Bakewell Tart

(enough to fill 9in flan tin)

  • Pastry (double quantity)
  • Frangipane (double quantity)
  • 4tsp raspberry jam
  • Flaked almonds
  1. Make pastry as per the recipe – I made a double quantity to make sure the flan tin was fully covered 
  2. Grease your flan tin and line it with the pastry.  Ideally, roll the pastry and use it, but I found this difficult to do, so pressed it into the base of the flan tin SAM_1228
  3. Bake the pastry in a pre-heated oven at 180C for approx. 20 minutes
  4. Whilst the pastry base is cooking, prepare the frangipane as per this recipe.  Again I made a double quantity to make sure I had enough and feel this was about the right quantity for the finished dish
  5. Allow the pastry base to cool a little, once it has baked and has been removed from the oven SAM_1231
  6. Spread the raspberry jam evenly over the pastry baseSAM_1234
  7. Add the frangipane to the top of the tart and smooth it out.SAM_1239
  8. Bake for 20 minutes
  9. Scatter flaked almonds on top of the part-baked tart and return to the oven
  10. Bake for a further 15-20 minutes until golden and setSAM_1240
  11. Allow the dish to cool to room temperature and serve.

1 thought on “Bakewell Tart

  1. Pingback: BBQs and Bakewell tarts | M's 7 year journey

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