How to bake the ultimate, no blind bake, 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.

Line a 20x30 cm Silverwood tin with removable base using nonstick silicon coated paper, securing it with paper clips.

Roll out half a block of Just Roll short crust pastry, leaving it out for an hour before use and dusting with flour. Trim it to be half a centimeter larger than the tin.

Place the rolled pastry into the tin, shaping it to the base, then refrigerate while preparing the filling.

In a mixer, cream together butter and castor sugar for about 1 minute until fluffy but not airy, then scrape down and mix for another minute.

Add 3 eggs, ground almonds, plain flour, 2 teaspoons Sicilian lemon extract, and 2 teaspoons almond extract to the mixer and mix for about 1 minute.

Stir the mixture by hand with a spatula to combine thoroughly.

Prepare a piping bag with a bag clip, fill it with the frangipane mixture, and twist the top to prevent spilling.

Spread 3 or 4 tablespoons of raspberry jam in the base of the pastry, leaving about a centimeter uncovered around the edge.

Pipe the frangipane mixture around the edge to seal the jam, then pipe neat lines over the jam and flatten with a spatula.

Preheat the oven to 200°C with a hot stone inside for about an hour, then reduce the temperature to 160°C and bake for 40 minutes.

If the tart starts to color too much after 30 minutes, place a piece of foil with a hole punched in it on top to prevent burning while continuing to bake.

After 40 minutes, check that the tart is firm in the center and has pulled away from the edges slightly, then remove from the oven and let cool completely in the tin.

Once cool, remove the paper clips and push the tart out of the tin, peeling away the non-stick paper.

Slice the tart into 12 pieces using a sharp non-serrated knife, cutting vertically in half and then making 5 cm cuts across.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens