season sensations Spring 22 Samantha’s Bakewell Tart For the pastry • 200g plain flour • 1 tbsp icing sugar, plus extra to decorate • 125g butter • 1 egg yolk For the filling • 180g butter, softened • 180g caster sugar • 3 eggs • 180g ground almonds • 1 tsp almond extract • 200g raspberry jam • 25g flaked almonds ingredients method 1. Sieve the flour and icing sugar into a bowl. Rub in the butter. Add the egg yolk and 2 tsp water and mix to a firm dough. Roll out onto a lightly floured board and use to line a deep 23cm loose-based, fluted tart tin. Chill for 15 mins. 2. Heat the oven to gas 4, 180°C, fan 160°C. Bake the pastry case ‘blind’ for 15 mins. Remove the paper and baking beans and cook for a further 10 mins until the pastry is dry and a light golden colour. Remove from the oven and leave to cool. 3. For the filling, beat together the butter and sugar. Beat in the eggs, one at a time, then stir in the ground almonds and almond extract. Spread the jam over the base of the pastry case. Spread the almond filling evenly on top, then sprinkle over the flaked almonds. 4. Bake for 35–40 mins until the frangipane filling is firm and golden brown on top. Allow to cool slightly and serve while just warm or cool completely in the tin. Carefully remove from the tin and dust with icing sugar just before serving.
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