Birchwell Bakewell Tart
Servings: 8
Author: Sophie Thompson
  • 320 g ready rolled shortcrust pastry
  • 200 g soft butter
  • 200 g caster sugar
  • 3 large eggs beaten
  • ½ tsp almond extract
  • 200 g ground almonds
  • 6 tbsp raspberry jam
  • 1-2 tbsp flaked almonds lightly toasted
  • icing sugar to decorate
  1. Take the pastry out of the fridge about fifteen minutes before using.
  2. Preheat the oven to 180C 160C fan, Gas Mark 4
  3. Roll the pastry out into a circle big enough to line a 22cm tart tin. Grease the tin and press the pastry into it. Let any excess pastry hang over the edge.
  4. Line the pastry with baking paper and add baking beans.
  5. Bake blind for 15 minutes.
  6. Remove the baking beans and paper and cook for five minutes to crisp the base
  7. In a bowl mix the butter, sugar, beaten eggs, almond extract and ground almonds until well combined.
  8. Spread the jam over the pastry base and add the almond mixture.
  9. Trim the overhanging pastry so there is 3cm all the way round then fold the excess pastry over the top of the filling.
  10. Place on a baking tray and bake for around forty minutes.
  11. Allow to cool completely then remove from tin and sprinkle with flaked almonds and dust with icing sugar