MATTY B'S AMARETTO BAKEWELL TART

The time has come for me to update my recipe for my my signature bake! My Bakewell tart!  This tart is one of the reasons I started writing this blog as people kept asking me for the recipe! It has the crumbliest almond flavored pastry, an Amaretto frangipagne and toasted almonds on top. The addition of the Amaretto adds a beautifully sharp boozy almond taste to the tart that makes it defiantly one for the grown ups.

From a very early age, my Nan taught me how to make to best shortcrust pastry and I always make homemade shortcrust pastry when I can.  For me shop bought does not come anywhere near it in terms of both the quality of the texture and taste. Take the time to get the butter, flour and almonds all mixed together into a fine breadcrumb like consistency before you roll out the pastry nice and thin so that once baked, it should just melt in your mouth. I add ground almonds to my Bakewell pastry as I just love the taste of almonds, it's total bliss as far as I'm concerned. However, we are all busy people so I'll forgive you if use shop bought every now and then - just try not to make a habit of it! My Nan would not be amused.

Always try and use the best Jam that you can get and don't be afraid to mix it up. Cherry jam is top choice but this can often be hard to find in smaller shops (it is for me anyway!) so strawberry and raspberry will work just as well. If it's Christmas time give the tart a festive twist by adding a layer of mincemeat to the base instead. Works a treat!

So here goes! Give it a try and taste what I think is the greatest baked product on Earth. All hail the Bakewell Tart!

Bakewell Tart

For The Pastry

100g Hard Butter (cut into small cubes)

 170g Plain Flour

30g Ground Almonds

50g Golden Caster Sugar

Zest Of 1 Lemon

1/2 Tsp Vanilla Extract

1 or 2 Egg Yolks

For The Filling

200g Soft Butter

100g Golden Caster Sugar

2 Large Eggs

25ml Amaretto

40g Plain Flour

200g Ground Almonds

2 Heaped Tbsp Cherry Jam

Handfull Flaked Almonds

1. Begin with the pastry. Place the butter and flour into a bowl and with cold dry hands rub them together until all the butter is mixed in and it resembles breadcrumbs. Take the time to make sure all the butter is mixed in fully so your pastry is nice and short when baked.
2. Mix in the almonds, sugar and lemon zest and mix until well combined. Add in the vanilla extract and 1 of the egg yolks. Start to work the pastry together with your hand. If the dough is not coming together then add a second egg yolk.
   
3. Once the pastry has come together, roll into a tight ball and wrap in cling film. Leave in the fridge to firm up for at least 30 minutes.
4. After resting in the fridge, take out your pastry and on a floured surface, roll out the pastry as thin as you can so that it will fit into a 20cm loose bottomed tart tin. Use any leftover pastry to patch up any breakages and then place the tart tin into the fridge again until the pasty was gone firm, around another 30 minutes or so.
5. Whilst the tin is in the fridge get your oven up to 180 degrees (160 fan) and start to prepare the filling. 
6. Add the butter and sugar to a bowl and beat together until fluffy. Add the eggs one at a time and beat into the mixture before adding the Amaretto and beating further until well combined. 
7. Slowly fold in the flour and ground almonds until you see no streaks of flour in the mixture. Place to one side for a moment
8. After 30 minutes in the fridge, remove the tart tin and spread the cherry jam over the pastry base. Make sure you cover all areas of the pastry.
9. Next, evenly spread the Amaretto filling over the jam, making sure all the jam is covered and then sprinkle the flaked almonds over the filling - as many as you like but make sure they do not overlap and then place in the oven for 35 minutes until the filling is golden brown and cracked slightly.  

 If during baking the almonds look like they are browning too quick then cover the top with some foil for the remainder of the baking time - no one likes a burnt tart! Remove the tart from the oven and leave to cool slightly before removing the tart from the tin. All the almond flavors in the pastry, boozy filling and on top make this a frangipagne lovers paradise. The tart is best served warm so that the filling is moist and melts in your mouth. I love it covered in single cream. I want to bake one now just thinking about it! Please give it a go - it's made me and a lot of people very happy. I hope it can do the same for you!