Midsummer bakewell tart

by Luke Mackay

The classic almond tart with a Borough twist

I just love anything with frangipane in it, but it has to be moist. Instead of raspberry jam I’ve substituted my favourite jam from Rosebud Preserves; Midsummer jam made with a muddle of strawberries, raspberries, blackcurrants and redcurrants.


For the pastry:
140g plain flour
85g cold butter

For the filling:
110g butter
110g caster sugar
2 eggs
110g ground almonds
25g plain flour
½ tsp baking powder
Zest of ½ lemon
150g Midsummer jam
25g flaked almonds


To make the pastry, mix the flour with a pinch of salt in a food processor and add the cold butter. Add enough cold water for it to form into a dough. Wrap in clingfilm and chill for at least 1 hour.

Preheat the oven to 190C.

Grease a 23cm tart tin and roll out the pastry on a lightly floured surface until large enough to line the tin. Do so, then line with baking paper and weigh down with baking beans. Bake for about 15 mins until golden. Remove the paper and beans and bake for a further 5 mins.

Cream together the butter and sugar until fluffy, then beat in the eggs. Fold in the dry ingredients, zest and a pinch of salt.

Spread the jam over the base and top with the frangipane. Level out and bake for 25 mins, until golden. Add the almonds on top in the last 5 mins of cooking. Dust with icing sugar if you like.

Recipe: Luke Mackay