- 200g flour
- 100g butter
- 1 egg
- 1 tsp sugar
- pinch of salt
- 10ml water
- 150g caster sugar
- 150g butter
- 150g ground almonds
- 2 eggs
- 2 handfuls raspberries
- 2 ripe peaches (or 200g fruit of your choices raspberries, pears, blackberries, plums etc)
- 2 tbsp raspberry jam (or your flavour of choice)
- 1 tbsp flaked almonds
PEACH & RASPBERRY BAKEWELL
Prep time: 40 mins. Bake time: 40 mins.
Don’t we all love a Bakewell. Something so simple about it. In this one I’ve added peach but you can mix up and change the fruit however you like – pear & blackberry works really well too, for an autumnal bake. Have cold with a cup of tea, or serve warm with some whipped cream or ice cream. Delissssssh.
Start by making the pastry; combine the flour salt & sugar in a bowl. Cut the butter in to cubes and add to the flour. Use your fingertips to rub together to create a sandy texture. When all the butter is incorporated, whisk the egg with the water in a bowl/ramekin and add to the mix. Use your hands or a spatula to combine everything to a dough.
Empty the dough on to your work surface, and use the heel of your hand to spread it out in to a thin paste. Then bring it all back together into a bowl and repeat 2 more times. By this point it should have create a firm but supple dough. Wrap in cling film and leave in the fridge for 15 minutes.
To make the filling combine the caster sugar, butter and ground almonds and cream together until smooth. Add then eggs and stir together.
To assemble: pre heat the oven to 180C.
Roll the dough out on your work surface with a rolling pin, in to a circle at least 1 inch bigger all the way around than your loose bottomed tart tin. It should be the thickness of a 1 pound coin.
Lay the pastry in to the tin and make sure to push the pastry in to the corners, then use a fork to prick all over and make lots of holes (if you have time, return to the fridge for 10 mins).
Spread the jam in a thin layer across the bottom, then spread over the almond mix.
Slice the peach (or other fruit) and arrange on top however you like, with the raspberries, and finish with the flakes almonds.
Place in the oven for 35-40 minutes until golden on top. Leave to cool in the tin. If you want to eat it warm, let it sit for 10-15 minutes before slicing!