Ivy’s Bakewell Tart

Featuring: Ivy’s Reserve Farmhouse Salted Butter(250g)

Makes: 1 x 20cm tart

Time: 1 hour 30 minutes (including chilling & baking time)

Difficulty: Intermediate

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Ingredients

For the Pastry

100g Ivy’s Reserve FarmhouseSalted Butter, cold & cubed

175g Plain Flour

25g Icing Sugar

1 Free-Range Egg Yolk

1-2 Tbsp Cold Water

For the filling

100g Ivy’s Reserve FarmhouseSalted Butter, softened

3 tbsp Raspberry Jam

100g Caster Sugar

2 Free-Range Eggs, medium

100g Ground Almonds

½ tsp Almond Extract

25g Plain Flour

To finish

25g flaked almonds

Icing sugar, for dusting

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Instructions

Make the pastry

1. In a large bowl, rub the cold butter into the flour with your fingertips until it resembles breadcrumbs, then stir in the icing sugar. Add the egg yolk and 1 tablespoon of cold water, mixing with a knife until clumps start to form. If it’s too dry, add the extra tablespoon of water.

2. Bring the dough together with your hands and shape it into a disc. Wrap the dough in cling film, and chill in the fridge for 30 minutes.

Prepare the tart shell

3. Lightly dust a surface with flour and rollout the chilled dough into a circle slightly larger than a 20cm (8-inch) fluted tart tin. Carefully lift the pastry into the tin, pressing it gently into the edges. Trim away any excess with a sharp knife, being careful not to stretch or pull on the pastry.

4. Prick the base of the tart shell with a fork, then line with baking paper, and fill with baking beans or dried rice. Bake in a preheated oven at180°C / 160°C fan / Gas 4 for 15 minutes.

5. Remove the beans and baking paper, then return the tart shell to the oven to bake for another 5 minutes, until pale golden. Leave the tart shell in the tin and allow the tart shell to cool slightly.

Assemble the Tart

6. While the tart shell is still warm, spread an even layer of raspberry jam over the bottom.

7. Add the butter and sugar into a large bowl, then beat together with a hand mixer until light and fluffy. Add the eggs one at a time, followed by the almond extract, ground almonds, and flour, the mix until smooth. Alternatively use a stand mixer with the paddle attachment.

8. Spoon the almond mixture over the jam layer and smooth the top. Scatter flaked almonds over the top of the almond mixture.

9. Return the assembled tart to the oven and bake at 180°C / 160°C fan /Gas 4 for 30–35 minutes, or until the filling is golden and just set in the middle. Let the tart cool in the tin for 10 minutes before transferring it to a wire rack. Dust with icing sugar before serving.

Top tips

·        For an extra crisp base – Brush the blind-baked pastry with a little beaten egg white and return it to the oven for 2 minutes before adding the jam. This creates a barrier against moisture.

·        Want a glossy top? – Warm a teaspoon of apricot jam and lightly brush it over the tart after baking.

·        Make it ahead – The tart keeps well for 2-3 days in an airtight container and tastes even better the next day!

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