BAKEWELL TART

This almond-and-jam-filled tart is possibly the ultimate teatime treat. Though this tart is named after the town in Derbyshire where it’s likely that it was first introduced, its exact origins are unknown. You can use different jams or fruits, and also coat it with a sugary glaze if you like. Though, if you did, Mrs Patmore would say it’s no longer a Bakewell Tart...

Serves 12

For the tart pastry l 155g (5½oz) plain flour, plus

more for rolling l 3tbsp caster sugar l ¼tsp salt l 140g (5oz) cold unsalted

butter, cubed l 1 egg yolk l 1tbsp ice-cold water, or

more if needed

For the filling l 115g (4oz) unsalted butter, at room temperature, plus extra for the tin l 100g (3½oz) caster sugar l ½tsp almond or vanilla

extract (optional) l A pinch of salt l 2 eggs, at room temperature l 140g (5oz) ground almonds l 140g (5oz) raspberry or

strawberry jam l 3tbsp flaked almonds

(optional)

Mix together the flour, sugar and salt. Using your fingertips, work the butter in until the mixture forms coarse crumbs. In a small bowl, whisk the yolk and water, then add to the flour mixture. Stir with a fork until the mixture is well-combined and forms clumps – add

1tbsp of water or more if needed. Turn the pastry out on to a large piece of cling film and use it to cover the pastry and shape it into a smooth disc. Chill for at least 1 hour or overnight.

Lightly butter the bottom and sides of a fluted 23cm tart tin with a removable bottom. Roll out the pastry to a 30cm round that is 5mm thick. Roll the pastry around the rolling pin, centre it over the tin, and unroll, allowing the excess to overhang. Press the dough onto the bottom and sides, then trim the edges, allowing a 1cm overhang. Roll the overhang back over onto itself and press firmly to reinforce the sides of the crust. Place the pastry-lined tin in the freezer for 15 minutes.

Preheat the oven to 180°C/160°C/gas 4. Line the chilled pastry case with baking parchment and fill with baking beans. Bake until the edges of the case are light brown, about 20 minutes. Remove from the oven and remove the beans and parchment.

Return to the oven and bake for 7-9 minutes until pale golden. Transfer the tin to a wire rack. Leave the oven on.

To make the filling, put the butter, sugar, almond extract (if using) and salt in a bowl. Use an electric mixer on a medium speed to beat for 2-4 minutes, until fluffy and light. Add the eggs, one at a time, beating well after each addition.

On a medium-low speed, add the ground almonds and beat until just blended. Spread the jam evenly in the still-warm pastry case. Drop the filling in small spoonfuls over the jam, then spread carefully and evenly. Scatter the almonds over the top, if using.

Bake the tart for 35 minutes, or until the filling is puffed and the centre springs back when lightly pressed. Leave to cool completely on a wire rack. To serve, place the tart tin on a can or overturned bowl and carefully slide the outer ring down. Using a fish slice, loosen the pastry and slide the tart onto a serving plate. Slice to serve.