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Frangipane/ Bakewell Tart

May 19, 2016

Mummy wants / Mummy gets

Mummy is the queen of the castle and when she makes a food request it is best I honour it, otherwise I will never hear the end of it and will not be satisfied until she gets it.  So I surprised mummy dearest by making her my first ever bakewell tart.  After giving me the thumbs up I can now start back to experimenting.  It’s nice to do the classics.  Due to the addition of jam the tart is very sweet so if you are worried about the amount of sugar use less jam.

This recipe was taken from Mary Berry’s Baking Bible (BBC Books, 2009).



100g plain flour, 100g softened butter, 100g caster sugar, 3 large eggs, strawberry jam, 65g ground almonds, almond extract, 50g chopped almonds.


  1. In a bowl rub in 100g of plain flour and 50g of butter with your fingertips until the mixture resembles fine breadcrumbs.
  2. Stir in the sugar and then add two large egg yolks.
  3. Mix until the ingredients come together to form a dough.
  4. Knead the mixture until gently smooth.
  5. Wrap the dough in clingfilm and leave to rest in the fridge for about 30 minutes.
  6. While the dough is chilling make the frangipane.
  7. Melt the remaining butter and beat in a medium bowl with the sugar.
  8. Beat in the remaining egg and then stir in the ground almonds and almond extract.
  9. Line a large pastry case with the sweet dough pastry after rolling it out.
  10. Place a layer of strawberry jam at the bottom of it.
  11. Fill the rest of the pastry case with the frangipane.
  12. Scatter the chopped almonds over the top.
  13. Bake at 180 degrees C.
  14. When golden and firm remove from the oven and place on a wire rack to cool.

From → Baking

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