Bakewell Tart (English)

Bakewell tart is a famous British tart made in the picturesque town of Bakewell in the Derbyshire Peak District. It is a delicious dessert and also makes a delightful afternoon treat.

Pastry:
3 oz all purpose flour (75 g)
3 oz cake flour (75 g)
1 pinch salt
3 oz butter, cubed or an equal mix of butter and lard (80 g)
2-3 Tbsp. water, cold

Filling:
2 Tbsp. raspberry jam
1½ sticks butter (150 g)
¾ cup super fine caster sugar (150 g)
3 medium eggs + 1 yolk, beaten
1½ cups ground almonds (150 g)
1 medium lemon, zested
2 Tbsp. flaked almonds
1 egg white, lightly beaten

Preheat the oven 325°F (170°C, Gas 3).

For the Pastry:
Place the flour, butter and salt into a large clean bowl.

Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.

Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.

Wrap the dough in clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.

For the Tart:
Roll out the pastry on a lightly floured board to ¼" (5 mm) thick. Grease and then line an 8" (20 cm) deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes.

Line the tart case with greaseproof paper and fill with baking beans. Cook for 15 minutes or until the pastry is a pale golden colour. Remove the baking beans, lightly brush the inside of the pastry case with a little egg white, cook for a further 5 minutes. Spread the raspberry jam onto the base of the pastry case. Leave to cool.

Cream the butter and sugar together until pale in color using an electric hand whisk. Add the beaten eggs and egg yolk a little at a time. Gently fold in the ground almonds and lemon zest.

Pour the mixture in to the pastry case and gently level the surface to ensure the whole case is filled. Bake for 20 minutes. Sprinkle the flaked almonds on to the surface and bake for a further 20 minutes or until golden and set.

Leave to cool and serve with custard sauce or cream.

Cook's Notes: 

• The tart can also be made as individual portions. Use a 12-hole muffin tin instead of a tart tin and follow the methods as above.
• The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in clingfilm and chill as above.