Instructions
For the pastry
- Place the flour and Tate & Lyle icing sugar into a bowl or food processor and pulse or mix to combine. Add in the cold cubed butter and rub or pulse again until the mixture resembles fine breadcrumbs. Tip in the egg yolks and pulse until just combined. Add in the ice water one tablespoon at a time and mix/pulse until the dough starts to come together.
- Tip the mixture out onto a clean work surface and squeeze together to form a dough. Shape into two discs, wrap in clingfilm and chill for at least 30 minutes.
- Once chilled, roll out one disc between two sheets of parchment about 2” larger than your tin (I used a 20cm loose-bottomed fluted tart tin) and it use to line the tin, pressing into the creases. Use a sharp knife to cut off any excess pastry, prick the base with a fork then return to the fridge to chill for another 30 minutes.
- When ready to bake, preheat the oven to 180C/350F. Scrunch a piece of parchment up, then open and smooth, and use to line the pastry case. Fill the parchment with baking beans or uncooked rice and blind bake the pastry for 15 minutes. Remove the paper with filling and bake the pastry for a further 10 minutes until golden and biscuity.
For the frangipane
- While the pastry bakes, make the frangipane. Tip the butter and Tate & Lyle golden caster sugar into a large mixing bowl and beat until light and fluffy.
- Add the eggs one at a time, mixing between additions, until the mixture is well combined.
- Scrape the bowl down, then add in the remaining ingredients and beat until completely mixed together and smooth. Transfer to a piping bag, ready to be used.
Bringing it together
- Once the pastry has been baked (twice!) remove it from the oven and turn the temperature down to 160C/320F. Carefully spread the jam over the (still warm, be careful!) base of the pastry shell, stopping about 1cm from the edge of the base.
- Pipe the frangipane mixture over the jam, starting from the outside to seal the jam in. Using an off-set spatula, smooth and level the top.
- Sprinkle over some flaked almonds, then bake the tart for 45-50 minutes until golden and lightly risen, and a toothpick inserted into the middle comes out clean.
- Cool the Bakewell tart completely before removing from the tin. Sprinkle with additional Tate & Lyle icing sugar if you wish. Enjoy!
