Ultimate Bakewell Tart Recipe | delicious. Magazine

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.

Sift the flour, icing sugar and a pinch of salt into a large bowl. Using your fingertips, rub in the butter until it forms fine crumbs. Add the beaten egg and milk and lightly bring together to form a firm dough. Shape into a disc and chill for 30 minutes.

Preheat the oven to 180°C/fan160°C/gas 4 along with a baking sheet. Roll the pastry out on a lightly floured surface and line a 23cm fluted, loose-bottomed tart tin. Chill for 30 minutes.

Line the pastry case with baking paper and fill with baking beans or rice. Blind-bake for 15 minutes, then remove the beans/rice and paper. Cook for a further 5 minutes until pale golden and dry on top.

Beat the butter and sugar together until pale and fluffy. Beat in the eggs a little at a time, then fold in the ground almonds and lemon zest.

Spread the jam evenly across the base of the pastry case, then spoon over the sponge mixture and scatter over the almonds. Bake for 35-40 minutes until golden and just set in the centre. Leave to cool in the tin for 5 minutes, then lift onto a wire rack and leave to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens