I do get a sweet craving now and then. I love bakewell tart and I had a little pot of jam in the cupboard that I hadn’t used from my christmas hamper so I thought I would try to make a lighter version. This was so delicious, the base was short and biscuity, the jam fruity and sweet, then you get the lovely fluffy light almond center topped off with golden crispy tasty almonds and a drizzle of icing. I would definitely make this again, everyone in the house loved it.
Ingredients (6-8 slices)
For the pastry
- 75g whole wheat flour
- 75g plain flour
- 75g cold unsalted butter, cubed (Ipop mine in the freezer while i weigh out the rest of the ingredients)
- pinch of sea salt
- 2-4 tbsp cold water
For the filling
- 3 tbsp jam (I used strawberry)
- 100g butter
- 100g golden caster sugar
- 100g ground almonds
- 25g plain flour
- 2 eggs, beaten
- 40g flaked almonds
For the icing
- 50g icing sugar
- 2-3 tbsp warm water
- To make the pastry, add the flours and cubed butter to a food processor. Blitz until the mixture resembles fine breadcrumbs. Tip the breadcrumb pastry onto a side. Add just enough water to bring the pastry together into a soft, malleable dough. Wrap in cling film and refrigerate for 30 minutes.
- Once the dough is chilled, roll it out on a lightly floured surface until large enough to line your tart case. It should be only a few millimetres thick. Preheat the oven to 200C/180C(fan).
- Carefully transfer the dough into the case and press, using a spare piece of dough, into every corner of the case. Do not trim.
- Line the pastry with foil or baking parchment and fill with baking beans. Blind bake for 12 minutes, remove the beans and bake for a further 5 minutes.
- Meanwhile, gently melt the butter and sugar together in a pan and beat through the almonds, flour and eggs.
- Once the pastry is ready, spread it with the jam and top with the prepared frangipane. Sprinkle over the flaked almonds and bake for 25-35 minutes, until golden brown.
- Set the tart aside to cool for 10 minutes. Prepare your icing by mixing the icing sugar with enough water to create a paste thick enough to coat the back of a spoon. Drizzle over and serve.