As you have probably guessed, I don´t always write and publish immediately, if I have several things on the go I ‘schedule’. So I didn´t make this tart today, as when this article is being published I am somewhere in Turkey. I actually made it a couple of weeks ago.
I had asked on Facebook where I could buy ceramic beans, I normally use crumpled greaseproof paper for blind baking because in the baking world, a soggy bottom is bad news and my idol Paul Hollywood would most definitely not be impressed. The outcome was that someone posted their version of a Bakewell tart. They don´t blind bake, don´t use any flour or lemon and don´t get a soggy bottom. The recipe looked simple but I have made my version for years so I know it works. It is a deliciously crisp short crust pastry case (don’t be afraid to buy shop bought pastry) filled with a moist almond filling topped with toasted almonds.
Is your mouth watering yet?
Pack Shortcrust Pastry
4 tbsp Jam I prefer raspberry but strawberry is fine too.
150g Caster Sugar
120g Ground Almonds
125g Self Raising Flour
Zest of half a Lemon
1tsp Baking Powder
1tsp Almond Extract
Almonds for Sprinkling
Preheat oven to 180c.
Roll out the pastry so it is larger than the tart dish. Gently lay the pastry over the dish and working around the edges gently press into place. Be careful not to rip the pastry. If you do a wet finger can make any small repairs. Place a round of baking paper on top of the pastry and blind bake until the edges are golden about 20 minutes. Remove from the oven and allow to cool in the dish. When almost cool spread the jam evenly over the base. Now to make the filling.
Cream the butter and sugar together. Beat in the eggs one at a time. Follow this with the almond extract, and then beat in the ground almonds. Sieve in the flour and baking powder and fold together, finally mix in the lemon zest.
Bake in the centre of the oven for 15 mins. Remove and scatter some flaked almonds on the top. Return to the oven for a further 15 mins. Remove and allow to cool before slicing.