A classic bakewell tart recipe but without the cherry on top. Made with a golden layer of shortcrust pastry filled with a delicious frangipane, fruity jam and topped with delicate icing.
For the pastry, rub the butter into the flour until it resembles breadcrumbs. Stir in the sugar. Add the beaten egg and press together to form a ball of dough. Wrap in clingfilm and chill for 30 minutes or 15 minutes in the freezer.
Pre-het oven at 170°c Fan oven. Line your trays with baking paper.
Roll out your pastry to about 3mm thickness and place on your baking trays. Lightly prick the bases with a fork but don't go through.
Slightly warm your jam so it's easy to spread and divide the jam evenly over the pastry.
Place all the frangipane ingredients in a bowl and beat together until smooth and creamy. Distribute the cream mixture evenly over the jam.
Bake in the oven for about 25 minutes or until golden brown. Cool in tray for a few minutes then transfer to wire rack by carefully lifting the baking paper at the sides to completely cool.
Meanwhile mix your icing sugar with a little water and place in a piping bag.
Decorate your Bakewell tart traybake with your bag of icing. Cut into squares.
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