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!
50g Caster Sugar
125g Soft Butter
200g Plain Flour
100g Soft Butter
100g Caster Sugar
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
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.
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.
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–
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.
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.
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!
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)
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)
Drizzle the tart with the water icing and cut into 15.
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
Not too bad for an indulgent, homemade treat!
I’d love to hear if anyone has a go at this and how it goes for you!