Bakewell Tart

Indulge in a classic British Bakewell Tart, where buttery pastry meets a luscious layer of raspberry jam and a rich almond filling, topped with flaked almonds. Perfect for afternoon tea or a cozy dessert after dinner.

• 150 g unsalted butter
• 150 g caster sugar
• 3 large eggs
• 150 g ground almonds
• 100 g all-purpose flour
• 1 teaspoon almond extract
• 200 g raspberry jam
• 50 g flaked almonds

Method

1. 1

   Preheat your oven to 190°C (375°F). Grease a 23cm (9-inch) tart tin.

2. 2

   In a mixing bowl, beat the softened butter and caster sugar together until light and fluffy.

3. 3

   Add the beaten eggs slowly, mixing well after each addition. Stir in the ground almonds, all-purpose flour, and almond extract until combined.

4. 4

   Spread the raspberry jam evenly over the base of the tart tin, then pour the almond mixture on top.

5. 5

   Sprinkle flaked almonds evenly over the top of the mixture.

6. 6

   Bake in the preheated oven for 25-30 minutes or until golden brown and a skewer inserted in the center comes out clean.

7. 7

   Allow the tart to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.

8. 8

   Serve slices plain or with whipped cream, and enjoy your Bakewell Tart!