Iced Bakewell Tart Traybake (Print Version)
# Ingredients:
→ Pastry base and filling
01 -
500g sweet shortcrust pastry
02 -
6 tbsp strawberry jam
03 -
200g butter, softened
04 -
200g caster sugar
05 -
4 medium free-range eggs
06 -
100g ground almonds
07 -
100g self-raising flour
08 -
1 tsp almond extract
→ Icing and decoration
09 -
300g icing sugar
10 -
20 glacé cherries
11 -
25g toasted flaked almonds
# Instructions:
01 -
Preheat the oven to 200°C/fan 180°C/gas 6. On a lightly floured surface, roll out the pastry to fit the base and sides of a 30cm x 20cm baking tray. Spread the jam evenly over the pastry base.
02 -
Place the butter and caster sugar in a large bowl and beat with an electric hand whisk until smooth and creamy. Beat in the eggs, one at a time, adding 1 tbsp ground almonds after each addition. Add the flour, remaining ground almonds, and almond extract, stirring well. Spoon the mixture over the jam, spreading it into an even layer.
03 -
Bake in the preheated oven for 35-40 minutes until well risen, firm, and golden. Remove from the oven and leave to cool completely in the tin.
04 -
In a small bowl, mix together the icing sugar with 3 tbsp water to create a fairly thick icing. Once the tart is completely cool, spread the icing evenly on top. Decorate with glacé cherries and toasted flaked almonds. Leave to set.
05 -
Cut the tart into squares or rectangles and arrange on platters to serve.
# Notes:
01 -
This traybake is freezable without the icing and decoration, making it a great make-ahead treat.