Bakewell tart

The Bakewell Tart: The Ultimate Chart-Topper

Turn your oven volume up to Gas 4, 180°C (160°C fan) and let’s get this track mixed!

 


For the Pastry Backing Track:

  •  
  • 200g plain flour (for that solid foundation)
  • 1 tbsp icing sugar (plus extra to shower the fans at the end)
  • 125g butter (cold and cubed—keep it chill)
  • 1 egg yolk (the glue holding the band together)
  •  

For the Frangipane Main Vocals:

  •  
  • 180g butter (softened—smooth operator style)
  • 180g caster sugar (for that sweet, sweet harmony)
  • 3 eggs (beaten like a drum solo)
  • 180g ground almonds (the acoustic depth)
  • 1 tsp almond extract (amplifying the flavor profile)
  •  

The Special Guests:

  •  
  • 200g Tesco Finest raspberry conserve (the star solo)
  • 25g flaked almonds (for that crunchy crowd applause)
  •  

 


  1. Sift the flour and icing sugar into a bowl, then rub in the butter with your fingertips until it looks like fine breadcrumbs. No heavy machinery required.
  2. Drop in the egg yolk and 2 tsp of cold water. Mix until it forms a firm dough. Roll it out on a floured surface and line a 23cm loose-based, fluted tart tin.
  3. Send it to the green room (the fridge) to chill out for 15 minutes.
  1. Line the pastry with parchment paper and fill it with baking beans. Bake blind for 15 minutes.
  2. Remove the weights and paper, then cook for another 10 minutes until it’s dry and a light golden color. Let it cool down—nobody likes a sweaty venue.
  1. Beat the softened butter and caster sugar together until fluffy. Whack in the eggs one at a time, followed by the ground almonds and almond extract.
  2. Crank up the jam! Spread that beautiful Tesco Finest raspberry conserve across the base of your cooled pastry.
  3. Pour the almond frangipane mix evenly over the jam layer and scatter the flaked almonds right on top like confetti.
  1. Pop it in the oven for 35–40 minutes until the top is golden brown and firm.
  2. Leave it to cool completely in the tin before hitting it with a dramatic final dust of icing sugar.

Best enjoyed with a massive cuppa while listening to our afternoon show

 

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