Iced Bakewell Tart
Homemade iced bakewell tart featuring - 8 inch flan tin. Simple to make and deeply satisfying.
Ingredients
- 7 ½ - 8 inch flan tin
- Pastry
- Frangipane Filling
- 112 gm plain flour
- 2 eggs
- pinch of salt
- 115 gm caster sugar
- 50 gm butter
- 115 gm butter
- 4 tbspn apricot jam
- 50 gm ground almonds
- 125 gm icing sugar
- 1 tspn almond extract
- 1 tspn vanilla extract
Method
- 1
Preheat oven to 200° C (include an oven sheet).
- 2
Sift the flour and salt into a large bowl.
- 3
Cut 50 gm of butter into smallish chunks.
- 4
Add the butter to the flour and rub the butter into the flour with your fingers until it beccomes like fine breadcrumbs.
- 5
Mix in just enough water to hold the mixture together. This will likely need just over 1 Tbspn.
- 6
Make the mixture into a ball and flatten it slightly.
- 7
Wrap in cling film and refrigerate for .
- 8
Butter the flan tin.
- 9
Melt 115 gm of butter in a saucepan over a low heat.
- 10
Whisk the eggs and sugar in a bowl until thick and pale.
- 11
Gently stir the melted butter, ground almonds and almond extract into the mixture.
- 12
Roll out the pastry between 2 sheets of cling film and line the flan tin with the pastry, not forgetting to remove the cling film.