Introduction
The Bakewell Tart is a beloved British classic, known for its delightful combination of a buttery crust, sweet raspberry jam, and rich almond frangipane filling. Topped with toasted almonds or a simple icing glaze, this tart is both elegant and comforting. It’s perfect for afternoon tea, holidays, or anytime you’re in the mood for a little indulgence.
Equipment
- Tart pan (9-inch) with removable bottom
- Rolling pin
- Mixing bowls
- Whisk
- Spatula
- Cooling rack
Ingredients
For the Shortcrust Pastry:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- 2 tbsp powdered sugar
- 1 egg yolk
- 1-2 tbsp cold water
For the Filling:
- ⅓ cup raspberry jam
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 cup almond flour (or finely ground almonds)
- 1 tbsp all-purpose flour
- ½ tsp almond extract (optional for extra almond flavor)
- Sliced almonds (for topping)
For the Icing (Optional):
- ½ cup powdered sugar
- 2-3 tsp water
- Maraschino cherry halves for garnish (optional)
Instructions
- Prepare the Pastry Crust:
- In a mixing bowl, combine the flour and powdered sugar. Add the cubed butter and rub together until the mixture resembles coarse crumbs.
- Add the egg yolk and 1 tablespoon of cold water, mixing until the dough comes together. If needed, add a little more water.
- Roll the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll Out and Blind Bake the Pastry:
- Preheat oven to 350°F (175°C).
- Roll the chilled dough on a lightly floured surface and fit it into the tart pan. Trim the edges, prick the base with a fork, and line with parchment paper. Fill with pie weights or dried beans.
- Bake for 15 minutes, remove weights and parchment, and bake for another 5-8 minutes until the crust is lightly golden. Let it cool.
- Assemble the Filling:
- Spread the raspberry jam evenly over the bottom of the cooled crust.
- In a bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the almond flour, all-purpose flour, and almond extract until smooth.
- Bake the Tart:
- Spread the almond mixture over the jam in an even layer. Sprinkle the top with sliced almonds.
- Bake for 30-35 minutes, or until the filling is set and golden. Allow the tart to cool completely on a wire rack.
- Add Icing (Optional):
- Mix the powdered sugar with water to make a thick icing. Drizzle over the cooled tart and garnish each slice with a maraschino cherry, if desired.
Tips
- Pastry Chilling: Chilling the pastry dough prevents shrinking and helps achieve a flaky texture.
- Fruit Variations: Try using apricot or cherry jam for a twist on the classic flavor.
- Serve Fresh: The Bakewell Tart is best enjoyed the same day but can be stored in an airtight container for up to 2 days.
Conclusion
With its layers of jam and almond frangipane encased in a buttery crust, the Bakewell Tart is a deliciously timeless dessert. This recipe brings a taste of British tradition to your table and is sure to impress guests with its elegant flavor and texture. Enjoy a slice with a cup of tea for the ultimate treat!
Classic Bakewell Tart Recipe
A traditional British dessert, this Bakewell Tart features layers of raspberry jam, almond frangipane, and a flaky shortcrust pastry. Perfectly sweet and nutty, it's a delightful treat for any occasion!
Equipment
- Tart pan (9-inch) with removable bottom
- Rolling Pin
- Mixing bowls
- Whisk
- Spatula
- Cooling rack
Ingredients
- For the Shortcrust Pastry:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter chilled and cubed
- 2 tbsp powdered sugar
- 1 egg yolk
- 1-2 tbsp cold water
- For the Filling:
- ⅓ cup raspberry jam
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 2 large eggs
- 1 cup almond flour or finely ground almonds
- 1 tbsp all-purpose flour
- ½ tsp almond extract optional for extra almond flavor
- Sliced almonds for topping
- For the Icing Optional:
- ½ cup powdered sugar
- 2-3 tsp water
- Maraschino cherry halves for garnish optional
Instructions
- Prepare the Pastry Crust:
- In a mixing bowl, combine the flour and powdered sugar. Add the cubed butter and rub together until the mixture resembles coarse crumbs.
- Add the egg yolk and 1 tablespoon of cold water, mixing until the dough comes together. If needed, add a little more water.
- Roll the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll Out and Blind Bake the Pastry:
- Preheat oven to 350°F (175°C).
- Roll the chilled dough on a lightly floured surface and fit it into the tart pan. Trim the edges, prick the base with a fork, and line with parchment paper. Fill with pie weights or dried beans.
- Bake for 15 minutes, remove weights and parchment, and bake for another 5-8 minutes until the crust is lightly golden. Let it cool.
- Assemble the Filling:
- Spread the raspberry jam evenly over the bottom of the cooled crust.
- In a bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the almond flour, all-purpose flour, and almond extract until smooth.
- Bake the Tart:
- Spread the almond mixture over the jam in an even layer. Sprinkle the top with sliced almonds.
- Bake for 30-35 minutes, or until the filling is set and golden. Allow the tart to cool completely on a wire rack.
- Add Icing (Optional):
- Mix the powdered sugar with water to make a thick icing. Drizzle over the cooled tart and garnish each slice with a maraschino cherry, if desired.
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