Blackberry and apple bakewell tart recipe
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
- 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
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