How to make Bakewell tart and feather icing

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.

Make a sweet pastry by mixing 100 grams of flour with butter using fingertips until it resembles breadcrumbs.

Bring the pastry together lightly without kneading, ideally resting it in the fridge for 30 minutes, but proceed to use it immediately.

Roll out the pastry on a floured surface, turning it frequently to prevent sticking.

Cut the pastry in half and roll it out to fit individual tart cases.

Line the tart cases with the pastry, ensuring to push it into the corners for a 90-degree angle.

Do not blind bake the pastry; instead, bake it directly with the filling.

Prepare the frangipane filling by creaming together 100 grams of butter and 100 grams of sugar until light and fluffy.

Add 2 eggs to the creamed mixture and mix well.

Incorporate 50 grams of ground almonds and almond essence or extract to the mixture, adjusting the strength to taste.

Pour the frangipane filling into the lined pastry cases and top with flaked almonds before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens