As for the crust, both Steph and her mom make a plain, all-butter crust, think pâte brisée or pie dough. We polished off Steph’s tart in one go after dinner, but had we shown more discipline, it would have kept at room temperature for three more days. ![]() Roll the dough out on a lightly floured surface and use to line. Preheat the oven to 180C (350F/gas mark 4) and grease a 22cm round tart tin. Shape into a disc, wrap and chill for 30 mins. Form into a thick disc, wrap and chill for 20 minutes. Drizzle in the egg, then slowly mix in up to 2 tbsp ice-cold water until it comes together into a dough. Filling 170g/6oz Fruitfield Strawberry or Raspberry Jam 100g/3oz Unsalted Butter 100g/3oz Shamrock Golden Caster Sugar 100g packet Shamrock Ground Almonds. Use your fingers to rub the butter in until the mixture resembles breadcrumbs. ![]() I got my first taste of a bakewell, and this recipe, in Paris from my friend, Stephanie Johnston, who got it from her mom, Granny Annie, in England. Granny never used almonds or icing but occasionally swapped her homemade raspberry jam for red currant jelly or lemon curd. When I asked what made a good bakewell, Steph instructed, “The crust, the jam and the almond cake.” Well, of course. That settled, Stephanie confessed to using Bonne Maman jam from the supermarket. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl. A classic British bakewell tart is a threesome: a crust a layer of raspberry jam – one chockfull of seeds and a sponge cake redolent of almonds. Sliced almonds and a drizzle of icing may or may not be optional, depending on whose recipe you’re using. It’s incredibly easy to make, with truly mouthwatering results with a crisp, melt-in-the-mouth vegan shortcrust pastry and a fudgy-gooey vegan frangipane filling that’s bursting with flavour.
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