3.5.20

Bakewell Tart Recipe


If you haven't tried a proper Bakewell tart before, then you're in for a treat. This almond tart is a classic British dessert and a homemade one tastes totally different to a shop bought one. Made with a buttery pastry case, a thick layer of raspberry jam and then topped with a soft frangipane, before throwing over some sliced almonds to give a crunch at the top.

Bakewell tart is a moist textured dessert due to the frangipane filling which made with ground almonds. It can be quite hard to bake as, unlike regular cake filling, the frangipane filling will be soft and have a damp texture, more like set custard, so you can't do the skewer test to see if cooked.

My tip though is that if the filling still feels very liquid like after 50 minutes in the oven, then cover the top with foil to stop it from burning and return to the oven for another 10 minutes until the filling is set. 



Serves 12
Prep time - 40 mins
Cook time -  65/75 mins

For the pastry
200g plain flour
1 tbsp icing sugar
125g butter
1 egg yolk

For the filling
200g butter
200g caster sugar
3 eggs
200g ground almonds
1 tsp almond extract
200g raspberry jam
50g flaked almonds



Preheat the oven the 180°C, fan 160°C to start.

To make the pastry
1.  Sieve the flour and icing sugar into a bowl and rub in the butter.
2.  Add the egg yolk and 2 tsp water and use your hands to mix, making a firm dough.
3.  Place into the fridge for half hour.
4.  Roll out onto a floured surface and use to line a flan tin.
5.  Blind bake the pastry case for 15 mins and then leave at the side to cool.

If short on time, you can replace the homemade pastry with ready-rolled shortcrust pastry. If using ready made pastry and only do steps 4 and 5 above, and then carry on with the filling below.



To make the filling
1.  Mix together the butter and sugar.
2.  Add in the eggs one at a time.
3.  Slowly stir in the ground almonds and almond extract.
4.  Spread the jam over the base of the pastry case and then pour in the almond filling evenly on top.
5.  Sprinkle over the flaked almonds.
6.  Bake for 50 mins until the frangipane filling is golden brown on top.

Serve slightly warm with a dollop of ice cream on the side.

4 comments:

  1. Yummy! Indulgence pud - just what we need right now!

    ReplyDelete
  2. I do love a Bakewell Tart! I used to live in Sheffield and had a short drive to Bakewell to buy authentic ones. Can't beat them!

    ReplyDelete
  3. Anonymous15:53

    Margaret Clarkson
    I love bakewell tart

    ReplyDelete