I was pondering what to bake this weekend when hubby piped up that he fancied a Bakewell Tart. Decision made! However, I like to try and do something a bit different in my baking and just making a plain old Bakewell Tart seemed a bit boring. Therefore, I swapped the raspberry jam for peach jam and added some fresh raspberries (I would add fresh chopped peaches as well next time, as the flavour didn’t come through quite as much as I would have liked).
This recipe is based on the Peyton & Byrne British Baking Bakewell Tart – it’s such a beautiful book and the recipes I’ve made from it so far have been delicious. Traditional British baking at it’s best!
I recommend being careful when adding the almond filling to the tin – I splodged all of mine into the middle, intending to then spread it evenly out to the sides. However the weight of it seemed to push the jam/raspberries out to the edges of the tart and up the sides a little. I then had to be very careful when spreading the filling out, so as not to mix it with the fruit at the edges. Just something to note if you give this a go!
Peach & Raspberry Bakewell Tart adapted from Peyton & Byrne’s British Baking
Serves 10 – 12 (makes one 23cm tart)
For the pastry
85g unsalted butter, softened
50g icing sugar
1 egg yolk
200g plain flour, plus extra for dusting
For the tart
200g unsalted butter, softened
200g caster sugar
200g ground almonds
50g self raising flour
120g peach jam
75g fresh raspberries, slightly crushed
(two small peaches, stoned and chopped into small pieces – I didn’t use these but think they would work very well)
– Make the pastry: cream the butter until soft and then sift in the icing sugar. Beat again until light and fluffy. Add the egg yolk and beat again to combine before adding the flour (all at once) and giving the mixture a final beating, until the mixture starts to come together into large clumps of dough.
– Lightly flour a work surface and then use your hands to gather the dough together in a ball. Flatten out into a disc, wrap up in clingfilm and chill for at least 30 minutes.
– Butter a 23cm loose bottomed tart tin. Roll the pastry out until approx 2mm thick and then use this to line the tin, pressing it firmly into the sides of the tin and trimming off any excess. Put the tin in the fridge while you make the filling.
– Pre-heat the oven to 160C (fan oven – original recipe recommends 180C). Cream the butter and sugar together until pale, light and fluffy. Add the eggs one at a time, mixing well between each addition. Add the ground almonds and sift in the flour. Mix again until just combined.
– Take the pastry lined tin from the fridge and spread the base with peach jam. Scatter over the raspberries and peaches (if using). Pour the almond filling evenly into the tin, starting in the middle and working out to the edges. Smooth the top with a palette knife so that it comes right to the edges of the tin and is level.
– Bake for 30 minutes, then cover with a piece of tin foil and bake for another 15 – 20 minutes until the tart is a beautiful golden brown and a skewer inserted into the centre of the tart comes out clean.
– Take the tart out of the oven and leave to cool for a little while in the tin. Remove from the tin while still warm and cut into slices – dust with icing sugar and serve with fresh raspberries and vanilla ice cream. Amazing!