The Easiest Bakewell Tart Ever!!

This is my version of a very old classic dessert.  I have played around with various unrefined sugars and flours in this recipe, which has now evolved into a seriously tasty pastry, which is ridiculously easy and quick to make!!  (I have a fear of the dreaded rolling pin; they just don't seem to like me...)There is a tiny bit of raspberry jam but I am still declaring this to be my healthy-ish bakewell tart!  It reminds me of my childhood and will continue to be my favourite sweet treat in the world:))


You will need...

Pastry
Ingredients

120g white spelt flour
80g wholegrain spelt flour
3 tbsp unrefined golden caster sugar
120g cold unsalted butter, diced
1 medium egg yolk
1 tbsp cold water

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 
2-3 tbsp raspberry jam

Topping
80g unrefined golden icing sugar
Juice of 1/2 lemon
40g toasted flaked almonds

Equipment

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


To make...

12 Slices

  1. Preheat the oven to 180/160 (fan) and place the baking tray onto the middle shelf
  2. Add the pastry ingredients except the 1 tbsp of water to the bowl of the food processor, pulse for a few seconds or until the dough starts to come together.  While its still running add the 1 tbsp of cold water, pulse again until it has fully come together
  3. Prepare the loose bottomed flan tin by rubbing butter all over the base and into every crevice, ensuring its entirely greased
  4. Remove the dough from the processor and squeeze together with your hands until it becomes a flat disk.  Press into the middle of the flan dish and gently spread it out so it covers the base of the dish.  Keep pushing the pastry until it rises up to the sides.  There is no need to push it all the way so leave about 3mm from the top
  5. Make sure it's nice and smooth, then prick the base all over with a fork.  Place in the fridge while you make your 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
  7. Remove the pastry from the fridge, spread the raspberry jam over the entire base
  8. Pour the filling on top of the jam, and spread as evenly as possible
  9. Place the flan dish on the baking tray in the hot oven and bake for 35 minutes
  10. The pastry should be golden brown and the topping should be firm to the touch, test with a cake tester to make sure! If its not quite set, bake for a further 5 minutes
  11. Leave to cool in the flan dish on a wire rack
  12. While the tart is cooling make the topping by mixing the icing sugar, lemon juice in a small bowl, mix until its slightly running
  13. 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
  14. This tart can be kept fresh in an air-tight container for up to 5 days
  15. Absolutely delicious with a cuppa any time of the day!

Nutritional Info
Per Serving
336g kcal | 20g fat | 9.3g saturates | 31g carbs | 16g sugars | 2.7g fibre | 5.9g protein | 0.14g 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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