BAKEWELL CREAM RECIPES

Steps:

• For the pastry, place the flour, salt, sugar, butter and almonds into a food processor and pulse until the mixture resembles breadcrumbs.
• Add the eggs and egg yolk one at a time and pulse until a smooth dough is formed.
• Wrap the dough in cling film and chill in the fridge for half an hour.
• Preheat the oven to 180C/160C Fan/Gas 4.
• Grease and flour a 23cm/9in loose-bottomed tart tin.
• Unwrap the chilled pastry and roll out onto a cold, floured work surface. (NB: this is a very 'short' pastry and at first will be difficult to handle).
• Line the tart tin with the pastry and trim off any excess. Prick the base with a fork, then cover the pastry lightly with some baking parchment. Cover the parchment with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes.
• Remove from the oven and remove the baking beans or rice and the baking parchment and set aside to cool. If the pastry base is still a little raw, return to the oven for a minute or two to dry out.
• Reduce the oven temperature to 165C/145C Fan/Gas 2.
• Meanwhile, for the filling, place the ground almonds and caster sugar into a bowl and mix well.
• Add the beaten eggs and almond essence and mix well.
• When the pastry has cooled spread a generous layer of raspberry jam onto the pastry base.
• Pour the filling mixture over the raspberry jam to fill the pastry case.
• Top with flaked almonds, then bake in the oven for 25-30 minutes, or until the filling is baked through and golden-brown all over.
• Remove from the oven and allow to cool. Serve warm or cold.

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• For the pastry, mix together the flour and salt in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add 1–2 tablespoons cold water, or just enough to bring the pastry together into a soft, malleable dough. Wrap in cling film and refrigerate for 30 minutes.
• Roll out the dough on a lightly floured surface until large enough to line a 23cm/9in tart tin. It should be a few millimetres thick. Carefully transfer the dough into the tin and press, using a spare piece of dough, into every corner of the tin. Do not trim. Line the pastry with baking paper, then fill it with baking beans (or uncooked rice). Bake for 12 minutes. Remove the beans and paper and bake for a further 5 minutes.
• Meanwhile, for the frangipane filling, gently melt the butter and sugar together in a saucepan. Beat in the ground almonds, flour and eggs.
• Spread the pastry case with the cranberry compôte. Top with the frangipane mixture. Sprinkle over the flaked almonds. Bake for 25–35 minutes, or until golden-brown. Set aside to cool for at least 10 minutes.
• For the icing, mix the icing sugar with enough lukewarm water to create a paste thick enough to coat the back of a spoon. Drizzle the icing over the tart and serve.