← Nouns Cooking · Bakery

Ingredients

• 225 g plain flour, plus extra for rolling
• 2 tbsp Icing sugar
• 1 pinch Salt
• 125 g cold butter, cubed
• 2 egg yolks, beaten with 1 tbsp cold water
• 4 tbsp raspberry jam
• 125 g unsalted butter, soft
• 125 g caster sugar
• 2 large eggs
• 150 g Ground almonds
• 25 g plain flour
• 1 tsp Almond extract
• 30 g flaked almonds
• 1 tbsp icing sugar, to dust

Method

1. Rub the butter into the flour, icing sugar and salt until it looks like fine crumbs, then stir in the yolks and water and bring together into a dough. Flatten, wrap and chill for 30 min.
2. Roll the pastry to 3 mm thick and line a 23 cm loose-bottomed tart tin, leaving a little overhang. Prick the base and chill for 15 min. Heat the oven to 200°C (180°C fan, 400°F).
3. Line with baking paper and baking beans and bake for 15 min. Remove the paper and beans and bake for 5 min more until the base looks dry. Lower the oven to 180°C (160°C fan, 350°F).
4. For the frangipane, beat the butter and sugar until pale and fluffy, then beat in the eggs one at a time. Fold in the ground almonds, flour and almond extract.
5. Spread the jam over the pastry base, leaving a 1 cm border. Spoon the frangipane over and gently spread it to the edges to cover the jam. Scatter with flaked almonds.
6. Bake for 30–35 min until risen, golden and firm to the touch, and a skewer in the centre comes out clean. Trim the pastry overhang and cool in the tin for at least 15 min. Dust with icing sugar and serve warm or cold with cream or custard.

Tips

• Contains tree nuts (almonds).
• For an iced Bakewell, cool completely, spread with thin white icing and dot with glacé cherries.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Silver Spoon Love Food (Kate Humble)