by James Martin Don't buy bakewell tart, it's easy to make at home and you'll really taste the difference
Serves 4-6
Ingredients:
225g sweet pastry, pre-made
Knob of butter
1½ tbsp raspberry jam
275g frangipane (see method below)
10g flaked almonds
Method:
1. Pre-heat the oven to 180°c.
2. Lightly grease a fluted flan tin with the butter, roll out the pastry and use it to line the tin.
3. Bake the pastry blind using baking beans, then remove from the oven and allow to cool.
4. Spread the jam carefully over the base of the pastry case.
5. Spoon the frangipane into a piping bag, and cover the jam completely.
6. Sprinkle the tart with the sliced almonds and bake in the oven for about 25 minutes, or until an the top is an even golden brown colour.
7. Remove from the oven and allow to cool before taking the tart out of the tin
Method:
1. Mix together the ground almonds and flour in a bowl.
2. In a separate bowl, cream together the butter and sugar until pale and fluffy.
3. Add one egg at a time to the creamed butter and sugar, along with a handful of the almond mixture and fold in.
4. Once all the eggs have been added, continue to fold in any remaining almond and flour mix.
by James Martin
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