互相起作用e

Bakewell tart

May 02, 2023 11:17pm
  • 45 mins preparation
  • 1 hr cooking
  • Serves 10
    • Print
    Print

Ingredients

  • 2 cups plain flour
  • 125 grams chilled butter, chopped
  • 2 tablespoon caster sugar
  • 1 egg yolk
  • 1/4 cup chilled water
  • 1/3 cup raspberry jam
  • 1/2 cup flaked almonds
Frangipane
  • 125 grams butter, softened
  • 1/2 cup caster sugar
  • 1 egg, plus 1 egg yolk
  • finely grated zest 1 lemon
  • 1 1/2 cups almond meal

Method

  • 1
    In a food processor, pulse flour, butter and sugar until mixture resembles fine breadcrumbs. Add yolk and water. Pulse to a dough.
  • 2
    Knead dough gently. Shape into a flat disc, wrap in plastic wrap and chill 1 hour.
  • 3
    Preheat oven to 180°C. Grease a 24cm shallow flan pan.
  • 4
    Roll pastry out between 2 sheets baking paper until 3mm thick. Ease pastry into pan, trimming. Blind bake 10 mins. Remove paper and filling and bake a further 10 mins. Cool.
Frangipane
  • 5
    Using an electric mixer, beat butter and sugar together until creamy. Add egg and yolk, one at a time, beating well. Beat in zest and fold in meal.
  • 6
    Spread jam over pastry. Top with frangipane mixture. Bake 30-35 mins until just firm.
  • 7
    Scatter with almonds. Bake for a further 5 mins until nuts are lightly toasted. Cool completely in pan. Dust with icing sugar.

The Latest from New Zealand Woman's Weekly Food