tart


Serves 12

Cooks In1 hour 55 minutes plus cooling & chilling

DifficultyNot too tricky

Nutrition per serving
  • Calories 699 35%

  • Fat 46.2g 66%

  • Saturates 18.5g 93%

  • Sugars 46.0g 51%

  • Salt 0.2g 3%

  • Protein 11.4g 23%

  • Carbs 63.7g 25%

  • Fibre 0.9g -

Of an adult's reference intake

Ingredients

  • 1 x shortcrust pastry recipe
  • FRANGIPANE
  • 350 g blanched whole almonds
  • 250 g unsalted butter
  • 300 g caster sugar
  • 3 large free-range eggs
  • 6 tablespoons quality strawberry jam
  • 1 handful of blanched flaked almonds
  • 500 g crème fraîche , or natural yoghurt (optional)

recipe adapted from

Penguin Anniversary Edition: Jamie's Dinners

By Jamie Oliver

Method

  1. First of all, make and chill the pastry, then line a 28cm loose-bottomed tart tin with it. Place in the freezer for 1 hour.
  2. Preheat the oven to 180°C/350°F/gas 4, then take the pastry case out of the freezer and bake for 15 minutes, or until lightly golden. Remove from the oven and allow to cool slightly.
  3. Turn the oven down to 170°C/325°F/gas 3.
  4. To make the frangipane, blitz the whole almonds in a food processor until you have a fine powder and put this into a bowl. Beat the butter and sugar together until light and creamy, then add to the almonds.
  5. Lightly beat the eggs and add to the mixture. Fold in until completely mixed and smooth, then place in the fridge to firm up slightly.
  6. Spread the jam over the pastry case. Pour the chilled frangipane mixture on top, and sprinkle with some flaked almonds.
  7. Bake the tart for 40 minutes, or until the almond mixture has become firm and golden on the outside but is still soft in the middle.
  8. Allow to cool for about 30 minutes, then serve with crème fraîche or yoghurt.

Watch the video: How to make a Bakewell Tart (October 2020).