bakewell tart

comfort food at its best. crisp, flaky pastry holding chewy, nutty and soft frangipane. all you need is a cup of tea and a rainy day.

pastry

200g flour

1 tbsp sugar

pinch of salt

140g cold butter, cubed

6 tbsp cold water

frangipane

150g butter, soft

150g sugar

150g almond flour

20g flour

2 eggs

1tsp almond extract

1/2tsp vanilla extract

4-5tbsp raspberry jam, seedless

you’ll need a 9inch tart tin

pastry

stir together the flour, sugar, and salt in a large bowl, rub in the butter using your fingertips to create flat pea-sized pieces of butter, gently stir in the water, using your hands gently, knead the dough together.

shape the shaggy dough into a disc, wrap in cling film, refrigerate for 30 minutes.

on a lightly floured surface, roll the pastry into a large, thin circle, press the pastry into the tart tin, using your fingers to smooth it into the edges and sides, trim off any overhang (you can freeze the offcuts).

chill the tart for 30 mins. preheat the oven to 350F.

line the tart with a large piece of parchment paper, and fill it with baking beans, rice, or dried chickpeas. bake for 15-20 minutes, remove the baking beans, prick the bottom with a fork, bake for another 5 minutes until the edges are slightly golden, but the pastry is only just cooked.

frangipane

beat all the frangipane ingredients together in a stand mixer or just in a bowl with a wooden spoon.

evenly spread the jam on the bottom of the baked pastry, then fill with frangipane, smoothing off the top (sprinkle with some slivered almonds if you’re feeling fancy), bake for 20-30 minutes, the top should be golden, and puff up slightly:)