Description of this recipe
The Bakewell Tart is a delightful and classic English dessert that boasts a rich history and a symphony of textures and flavors. It’s a shortcrust pastry base filled with a layer of jam, topped with a moist almond sponge (frangipane) and finished with a delicate dusting of icing sugar and a scattering of flaked almonds. This particular recipe walks you through each step, providing helpful tips and ensuring a perfect bake every time.
Why you will love this recipe
This Bakewell Tart recipe is not just about following instructions; it’s about creating an experience. You’ll love the buttery, crumbly shortcrust pastry that melts in your mouth, the sweet and tangy burst of raspberry jam, and the soft, almondy frangipane that perfectly complements the other components. This dessert is visually stunning, making it ideal for celebrations, afternoon tea, or simply a comforting treat on a chilly day. Plus, the aroma that fills your kitchen as it bakes is simply divine! It’s also a recipe that is easily adaptable, so you can add your own twist, and impress your friends and family with your baking prowess.
Ingredients:
Pastry:
- 175 g (6 oz) plain flour
- 100 g (3.5 oz) unsalted butter, cold and cubed
- 1 tbsp icing sugar
- 1 egg yolk
- 1-2 tbsp cold water
Filling:
- 175 g (6 oz) unsalted butter, softened
- 175 g (6 oz) caster sugar
- 175 g (6 oz) ground almonds
- 1-2 tsp almond extract
- 2 medium eggs
- 200 g (7 oz) raspberry jam
- 25-50 g (1-2 oz) flaked almonds
Topping:
- Dusting of icing sugar
Preparation:
Step 1: Prepare the Pastry
In a large bowl, combine the plain flour and icing sugar. Add the cold, cubed unsalted butter. Using your fingertips (or a pastry blender), rub the butter into the flour until the mixture resembles fine breadcrumbs. The key here is to work quickly to prevent the butter from melting, which would result in a tough pastry.
Step 2: Bind the Pastry Dough
Add the egg yolk and 1 tablespoon of cold water to the bowl. Mix with your hand or a spatula until the pastry dough starts to come together. If the dough is too dry, add another teaspoon of cold water at a time until it forms a cohesive ball. Be careful not to overwork the dough, as this will develop the gluten and make the pastry tough.
Step 3: Chill the Pastry
Gently flatten the pastry into a disc, wrap it in cling film, and refrigerate for at least 30 minutes. This chilling period is crucial as it allows the gluten to relax, and the butter to firm up, resulting in a tender and flaky crust.
Step 4: Roll and Line the Tart Tin
Grease and lightly flour a 9-inch (23 cm) loose-bottomed tart tin. On a lightly floured surface, roll out the pastry to a thickness of about 1/8 inch (2-3 mm). Carefully lift the pastry and drape it over the tart tin. Gently press the pastry into the tin, ensuring it fits snugly into the corners and sides. Trim any excess pastry from the edges. Use the trimmings to patch up any thin spots or holes.
Step 5: Blind Bake the Pastry
Preheat the oven to 200°C (400°F/Gas Mark 6). Line the pastry case with baking parchment and fill it with baking beans or dried rice. This prevents the pastry from puffing up during baking. Bake the pastry “blind” for 15 minutes.
Step 6: Remove Baking Beans and Continue Baking
After 15 minutes, carefully remove the baking parchment and beans. Return the pastry case to the oven and bake for another 5-10 minutes, or until the pastry is lightly golden brown and cooked through. Keep a close eye on it to prevent burning. Once baked, remove the pastry case from the oven and let it cool completely before adding the filling.
Step 7: Prepare the Almond Filling (Frangipane)
In a large bowl, cream together the softened unsalted butter and caster sugar until light and fluffy. This step is best done with an electric mixer, but you can also do it by hand. The mixture should be pale and airy.
Step 8: Add Almonds, Almond Extract and Eggs
Gradually add the ground almonds and almond extract to the butter and sugar mixture, mixing until just combined. In a separate small bowl, lightly beat the eggs. Gradually add the eggs to the almond mixture, mixing until smooth. Be careful not to overmix at this stage.
Step 9: Assemble the Tart
Warm the raspberry jam slightly in a saucepan or microwave to make it easier to spread. Spread the jam evenly over the base of the cooled pastry case. Pour the almond filling (frangipane) over the jam.
Step 10: Bake the Tart
Sprinkle the flaked almonds evenly over the top of the almond filling. Bake in the preheated oven for 35-40 minutes, or until the filling is golden brown and set. The tart should be firm to the touch, with a slight wobble in the center. If the almonds start to brown too quickly, cover the tart loosely with foil.
Step 11: Cool and Decorate
Once baked, remove the Bakewell Tart from the oven and let it cool completely in the tin before carefully removing it. Dust the top of the tart generously with icing sugar.
COOKING Rating:
Intermediate
Serving Suggestions:
Serve the Bakewell Tart warm or cold, on its own, with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of custard. It pairs perfectly with a cup of tea or coffee.
Tips:
- Keep ingredients cold: Using cold butter and cold water when making the pastry is essential for a tender crust.
- Don’t overwork the pastry: Overworking the dough develops the gluten and results in a tough crust.
- Chill the pastry: Chilling the pastry allows the gluten to relax and the butter to firm up, resulting in a flaky crust.
- Blind bake the pastry: Blind baking the pastry prevents it from becoming soggy when the filling is added.
- Use good quality jam: The flavor of the jam will significantly impact the overall taste of the tart.
- Toast the almonds: Toasting the flaked almonds before adding them to the tart enhances their flavor and texture.
- Cool completely before cutting: Allow the tart to cool completely before slicing to prevent the filling from running.
Prep Time: 30 minutes
Cook Time: 50-55 minutes
Total Time: 1 hour 20 minutes (including chilling time)
Nutritional Information: (per serving, approximate)
Calories: 450 kcal
Protein: 8 g
Sodium: 100 mg
Conclusion
The Bakewell Tart is more than just a dessert; it’s a piece of English culinary heritage. Its combination of buttery pastry, sweet jam, and almondy frangipane is a timeless classic that continues to delight taste buds around the world. This recipe provides a detailed guide to creating your own perfect Bakewell Tart, allowing you to enjoy a taste of tradition in your own kitchen.
5 Questions and Answers about this recipe
Q1: Can I use a different type of jam?
A: Absolutely! While raspberry jam is traditional, you can experiment with other flavors such as strawberry, apricot, or even blackberry jam. Choose a jam that complements the almond flavor of the frangipane.
Q2: Can I make the pastry in advance?
A: Yes, you can make the pastry ahead of time. Wrap it tightly in cling film and store it in the refrigerator for up to 2 days, or in the freezer for up to 1 month. Thaw the pastry completely in the refrigerator before rolling it out.
Q3: My frangipane filling is too runny. What did I do wrong?
A: A runny frangipane filling can be caused by a few factors: the butter may have been too warm when you creamed it with the sugar, or you may have overmixed the filling after adding the eggs. Ensure that the butter is softened but not melted, and mix the filling until just combined.
Q4: How do I prevent the pastry from shrinking during baking?
A: To prevent the pastry from shrinking, make sure to chill it thoroughly before baking. Blind baking with baking beans or rice also helps to keep the pastry in shape.
Q5: Can I freeze the baked Bakewell Tart?
A: Yes, you can freeze the baked Bakewell Tart. Allow it to cool completely before wrapping it tightly in cling film and freezing it for up to 2 months. Thaw the tart in the refrigerator overnight before serving.
