Bakewell Tart

Delectable desert made with Jus-Rol shortcrust pastry sheet. Enjoyed warm or cold anytime!

Quick Stats

chef hat
Moderate
tray
6 Servings
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45 minutes bake time

Bakewell Tart

Delectable desert made with Jus-Rol shortcrust pastry sheet. Enjoyed warm or cold anytime!

Ingredients
  • 1 x 320g Jus-Rol Shortcrust pastry sheet
  • 125g unsalted butter, softened
  • 125g caster sugar
  • 125g ground almonds
  • 3 large free range eggs
  • 1 tsp vanilla extract
  • 4 tbsp raspberry jam
  • 30g flaked almonds
Techniques Used
  • How to Roll Shortcrust Pastry
Method
  1. Preheat the oven to 200C/180C (fan)/Gas 6
  2. Unroll the pastry to line a 20-23cm flan case. Place baking or greaseproof paper on top, fill with
    baking beans and bake for 12-15 minutes. Reduce the temperature to 190C (170C fan assisted oven)
    Gas 5.
  3. Meanwhile combine the butter, sugar and almonds and then beat in the eggs and vanilla.
  4. Spread the base of the pastry case with jam and when the pastry is completely cool spread the
    almond mixture evenly over the jam and scatter over the flaked almonds.
  5. Bake in the oven for 25 minutes, until the filling is golden brown and set in the middle. (If the
    filling appears to ‘wobble’, then return to oven for 5-10 minutes. If the top is getting too brown,
    lower the temperature by 10 degrees.
  6. Serve warm or cold, dusted with icing sugar.
Tips
  • Take the pastry out of the fridge and remove from the packaging approximately 10 minutes before you are ready to use it, as it will be easier to work with.
  • Once completely cool, the tart can be cut into slices put in an airtight container and frozen for up to a month.
  • For a fruity treat, scatter fresh raspberries over the jam before adding the almond filling.