As it was fathers day last Sunday and my husband really likes Bakewell tart, I tasked myself with a recipe I had seen online by a baking blogger I follow. Of course real life got in the way and my seriously poor organisational skills didn’t help so I managed to bake it on Wednesday!! It was worth the wait and of course, I used a shortcut and improvised a little. Sadly, I had a bit of sinking in the middle and a soggy bottom in the middle but that’s down to my choice of tin.
Ice Bakewell Slice
- 200g plain flour
- 45g Icing sugar
- 100g cold cubed unsalted butter
- 1 large egg
- (or buy readymade shortcrust, I did)
- 100g self raising flour
- 100g unsalted butter, room temp
- 100g caster sugar
- 60g ground almonds
- 2 large eggs
- 1/2 tsp almond extract
- 5 tbls cherry jam (I used rhubarb, it’s all I had!)
- 200g sieved icing sugar
- 3-4 tbsp cold water
- 12 glace cherries (morello are best)
- 2 tbsp flaked almonds (I omitted these, none of us like flaked almonds)
- Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar until you have fine breadcrumbs.
- Add the egg and combine until the pastry forms a ball. Wrap in cling film and chill in fridge.
- Preheat oven to 180deg (160 fan), gas mark 4.
- Put the flour, butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer and mix until pale in colour.
- Line a 36x12xm rectangular, fluted edge tart tin with the pastry and spread with the jam in a smooth even layer. (I used a round tin, don’t recommend!)
- Spread the filling evenly on top of the jam and level.
- Bake for 35-40 mins until golden brown.
While the tart is cooling make the icing. It’s important to sieve the icing. It saves time. Add water gradually until the icing is a thick dripping consistency. When the tart is cool, decorate with the icing, cherries and flaked almonds. Leave to set completely before slicing.
Original recipe by www.sarahsslice.co.uk