English Bakewell Tart
While in London last fall, I simply had to find a Bakewell Tart! Crazy, but there you are. I thought we had found one in a bakery, but it turned out that either
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Cooking tools:
- Food processor
- Kitchen scale
- Tart pan
- Rolling pin
- Pie weights
- Oven
- Refrigerator
- Mixing bowl
- Measuring spoon
- Fork
- Chef's knife
- Parchment paper
- Plastic wrap
Ingredients
- 8 oz. blanched whole almonds
- 7 ½ oz. unbleached flour + extra for dusting
- ½ large egg, beaten
- 1 large egg yolk
- 125 grams (4 ½ oz.) cold unsalted butter, cut into ½” cubes
- 50 grams (1 ¾ oz.)caster sugar/ berry sugar fine granulated sugar)
- ¼ tsp. salt
- 25 grams (1 oz.) toasted ground almonds
- 7 oz. toasted ground almonds
- 175 grams (3 oz.) caster/berry sugar (fine granulated sugar)
- 4 large eggs, beaten
- ¼ + 1/8 tsp. almond extract
- 5 – 6 Tbsp. good quality raspberry jam
- Approximately 1 ½ oz. sliced unblanched almonds
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