I adore Bakewell Tart and go out of my way to hunt a good one down. My
absolute favourite outside of Bakewell itself is from Malton Relish. When Sophie, my good friend and owner of Malton Relish comes to visit she brings some up to Skye especially for us!
But as I am now so far away from my favourite Bakewell Tart I thought I had just better make my own. And as I am also and avid lover of marzipan, I supercharged the frangipani with some extra marzipan! So below is my version of Bakewell Tart.
Bakewell Tart
Ingredients
For the pastry:
225g plain flour
112g butter, cut into cubes
25g caster sugar
50ml cold water
For the filling:
100g very soft butter
100g golden caster sugar
50g ground almonds
50g self raising flour
3 eggs
half a teaspoon of vanilla extract
75g grated marzipan (pop the block in the freezer before grating)
3 tablespoons of jam, I used sour cherry, it’s more traditional to use Raspberry
For the icing:
280g sifted icing sugar
splash of cold water
Method
To make this tart you’ll need a 10 inch/23cm loose bottomed tart tin.
Pre-heat the oven to 180c fan
To make the pastry put the flour, butter and sugar in a food processor and mix on full power until crumbly. Leave turned on and slowly add the water until the pastry forms a ball. You might not need all the water so go carefully.
Once a ball has formed, remove from the food processor and with your hands roll it into a tight ball. Wrap in cling film and pop 
it into the fridge for 10-15 minutes.
When it has chilled remove the cling film and roll out on a floured surface to a thickness just less than a £1 coin. Line the tin and prick the base with a fork.
Bake in the oven for 15 minutes.
Whilst the pastry case is baking make the sponge for the filling.
Mix together all the sponge ingredients except the marzipan and jam.
Once every thing is mixed together slowly add the grated marzipan, this ensures it doesn’t clump together and is evenly spread through the mixture.
Once the pastry case has baked, removed from oven 
and turn the oven down to 160c. Spread the 3 tablespoons of jam over the pastry case base, followed by the sponge mix. Return to the oven and bake for 35-40 minutes.
Remove from oven and leave it in the tin until it cools completely.
Once cooled sift the icing sugar into a bowl and then slowly add some water until the icing is smooth and runny. Spread the icing evenly over the top of the tart.
Enjoy a hearty slice of home made Bakewell Tart.
