Bakewell Tart

Name: Bakewell Tart
Cook time: 150 min
Total time: 150 min
Yield: 8 servings
Cuisine: British
Ingredients: 150g Ground Almonds; 200g Plain Flour; 100g Unsalted Butter, cold, cubed; 50g Icing Sugar; 1 large Egg; 1 1/2 tbsp Water, cold, as needed; 120g Raspberry Jam, about 4 heaped tbsp; 125g Unsalted Butter, softened; 125g Caster Sugar; 2 large Eggs; 1 tsp Almond Extract; 1 tbsp Plain Flour; 20g Flaked Almonds; 1 pinch of Salt, fine

A classic Bakewell tart with a crisp, buttery pastry base spread with tangy raspberry jam and topped with a tender almond frangipane. Toasted flaked almonds and a glossy icing finish give it the perfect balance of crunch and sweetness — ideal with a cup of tea or as a light dessert.

A classic Bakewell tart with a crisp, buttery pastry base spread with tangy raspberry jam and topped with a tender almond frangipa... Show more

Traditional British Recipe

Health Grade

D- · Occasional

Rating

4.4

Time

2 hrs30 min

Price

0,73 €

Calories

576 kcal

vegetarian

low sodium

kid friendly

comfort food

Method

Make the pastry

Cut the cold Unsalted Butter for the pastry into small cubes, then rub it into the Plain Flour, Icing Sugar, and Salt with your fingertips until the mixture looks like fine breadcrumbs. Beat in the Egg, then drizzle in the cold Water a little at a time until the dough just comes together. Stop as soon as it holds; overworking it makes the pastry tough.

Chill the dough

Tip the dough onto cling film, press it into a flat disc, wrap it up, and chill for 30 minutes until firm enough to roll. If the butter for the filling is still firm, leave the remaining butter out on the counter so it softens while the dough chills.

Preheat the oven

While the dough chills, preheat the oven to 180° C so it is ready for blind baking.

Roll and line

Lightly dust the work surface with plain flour, roll the pastry out large enough to line your 23 cm tart tin, and ease it into the corners without stretching it. Trim the excess, prick the base all over with a fork, line it with baking paper, fill with baking beans, and chill for 15 minutes.

Blind bake shell

Bake for 15 minutes, then carefully lift out the paper and beans and bake for 10 minutes more, until the base looks dry and pale golden.

Mix the filling

While the shell is baking, beat the softened butter with the Caster Sugar for 2-3 minutes until pale and fluffy. Beat in the 2 eggs, one at a time, then mix in the Almond Extract, Ground Almonds, and plain flour until you have a thick, smooth filling.

Fill the tart

Spread about 4 heaped tbsp of Raspberry Jam evenly over the warm pastry base, then spoon the almond filling on top and smooth it into an even layer. Scatter the Flaked Almonds over the surface.

Bake the tart

Bake for 35-40 minutes until the filling is risen, golden, and just set with the faintest wobble in the centre. If the top is browning too quickly, lay a loose sheet of foil over the tart for the last part of the bake.