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Shaun Hill's bakewell tart
Serves 6-8 Desserts and puddings
For the pastry
- 450g plain flour
- 100g caster sugar
- 350g unsalted butter, softened but not melted
- 2 egg yolks
For the frangipane
- 300g unsalted butter
- 300g caster sugar
- 5 eggs
- 250g ground almonds
- 1/2 jar raspberry jam
- 100g flaked almonds
Method
Make the pastry 1 day in advance.
Sieve together the dry ingredients. Rub in the butter, then mix in the egg yolks to form a dough. Roll out the pastry and line a greased 21cm tart case. Freeze until the next day.
Remove the pastry case from the freezer 1 hour before assembly. Preheat the oven to 180C/160C F/Gas 4. To make the frangipane, cream together the butter and sugar. Slowly beat in the eggs, then fold in the ground almonds.
Spread the jam across the pastry base and spoon over the almond filling. Smooth the surface, then scatter the flaked almonds across the top.
Bake the tart for 45 minutes, then slice and serve.
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