Bakewell Tart - Almond & Raspberry!

Raspberry + Almond + Pastry = Pure Deliciousness

Picture this: 1840s England, where culinary accidents were the original reality TV. Enter poor Mrs. Greaves, the fastidious landlady of the White Horse Inn in Bakewell. She requested her cook to pour a mixture into pastry cases and then add jam. But in a twist worthy of a Victorian soap opera, the cook added the jam first. The result? A tart so scrumptious it became a legend, proving that sometimes mistakes are just delicious detours. Enjoy this video celebrating the delightful trifecta of almonds, raspberry jam, and delicate pastry. It's a tart with a history as rich as its flavor!

For the pastry crust

200g/7oz Plain Flour

1 Tbs Powdered Sugar

125g/4.4oz Butter

1 Egg Yolk

Sieve the flour & sugar into a bowl. Cut/rub in the butter until it resembles coarse breadcrumbs. Add yolk and water, mix by hand into a firm dough. Lightly flour your workbench and roll out dough to fit a buttered and lightly floured 23cm/9inch baking pie pan. I use a fluted, loose-bottomed pan. Chill pastry in fridge for 15 minutes.

Preheat over to 350F/180C/Gas 4

Remove pie shell, prick with a fork and add a piece of parchment paper on top before adding your baking beads/beans. Place in oven for 15 minutes. Remove baking beads from pan and return shell to the oven for 10 more minutes until lightly golden. Allow pie shell to cool completely.

For the filling

180g/6.5oz Butter - softened

180g/6.5oz Sugar

180g/6.5oz Ground Almonds

3 Eggs

1 Tsp Almond Extract

You will also need:

200g/7oz Raspberry Jam

30g/1oz Sliced Almonds

1. Beat the butter and sugar together until night and fluffy, 2 to 3 minutes. Add eggs one at a time - beating for about 30 seconds after each addition. Stir in extract and ground almonds until combined.

   
   

2. Spread jam over cooled pastry. Add your almond mixture and smooth out the top. Sprinkle with sliced almonds.

   
   

3. Bake for 40minutes until golden brown and there is a little jiggle in the center of the pie. If it's too jiggly, return to oven for 10 more minutes.

Allow to cool to just warm before serving. Serve as-is or with whipped cream, ice cream, etc.

Enjoy this wonderful 'mistake'. It truly is amazing with a cup of tea.