I LOVE Bakewell tart, anything with a bit of
almond and cherry is a winner in my books, and homemade is even better. I
followed a Nigella recipe for this one from her Feast book. I used cherry
instead of raspberry and vanilla sugar instead of plain, you can obviously use
any variation that takes your fancy. I wasn't that impressed at first as the
frangipane didn't seem that good but it got better and better as the week went
on. The one thing I didn't realise was how much butter is used in Bakewells, a
LOT is the answer. I don't count calories so don't mind but if you are looking
for a healthier treat this isn't the place to be!
the base
225g plain flour
225g butter
pinch
of salt
60g icing sugar
the filling
150g butter
150g ground almonds
150g
vanilla caster sugar (you can use normal and add a splash of vanilla extract)
4
eggs
60g toasted flaked almonds
325g cherry jam
Preheat the oven to 180C. Mix the flour,
icing sugar, salt and butter in a food processor until the mixture is crumbly
and beginning to form a ball. Turn out into a lined baking tray approx 235
x 300 x 60mm and squidge the mixture into the base of the tray to form an even
crust. Bake for 20 minutes until lightly golden.
For the frangipane, melt the
butter and set aside. Beat together the eggs, sugar and ground almonds.
When the base has been removed from the oven and cooled for about 3
minutes, spread it evenly with the cherry jam. Beat the melted butter into the
egg, sugar and almond mix and pour this over the jam. Sprinkle with the toasted
flaked almonds and bake for 35 minutes. Allow to cool before cutting.
Tastes great straight out of the oven with a
dollop of extra thick double cream.
Mmm this looks great, my Mum used to make this a lot but haven't had it in ages. Might have to soon!
ReplyDeleteThanks! I pretty much ate the whole batch on my own, oops! xxx
ReplyDeletethese look deeeelicious. thanks for the recipe! becca
ReplyDeleteLooks amazing!
ReplyDeleteOk you need to come and cook for me as I am so unmotivated to bake at the moment and these look lush. Yum. I live at... lol What's next on the cooking calander? xx
ReplyDelete