Homemade Bakewell Almond Tart Recipe
In Bakewell, you can meander through the trails, get lost in the forest and be stung by a bunch of bees, but when all is said and done and you can smell your way back to civilization – a great piece of homemade pie and a great cup of tea or coffee is all you need to keep you coming back!
My version of this tart doesn't stray too far from home - and I'm sure it would be most welcome for afternoon tea in Derbyshire, as it would be in southern California.
1 9" shallow piecrust
1 egg white
1 1/2 sticks butter
3/4 cup superfine/castor sugar
3 eggs + 1 egg yolk
1/4 cup all-purpose/plain flour
1 cup ground almonds
1/2 cup ground hazelnuts
Zest of 1 medium lemon
2 tbsp. slivered almonds
Preheat the oven to 325 degrees F.
1. Prick the bottom of the pie crust with a fork all over and line with parchment or wax paper. Place dried beans on top of the crust and bake for 15 minutes. Remove the beans, paper, and brush the crust with egg white. Bake for 5 minutes more to set the egg white. This will act as a barrier so that your crust will not be soggy.
2. In a stand mixer or with a hand held motorized blender, whisk the butter and sugar until light and fluffy. Add the eggs a little at a time and then the flour.
3. Fold in the almonds, hazelnuts, and lemon zest with a spoon or a spatula. Bake for 20 minutes and then add the slivered almonds on top of the tart and bake for another 20 minutes until the almonds are golden. Cool on a wire rack before serving and slicing.
This tart is great as a warm desert with egg custard – or just fine and dandy in the handy from the refrigerator.
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