Bakewell tart recipe

Bakewell Tart recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a classic British dessert that is both rich and indulgent? Look no further than this Bakewell tart recipe. Originating from the town of Bakewell in Derbyshire, England, this dessert features a buttery shortcrust pastry base filled with sweet raspberry jam, a moist almond frangipane filling, and topped with flaked almonds. The tart is baked to perfection, resulting in a golden crust and a deliciously gooey center. Perfect for afternoon tea or as a delightful ending to any meal, this Bakewell tart is sure to impress.

Keywords: Bakewell tart, British dessert, raspberry jam, almond frangipane, afternoon tea

Bakewell tart recipe details

Bakewell tart recipe, recipe Rating: 4.5
Number of votes:99 

Ingredients

	For the pastry:
300 g	plain flour
125 g	unsalted butter
30 g	caster sugar
2 medium	eggs, one to be used as glaze when beaten
2 tbsp	milk, if needed
	For the Filling:
225 g	unsalted butter, softened
225 g	caster sugar
225 g	ground almonds
3 medium	eggs
1 large	lemon, zest only
50 g	plain flour
	cherry jam – use raspberry if preferred
	flaked almonds, as decoration

Instructions

Use a blender or food mixer to blend together the flour, butter, sugar and one egg. If the mixture does not come together to a dough, add a little milk.

Turn out the dough onto a lightly floured surface and roll out to a size sufficient to line the base and sides of a 10 inch, 25cm tart tin. Carefully lift the pastry into the tin, ease it into the bottom and sides and then chill it in the fridge for about an hour. Trim the pastry to the level of the top of the tin.

Preheat oven to Gas Mark 6, 400°F, 200°C.

Fit a circle of greaseproof paper into the base of the tart and add a layer of baking beans or uncooked rice. Bake for about 15-20 minutes.

Remove the beans or rice and the paper and brush the pastry with the beaten egg. Return the pie to the oven and bake for another 5 minutes, until golden brown. Remove the tart case from the oven and reduce the temperature to Gas Mark 4, 350F, 180C.

Prepare the filling: beat butter and sugar in a clean bowl until light and fluffy. Add the ground almonds, and then the eggs one at a time, beating well after each addition with a little flour.

Add remaining flour and zest and fold to mix.

Spread the base of the tart with jam, generously from the middle out but leave a gap of about an inch, 2.5cm around the edge.

Spread the filling mixture evenly over the jam and sprinkle almonds over the top.

Bake for 20 minutes or until set and golden brown.

Allow to cool in tin. Cut into wedges and serve warm or cold as preferred.

Preparation time:
ca. 1 hr 30 min
Grade of difficulty:
medium
Calories per portion:
n/a