Prep Time::25 mins
Cook Time::30 mins
Additional Time::15 mins
Total Time:: 1 hr 10 mins
Servings::8
Yield::1 (8-inch) Bakewell tart
Ingredients
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prepared shortcrust pastry dough for 9-inch pie (see note)
7 tablespoons all-purpose flour
3 tablespoons ground almonds
¼ teaspoon baking powder
4 tablespoons seedless raspberry jam, or as needed
1 large egg
¼ teaspoon lemon zest
¼ cup butter
¼ cup superfine sugar
½ cup sliced almonds (Optional)
1 teaspoon confectioners' sugar (Optional)
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch pie plate.
Roll pastry out a little larger than pie plate. Cut off a 1/2-inch wide strip from the edge of pastry circle, and line lower sides of the pie plate with the strip, placing the cut-side upwards; the pastry will not reach the rim of the pie plate. Dampen pastry strip with water, then place remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps. This will create a crust that is slightly thicker around the lower edges.
To make the frangipane: Whisk flour, ground almonds, and baking powder together in a medium bowl. Whisk egg and lemon zest together in a small bowl.
Beat butter and sugar with an electric mixer in a bowl until light and fluffy. Gradually add egg mixture, beating well after each addition. Gently fold in flour mixture, a spoonful at a time, until just incorporated.
Spread raspberry jam evenly over bottom of pastry shell to form a layer; spread frangipane evenly on top. Scatter sliced almonds on top if using.
Bake in the preheated oven until filling is firmly set and browned, about 30 minutes.
Sprinkle with confectioners' sugar just before serving.
Cook’s Note
Make the dough with this British Shortcrust Pie Pastry recipe. You can freeze half of the dough to use another time.
You can use strawberry jam if you prefer.