This is my recipe for Bakewell Tart.
I make it regularly for Bhua Luang, the Thai restaurant in the nearby coastal town of Torre del Mar. The owners, Chris and Noi, find their customers like English puddings and this one goes down exceeding well.
175grams softened butter
50grams white sugar
325grams plain white flour
2 medium free range, organic eggs
225grams softened butter
225grams white sugar
225grams ground almonds
3 free range organic eggs
The zest of one lemon, finely grated
50grams plain white flour
3 tablesp. good quality raspberry jam
A handful flaked almonds
Method for the pastry
•Put all ingredients in a food processor and mix to a dough.
•Roll out between 2 sheets of cling film carefully remove the top layer of cling film and leaving the pastry on the bottom layer lift it and line a 23cm loose bottom tart tin with the cling film on the top. If the pastry breaks mould it back into position pressing lightly with your fingers and chill in the fridge for half an hour.
•Preheat the oven to 200C/400F/Gas 6
•Remove the cling film, cover the pastry case with greaseproof paper or aluminium foil, fill with baking beans and bake blind for 15-20 minutes.
•Remove beans and greaseproof and brush the pastry case with beaten egg and return to the oven until golden brown.
•Remove from the oven and reduce the heat to180C/350F/Gas4
Method for the filling
•Beat sugar and butter in the food processor until pale and fluffy.
•Mix in the ground almonds and the lemon zest then crack in the eggs one at a time, beating well between each addition. Then add the flour.
•Spread the jam across the pastry base leaving a 2 cm gap around the edge and carefully top with the almond mixture.
•Sprinkle with the flaked almonds and place in the oven and bake for 20 minutes or until set and golden brown but still moist (if it browns too quickly before it is set cover with foil or greaseproof paper)
•Allow to cool in the tin before serving in slices with cream, icecream or custard.