Can’t actually believe I haven’t posted this one onto the blog already! Although not made one for a good few months, it’s still a winner if you love that gorgeous fruity, almondy cake taste!
1 portion pate sucree (sweet short-crust)
100g unsalted butter, room temp
3 large eggs, room temp
125g icing sugar
150g ground almonds
25g flaked almonds
1 tsp almond extract
6 tbsp seedless raspberry jam
Preheat the oven (gas 5 or 160C fan-assisted, 175C non-assisted) and grease a 9″ tart tin (the kind with a bottom plate that comes out).
Roll out the cold sweet short-crust to about 3mm thick, in a circle shape and large enough to line the tart tin. Carefully transfer the pastry to the tart tin, leave about 1 cm overhanging the sides of the tin. Cut a piece of baking parchment larger than the tin, scrunch it up then open out and use it to line the pastry case – then pour in baking beans and distribute them around on the parchment to ensure that the pastry doesn’t rise when ‘blind baking’.
Now place into the oven, middle shelf, and bake blind for 15 mins: remove the parchment and baking beans and return to the oven for 5 mins. Place to one side whilst getting on with preparing the almond filling. Don’t worry about trimming the pastry case at this stage.
Place the icing sugar and butter in a mixing bowl and, using an electric hand-mixer (or similar), whisk the butter and icing sugar together to ‘cream’ them. Crack the first egg into the mixture and whisk together to incorporate: we add one egg at a time to avoid the mixture ‘splitting’, which is a risk when trying to combine fats and egg like this. Once the first egg is nicely blended in, add the next and repeat. Finally add the final egg and beat well – the mixture may well look like it wants to separate (‘split’) but don’t be overly concerned.
Now stir in the ground almond, adding the almond extract during the process. Turn your attention back to the blind-baked tart case, spread the raspberry jam out on the inside bottom surface of the pastry, then carefully spoon on the almond paste you’ve just made, smooth it out roughly, then sprinkle the flaked almonds over the surface. Turn the oven down to gas 4 (150C fan-assisted, 160C non-assisted) as you put the tart back into the oven. Bake for about 30 mins (your oven will determine whether it takes a bit less time or is a bit quicker), bearing in mind that a skewer inserted into the middle of the tart will come out clean (but warm) when the mixture is set, and that a nice golden colour across the top is desirable in a bakewell tart.
Once out of the oven, leave to cool for 20 or so mins before carefully removing the excess pastry with a sharp, serrated knife. Then remove the tart tin wall piece and (optionally) the base, allowing to cool for at least a further hour before cutting. Keep in a cool, air-tight container, not in the fridge, for 2 days – if it doesn’t get eaten in that time 🙂