Iced Bakewell Tart Recipe

Name: Iced Bakewell Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g plain flour; 1 pinch salt; 60 g butter, cut into small pieces; 50 g lard, cut into small pieces (white vegetable fat); 2 small egg yolks, beaten; 125 g butter, melted; 125 g caster sugar; 125 g almonds, ground; 2 large eggs, beaten; 3 drops almond essence; 2 tablespoons seedless raspberry jam; 125 g icing sugar, sifted; 6 teaspoons lemon juice, fresh; 25 g almonds, toasted (flaked)

Servings: persons

175 g plain flour
1 pinch salt
60 g butter, cut into small pieces
50 g lard, cut into small pieces (white vegetable fat)
2 small egg yolks, beaten
125 g butter, melted
125 g caster sugar
125 g almonds, ground
2 large eggs, beaten
3 drops almond essence
2 tablespoons seedless raspberry jam
125 g icing sugar, sifted
6 teaspoons lemon juice, fresh
25 g almonds, toasted (flaked)

1
Preheat the oven to 200C/400F/Gas 6. Place the flour and salt in a bowl, rub in the 50g butter and vegetable fat until the mixture resembles breadcrumbs. Alternatively, blend quickly, in short bursts in a food processor.
2
Add the 2 egg yolks and sufficient water to make a soft, pliable dough. Knead lightly on a floured board the chill in the refrigerator for about 30 minutes. Roll out the pastry and use to line a 23 cm loose-bottomed flan tin.
3
For the filling, mix together the 125 g melted butter, caster sugar, almonds and 2 beaten eggs and add a few drops of almond essence. spread the base of the pastry case with the raspberry jam and spoon over the egg mixture.
4
Bake in the preheated oven for about 30 minutes or until the filling is firm and golden brown. Remove from the oven and allow to cool completely.
5
When the tart is cold make the icing by mixing together the icing sugar and lemon juice, a little at a time, until the icing is smooth and of a spreadable consistency.
6
Spread the icing over the tart, leave to set for 2-3 minutes and sprinkle with the flaked almonds. Chill in the refrigerator for about 10 minutes and serve.

1501

kcal

Calories

102

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 175 g plain flour, 1 pinch salt, 60 g butter, cut into small pieces, 50 g lard, cut into small pieces (white vegetable fat), and more.

Yes, Iced Bakewell Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Iced Bakewell Tart

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