Big thank you to our friend and fellow mumpreneur Sarah who owns an amazing and creative cake business, Layers and Graces for sharing this Bakewell tart recipe with a Christmas twist for you to try.
1 packet of ready-made sweet crust pastry
150g self-raising flour
150g softened unsalted butter
150g caster sugar
50g ground almonds
50g flaked almonds
1 tsp almond extract
5 tbsp of strawberry or raspberry jam (whichever you prefer)
23cm tart tin and some baking beans
Grease and line your tin
Lightly dust your work surface with flour and roll out the pastry into a circle about 2mm thick making sure it is large enough to fill your whole tin
Line the tart tin with the rolled out pastry making sure to press into the corners, trimming off any excess from the top. Prick the base several times with a fork. Now place some baking parchment inside of the pastry case and pop in the fridge for 15 minutes.
Preheat your oven to 180/gas mark 4
Tip the baking beans into the pastry case and blind bake for 20-25 minutes or until the pastry is pale golden. Remove the baking parchment with the beans, reduce the oven temperature to 170/gas as mark 3 and bake the pastry for a further 5 mins.
Now make your filling, add the flour, butter, sugar, ground almonds and eggs into a food mixer and blend until smooth and combined. Add the almond extract.
Spread your jam over the base of the pastry case and then carefully spoon the batter on top in an even layer. Scatter the flaked almonds and bake in the oven for 40 minutes or until golden and a skewer when placed in the cake comes out clean.
Once cool dust with icing sugar to serve.
For a festive twist:
Instead of adding almond extract at a tsp of mixed spice the frangipan batter. And instead of jam use mincemeat.
We hope you enjoy this as much as we enjoy eating Sarah’s cakes and please click on the links below to see more fabulous creations from Layers and Graces.