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Bakewell Tart

Name: Bakewell Tart
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Ingredients: 85 g Unsalted butter; 85 g Caster sugar; 1/2 tsp Almond extract; 3 Eggs; 55 g Ground almonds; 55 g Self-raising flour; 3-4 tbsp Raspberry jam; 300 g Icing sugar; 1/2 tsp Almond extract; 1 Cold water; 1 Pink food colouring

One of our favourite recipes out of the book has to be a Bakewell Tart. It’s perfect for a weekend treat and with a wee cuppa tae. The short buttery pastry along with the sweet homemade raspberry jam is alway a winner. Not forgetting the combination of the almond frangipane and ohhh so sweet icing. It will surprise you how simple it is to make. If ye ask me it looks right and elegant to and that's coming from a bit of a hallion. If I can make this beauty so can you!

Cook

45m

Ingredients

Method

Turn cooking mode on

Step 1

Get your pastry onto a lightly floured surface and roll into a circle about 5mm thick. To make life easier roll this up onto your rolling pin and back out into your fluted tart tin. Take a bit of the excess pastry and gently shape the pastry into the tin. Trim a bit of the overhanging pastry off but leave a slight over hang as it will shrink when baking.

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For

8

M

I

Shortcrust pastry recipe for tart shells is available on the site

For the filling

85

g

Unsalted butter, softened

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Bakewell Tart

One of our favourite recipes out of the book has to be a Bakewell Tart. It’s perfect for a weekend treat and with a wee cuppa tae. The short buttery pastry along with the sweet homemade raspberry jam is alway a winner. Not forgetting the combination of the almond frangipane and ohhh so sweet icing. It will surprise you how simple it is to make. If ye ask me it looks right and elegant to and that's coming from a bit of a hallion. If I can make this beauty so can you!

Cook

45m

Ingredients

Method

Turn cooking mode on

Step 1

Get your pastry onto a lightly floured surface and roll into a circle about 5mm thick. To make life easier roll this up onto your rolling pin and back out into your fluted tart tin. Take a bit of the excess pastry and gently shape the pastry into the tin. Trim a bit of the overhanging pastry off but leave a slight over hang as it will shrink when baking.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

For

8

M

I

Shortcrust pastry recipe for tart shells is available on the site

For the filling

85

g

Unsalted butter, softened

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Comments

Cancel

More to explore

Currant Squares

1 hr 5 mins

Massaman Roast Chicken Dinner

2 hr 10 mins

Chunky Cookies

25 minutes

Floury Baps

30 minutes

Cheesecake Bowl

3 hr 20 mins

Vegetable Broth with Ham

30 minutes

Chocolate Brownies

25 minutes

Old School Birthday Cake

1 hour

Powered by

Bakewell Tart

Next

Comments

More to explore

Bakewell Tart

Next

Comments

More to explore