Oh yeah, OH YEAH. A bit of bakewell tart on a weekend never went amiss.
It’s ‘DTSFT’s least likely to cook’ Helen here, with a recipe from The Guardian on what makes the perfect bakewell tart. I didn’t alter a single thing, so I’ll copy it wholesale from the website and paste it here. All credit to Felicity Cloake for this.
Makes a 23cm bakewell tart
For the pastry:
140g plain flour, plus extra to sprinkle
85g cold butter, plus extra to grease
Pinch of salt
Ice cold water
For the frangipane:
110g caster sugar
110g ground almonds
25g plain flour
½tsp baking powder
Zest of ½ lemon
For the compote (or use 100g low-sugar raspberry jam):
250g raspberries (fresh or frozen)
25-35g caster sugar depending on sweetness of tooth
Juice of ½ lemon
25g flaked almonds, to top
To make the pastry, mix the flour and salt in a bowl, and then grate in the cold butter. Rub this into the flour, then stir in just as much cold water as you need to bring it together into a dough; it should not be sticky. Alternatively use a food processor. Wrap in clingfilm and chill for at least an hour. Preheat the oven to 190C (170C fan)/gas mark 5.
Grease a 23cm tart tin and roll out the pastry on a lightly floured surface until large enough to line the tin. Do so, then line with baking paper and weigh down with baking beans or dried pulses. Bake for about 15 minutes until golden.
Meanwhile, make the compote, if using, by putting the berries into a small pan with the sugar and lemon juice and bringing to the boil. Simmer for about 12 minutes until thickened. Allow to cool slightly.
To make the frangipane, cream together the butter and sugar until fluffy, then beat in the eggs. Fold in the dry ingredients and zest and a pinch of salt.
Remove the paper and beans and return the pastry to the oven for a couple of minutes until golden. Spread the compote over the base, and top with the frangipane. Level out and bake for 25 minutes until golden and well risen. Add the almonds on top in the last 5 minutes of cooking.
I didn’t have flaked almonds so like the pikey that I am, I took some whole almonds and chopped them a bit. Don’t bother if you haven’t got flaked almonds, not worth it!