Best Bakewell Tart Recipes

TRADITIONAL BAKEWELL TART

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8 inch pie plate. Whisk together the flour, ground almonds, and baking powder; set aside.
• Roll the pie crust pastry into a round shape a little larger than the pie plate. Cut off a 1/2-inch wide strip from the edge of the pastry circle, and line the lower sides of the pie plate with the strip, placing the cut side upwards (the pastry will not reach the rim of the pie plate). Dampen the strip with water, then place the remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps. This will create a crust that is slightly thicker around the lower edges. Spread the strawberry jam evenly over the center of the pastry shell.
• Beat the butter and sugar with an electric mixer in a bowl until light and fluffy. Whisk the egg together with the lemon zest, and add gradually to the butter mixture, beating well after each addition. Gently fold the flour mixture, a spoonful at a time, into the egg mixture, folding until just incorporated. Spread the batter over the jam in the pie shell.
• Bake the tart in the preheated oven until the filling is firmly set and browned, about 30 minutes. Sprinkle with confectioner's sugar.

BAKEWELL TART

Steps:

• Heat the oven to 200C/180C fan/gas 6. To make the pastry, put the flour in a food processor along with the salt and icing sugar. Blitz to combine. Add the butter and pulse in short bursts until it's the texture of fine breadcrumbs. Mix 4 tbsp cold water with the beaten eggs and drizzle into the mixture, then quickly pulse to combine. Tip out the crumbly mixture onto a work surface, then form into a puck, cover and chill for 30 mins.
• Roll the pastry out on a lightly floured surface to around 25cm, and to the thickness of a £1 coin. Line a 20cm fluted tart tin with the pastry, leaving the pastry to overhang. Add a large disc of baking parchment big enough to cover the edges, and some baking beans to weigh it down (use dried rice or lentils if you don't have baking beans). Bake for 15 mins, then remove the parchment and beans and bake for a further 7-10 mins or until the bottom is evenly cooked. Trim off any overhanging pastry with a serrated knife.
• For the filling, beat the butter and sugar until combined. Add the ground almonds, almond extract and eggs and beat for a further minute. Spread the jam over the pastry, then top with the almond filling. Scatter over the flaked almonds and bake for 25-30 mins until golden and firm. Leave to cool in the tin (or eat warm at this stage and leave out step 4).
• Mix together the icing sugar and 1-2 tsp water and drizzle over the tart. Slice and serve with cream or custard, if you like.

STEPHANIE JOHNSTON'S BAKEWELL TART

Steps:

• Center a rack in the oven, and preheat it to 400. Prick the crust all over with a fork, cover with buttered foil and fill with dried rice or beans. Place on a baking sheet, and bake for 15 minutes. Remove the foil and weights, and bake for 3 minutes more, until lightly colored. Set aside to cool.
• To make the filling: Reduce the oven temperature to 350. Whisk the almond flour, all-purpose flour, baking powder and sea salt together. Working with a mixer, beat the butter and sugar together on medium speed for 3 minutes, until pale and creamy. Gradually beat in the eggs, scraping the bowl as needed. The mixture may curdle - it's O.K. Beat in the almond extract. Reduce the mixer speed to low, and add half of the dry mixture. When incorporated, add the rest, and beat only until it disappears into the batter. Finish blending with a spatula.
• Spread the jam in the crust, and top with the filling, covering the jam as completely as you can. (The filling doesn't spread easily, but imperfections work out in the end.) If you'd like, sprinkle with sliced almonds.
• Bake the tart for 40 to 50 minutes, or until the top feels firm and is puffed all the way to the center. (Check the tart after about 25 minutes, and if it is browning quickly, tent it loosely with foil.) Transfer to a rack, and let it cool before icing, if you'd like, and serving.
• To make the icing: Stir the sugar and 1/2 tablespoon water together. If the icing doesn't run off the spoon slowly and steadily, add more water drop by drop. Drizzle over the tart, and let it dry at room temperature.

