Bakewell Tart

The bread-crumb stage for
                the pastry
The pastry fully mixed
                and ready for rolling
Finished

Note: for a gluten free version, simply use gluten free pastry bought from a shop instead of the pastry made below.
Note: really does need the English Heritage cherry curd: it is fruity and not just sweet.
Note: employs a food processor and mixer, but you could probably also do it by hand.

Ingredients

For the pastry:

For the frangipane filling:

The rest:

Method

  1. To make the pastry:
    1. Put the flour, sugar, butter and salt into a food processor and whizz until it looks like breadcrumbs.
    2. Sprinkle on 2 tbsp of the water and mix.
    3. Continue mixing, gradually adding more of the third tablespoon of water as necessary, until the mixture forms into a large ball, leaving the bowl clean; don't add too much water as your pastry will be sticky and very difficult to handle.
    4. If there is time, wrap the pastry in cling film and leave it to rest for 20 minutes.
    5. Try not to handle the dough.
  2. Pre-heat the oven to 190 C.
  3. Grease a flan tin.
  4. Roll out the pastry on a floured surface to make a circle large enough to line the flan tin.
  5. Wrap the pastry loosely around a rolling pin and transfer it to the tin, making sure to push it, gently, into the corners; allow any excess to droop over the edge of the tin.
  6. Use a sharp knife to cut off the excess pastry and crimp the edges to look pretty.
  7. Mix the butter and sugar for the frangipane in a food mixer, first at low speed until it comes together and then at high speed until it is white and very soft and light; stop the mixer to scrape down the sides as necessary.
  8. Gradually add the eggs, beating well after each addition.
  9. Fold in the ground almonds, as gently as you can, using a spatula.
  10. Spread the cherry curd evenly over the base of the pastry; this will be a thin layer so you will need to work at it.
  11. Gently spoon the frangipane over the top of the curd and smooth it out to fill the tart.
  12. Sprinkle the flaked almonds on top.
  13. Bake on a low shelf for 40-50 minutes or until set.


Back to Meades Family Homepage