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When you make Almond Bakewell Tart, you need some key ingredients. Each one plays a big role in making this dessert tasty and fun. Here’s what you’ll need:

Almond Bakewell Tart

Looking for a dessert that will impress? Try making this Almond Bakewell Tart! Bursting with sweet almond flavors and a delightful raspberry jam layer, this easy recipe is perfect for any occasion. Discover step-by-step instructions and tips to ensure your tart comes out beautifully every time. Ready to bake something delicious? Click through to explore the full recipe and create a classic dessert that everyone will love!
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Ingredients
  

1 pre-made shortcrust pastry sheet

200g ground almonds

100g unsalted butter, softened

100g granulated sugar

2 large eggs

1 teaspoon almond extract

100g raspberry jam

50g flaked almonds

Icing sugar for dusting (optional)

Instructions
 

Preheat your oven to 180°C (350°F). Grease a tart tin (around 9 inches) with a little butter.

    Roll out the shortcrust pastry on a lightly floured surface and line the tart tin, pressing gently into the corners. Trim off any excess pastry hanging over the edges.

      Blind bake the pastry by placing a piece of parchment paper over it and filling with baking beans or rice. Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 5 minutes until lightly golden. Remove from the oven and let it cool slightly.

        In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3 minutes.

          Add the eggs, one at a time, beating well after each addition. Then mix in the almond extract.

            Gradually fold in the ground almonds until well combined. The mixture should be thick and creamy.

              Spread the raspberry jam evenly over the base of the cooled pastry case, leaving a small border around the edges.

                Pour the almond mixture over the jam layer, smoothing it out gently with a spatula.

                  Sprinkle the flaked almonds on top of the tart for added crunch and visual appeal.

                    Bake in the preheated oven for 25-30 minutes, or until the tart is golden brown and a skewer inserted into the center comes out clean.

                      Allow to cool in the tin for about 15 minutes before transferring to a wire rack to cool completely.

                        Just before serving, dust lightly with icing sugar for an elegant finish.

                          Prep Time: 25 minutes | Total Time: 1 hour | Servings: 8 slices