World Flavors Cookbook

Bakewell Tart

A shortcrust pastry shell with a layer of raspberry jam and a moist almond frangipane filling.

Cuisine: England

Ingredients

• Shortcrust pastry
• Raspberry jam
• Frangipane: 150g butter, 150g sugar, 3 eggs, 150g ground almonds, almond extract
• Flaked almonds for topping

Instructions

1. Line a tart tin with pastry and blind bake.
2. Spread jam over the base.
3. Whisk frangipane ingredients and pour over the jam.
4. Top with flaked almonds.
5. Bake at 180°C for 35-40 minutes until golden.