Bakewell tart with berries
British classic with a fruity twist
SERVES 8-10
55g (2oz) ground almonds
55g (2oz) caster sugar
55g (2oz) butter, softened
1 large free-range egg a few drops of almond extract
225g (8oz) mixed berries
2 tbsp flaked almonds icing sugar, for dusting
For the pastry
150g (5½oz) butter, cubed and chilled
300g (10½oz) plain flour, plus extra for rolling out
1 For the pastry, rub the butter into the flour, then add just enough cold water to bind the mixture into a pliable dough.
2 Roll out the pastry on a floured surface and use it to line a 23cm (9in) round loose-bottomed tart case.
Leave the pastry case to chill in the fridge for 30 minutes.
3 Preheat the oven to 200°C/Gas Mark 6. Line the pastry case with clingfilm and fill it with baking beans, then bake for 15 minutes.
4 To make the frangipane, combine the ground almonds, sugar, butter, egg and almond extract in a bowl and whisk together for 2 minutes or until smooth.
5 When the pastry case is ready, remove the clingfilm and baking beans and arrange the berries in an even layer inside. Top with the frangipane mixture, sprinkle with flaked almonds and bake for 30 minutes, or until golden brown and springy to the touch.
6 Dust the tart with icing sugar and serve warm or at room temperature.
Apricot & almond flapjacks
MAKES 10
150g (5oz) unsalted butter
115g (4oz) condensed milk
100g (3½oz) soft brown sugar
2 tbsp golden syrup
1 tsp vanilla bean paste
70g (2½oz) dried apricots
35g (1oz) blanched almonds
300g (10½oz) porridge oats
30g (1oz) mixed seeds (sunflower, pumpkin, poppy and linseeds)
1 Preheat the oven to 190°C/Gas Mark 5 and line a 23cm (9in) square tin with baking paper.
Place the butter, condensed milk, sugar, golden syrup and vanilla into a saucepan and heat gently until the mixture has melted and is smooth. Roughly chop the apricots and almonds and add these to the saucepan (reserving a few for the top) along with the porridge oats and mix well. Scatter in the seeds, roughly mix and pour the mixture into the tin.