JAMES MARTIN'S DOUBLE RASPBERRY BAKEWELL TART

Steps:

• Roll out the pastry on a lightly floured work surface. Use the pastry to line a 23cm loose-bottomed tart tin (see step-by-step). Cover with cling film and leave in the fridge to rest for 1 hr.
• Heat the oven to 190C/170C fan/gas 5. To make the filling, put the butter, sugar and lemon juice in a food processor, then blend until light and fluffy. With the machine running at full speed, add the eggs and almond extract, and whizz until combined to a smooth paste. Fold in the breadcrumbs and ground almonds by hand.
• Take the tart case from the fridge, line with baking parchment and baking beans and place on a baking tray. Bake for 20 mins until the sides are set and the pastry is sandy. Carefully remove the beans and the parchment and place tart case back in the oven for 10 mins until the base is biscuity.
• Remove from the oven and spread the jam over the base, then top with the almond filling. Return the tart to the oven for a further 25 mins until the almond layer is cooked. Leave to cool in the tin.
• Remove the tart from the tin and place on a serving plate. Mix the icing sugar with 4-5 tbsp water to make a thick icing. Flood the top of the tart with the icing, keeping 1 tbsp aside, then arrange the raspberries on top, all pointing upwards. Drizzle with the remaining icing and scatter with flaked almonds. Leave for 10 mins so the icing can set a little, before serving.

BAKEWELL TART WITH CRANBERRY SAUCE

Steps:

• Prepare the Shortcut Pie Crust through Step 3.
• Prepare the almond frangipane: In a food processor, cream together the butter, granulated sugar and orange zest until pale and fluffy, about 30 seconds. With the machine running, add eggs one at a time, emulsifying each one fully before adding the next, and scraping down the sides of the work bowl as needed. Fold in the almond meal and chill until firm, about 1 hour.
• Working over an 11-inch fluted tart shell, prepare the Shortcut Pie Crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
• Heat the oven to 350 degrees. Bake the chilled crust until just cooked but not browned, about 15 minutes. (The crust will continue to cook while the tart bakes, so expect it to darken in color when it bakes the second time.) Set aside to cool completely, about 1 hour, while you make the filling.
• If you are making your own cranberry sauce, combine cranberries, granulated sugar and 2 tablespoons water in a small saucepan, and cook over low heat, stirring occasionally, until the berries fully break down, 20 to 25 minutes. Add orange juice near the end of cooking. Set aside. (You should have about 3/4 cup sauce.)
• Spread the cranberry sauce in an even layer over the base of the cooled crust. It is easiest to do this when the cranberry sauce is slightly warm. (If you are using chilled sauce from the refrigerator, warm it slightly first before spreading.) Scoop the almond frangipane on top of the cranberry sauce. (Don't try to spread it; it will distribute itself evenly as it cooks.)
• Bake the tart on a baking sheet at 350 degrees until it's golden brown and fully set in the center, 60 to 75 minutes. Cool completely, then remove from the pan and serve with crème fraîche.

BAKEWELL TART

Steps:

• Make the puff pastry:
• In a large bowl, sift together the flour and salt. Using a knife, stir in about 1 cup of water. Continue stirring until the dough just starts to come together but is still stringy and clumped together. Stir in more water as needed (you will probably use about 1 3/4 cups total), until the dough is smooth and gathers itself into a ball-like shape.
• Turn the dough out onto a lightly floured surface, and using a rolling pin, roll it into a long, 1/2-inch-thick rectangle. Arrange all of the butter in the center of the dough, 2 sticks on top of 2 sticks, so that the butter divides the rectangle of dough in half. Fold one long end of the dough over the butter, and then fold the other long end on top, like folding a business letter. Wrap the dough in plastic wrap and refrigerate for 10 minutes. Return the dough to the lightly floured surface and roll into a long, 1/2-inch-thick rectangle. Fold one long end of the dough toward the center, then fold the other long end on top. Wrap the dough in plastic wrap and refrigerate for 10 minutes. Repeat this step 1 more time so that the dough has been rolled, folded, and refrigerated a total of 3 times. DO AHEAD: The puff pastry can be prepared in advance and refrigerated, wrapped in a double layer of plastic wrap, up to 3 days. It can also be frozen for up to 3 months.
• Position a rack in the middle of the oven and preheat to 325°F. Butter an 8-inch deep-dish pie plate.
• On a lightly floured surface, roll the puff pastry into a 1/4-inch-thick circle about 12 inches in diameter. Fit the dough into the prepared pie plate, remove any excess dough, and reserve the excess for another use. If desired, use a fork to crimp the edge of the tart. Using a fork, prick the bottom and sides of the tart shell all over, then chill 15 minutes.
• Line the tart shell with parchment paper and fill with pie weights or dried beans, then bake until the pastry is set and pale golden along the edge, about 15 minutes. Remove the weights or beans and the parchment paper, then gently brush the bottom and sides of the tart shell with the egg white and cook for an additional 5 minutes. Remove the tart from the oven and spread the jam evenly across the bottom. Set aside to cool.
• Make the filling:
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat until light and fluffy and pale in color, about 2 minutes. Add the eggs, 1 at a time, beating well after each addition and scraping down the bowl as necessary, about 2 minutes total. Using a spatula, gently fold in the flour. Pour the batter onto the jam in the cooled tart shell and smooth the top. Bake until the tart is golden and set, 40 to 45 minutes. Transfer tart to rack to cool and serve warm or at room temperature.

