A scrumptious tart ideal for afternoon tea on a rainy day.
I love anything made with almonds. Korma curries, prawn for preference; any form of biscuit; and best of all, a Bakewell tart. When my brothers and I were young boys, our mother would always get in packets of them by a well known ‘exceedingly good’ brand, but she never made one from scratch.
One day in July, we had a sheet of pre-rolled shortcrust pastry in the fridge that needed to be used. I remembered there was a free-form Bakewell tart in Economy Gastronomy by Paul Merrett and Allegra McEvedy, so I decided to make that.
Next time I make this, I’m going to scatter a few flaked almonds over the top before baking, and afterwards drizzle over a little glace icing Jackson Pollack style.
Bakewell Galette – adapted from Economy Gastronomy by Paul Merrett and Allegra McEvedy
Feel free to play with the jam, for the one in the photo I used a good quality reduced sugar cherries and berries jam. Next time I’m thinking of using plum like Tom Norrington-Davis stipulates in Just Like Mother Used to Make. Maybe even at Christmas I’d make one with some good quality mincemeat.
The cooking times have been changed from Allegra’s original recipe.
1 sheet ready-rolled shortcrust pastry
5 tbsp good-quality jam, any variety
130g ground almonds
100g caster sugar
100g butter, softened
1 egg, beaten
1 lightly beaten egg yolk, for glazing
A little extra caster sugar for sprinkling over
A handful of flaked almonds, optional
1. Preheat the oven to 200c/fan 180c/gas 5. Line a baking sheet with baking parchment.
2. Unroll the pastry onto the lined sheet. Spread the jam in the centre, keeping it as round as possible. Place in the fridge while you prepare the frangipane.
3. In a mixing bowl, beat the almonds, sugar and butter together until light. Add in the eggs one at a time, beating well between each addition.
4. Remove the pastry from the fridge, dollop the frangipane on top and spread it out to cover the jam. Fold the edges of the pastry over, keeping most of the frangipane uncovered, pleating as you go. Brush the pastry with beaten egg yolk, sprinkle over caster sugar. Over the filling scatter a handful of flaked almonds, if you want. Bake in the oven for 20-25 minutes, until golden.
5. Remove from the oven, and place the whole thing on a wire rack to cool for a few minutes. Carefully, using the baking parchment, remove the tart to the rack to cool completely. Serve, warm or cold, in wedges with a dollop of clotted cream alongside.