IRISH BAKEWELL TART

Description: Irish Bakewell Tart is a delightful twist on the classic British dessert. Featuring a buttery shortcrust pastry, a layer of fruity jam, a rich almond filling, and a golden, flaky top, this tart is a perfect balance of sweetness and nuttiness. Often enjoyed with a cup of tea, this Irish-inspired version may incorporate local jams or whiskey-infused almonds for a unique touch.

Preparation time: 30 minutes

Cooking time: 40 minutes

Serving size: 8-10 slices

Ingredients:

For the pastry:

1 ¼ cups (160g) all-purpose flour
½ cup (115g) unsalted butter, chilled and cubed
2 tbsp granulated sugar
1 egg yolk
2 tbsp cold water

For the filling:

½ cup (120g) unsalted butter, softened
½ cup (100g) granulated sugar
2 eggs
1 cup (100g) ground almonds
1 tsp almond extract
2 tbsp all-purpose flour
½ cup (120g) raspberry or blackberry jam (Irish jam preferred)

For the topping:

¼ cup (25g) sliced almonds
Powdered sugar for dusting (optional)

Instructions:

Step 1: Prepare the Pastry

In a bowl, rub the butter into the flour until the mixture resembles breadcrumbs.
Stir in the sugar, then add the egg yolk and cold water. Mix until a dough forms.
Wrap the dough in plastic wrap and chill for 30 minutes.

Step 2: Pre-Bake the Crust

Preheat the oven to 350°F (175°C).
Roll out the pastry and press it into a greased 9-inch tart pan. Trim any excess.
Line with parchment paper, add baking beans or rice, and blind bake for 15 minutes.
Remove the parchment and weights, then bake for another 5 minutes until lightly golden.

Step 3: Make the Almond Filling

In a bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the ground almonds, almond extract, and flour.

Step 4: Assemble and Bake