RASPBERRY RED BAKEWELL TART

Steps:

• Preheat oven to 350°. Unroll pastry sheet into a 9-in. fluted tart pan with removable bottom; trim even with rim. Freeze 10 minutes., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 12-15 minutes or until edges are golden brown., Remove foil and weights; brush bottom of crust with egg white. Bake 6-8 minutes longer or until golden brown. Cool on a wire rack., Spread jam over bottom of crust. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs, egg yolk, cocoa and food coloring. Fold in ground almonds. Spread over jam., Bake 30-35 minutes or until filling is set. Cool completely on a wire rack., In a small bowl, mix confectioners' sugar, water and extract until smooth; drizzle or pipe over tart. Refrigerate leftovers.

GRANDMA'S BAKEWELL TART

Steps:

• Combine all-purpose flour and 9 tablespoons butter in the bowl of a food processor; pulse until they resemble bread crumbs. Add water and salt. Mix, adding 1 teaspoon water at a time as needed, until a dough forms that's not too wet and sticky. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a 7-inch loose-bottomed tart pan.
• Combine 7 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add self-rising flour, eggs, ground almonds, milk, and almond extract and mix well.
• Roll dough into a thin round on a lightly floured work surface. Press around the rim of the tart pan and trim off excess dough. Cover dough with raspberry jam. Spoon in almond filling and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
• Bake in the preheated oven until top of the tart is a nice golden brown, 25 to 30 minutes. Remove from oven and place on a cooling rack to cool, about 1 hour. Remove pan when tart is cool and place on a serving plate.

CRANBERRY AND ALMOND BAKEWELL TART: ENGLISH CLASSIC WITH A TWIST

Steps:

• Shortcrust Pastry:.
• Sieve the flour into a large bowl and add a pinch of salt. Mix.
• Cut the butter or margarine into the flour, and then with your fingertips, rub the fat into the flour, until the mixture resembles fine breadcrumbs.
• Add cold water gradually, until the pastry JUST comes together, it should NOT be sticky.
• Roll the pastry out and line a 10" to 11" greased and lined round, deep flan tin.
• Place a circle of baking parchment on top of the pastry and fill with baking beans.
• Bake blind in a pre-heated oven 200C/400F/Gas mark 6 for 10 minutes.
• Take out and carefully remove the baking beans and parchment.
• Return to the oven for a further 5 minutes.
• Remove and allow to cool slightly.
• Bakewell Topping:.
• Beat the butter and sugar together until light and fluffy.
• Gradually add the beaten eggs and then fold in the flour and ground almonds. Add the almond essence to taste and mix well.
• Mix the raspberry jam and cranberry sauce together and spread over the base of the pastry case.
• Spoon the almond mixture over the top, making sure it reaches the edges and it is even and smooth.
• Sprinkle the cranberries over the top and then the flaked almonds.
• Bake for 35 to 45 minutes or until golden and firm to the touch.
• Cool for 5 to 10 minutes in the flan tin, then carefully turn out and just before serving, dust with icing sugar.
• Cut into wedges and serve warm or at room temperature with cream, creme fraiche or custard.
• Cooking time includes pre-baking pastry.

BAKEWELL TART WITH RICE FLOUR

Steps:

• From this recipe I made one 9" tart and 6 small individual tarts in a mince pie tin. You could use a larger tart dish or make around 16 individual small tarts.
• For sweet rice flour pastry use recipe http://www.food.com/recipe/rice-flour-pastry-16478/ (I add a couple of pinches of xanthan gum to this linked recipe so the pastry holds together better).
• Line pan/dish with pastry by pressing in the pastry dough. You can press it fairly thin and it will hold together with the xanthan gum added. If you get holes or the pastry is so thin you can see the tin through it you can just press in a little more dough and it will blend together. Bake blind for 5 minutes at gas mark 5.
• Now make the sponge mix for the topping. Cream together the butter and sugar. Add egg, rice flour and the baking powder then beat. Add almond essence (or amaretto).
• Line the pastry with strawberry jam (apricot jam also works well for a frangipane test) and pour the sponge mix over it into the pastry.
• Bake at gas 7 until sponge is golden brown. (Approximate timings I think around 20-30 minutes for a single tart and 15-20 minutes for small individual tarts).
• The sponge will froth up as it cooks but this will settle once it's out of the oven.

