Bakewell Tart II is a traditional British recipe for a classic puff pastry tart with raspberry jam topped with a ground almond and cake crumb topping. The full recipe is presented here and I hope you enjoy this classic British version of: Bakewell Tart II.
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Ingredients:
240g frozen puff pastry, thawed (or 120g home-made puff pastry [ie made with 120g flour])
2 tbsp raspberry jam
60g butter
60g caster sugar
grated zest of 1 lemon
juice of 1/2 lemon
1 egg, beaten
90g cake crumbs, sifted
90g ground almonds
Method:
Roll out the pastry thinly on a lightly-floured work surface and use to line the base of a 24cm diameter pie plate then spread the bottom of the pastry with the jam (this is easiest don if the jam is warmed slightly.
Now cream together the butter caster sugar and lemon zest together until pale and fluffy. Add the egg, a little at a time, beating thoroughly to combine after each addition. Now mix together the cake crumbs and ground almonds. Mix half the combination into the creamed mixture with a spoon. Fold in the remaining ground almond mix, adding just enough of the lemon juice to give a dropping consistency.
Pour this mixture into the pastry case then smooth the surface with a knife. Transfer to an oven pre-heated to 200°C and bake for about 15 minutes, or until the surface of the tart begins to brown. Reduce to 170°C and cook for a further 25 minutes, or until the filling is firm to the touch.
The final Bakewell tart can be served either hot or cold.
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