Bakewell Tart
Delectable desert made with Jus-Rol shortcrust pastry sheet. Enjoyed warm or cold anytime!
Quick Stats
Moderate
6 Servings
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
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Method
- Preheat the oven to 200C/180C (fan)/Gas 6
- 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. - Meanwhile combine the butter, sugar and almonds and then beat in the eggs and vanilla.
- 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. - 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. - 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.
Related Recipes
Black Forest Bakewell tart
Moderate | 175 Mins | 10 Servings
Raspberry & Coconut Bakewell
Easy | 195 Mins | Makes 10 pudding bars, or 15 squares for afternoon tea
Raspberry Bakewell Tart
Easy | 60 Mins | 8 Servings
Banana Tarts
Easy | 30 Mins | 40 Tarts