Mary Berry's Bakewell tart fingers recipe from Simple Comforts – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s Bakewell tart fingers By You Magazine - September 13, 2020 Bakewell is often a round tart, but it is just as easy to make as fingers. Laura Edwards MAKES 16 FINGERS PREPARE AHEAD Can be made up to 2 days ahead. FREEZE Freezes well once cooked. FOR THE PASTRY 175g (6oz) plain flour 100g (4oz) butter 2 tbsp icing sugar, plus extra for dusting 1 egg, beaten for the filling 100g (4oz) butter, softened 100g (4oz) caster sugar 2 large eggs 100g (4oz) ground almonds 1 tbsp plain flour 1 tsp almond extract ½ jar of good raspberry jam 25g (1oz) flaked almonds 1. You will need a 33cm x 23cm (13in x 9in) Swiss roll tin. Preheat the oven to 200C/180C fan/gas 6. 2. For the pastry, measure the flour, butter and icing sugar into a food processor and whiz until it looks like breadcrumbs. Add the egg and whiz until the pastry comes together. Or rub the flour, butter and sugar together in a bowl with your fingertips before adding the egg. Roll the pastry out very thinly, then use it to line the base and sides of the tin. Prick the base, then chill in the fridge for 30 minutes. 3. Line the pastry with nonstick baking paper and baking beans. Bake blind for about 15 minutes, then remove the paper and beans and bake for another 5 minutes until the pastry is pale golden. 4. For the frangipane filling, measure the butter and sugar into the food processor. Whiz until creamy, then add the eggs and whiz again. Lastly, add the ground almonds, flour and almond extract, then whiz. 5. Spread the jam over the base of the tart. Spoon the frangipane in blobs on top then spread it out to make an even layer. Sprinkle with flaked almonds. Put back into the oven for 18-20 minutes until lightly golden and set on top. Leave to cool, then slice into 16 fingers. Dust with icing sugar to serve. Now buy the book with £14 off Our recipes are from Simple Comforts by Mary Berry, which will be published on 17 September by BBC Books, price £26. to order a copy for £12 until 20 September go to whsmith.co.uk and enter the code YOUMARY at the checkout. Book number: 9781785945076. For terms and conditions, see whsmith.co.uk RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved