Bakewell Tart Traybake (Frangipane Squares)
A classic bakewell tart recipe but without the cherry on top. Made with a golden layer of shortcrust pastry filled with a delicious frangipane, fruity jam and topped with delicate icing.
Equipment
- 4 x Baking trays
Ingredients
SHORTCRUST PASTRY
- 400 g Plain Flour
- 200 g Unsalted Butter Chilled & Cubed
- 80 g Icing Sugar
- 2 lrg Beaten Eggs
FRANGIPANE
- 220 g Unsalted Butter softened or Margarine
- 220 g Caster Sugar
- 4 lrg Eggs
- 160 g Ground Almonds
- 60 g Plain Flour
JAM
- 5 tbsp Jam of Choice (slightly warmed so easy to spread)
TOPPING
- 150 Icing Sugar
Instructions
- For the pastry, rub the butter into the flour until it resembles breadcrumbs. Stir in the sugar. Add the beaten egg and press together to form a ball of dough. Wrap in clingfilm and chill for 30 minutes or 15 minutes in the freezer.
- Pre-het oven at 170°c Fan oven. Line your trays with baking paper.
- Roll out your pastry to about 3mm thickness and place on your baking trays. Lightly prick the bases with a fork but don't go through.
- Slightly warm your jam so it's easy to spread and divide the jam evenly over the pastry.
- Place all the frangipane ingredients in a bowl and beat together until smooth and creamy. Distribute the cream mixture evenly over the jam.
- Bake in the oven for about 25 minutes or until golden brown. Cool in tray for a few minutes then transfer to wire rack by carefully lifting the baking paper at the sides to completely cool.
- Meanwhile mix your icing sugar with a little water and place in a piping bag.
- Decorate your Bakewell tart traybake with your bag of icing. Cut into squares.
