Blackberry and Amaretto Bakewell Tart
By OcadoLife
Published on 17 August 2022
Chef and food stylist Esther Clark’s Blackberry and Amaretto Bakewell Tart is a twist on the traditional tart, replacing the usual raspberry jam with a blackberry compote that’s laced with nutty amaretto. Be sure to add the salt to the frangipane, to help balance the sweetness, and serve with a good dollop of clotted cream or crème fraiche. Use a block of ready-made shortcrust pastry if you’re short on time.Time and servings
2 hrs 40 minsTotal time
12Servings
40 minsPrep time
2 hrsCooking time
Ingredients
- 250 g of plain flour, plus extra to dust
- 0.25 tsp of fine sea salt
- 2 tbsp of icing sugar, plus extra to dust
- 140 g of cold unsalted butter, cubed
- 2 large egg yolks, beaten, plus 3 large eggs, beaten
- 350 g of blackberries, plus extra to serve
- 280 g of caster sugar
- 1 tbsp of cornflour
- 2 tbsp of amaretto
- 0.5 lemon, zest and juice
- 150 g of unsalted butter, softened
- 0.25 heaped tsp of sea salt
- 1 large of orange, zest
- 85 g of ground almonds
- 2 tsp of almond extract
- 2 tbsp of self-raising flour
- 15 g of flaked almonds
Method
Step 1
For the pastry, combine the plain flour, fine sea salt, icing sugar and cold butter in a food processor; pulse to fine breadcrumbs. In a small bowl, mix 3tbsp cold water with the 2 egg yolks, add to the mix and pulse to combine. Tip into a bowl, shape into a ball, cover and chill for 30 mins.Step 2
For the compote, put the blackberries (reserve 8 for later) and 130g of the caster sugar in a pan; cook over a low heat for 5 mins, until broken down. Increase the heat, and simmer for 10 mins until syrupy.Step 3
Make a paste by mixing the cornflour with a spoonful of the syrup in a cup; stir into the compote. Leave to cool; add the amaretto, lemon zest and juice.Step 4
On a lightly floured work surface, roll out the pastry to a 25cm circle about the thickness of a £1 coin. Use to line a 20cm fluted tart tin, leaving an overhang; freeze for 20 mins. Preheat the oven to 200°C/180°C fan/gas 6.Step 5
Cover the pastry with baking paper, fill with baking beans (or dried rice); bake for 15 mins. Remove the paper and beans; bake for 7 mins. Trim the overhang with a serrated knife.Step 6
For the frangipane, beat the softened butter and remaining 150g sugar with a whisk until combined. Add the sea salt, orange zest, ground almonds, almond extract, 3 beaten eggs and self-raising flour and beat for 1 min more.Step 7
Spread the compote over the pastry (reserve 4tbsp of it to serve), then top with the frangipane. Push in the reserved blackberries, scatter with the flaked almonds and bake for 45 mins or until golden (cover with foil after 30 mins if colouring too quickly). Leave to cool in the tin; dust with icing sugar. Serve with a dollop of clotted cream or crème fraîche, a few extra blackberries and a drizzle of the reserved compote.