Bakewell Tart

This is my version of a very old classic dessert.  I have used unrefined sugars and flours in this recipe and a tiny bit of raspberry jam to make it a healthy-ish bakewell tart!  The pastry is very crumbly and very easy to make.  Absolutely delicious with an afternoon cuppa!


You will need...

Equipment

23cm flan dish
Baking tray
Large mixing bowl
Small bowl
Food processor & electric whisk or regular whisk

Pastry
Ingredients

180g white spelt flour
20g wholegrain spelt flour
3 tbsp unrefined golden caster sugar
120g cold unsalted butter, diced
1 medium egg yolk
1 tbsp cold water
2-3 tbsp raspberry jam

Filing
80g unrefined golden caster sugar
80g ground almonds
60g self-raising flour
80g butter, soft at room temperature
1/2 tsp baking powder
3 tsp almond essence
1 medium egg 

Topping
120g unrefined golden icing sugar
Juice of 1 lemon
1-2 tsp cold water (optional)
100g toasted flaked almonds
 


To make...

12 Slices

  1. Add the flours and sugar into the food processor bowl and pulse for a few seconds
  2. Add the cold diced butter and pulse for a minute or until it looks like fine breadcrumbs
  3. Keep the processor running and add the egg yolk and 1 tbsp cold water, process until it all comes together to form a slightly damp dough
  4. If there are still crumbs at this point add 1 tbsp of cold water and pulse until fully combined
  5. Remove the dough from the processor and squeeze together with your hands until it becomes a firm ball, wrap in clingfilm and leave to slightly firm up in the fridge while you make the filling
  6. While the dough is firming up, make the filling by adding the sugar, soft butter, ground almonds, almond essence, egg, flour, baking powder to large mixing bowl, mix until fully combined and smooth, set aside
  7. Preheat the oven to 180/160 (fan) and place the baking tray onto the middle shelf, grease the bottom and sides of the flan dish with a little butter
  8. Remove the dough from the fridge, open out onto the clingfilm and flatten with your hand to approximately the same size of the flan dish
  9. Lift the clingfilm onto the dish and gently remove it by dragging it from underneath
  10. With very clean hands gently press the dough into the corners of the dish ensuring that you get the dough into the edges, try to make it as even as you can
  11. Gently prick the base all over with a fork and put in the fridge for 10 minutes
  12. Remove and spread over the raspberry jam over the entire base
  13. Pour in the filling and spread as evenly as possible
  14. Place the dish on the baking tray in the hot oven and bake for 35 minutes
  15. The pastry should be golden brown and the topping should be firm to the touch, test with a cake tester to make sure!
  16. Leave to cool in the flan dish, make up the topping
  17. Add the icing sugar, lemon juice and 1-2 tsp of cold water to a small bowl, mix until its slightly running
  18. Once the cake has cooled drizzle over the icing sugar in random patterns, add the flaked almonds so it covers the top of the tart
  19. This tart can be kept fresh in an air-tight container for a few days
  20. Delicious with a cuppa any time of the day!

Nutritional Info
Per Serving
396g kcal | 23g fat | 9.5g saturates | 39g carbs | 23g sugars | 2.9g fibre | 7.1g protein | 0.16g salt

 FIBRE | PROTEIN | LOW SALT | VITAMIN A | VITAMIN D | VITAMIN E | THIAMIN | VITAMIN B | FOLIC ACID | POTASSIUM | PHOSPHORUS | CHLORIDE | IRON | COOPER

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