Classic Bakewell Tart

This is one of my all-time favourite things to bake!  It takes quite a bit of effort but is great for a special treat.  OOooh the almondy goodness!

Verdict: I LOVE this recipe (adapted from Waitrose.com)!  Today it wasn't quite as good as usual though, due to me being in a bit of a rush, but still went down well :) 

Ingredients:

Pastry

200g plain flour

2 tbsp icing sugar

100g unsalted butter, chilled

2 large egg yolks, beaten

Filling

100g unsalted butter, softened

3 large eggs, beaten

6 tbsp strawberry (or raspberry) jam

125g caster sugar

1/2 tsp almond extract

150g ground almonds

To decorate

Icing sugar

(Cooking) chocolate

Directions:

1) First make the pastry: sift the flour, a pinch of salt and icing sugar into a large mixing bowl.  Cut the butter into the mixture and then rub in with fingertips until the mixture resembles breadcrumbs (or use a food processor).

2) Stir in the beaten egg yolks, a bit at a time, until the mixture comes together.  

3) Push the pastry together and shape into a flat circle.

4) Chill in the fridge for a half-hour.

5) Roll out the pastry and use it to line a tart tin (20cm with a removable base, preferably).

6) Chill for another half hour in the fridge.

7) Preheat the oven to 180 degrees C.

8) Lightly prick the pastry with a fork to stop it rising.  Line with baking parchment, fill with baking beans (or rice if you don't have baking beans).

9) Place the tart tin on a baking tray and bake for 5 minutes (the original recipe says 15 minutes, although I have always preferred softer pastry, so prefer to cook it for a shorter time).

10) Remove the baking beans and bake for a further 5 minutes (max).  Turn the oven down to 170 degrees

11) To make the filling, place the butter and sugar in a bowl and beat together until pale and fluffy.

12) Add the eggs a little at a time.

13) Add the almond extract and fold in the ground almonds.

14) Spread the jam over the base of the tart and then spoon the filling on top, spreading it around carefully.

15) Return to the oven for 25-35 minutes, or until the filling is golden on top and feels firm in the middle.

16) Remove, leave to cool slightly and then remove from the tin.

17) When cool, ice using the icing sugar and a little warm water.

18) When set, melt the chocolate and drizzle on top.

19) Enjoy!