This is the first bakewell tart i've ever made, and it won't be the last. Having been to Bakewell only a couple of days before - we took marni on her first walking trip to peak district - and seen but not tasted the "tarts", i thought i'd give this a go. Simpler than i imagined, although the bottom of the tart wasn't quite as done as it could have been, even though the top was definitely done. Nigella doesn't bake the pastry blind first, so i cooked it at a lower temperature than nigella says and at the bottom of the oven but to avail. i think a quick 10 mins baking the pastry first before adding the topping would help.
- For the pastry, put 175g flour, 130g cold butter (cubed), 30g ground almonds, 65g icing sugar and 1 egg yolk in a processor and blend.
- Slowly add tiny amounts of ice cold water while still processing until the mixture starts to clump together.
- Bring together by hand into a ball, cover with clingfilm and put in the fridge for 20 mins.
- Beat together 3 eggs and 125g sugar, stir in 125g of melted butter and then add 125g ground almonds.
- Roll out the pastry to line a 20-26cm quiche tin. I would then bake it for 10 mins at 190C before adding the topping.
- Spread 3 tablespoons raspberry jam on the bottom, then top with 300g raspberries.
- Pour the mixture on top of that, sprinkle with 15g flaked almonds and bake for 35-45 mins at 190C.
And this also counted as Marni's 10 week old birthday cake - been to Bakewell and had a bakewell tart cooked for her - she's ticking them off.
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