Tempting Bakewell Tart

Crisp Pastry, Soft Sponge, Sweet Jam, Crunchy Almonds….

Got your attention yet?

If your a fan of Cherry Bakewell’s, you will probably be a fan of this Bakewell Tart. It is so simple to make, but so tasty, and will most defiantly impress at any family gathering or afternoon tea break.

What I love about this recipe is that you don’t have to blind bake the pastry for the tart, just load everything up, pop it in the oven and there you have one beautiful homemade tart! My recipe does not contain any glacé cherry’s that you find on a lot of commercial products, but feel free to add some. Also use whatever jam flavour is your favourite, its really versatile so you can use cherry jam or strawberry, the call is yours!

Recipe and method to follow!

Ingredients

Pastry
50g    Caster Sugar
125g  Soft Butter

1 Egg
200g  Plain Flour

Frangipane
100g Soft Butter
100g Caster Sugar
2 Eggs
100g Ground Almonds
10g Plain Flour

Filling and Topping
5 Tbsp Jam
50g Flaked Almonds
50g Icing sugar

Pre Heat the oven to 180 degrees C. Makes 15

Line a Baking tray with baking parchment

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Using my trusty Kitchen Aid to beat the butter and sugar

Make the pastry– beat butter and sugar till light and soft. Add the egg and flour, and mix until all combined. Don’t over mix the pastry.

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Pastry ready to be chilled

Wrap the ball of dough in cling film and chill in the fridge while you make the frangipane.

Making the Frangipane– Cream the second lot of butter and sugar, again until light and fluffy.

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Adding half flour/almond mix and 1 egg

Add 1 egg and half the almond/ flour mix, and beat until combined. Put all the remaining almond/flour into the mix along with the second egg, and mix until all combined. Put to one side.

Bringing it together

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Pastry is half the size of the baking tray

 

Roll out the chilled pastry to around half the size of the baking tray, lift it up and pop into the baking tray and spread out with your fingers until it has filled up all the gaps.

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Remember to prick the pastry before putting the jam on

Dot the pastry with a fork (this allows air to circulate through the pastry and help cook it). Put the jam onto the pastry and spread it equally over the pastry.

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Spread jam evenly

Spread the frangipane on top of jam carefully, trying not to mix the jam into the frangipane (unless you want a ripple effect, then go ahead). Sprinkle over the flaked almonds and the tart is now read for the oven!

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Sprinkle flaked almonds over frangipane

Bake the tart until the sponge is golden and springs back when touched. (if you are unsure put a skewer in and if it comes out clean it is done)

Out the oven
Let the tart cool in the tin

Once the tart is out the oven, let it cool in the tin. When it has fully cooled lift it out and make up the water icing. Mix the icing sugar will a tsp of water, adding another tsp gradually to get the correct consistency. (Remember, you can always add, but cannot take away)

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Tart drizzled with icing

Drizzle the tart with the water icing and cut into 15.

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Tart cut into 15 pieces

 

Syns Value

For any of you on slimming world I have worked out the syns per portion if cut into 15 equal slices, that equating to 13.5 syns. So you can have a slice within your daily syn limit! They are also quite big slices!

Other Bakewell Tarts– The syn value of my homemade Bakewell slice compared to other Cherry Bakewells on the market:
Mr Kipling -10
Tesco-11
Sainsburys-12.

Not too bad for an indulgent, homemade treat!

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Enjoy with a cup of tea or coffee!

I’d love to hear if anyone has a go at this and how it goes for you!

Laura x

 

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