Nathan Outlaw's bakewell tart recipe
With amazing almond and raspberry flavours, Nathan Outlaw's bakewell tart recipe is a joy to smell...and eat.
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Cooking tools:
- Stand mixer
- Hand mixer
- Rolling pin
- Pie weights
- Tart pan
- Fine-mesh sieve
- Sifter
- Pastry brush
- Cooling rack
- Kitchen scale
- Baking sheet
- Oven
- Stove
- Saucepan
- Mixing bowl
- Spatula
- Spoon
- Fork
- Chef's knife
- Measuring spoon
- Plastic wrap
- Aluminum foil
- Refrigerator
Ingredients
- 100g unsalted butter, diced
- 90g icing sugar, sifted
- 1 medium free-range egg, plus 3 egg yolks
- 250g plain flour, plus extra to dust
- 200g raspberry jam
- 250g unsalted butter
- 250g caster sugar
- 2 large free-range eggs, beaten
- 80g plain flour
- 250g ground almonds
- Finely grated zest 1 lemon
- 1 tsp vanilla extract
- 40g flaked almonds
- 4 tbsp apricot preserve, warmed with 2 tbsp water and strained
- 15-20ml amaretto liqueur
- 40g icing sugar
- You’ll also need…
- 25cm x 4cm deep loose-bottomed tart tin
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