Jamie’s Bakewell Tart | Jamie Oliver - AD

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

ground almonds

🥗Healthier: almond flour

💰Cheaper: sunflower seed flour

Sunflower seed flour is a nut-free alternative that can be cheaper.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar is typically cheaper.

raspberry jam

🥗Healthier: fruit preserves

💰Cheaper: store-brand jam

Store-brand jam can be a cost-effective alternative.

Combine 250 grams of plain flour and 100 grams of icing sugar in a bowl.

Add 125 grams of unsalted butter, 1 egg, the zest of 1 orange, a pinch of salt, and a tiny swig of milk to the bowl.

Wrap the pastry in cling film and let it rest in the fridge for about an hour.

Roll out the pastry, dusting with a little flour as needed.

Use a rolling pin to transfer the pastry to a tart tin, pressing it into the edges.

Prick the base of the pastry with a fork to prevent it from puffing up while baking.

Cover the pastry with greaseproof paper and fill with baking beans to bake blind for about 15 minutes at 180 degrees Celsius (350 Fahrenheit).

Remove the baking beans and check the pastry; if not fully cooked on the bottom, flash it in the oven for a couple of minutes.

In a mixing bowl, combine 100 grams of walnuts, 100 grams of hazelnuts, 250 grams of butter, 250 grams of golden caster sugar, the zest of 1 lemon and 1 orange, and 60 grams of plain flour.

Add 3 eggs one by one while mixing until combined, then fold in the nuts.

Spread jam on the bottom of the baked pastry shell and add about 3 quarters of the sour cranberries on top.

Pour the walnut and hazelnut frangipan mixture over the jam layer and ripple the remaining jam on top.

Bake in the oven at 180 degrees Celsius (350 Fahrenheit) for about 40 to 45 minutes.

Once baked, allow the tart to cool slightly before serving.

Mix a couple of tablespoons of icing sugar with orange juice and lemon juice until gooey and thick for drizzling over the tart.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens