Bakewell tart is traditionally made with a layer of raspberry jam covered in frangipane. Here, I used black apple butter in place of the jam and added an topping of sliced apples. You could, of course, make this using raspberry jam.
Ingredients
Shortcrust pastry
5 tbsp black butter (or raspberry jam)
125g butter
125g caster sugar
125g ground almonds
25g plain flour
1 egg (beaten)
1 red eating apple (I used Pink Lady), thinly sliced
Method
Heat the oven to 180 C
Line a 34 cm x 10 cm tart tin (or use a circular tin) with shortcrust pastry and blind bake.
To make the frangipane, melt the butter in a large bowl (I use the microwave) and stir in the ground almonds, flour and sugar. Gradually add the beaten egg and mix until smooth.
Spread an even layer of black butter or jam onto the base of the tart.
Top with the frangipane and then arrange the apple slices on top.
Lower the oven temperature to 170 C and bake the tart for 30 to 35 mins until the frangipane sets.
Ingredients
Shortcrust pastry
5 tbsp black butter (or raspberry jam)
125g butter
125g caster sugar
125g ground almonds
25g plain flour
1 egg (beaten)
1 red eating apple (I used Pink Lady), thinly sliced
Method
Heat the oven to 180 C
Line a 34 cm x 10 cm tart tin (or use a circular tin) with shortcrust pastry and blind bake.
To make the frangipane, melt the butter in a large bowl (I use the microwave) and stir in the ground almonds, flour and sugar. Gradually add the beaten egg and mix until smooth.
Spread an even layer of black butter or jam onto the base of the tart.
Top with the frangipane and then arrange the apple slices on top.
Lower the oven temperature to 170 C and bake the tart for 30 to 35 mins until the frangipane sets.
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