It’s exactly what it says on the can (or title bar!). I recently visited my friend in Cumbria and was aboslutely wowed by the rich colour and smell of the local eggs – so much so I left with a dozen! Seeing as this was a lot of eggs to use up I set about what to make first with these jewels. Bakewell tart of course! The yolks gave a lovely golden colour to the pastry. And the name? Yeah it was a massive tart, 11″ in diameter to be exact and perfectly crafted too =P
TIP: the easiest way to line the tin Roll out the pastry between sheets of non-stick baking paper and cling film, remove the paper and lower into the tin cling film side up. Press the pastry into the grooves around the sides then remove the cling film!
Huge Massive Bakewell Tart
for the pastry
- 300g plain flour
- 150g butter, chilled and cubed
- 60g caster sugar
- 3 medium egg yolks
- ¼ teaspoon vanilla extract
for the frangipane
- 125g seedless raspberry jam
- 225g butter or margarine
- 225g caster sugar
- 4 medium eggs, beaten
- 170g ground almonds
- 55g plain flour
for the topping
- 2 tablespoons flaked almonds, plus extra for sprinkling
- glacé icing
For the pastry: Sift the flour into a bowl and rub in the butter until it resembles breadcrumbs, then stir in the sugar. Mix the egg yolks with the vanilla, add to the bowl and use a knife to mix together to form a short dough. Press together, kneading gently then wrap in cling film and chill for 15 minutes.
Preheat the oven to 200°C (190°C fan)/400°F/gas mark 6 and lightly grease an 11” round tart tin. Roll the pastry to 3mm thick and use to line the tin, pressing into the grooves around the sides. Prick the base and return to the fridge for 15 minutes.
For the frangipane: Place the butter and sugar in a bowl and cream until pale and fluffy. Add the eggs, ground almonds and flour, and beat until smooth. Spread the jam evenly over the chilled pastry base, followed by the almond mixture and level the top. Sprinkle evenly with the flaked almonds and transfer to the oven.
Bake for 10 minutes before reducing the temperature to 175°C (160°C fan)/350°F/gas mark 4 and cooking for a further 35 minutes. The tart should golden brown and the firm to the touch when ready. Once cooked, leave to cool in the tin. Serve drizzled with glace icing and sprinkled with more flaked almonds.