Penguin Anniversary Edition: Jamie's Dinners
By Jamie Oliver
Bakewell tart
1 hr 55 mins plus cooling & chilling
Not Too Tricky
serves 12
About the recipe
This is pretty easy because all you need to put it together is a pastry recipe and a frangipane recipe. Bakewell tart is a classic English tea cake which, if made with a bit of love and some quality jam, well deserves to be a dessert in its own right.
Recipe From
Ingredients
1 x shortcrust pastry recipe
FRANGIPANE
350g blanched whole almonds
250g unsalted butter
300g caster sugar
3 large free-range eggs
6 tablespoons quality strawberry jam
1 handful of blanched flaked almonds
optional: 500g crème fraîche or natural yoghurt
Method
- First of all, make and chill the pastry, then line a 28cm loose-bottomed tart tin with it. Place in the freezer for 1 hour.
- Preheat the oven to 180°C/350°F/gas 4, then take the pastry case out of the freezer and bake for 15 minutes, or until lightly golden. Remove from the oven and allow to cool slightly.
- Turn the oven down to 170°C/325°F/gas 3.
- To make the frangipane, blitz the whole almonds in a food processor until you have a fine powder and put this into a bowl. Beat the butter and sugar together until light and creamy, then add to the almonds.
- Lightly beat the eggs and add to the mixture. Fold in until completely mixed and smooth, then place in the fridge to firm up slightly.
- Spread the jam over the pastry case. Pour the chilled frangipane mixture on top, and sprinkle with some flaked almonds.
- Bake the tart for 40 minutes, or until the almond mixture has become firm and golden on the outside but is still soft in the middle.
- Allow to cool for about 30 minutes, then serve with crème fraîche or yoghurt.
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