Try baking this variation of the famous Bakewell pudding
Yield
Serves 8
Prep Time
35mins
Cook Time
25mins
Difficulty Level
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Sweet almond frangipane filling and raspberry jam make a heavenly marriage in this buttery English confection. Surrounded by a shortcrust pastry shell, the entire dessert is simply irresistible.

Ingredients

PASTRY

  • 100 g unsalted butter, softened
  • 2 tbsps caster sugar
  • 1 egg yolk
  • 1 cup (150 g) plain flour
  • ½ cup (60 g) almond meal
  • 2 tbsps cherry or raspberry jam
  • 2 tbsps apricot jam

ALMOND FILLING

  • 125 g unsalted butter, softened
  • ½ cup (110 g) caster sugar
  • 2 eggs
  • ¾ cup (90 g) ground almonds
  • 2 tbsps rice flour
  • ½ teaspoon finely grated lemon rind

LEMON ICING

  • ⅓ cup (55 g) icing sugar
  • 2 tsps lemon juice, approximately
01.

Beat butter, sugar and egg yolk in a small bowl with an electric mixer until combined. Stir in sifted flour and almond meal in two batches until smooth. Knead dough on a floured surface until smooth. Enclose in plastic wrap; refrigerate for 30 mins.

02.

Meanwhile, make almond filling. Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in ground almonds, rice flour and rind.

03.
Preheat oven to 200 C.
04.

Roll dough between sheets of baking paper until large enough to line a 24 cm loose-based tart tin. Lift pastry into tin, press into base and side; trim edge. Spread base with cherry jam; spoon filling on jam. Place tart on an oven tray.

05.
Bake tart for 25 mins or until browned lightly.
06.

Stir apricot jam in a small saucepan over low heat until melted; strain jam into a small bowl. Brush top of hot tart with hot jam. Cool.

07.

Meanwhile, make lemon icing. Sift icing sugar into a small bowl; stir in juice until icing is smooth.

08.

Pipe or drizzle icing over tart.

TIP This can be made a day ahead; store in an airtight container at room temperature.

Photo: bauersyndication.com.au

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