Black Currant Bakewell Tart
Tiptree Black Currant Bakewell Tart
Ingredients
For the Pastry:
- 1 1/4 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3-4 tbsp cold water
For the Filling:
- 1/2 cup Tiptree Black Currant Preserve
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup almond flour
- 2 tbsp all-purpose flour
- 1/2 tsp almond extract
For Topping:
- 2 tbsp sliced almonds
- Powdered sugar, for dusting
Directions
- Make the Pastry: In a bowl, combine flour, sugar, and salt. Add the cold butter and rub it into the flour mixture with your fingers or a pastry cutter until it resembles breadcrumbs. Gradually add water, 1 tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
- Prepare the Tart Base: Preheat your oven to 375°F (190°C). Roll out the chilled pastry on a lightly floured surface and press it into a 9-inch tart tin. Trim the edges and prick the base with a fork. Line with parchment paper, fill with baking beans or rice, and blind bake for 10 minutes. Remove the paper and beans, then bake for another 5 minutes. Let cool slightly.
- Add the Jam Layer: Spread the Tiptree Black Currant Preserve evenly over the cooled pastry base.
- Prepare the Filling: beat the butter and sugar together until light and fluffy. Add the eggs one at a time, then mix in the almond flour, all-purpose flour, and almond extract until smooth. Spread the filling over the jam layer.
- Bake the Tart: sprinkle sliced almonds over the top and bake for 25-30 minutes, or until the filling is set and golden.
- Cool and Serve: Allow the tart to cool completely in the tin. Dust with powdered sugar before serving.
About Tiptree
All Tiptree products are made without artificial preservatives or GMOs. Tiptree has been creating scrumptious jams and preserves for over 100 years in small-batch copper kettles, so you can rest assured you are receiving the highest quality possible.