BAKEWELL TART RECIPE AND HOW TO PHOTO'S

This is a traditional Farmhouse tart from the North East of England, actually from a town called Bakewell.

Of course I have changed it a bit and made it more decadent..by adding fresh raspberries and extra almonds.

The topping for the tart is similar to a frangepan, although cheaper types are often made with an almond flavored sponge cake.


This serves 4-6..honest

Al ingredients at room temp.( except the butter for pie crust) please

the tart dough..this makes 2 tart bases so freeze one for another time:

3 cups sifted all purpose flour ( dark whole wheat just wouldn't taste right in this recipe, white whole wheat would work but then you can't really sift it for lightness)
1 cup butter ( unsalted)
1/4 tsp salt (if using salted butter omit this salt)
1 large egg beaten
3-5 tbsp cold water ( depends on air temp)


In a food processor, combine the salt, flour and butter and mix to fine crumb stage, add the beaten egg and enough water to Just bring it together...it has to be silky to the touch not wet and sticky

Remove from bowl, halve the dough and wrap individually in wax paper. Leave in fridge overnight to rest

The next day...select a 7 inch pie plate, do not grease it.
Roll the pastry dough out to a size just 1/2inch  larger than the plate.

Place in pie plate and pat down base and sides well, fold over any edges and crimp the crust.


Spread the bottom of the pie with raspberry jam.
(add 6 ozs. fresh raspberries to 1 pound of jam..heat the jam slowly with juice of 1 lemon. When the jam is runny and mixed, add the berries and simmer until thick, let cool over night)

for the topping:
Cream together
1/4 cup butter
1/4 cup white or light brown sugar (packed) until light and fluffy, scrape down.
The add 
1 large beaten egg and mix very well..it might curdle this is not a problem.

Fold in:
2 tbsp all purpose flour
2 tsp baking powder
2 tbsp ground almonds  (I prefer raw whole almonds processed, but you may use bought ground almonds)
1 tsp almond extract

Blend in well, no need to beat this.
Then gently spread over the jam ..it is quite a thick topping, but will spread as it bakes.

I dotted mine with fresh raspberries this is optional

Place on a cookie sheet and bake in a 375F oven for 20 -30 mins

This is the cream icing

The top should be set not jiggly..it will settle down as it cools  though.

Cool on cookie sheet and when cool enough to handle cool on a wire rack.

When completely cool either dust with powdered sugar or ice with:

1 cup powdered sugar
1/4 tsp almond extract( may also use vanilla..but this can darken the sugar)
fresh cream

only add the cream by spoon fulls and beat after each addition. The icing has to be thick not runny or it will moisten the top too much.
ice when completely cool..and allow to set somewhat before cutting

there will be no left overs with this recipe.

Mine are to be iced at the client's home as these photographs are this recipe times 8 and are for a tea party.