CHATSWORTH RASPBERRY BAKEWELL TART
This much-loved sweet treat, the Bakewell tart, was developed in the 20th century as a variant of the Bakewell pudding, which originated in Bakewell, Derbyshire, in the 1800s.
INGREDIENTS
For the pastry
• 175g/6oz plain flour
• 25g/1oz icing sugar
• 125g/4½oz unsalted butter, chilled and diced
• 1 large egg yolk
• 2 tbsp cold water
For the filling
• 3 tbsp raspberry jam
• 200g/7oz raspberries
• 3 eggs
• 1 egg yolk
• 100g/4oz caster sugar
• 100g/4oz ground almonds
• 1 vanilla pod, halved, seeds removed and reserved
• 2 tsp natural almond essence
• 100g/4oz unsalted butter, melted
• A handful of flaked almonds To serve (optional)
• Cream
• Ice cream
1. First, make the pastry. Sift together the flour and icing sugar. Rub in the cold butter using a food processor or your fingertips until the mixture resembles fine breadcrumbs.
2. Mix the egg yolk with the cold water and add to the mixture to
bring together. Shape the pastry into a flat disc and chill in the fridge for 30 minutes. Roll out the pastry and use to line a 23cm/9in loose-bottomed tart tin. Prick the base with a fork and chill for another 30 minutes or until the pastry is solid.
3. Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6.
4. Line the pastry case with a circle of greaseproof paper, fill with baking beans and bake blind in the preheated oven for 15 minutes. Remove the beans and bake for a further 2-3 minutes until the pastry is dry and biscuity. Remove the pastry case from the oven and leave to cool. Turn the oven temperature
down to 190°C, fan 170°C, gas 5.
5. When the pastry case is cool, spread the jam over the bottom and scatter over the raspberries. Whisk together the eggs, additional egg yolk, sugar, almond essence and vanilla seeds until pale. Add the melted butter and whisk until well combined. Finally, fold in the ground almonds. Spoon this mixture over the raspberries and bake the tart in the oven for 20 minutes.
6. Sprinkle the flaked almonds over the top and bake for a further 10 minutes, until the filling is set and golden brown. Dust with icing sugar and serve warm, with cream or ice cream, if liked.