The Bakewell tart is a traditional English bake from Derbyshire: crisp shortcrust pastry, a layer of raspberry jam and a moist almond frangipane. It suits afternoon tea, a picnic or a pudding with custard. Serves eight.
Ingredients
- For the pastry: 200g plain flour, 100g cold butter, cubed, 25g icing sugar, 1 egg yolk, 1 to 2 tbsp cold water
- 4 tbsp raspberry jam
- For the filling: 125g softened butter, 125g caster sugar, 2 eggs, 125g ground almonds, 25g plain flour, 1 tsp almond extract
- 25g flaked almonds
Method
- Rub the butter into the flour and icing sugar, add the egg yolk and water and bring together into a dough. Chill for 30 minutes.
- Heat the oven to 190°C (170°C fan) / gas 5. Roll out the pastry to line a 23cm tart tin.
- Line with baking parchment and baking beans and blind bake for 15 minutes. Remove the beans and bake for 5 minutes more.
- Spread the jam over the warm base.
- Beat the butter and caster sugar until pale, then beat in the eggs. Fold in the ground almonds, flour and almond extract.
- Spoon over the jam and scatter with flaked almonds.
- Bake for 25 to 30 minutes until golden and just firm. Cool before slicing.
What to serve with Bakewell tart
Hot custard, cream or a pot of tea.
Tips
- Blind baking keeps the base crisp.
- Use a good fruity jam for the best flavour.
- Ice the cooled tart with glace icing and a cherry for a Bakewell tart in the traditional style.
FAQs
What is the difference between a Bakewell tart and a Bakewell pudding?
The tart has a shortcrust base and frangipane filling; the pudding uses puff pastry and an egg custard.
Can I freeze it?
Yes, freeze slices for up to two months.
Heading out for the day? Find country clothing at 4 Elements Clothing.
