Take the classic bakewell tart recipe and make it into a tray bake in this recipe. A golden layer of shortcrust pastry topped with an almond cake, strawberry jam, icing and glacé cherries.
For more of a classic recipe, look no further than our champion bakewell tart.
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Ingredients
- 500g sweet shortcrust pastry
- 6 tbsp strawberry jam
- 200g butter, softened
- 200g caster sugar
- 4 medium free-range eggs
- 100g ground almonds
- 100g self-raising flour, plus extra for dusting
- 1 tsp almond extract
- 300g icing sugar
- 20 glacé cherries
- 25g toasted flaked almonds
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Method
- Preheat the oven to 200°C/fan 180°C/gas 6. On a lightly floured surface, roll out the pastry to fit the base and sides of a 30cm x 20cm baking tray. Spread the jam over the pastry base.
- Place the butter and caster sugar in a large bowl and beat with an electric hand whisk until smooth and creamy. Beat in the eggs, 1 at a time, adding 1 tbsp ground almonds after each addition. Add the flour, remaining almonds and almond extract and stir well. Spoon the mixture over the jam, spreading to make an even layer.
- Bake for 35-40 minutes until well risen, firm and golden. Remove from the oven and leave to cool in the tin.
- In a small bowl, mix together the icing sugar and 3 tbsp water to make a fairly thick icing. When the tart is cold, spoon the icing on top, spreading evenly. Decorate with glacé cherries and flaked almonds and leave to set. Cut the tart into squares or rectangles and arrange on platters to serve
Nutrition
- 474kcals Calories
- 25.2g (10g saturated) Fat
- 6g Protein
- 60g (38.6g sugars) Carbs
- 0.6g Salt
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Reviews
wonderful recipe! i did micro thin sweet shortcrust pastry as dont like it as thick as shown in pic. the traybake is light, fluffy, moist, tasty and perfect! will make time and time again, great for packed lunches etc.
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