BAKEWELL TART

Steps:

• Make the pastry:.
• Score down the length of the vanilla bean, if using, and remove the seeds by scraping a knife down the inside of each half (keep the pod for making vanilla sugar).
• Cream together the butter, powdered sugar, and salt and then rub in the flour, vanilla seeds, lemon zest, and egg yolks - you can do all this by hand or in a food processor. When the mixture looks like coarse breadcrumbs, add the cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly and roll it into a large sausage shape - don't work the pastry too much, otherwise it will become too elastic and chewy, not flaky and short as you want it to be.
• Wrap the dough in plastic wrap and place in the fridge to rest for at least an hour. Remove it from the fridge, slice it up, and line an 11-inch tart mold with the slivers. Push them together, then tidy up the sides by trimming off any excess. Place the tart mold in the freezer for an hour.
• Preheat the oven to 350°F (175°C), then take the pastry out of the freezer and bake for around 15 minutes or until lightly golden. Remove from the oven, place to one side, and turn the heat down to 325°F (160°C).
• Make the frangipane:.
• Blitz the whole almonds in a food processor until you have a fine powder and put this into a bowl.
• Now blitz the butter and sugar until light and creamy. Add this to the almonds with the lightly beaten eggs and fold in until completely mixed and smooth. Place in the fridge to firm up slightly.
• Smear the jam over the bottom of the pastry shell, pour the chilled frangipane mixture on top, and sprinkle with some sliced blanched almonds. Bake the tart for about 40 minutes, or until the almond mixture has become firm and golden on the outside but is still soft in the middle.
• Allow to cool for about 30 minutes and serve with crème fraîche or custard.

RASPBERRY BAKEWELL TART WITH BURNT CREAM

Steps:

• For crust:
• Blend first 4 ingredients in processor. Add butter; cut in using on/off turns until mixture resembles fine meal. Blend in enough water by tablespoons to bind dough. Gather into ball; flatten into disk. Wrap in plastic; chill 1 hour.
• Preheat oven to 350°F. Roll out dough on floured surface to 11-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges. Freeze crust 15 minutes. Line with foil. Fill with dried beans or pie weights. Bake until set, about 20 minutes. Remove foil and beans and bake crust until golden, about 10 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Cover and let stand at room temperature.)
• For filling:
• Place cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean.
• Bring to simmer. Whisk sugar, yolks and cornstarch in small bowl to blend. Slowly whisk hot cream into yolk mixture. Return to saucepan and cook over medium heat until custard thickens and boils, whisking often, about 7 minutes. Discard vanilla bean. Chill until firm but still spoonable, whisking occasionally, about 1 hour.
• Spread preserves in crust. Carefully spoon custard over. Refrigerate until custard is firm, 4 to 8 hours.
• Preheat broiler. Press brown sugar through sieve over tart, covering evenly. Broil until sugar caramelizes, rotating pan as necessary to prevent burning and watching carefully. Chill 1 hour. Transfer to platter. Garnish with berries and mint.

BAKEWELL TART COCKTAIL

Steps:

• Add ice to a shaker and add amaretto to the ice.
• Add creme de cassis; add vodka add and some good quality chocolate syrup to the mix. (Amount needed is to just flavor the cocktail in a similar way the chocolate liquor will do.).
• Add two or three squirts of whipped cream to the mix and shake till blended.
• Pour in to a long glass, add more ice and enjoy.

