Serve warm with cream, crème fraiche or ice cream. Making Pastry I like to make my own shortcrust pastry, and it’s so much easier to make than you think. (An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin.) Transfer the tart, with the tin base attached, to a serving plate. 100g salted butter, softened 100g caster sugar 50g ground almonds 1 tsp almond extract 2 medium eggs, beaten 3 tbsp raspberry jam 50g flaked almonds 80g.
Remove from the oven and leave to cool for 15 minutes. Buttery pastry with raspberry jam and a sweet almond filling, it's best served slightly warm. Level the surface and sprinkle with the flaked almonds.īake for 20-25 minutes until golden-brown and set. For a truly tasty English sweet treat, look no further than a Bakewell tart. Spread the frangipane filling evenly on top.
#Delias bakewell tart recipe plus#
(Do this at the last minute to prevent the apple going brown.) Arrange the slices over the biscuit base. Ingredients For the jam 200g (7oz) raspberries 250 (9oz) jam sugar For the sweet shortcrust pastry 225g (8oz) plain flour, plus extra for dusting 150g (5oz) butter, chilled 25g (1oz) icing sugar 1. Peel the apples, and cut thin slices of apple. Process for 2-3 minutes.) Mix in the eggs, then add the ground almonds and almond extract and blend until well combined. (You can do this in a food processor if you have one. Chill in the fridge while you make the filling.Ĭream together the butter and sugar until light and fluffy. Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs.
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