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)
- 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.
- 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.
- Send it to the green room (the fridge) to chill out for 15 minutes.
- Line the pastry with parchment paper and fill it with baking beans. Bake blind for 15 minutes.
- 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.
- 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.
- Crank up the jam! Spread that beautiful Tesco Finest raspberry conserve across the base of your cooled pastry.
- Pour the almond frangipane mix evenly over the jam layer and scatter the flaked almonds right on top like confetti.
- Pop it in the oven for 35–40 minutes until the top is golden brown and firm.
- 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