BAKEWELL TART SCONES

Steps:

• Mix the flour, ¼ tsp salt, the baking powder and sugar together in a bowl. Rub the butter in using your fingertips until the mixture resembles fine breadcrumbs. Or, gradually pulse the ingredients together in a food processor.
• Gradually stir the milk and almond extract into the flour mixture using your hands until you have a smooth dough. Lightly dust the work surface with flour and gently roll the dough out to a 2cm thickness. Transfer to a baking tray lined with baking parchment and chill for 30 mins to firm up, or up to 1 hr if you want to get ahead.
• Heat the oven to 220C/200C fan/gas 7 and remove the dough from the fridge. Stamp out three or four scones using a 7cm round cutter. Place, upside-down, on a baking sheet lined with baking parchment, leaving a 2cm gap between each. Roll the remaining dough out again and stamp out as many scones as you can (you should get about six in total). Brush the scones with the beaten egg, making sure it doesn't drip down the sides as this will cause the scones to rise unevenly. Sprinkle over the flaked almonds. Bake for 15-20 mins until golden brown. Leave to cool completely. Will keep frozen in an airtight container for up to three months.
• For the topping, mix the icing sugar with 1-2 tbsp water. Drizzle over the scones and top each one with a cherry. These are delicious to eat as they are, or serve with jam and clotted cream, if you like.

CRANBERRY & AMARETTO BAKEWELL TART

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the flour, salt and icing sugar into a food processor and blitz to combine. Add the butter and pulse until the mixture resembles fine breadcrumbs. Drizzle in the beaten egg yolks, then quickly pulse to combine. Add 1-2 tbsp of ice-cold water and pulse again until it comes together. Tip out onto a lightly floured surface, then form into a disc, cover and chill for 30 mins.
• Roll the pastry out on a lightly floured surface to a roughly 25cm circle that's the thickness of a £1 coin. Use it to line a 20cm fluted tart tin, leaving the excess overhanging the side. Line with baking parchment and baking beans and bake for 15 mins. Remove the beans and parchment and bake for 7-10 mins more until the base is evenly cooked. Trim away any excess pastry with a serrated knife.
• For the jam, tip the cranberries, sugar and liqueur into a saucepan set over a medium heat. Simmer for 10-15 mins until the mixture has thickened and is reduced, then remove from the heat. Set aside.
• For the frangipane, beat the butter and caster sugar together with an electric whisk until combined. Add half the orange zest, the ground almonds, crushed amaretti biscuits, the almond extract and eggs, and beat for a further minute. Spread the cranberry jam over the base of the pastry case, then spoon over the frangipane. Scatter over the flaked almonds and bake for 35-40 mins until the frangipane is golden and firm - check after 35 mins and cover if it's starting to brown too quickly. Leave to cool completely in the tin.
• Beat the icing sugar with 1 tbsp orange juice and the remaining orange zest to create a thick but drizzly icing. Drizzle this over the cooled tart before serving. Will keep in an airtight container at room temperature for up to three days.

NEXT LEVEL BAKEWELL TART

Steps:

• For the pastry, rub the butter into the flour and a pinch of salt in a mixing bowl with your fingers until crumbly. Mix in the egg yolks, sugar and vanilla until it forms a dough. Roll into a log, cover and chill for at least 1 hr or up to two days. Remove the pastry from the fridge and slice into rounds about 3mm thick. Use the rounds to cover a 20cm tart tin, then push them with your fingers so they completely cover the base and sides of the tin without any gaps and with a slight overhang. Chill or freeze the tart case for at least 1 hr.
• Heat the oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up. Prick the pastry case with a fork, then line with baking parchment, fill with baking beans and cook on the hot baking sheet for 20 mins. Lift off the paper and beans, then bake for 10-15 mins more until golden brown. Remove the tart case from the oven and leave to cool. Turn down the oven to 180C/160C fan/gas 4.
• Meanwhile, make the frangipane. Tip the almonds into a frying pan and toast over a medium heat until light brown. Tip all but 1 tbsp of the toasted almonds into a food processor with the rest of the frangipane ingredients and blitz to a paste, then set aside.
• To assemble, roll the marzipan out to a circle that fits the tart base and lay over the bottom. Spread the jam over the marzipan, then spread over the frangipane. Bake the tart for 45-50 mins until puffed up, golden and set with a very slight wobble. Trim any overhanging pastry and leave to cool.
• To make the drizzle, mix the icing sugar with the lemon juice in a bowl until you have a thick and drizzly icing. Carefully remove the tart from the tin, drizzle with the icing and scatter with the remaining almonds. Slice and serve with fresh raspberries and clotted cream, if you like.

