Saturday, 16 March 2013

I made... a Bakewell Tart

Hello, it's been a while since I posted properly and even longer since my last baking post! This is a bit of a nostalgic bake for me, as the first time I made it was in one of my first ever food technology lessons at school!

175g plain flour
Pinch of Salt
2 tbsp caster sugar
115g butter, chilled and diced
1 medium free range egg yolk, mixed with 2 tbsp cold water

3 tbsp raspberry jam

60g butter, soft
60g caster sugar
1 medium free-range egg
30g self-raising flour
1/4 tsp baking powder
50g ground almonds
1/2 tsp almond extract

100g icing sugar
1 tsp lemon juice
approx 1 tbsp cold water
flaked almonds to decorate

22cm tin
Baking Tray

Put flour, salt and sugar into bowl. Add diced butter, rub in until mixture looks like breadcrumbs. Using a round bladed knife, gradually mix in the egg yolk mixture, to make a firm dough. If the mixture is still crumby add a little water.

Wrap pastry in cling film and chill for 20 minutes.

Roll out on a floured surface, into a circle about 28cm across, then line the tin with it. Prick base with a fork. Spread over raspberry jam. Chill it.

Heat the oven to 180°C/350°F/Gas 4, and put baking tray in the oven.
Put all sponge ingredients into a mixing bowl. Whisk until thoroughly combined. Spoon on top of jam. Bake in heated oven, on the baking tray, for 30 minutes or until pastry is a light golden brown, and the filling is firm to the touch and golden. Remove from oven, cool, then unmould.
Mix icing sugar with the lemon juice and water to make a smooth runny icing. Spoon the icing into a icing bag/ small plastic bag, and snip off the tip. Pipe in a random/zig zag pattern. Scatter with flaked almonds. And you're finished!
Hope you enjoyed this post, let me know if you've made it, or what you've baked this weekend.


  1. Aww that looks lovely! I love baking - might give a bakewell tart a try next!