Saturday, March 30, 2019

Mary’s Bakewell tart

This classic Bakewell tart is topped with feathered icing to give an impressive finish.

For this recipe you will need a 23cm/9in fluted flan tin, baking beans, piping bag fitted with small plain nozzle and a few cocktail sticks.


For the jam
  • 200g/7oz raspberries
  • 250g/9oz jam sugar
  • For the sweet shortcrust pastry
  • 225g/8oz plain flour, plus extra for dusting
  • 150g/5½oz butter, chilled
  • 25g/1oz icing sugar
  • 1 large free-range egg, beaten

For the filling
  • 150g/5½oz butter, softened
  • 150g/5½oz caster sugar
  • 150g/5½oz ground almonds
  • 1 large free-range egg, beaten
  • 1 tsp almond extract

For the icing
  • 300g/10½oz icing sugar
  • 1 tsp almond extract
  • pink food colouring gel
Get full Instructions: click here