Monday 6 January 2014

Bakewell Tart

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Today's recipe is for an English classic - the Bakewell Tart. It is a shortcrust pastry case filled with raspberry jam and frangipane. Don't worry, it's easier than it sounds!

A Simple List of Ingredients:

1. Butter

2. Sugar
3. Ground Almonds
4. An Egg
5. Almond Extract
6. Flaked Almonds
7. Raspberry Jam
8. Ready Made Shortcrust Pastry Case

Bismillah, let's begin!

Preheat the oven to Gas Mark 6.

Melt 4.5 ounces (125 grams) of butter in a saucepan.

Once melted, remove from the heat.

Add 4.5 ounces (125 grams) of sugar.

4.5 ounces (125 grams) of ground almonds

One beaten egg

1/2 teaspoon Almond Extract

Mix well and set aside.

Next, take one ready-made Sweet Pastry Case. Usually, I make my own, but when life gives you a shortcut, take it!

These pastry cases are really great because they have already been pre-baked.

Heat a few tablespoons of Raspberry Jam until runny, and spread at the bottom of the pastry.

Then, pour in the ground almond mixture.

Sprinkle with a handful of flaked almonds

Place on a baking tray, and bake at Gas Mark 6 for 35 minutes.

Once baked, allow to cool completely.

Slice, and serve!

This tart would be great served with hot vanilla custard.

Or a drizzle of cream!

Bakewell Tart
Adapted from BBC Food
What You Need

·     4.5 ounces (125 grams) Butter
·     4.5 ounces (125 grams) Sugar
·     4.5 ounces (125 grams) Ground Almonds
·     1 Egg, beaten
·     ½ teaspoon Almond Extract
·     Handful Flaked Almonds
·     Few tablespoons Raspberry Jam
·     Ready-made Shortcrust Pastry Case

What To Do

1.  Preheat the oven to Gas Mark 6.

2.  Melt the butter in a saucepan.

3.  Remove from the heat, and add the sugar. Stir well.

4.  Add the ground almonds, egg and almond extract. Mix well and then set aside.

5.  Heat the raspberry jam in the microwave until runny. Spread it over the bottom of the pastry dish.

6.  Spoon over the ground almond mixture, and sprinkle over the flaked almonds.

7.  Bake in the oven for 35 minutes. Cover with foil if the almonds begin to burn.

8.  Allow the tart to cool completely, and then slice and serve!

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