17 October 2010

Bakewell Tart

I love almonds. Demonstrated by the fact that this is the third almond-based cakey-type recipe I've posted in the short life of my humble food blog. And so, on a recent Sunday, with Andy travelling back to Ireland and in need of some home baked comfort, I made one of his and my own favorites -- this sweet, but not too sweet blackberry-raspberry Bakewell Tart. The addition of the blackberry jam to the traditional raspberry adds a bit more tartness which nicely off sets the sweetness of the almond filling.
I found oodles of different recipes for Bakewell tarts -- some with butter, some without; some with the addition of a small amount of flour, some with cornmeal; and all sorts of varying instructions on the number and division of eggs. It was very confusing. However, many of the recipes required metric conversion, which helped narrow my choices. The resulting tart recipe was taken from about 3 different versions, based largely upon the number of eggs I had on hand, and a method that seemed simple but not overly simple. Both the making and the eating made me very happy and was a nice send off for Andy.   
Bakewell Tart

Tart Dough: Same method as used here.  Baked and cooled. 

Tart Filling: 

1 cup almond flour/meal (or finely grind your own blanched almonds)
2 tablespoons all purpose flour
2/3 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
2 eggs, at room temperature, lightly beaten
1/4 teaspoon almond extract
1/4 cup raspberry jam AND 
1/4 cup blackberry jam (or 1/2 cup of your favorite, tart jam -- cherry conserves would be nice too) 
1/4 cup slivered or sliced almonds
Confectioners sugar for garnish (optional)

Mix the almond flour and sugar with a whisk. In a separate bowl, cream together the butter and almond extract. Combine with almond mixture and blend until smooth. Mix in eggs.

Preheat the oven to 350°F. Spread the jam over the base of tart shell and dollop the almond filling over the top of this, spreading carefully to carefully not combine the two but rather keep the jam in a separate layer beneath the almond filling. Sprinkle slivered almonds over the top and wrap the tart in plastic wrap and place in the refrigerator for 30 minutes to let almond filling set slightly and "rest". Remove from the refrigerator and  bake until golden, about 45 minutes. Cool tart in pan on rack.

To serve, remove the sides from your tart pan, dust with powdered sugar, and serve slightly warm or room temperature. 

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