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- 250g shortcrust pastry (store-bought or homemade) - 100g unsalted butter, softened - 100g granulated sugar - 2 large eggs - 100g ground almonds - 1 tablespoon all-purpose flour - 1 teaspoon almond extract - 150g raspberry jam (or any fruit jam of choice) - Sliced almonds for topping - Powdered sugar for dusting (optional)

Almond Bakewell Tart

Impress your friends and family with a delightful Almond Bakewell Tart! This classic dessert features a luscious almond filling and sweet jam layer, making it a perfect treat for any occasion. Follow our easy step-by-step guide, whether you're a baking beginner or a seasoned pro. Discover fun variations and essential baking tips to customize your tart. Click through for the full recipe and start your baking adventure today!
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Ingredients
  

250g shortcrust pastry (store-bought or homemade)

100g unsalted butter, softened

100g granulated sugar

2 large eggs

100g ground almonds

1 tablespoon all-purpose flour

1 teaspoon almond extract

150g raspberry jam (or any fruit jam of choice)

Sliced almonds for topping

Powdered sugar for dusting (optional)

Instructions
 

Preheat Oven: Start by preheating your oven to 180°C (350°F).

    Prepare Pastry Base: Roll out the shortcrust pastry on a lightly floured surface. Carefully line a 23cm (9-inch) tart tin with the pastry, pressing it into the corners. Trim off any excess pastry and prick the base with a fork. Chill in the fridge for about 15 minutes.

      Blind Bake: Line the pastry with parchment paper and fill it with baking beads or dried beans. Bake in the preheated oven for 15 minutes. Remove the paper and beads, then bake for an additional 5-7 minutes until golden. Remove from the oven and let it cool slightly.

        Prepare Almond Filling: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

          Add Eggs: Beat in the eggs one at a time, mixing well after each addition.

            Incorporate Dry Ingredients: Gently fold in the ground almonds, flour, and almond extract until just combined.

              Spread Jam: Spread the raspberry jam evenly over the base of the cooled pastry shell.

                Add Almond Mixture: Carefully spoon the almond filling over the jam, spreading it evenly with a spatula.

                  Top with Almonds: Scatter sliced almonds on top of the filling for added crunch.

                    Bake: Return the tart to the oven and bake for 25-30 minutes, or until the top is golden and a skewer inserted into the center comes out clean.

                      Cool and Serve: Remove from the oven and allow to cool in the tin for about 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10

                          - Presentation Tips: Serve slices of the tart on elegant dessert plates, garnishing with fresh raspberries and a sprig of mint for a pop of color.