Blackberry and apple bakewell tart recipe | delicious. magazine

Name: Blackberry and apple bakewell tart recipe | delicious. magazine
Ingredients: 200g plain flour, plus extra to dust; 2 tbsp icing sugar; 100g unsalted butter, chilled and diced; 1 large free-range egg, beaten; Crème fraîche to serve; For the frangipane filling; 150g unsalted butter, at room temperature; 150g golden caster sugar; 3 large free-range eggs, at room temperature, beaten; 150g ground almonds; 3 tbsp self-raising flour; Finely grated zest 1 orange; 6 tbsp bramble and bay jam (see recipe, p57) or a good quality blackberry and apple jam; Small handful blackberries; 2 tbsp flaked almonds; You’ll also need…; 23cm straight sided or fluted loose-bottomed tart tin, ceramic baking beans or uncooked rice

www.deliciousmagazine.co.uk

Crisp shortcrust pastry filled with a blackberry and apple frangipane and topped with flake almonds. This apple bakewell tart makes a great autumnal dessert

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Ingredients

200g plain flour, plus extra to dust
2 tbsp icing sugar
100g unsalted butter, chilled and diced
1 large free-range egg, beaten
Crème fraîche to serve
For the frangipane filling
150g unsalted butter, at room temperature
150g golden caster sugar
3 large free-range eggs, at room temperature, beaten
150g ground almonds
3 tbsp self-raising flour
Finely grated zest 1 orange
6 tbsp bramble and bay jam (see recipe, p57) or a good quality blackberry and apple jam
Small handful blackberries
2 tbsp flaked almonds
You’ll also need…
23cm straight sided or fluted loose-bottomed tart tin, ceramic baking beans or uncooked rice