BAKEWELL TART WITH RASPBERRY PRESERVES

Steps:

• For crust:
• Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, cut in until very coarse meal forms. Add 3 tablespoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic wrap; chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.Soften briefly at room temperature before rolling.
• Preheat oven to 375°F. Roll out dough on floured surface to 12- to 13-inch round. Transfer dough to 9-inch tart pan with removable bottom. Cut off all but 1/2 inch of overhang and fold in, pressing dough to come 1/4 to 1/3 inch higher than pan sides. Freeze crust until firm, about 10 minutes.
• Line crust with foil and dried beans or pie weights. Bake crust until sides are set, about 25 minutes. Remove foil and beans. Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer. Cool on rack 30 minutes. Reduce oven temperature to 350°F.
• For filling:
• Spread raspberry preserves evenly over bottom of crust. Scrape seeds from vanilla bean halves into medium bowl. Add sugar and blend with back of fork to distribute vanilla seeds evenly. Add butter, egg yolks, egg whites, almond extract, and salt; whisk to blend. Finely grind almonds in processor; stir into filling. Pour filling into crust.
• Bake tart until browned on top and set in center, 30 to 35 minutes. Cool on rack until just slightly warm, about 45 minutes.
• Push up tart pan bottom to release tart. Serve slightly warm or at room temperature with whipped cream.

CITRUS & MARZIPAN BAKEWELL TART

Steps:

• Roll out the pastry on a lightly floured surface to line a 12 x 35cm loose-bottomed tart tin. Press any overhanging pastry back over the outside of the tin (you can trim after baking). Prick the base all over with a fork and chill for 30 mins. Heat the oven to 200C/180C fan/gas 6.
• Bake the pastry for 15 mins until just cooked but not coloured. Lower the heat to 180C/160C fan/gas 4. Make the sponge mixture by beating the butter, sugar, ground almonds, flour, almond extract and eggs together with an electric whisk until well mixed. Tip in the candied peel and zests, then coarsely grate in the marzipan - the best way to do this is to keep dipping the end of the block in flour to stop it getting sticky, and stir into the mix every now and then to stop it all clumping back together. Give everything a good stir.
• Spoon 3 tbsp of the lemon curd into a disposable piping bag or a small food bag. Spread the rest of the lemon curd over the base of the tart, then spoon over the sponge mixture and spread evenly. Bake for 35-40 mins until golden and firm. Cool completely in the tin.
• Sift the icing sugar into a bowl and stir in enough of the lemon juice to get a smooth, thick but still runny icing. Spread all over the top of the tart and wiggle the tin to help it smooth. Snip off the tip of the bag of reserved lemon curd. Pipe lines horizontally across the length of the tin, then use the end of a cocktail stick or skewer to drag lines down the length of the tin to 'feather' the lemon curd into the icing. Will keep well for up to five days covered in the tin, or sliced in an airtight container.

RASPBERRY RED BAKEWELL TART

Steps:

• Preheat oven to 350°. Unroll pastry sheet into a 9-in. fluted tart pan with removable bottom; trim even with rim. Freeze 10 minutes. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 12-15 minutes or until edges are golden brown.
• Remove foil and weights; brush bottom of crust with egg white. Bake 6-8 minutes longer or until golden brown. Cool on a wire rack. Spread jam over bottom of crust. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs, egg yolk, cocoa and food coloring. Fold in ground almonds. Spread over jam.
• Bake 30-35 minutes or until filling is set. Cool completely on a wire rack. In a small bowl, mix confectioners' sugar, water and extract until smooth; drizzle or pipe over tart. Refrigerate leftovers.

BAKEWELL TART

Steps:

• 1.To make the pastry, tip the flour, butter and sugar into a food processor with a pinch of salt. Whizz until the mixture resembles breadcrumbs. Add the egg yolk and 1 tsp of cold water and pulse until the dough comes together. Flatten into a disc, cover with clingfilm and chill for no more than 1 hour. n Roll out the pastry on a lightly floured surface to about 3mm thickness. Line a 20cm fluted tart tin with a depth of 31/2 cm. Prick the base with a fork and chill for 20 minutes. Heat the oven to 180C/fan 160C/gas 4.
• 2.Line the pastry case with baking parchment and fill with baking beans. Cook for about 20 minutes until the pastry is a pale golden colour. Take out the beans, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes. Cool slightly.
• 3.Spread the jam in an even layer over the base of the pastry case. Cream together the butter and caster sugar. Gradually add the beaten eggs and egg yolk. Fold in the ground almonds and lemon zest. Carefully spoon the mixture over the jam and spread level. Bake for 20 minutes. Scatter with the flaked almonds and continue to cook for a further 15-20 minutes until golden and set.
• 4.Cool to room temperature, dust with icing sugar and serve with pouring cream or custard.