These long winter days of February call upon cosy evenings sipping on wine with your bestie’s and the ultimate comfort food in the form of an old classic the bakewell tart. I recently made one for a friends dinner party and it went down pretty well even if I do say so myself! I did adapt this family favourite slightly by using blackberries and plum rather than cherry as the slight sourness from the blackberries works well against the sweet almond, the perfect wintery treat for you and your friends. A fat wedge of this tart alongside a steaming cup of tea is exactly what you need when you come in from the cold after a long day.
I had exactly never made a bakewell tart before so was slightly daunted however was pleasantly surprised when the almond filling came together quite easily. I did however cheat and buy the pastry which definitely helped! If you are brave enough to make your own all you will need is 175g of plain flour, 75g of butter, 1 tbsp of sugar and an egg yolk.
For the pastry; Combine the flour and butter together by rubbing the mixture together using your fingertips until the mixture resembles breadcrumbs. Stir in the sugar, egg yolk and 4 tbsp of cold water until the mixture forms a firm dough. Knead gently on a floured work surface to form a ball shape and then cover with clingfilm and chill for 30 minutes in the fridge.
Next roll out the pastry and use it to line a 27cm fluted flan tin and then line the pastry case with greaseproof paper and baking beans to bake blind for 15 minutes. After the time is up remove the baking beans and paper and bake for a further 5 minutes. Remove from the over and allow to cool. Again I did however buy a pastry case pre done as I was a bit pushed for time and do not trust myself when it comes to pastry due to the fear of a soggy bottom!
For the scrummy filling you will need the following;
250g caster sugar
225g ground almonds
25g flaked almonds
To make the blackberry jam place the blackberries and 50g of the sugar in a pan and cook over a gentle heat, stirring occasionally until the sugar has dissolved. Then boil the liquid until it has thickened and resembles jam. In a large bowl beat together the butter and remaining sugar until pale and fluffy, gradually beat in the eggs until well combined. To finish stir in the ground almonds.
Spread the blackberry mixture over the base of the pastry case followed by the almond mixture. Top with the plum slices pushing them into the mixture slightly and scatter over the flaked almonds. Bake for 45-55 minutes until risen and golden, when cooked through remove from the heat and allow to cool. Lastly pour yourself a large mug of tea (or wine!) and enjoy this delicious wintery treat.