What could be better than sitting down with a cup of tea and a freshly made bakewell tart? Learn how to make one of Britain’s favourite desserts with this easy recipe.
Ingredients:
For the base
- 200g plain flour
- 100g baking margarine
- 30g icing sugar
- A pinch of salt
- Water
For the filling
- 200g raspberry jam
For the sponge
- 200g baking margarine
- 200g caster sugar
- 100g ground almonds
- 100g self-raising flour
- 2 eggs
- 1 tsp almond essence
For the topping
- 30g flaked almonds (optional)
Don’t forget, you can get your eggs from Fluffetts and your jam from one of these producers if you don’t fancy making your own.
Method:
Start by preheating the oven to 160 degrees or gas mark 3.
Line a cake tin with baking parchment and then start work on the base of the tart. Place all the pastry ingredients into a food processor and mix until it starts to form a loose dough. Tip out onto a floured worktop and knead gently to form a much firmer dough, roll this out and place it in the bottom of the lined tray.
Spread the jam over the pastry base, making sure to get it as even a possible. Leave to the side.
Next create the sponge. Place all the ingredients in the mixer and mix at a medium speed until everything is combined and you have a light, fluffy sponge. Pour this over the jam filling making sure to cover it evenly. If you are topping with almonds, sprinkle these over the top of the sponge mix and then bake for 40 minutes until the sponge has set and the top is a golden brown.
Take out of the oven and leave to cool before cutting.
