Ingredients and Weight:
- 375g plain flour, plus extra for dusting
- 225g cold unsalted butter, cubed
- 100g golden caster sugar
- 1 large egg
- 250g raspberry jam
- 225g flaked almonds
- 100g golden caster sugar
- 1 tbsp ground cinnamon
- 1 egg, beaten
Preparation Time:
30 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 180°C/160°C fan/gas 4.
- To make the pastry, rub the butter into the flour until it resembles fine breadcrumbs.
- Stir in the sugar and egg until a dough forms. Wrap in cling film and refrigerate for 30 minutes.
- Roll out the pastry on a lightly floured surface to a 25cm circle. Line a 23cm tart tin with the pastry and trim the edges.
- Spread the raspberry jam over the pastry base.
- In a bowl, combine the almonds, sugar, and cinnamon. Spread this mixture over the jam.
- Brush the edges of the pastry with the beaten egg and bake for 50-60 minutes, or until the pastry is golden brown and the filling is bubbling.
- Leave to cool in the tin for 15 minutes before serving.
Nutritional Information:
Per serving:
* Calories: 450
* Fat: 25g
* Protein: 6g
* Carbohydrates: 55g
Dish Characteristics:
- Sweet and tart
- Flaky pastry
- Crunchy almond topping
- Classic British dessert
User Comments:
- "This tart was absolutely delicious! The pastry was perfect, and the filling was sweet and tangy. I would definitely recommend this recipe."
- "I made this tart for a party, and it was a huge hit! Everyone loved it."
- "This is the best Bakewell tart I've ever had. The almond topping is the perfect touch."
Special Precautions and Tips:
- Be sure to roll out the pastry thinly enough, or it will be difficult to cook through.
- If you don't have a tart tin, you can use a pie plate instead.
- You can use any type of jam you like in this recipe.
- You can also add a dollop of whipped cream or ice cream to the top of the tart before serving.
