Bakewell Tart with peaches and raspberries - Peach Melba Tart
Sift the flour and salt in a bowl.
Rub in the cold butter till you have a mixture the same texture as fine breadcrumbs
Using a metal fork, add about a tablespoon of icy water and draw the mixture together with your fingers to make a dough. Form it into a ball and wrap in clingfilm.
Put the dough in the fridge to rest for at least an hour. It will keep like this for a couple of days. If you don't plan on using it straight away, it will also freeze well
When you are ready to make the tarts, preheat your oven to 190c or 180c fan
Grease your flan dish or tart tin and roll the pastry out on a lightly floured surface till it is around 1/8 cm thick
Pick the rolled out pastry up with your hands or the rolling pin and lay it gently over the flan dish
Carefully line the tin and using a sharp knife trim the edge of the dish
Dry-line your dish with a piece of baking paper and weigh down with baking beans or pulses (I save those leftovers odds and sods of beans in a jar for this)
Bake in the oven for around 15 minutes till the edges start to go golden brown
Wash the raspberries and reserve a few whole berries
Put the remainder of the berries in a small pan with the lemon juice and caster sugar or syrup
Heat gently, mashing the mixture down a little, until the raspberries soften
Bring the mixture to simmering point and cook for about 10 minutes to reduce it slightly
Meanwhile, carefully slice the peach halves and put to one side
Taste the raspberry mixture and add more syrup if necessary
Cream the butter and sugar together. I use an electric hand beater for this. The mixture should lighten in colour to a pale cream and become fluffy.
Mix in the eggs
Fold in the ground almonds, flour, salt, lemon zest and baking powder
You should have a loose mixture that drops easily from a spoon.
Spread the raspberry mixture across the base of the pastry tart
Arrange the peach slices carefully, putting the remaining berries in the centre of the tart.
Top the whole thing with the frangipane, using a palette knife to spread it as evenly as possible. Don't worry too much if you have gaps!
Bake in the oven for 20 minutes
Spread the flaked almonds over the top of the tart and return to the oven for 5 minutes
Meanwhile, whip the cream with the remaining Courvoisier and Peach syrup
Serve warm or cold.