I love Bakewell Tarts, they remind me of packed lunches on the school field, the scent of freshly cut grass wafting through the air and sun so blissfully warm you left your coats and blazers inside. Alas, it's mid May and the sun has yet to shine; the cut grass doesn't smell but it does agitate my hay fever, and that school field is nothing but a very distant memory. The only thing I can bring back are those nummy Mr Kipling Bakewell Tarts, except they aren't very nummy, are they? Too small, too sweet and wheres the almonds?! There was only one thing for it, make my own of course!
I found the recipe on the trusty BBC Good Food website, the only thing I altered was rather than topping the tart with toasted almonds I drizeled it with an icing so it replicated the Mr Kipling cakes I loved so much as a child. I loved this recipe, so simple and so very tasty, much better than the boxed version.
125g plain flour
75g unsalted butter, cold and diced
25g caster sugar
1 egg yolk
1 egg white
2 heaped tbsp raspberry jam
150g unsalted butter, at room temperature
150g caster sugar
3 eggs, beaten
1 egg yolk
1 lemon zested
1 tbsp flaked almonds
150g ground almonds
To make the pastry, tip the flour, butter and sugar into a food processor with a pinch of salt. Whizz until the mixture resembles breadcrumbs. Add the egg yolk and 1 tsp of cold water and pulse until the dough comes together (if like me you don't have a food processor, just rub the butter into the pastry with your fingertips). Flatten into a disc, cover with clingfilm and chill for no more than 1 hour. n Roll out the pastry on a lightly floured surface to about 3mm thickness. Line a 20cm fluted tart tin with a depth of 31/2 cm. Prick the base with a fork and chill for 20 minutes.
Heat the oven to 180C/fan 160C/gas 4.Line the pastry case with baking parchment and fill with baking beans. Cook for about 20 minutes until the pastry is a pale golden colour. Take out the beans, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes. Cool slightly.
Spread the jam in an even layer over the base of the pastry case. Cream together the butter and caster sugar. Gradually add the beaten eggs and egg yolk. Fold in the ground almonds and lemon zest. Carefully spoon the mixture over the jam and spread level. Bake for 20 minutes. Scatter with the flaked almonds and continue to cook for a further 15-20 minutes until golden and set.
Cool to room temperature, dust with icing sugar and serve with pouring cream or custard.