CBeebies Recipes | English Bakewell Tart Recipe

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.

Wash your hands.

Oil a baking tin using a pastry brush and vegetable oil.

Roll out the shortcrust pastry over a floured worktop until it's big enough to cover the tin.

Place the baking tin on top of the pastry to check the size.

Carefully fold up the pastry and place it into the tin, then unfold it and push the pastry into the corners.

Trim off the extra pastry from the side of the tin using a rolling pin.

Use a fork to make small holes in the pastry.

Put the tin into the fridge to keep the pastry chilled.

Add caster sugar and butter to a bowl and mix together with a wooden spoon until fluffy.

Crack an egg, check for eggshell, and whisk it with a fork.

Add the egg a little bit at a time to the butter and sugar, mixing as you go.

Add ground almonds and self-raising flour, and mix again.

Squeeze the juice of half a lemon into the bowl and mix once more.

Take the pastry out of the fridge.

Using the back of a spoon, spread raspberry jam all over the pastry.

Dollop the cake mixture on top of the jam and spread it evenly.

Sprinkle over some flaked almonds.

Ask a grown-up to help you put your tart into the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens