Toffee bakewell tart recipe

Toffee Bakewell Tart recipe

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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.
Indulge in the delightful flavors of a Toffee Bakewell Tart with this irresistible recipe. This classic British dessert combines a buttery pastry crust with a layer of rich toffee, almond frangipane, and sweet raspberry jam. The tart is then baked to golden perfection, creating a heavenly combination of textures and flavors. Perfect for any occasion, this recipe will surely satisfy your sweet tooth and leave you craving for more.

Keywords: Toffee Bakewell Tart, recipe, British dessert, almond frangipane, raspberry jam.

Toffee bakewell tart recipe details

Toffee bakewell tart recipe, recipe Rating: 4.6
Number of votes:106 

Ingredients

For the Base:For the toffee sauce:For the Filling:For the topping:

125 g plain flour

60 g unsalted butter

1 pinch(es) salt

3 tbsp cold water

175 g unsalted butter

85 g caster sugar

85 g brown sugar

1 large can(s) condensed milk, about 400g size

150 g unsalted butter

150 g caster sugar

3 medium eggs beaten

1 medium egg, yolk only, beaten with eggs – reserve the white for the glaze

150 g ground almonds

1 medium lemon, zest only

2 tsp flaked almonds

egg white, to glaze, see above

Instructions

Heat the oven to Gas Mark 3, 170°C, 325°F.

To make the pastry:
Place flour, butter and salt into a large bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add enough water to bring to a dough, using a cold knife or spatula to mix and bring together. Wrap in cling film and chill for 15-30 minutes.

To make the toffee sauce:
Melt the butter in a saucepan over a low heat and add the sugar and stir until dissolved. Add the condensed milk, stir and increase the heat to high and bring gently to a boil. Remove from heat and allow to cool.

To assemble:
Roll out the pastry on a lightly floured surface to about ¼-inch or 6mm thick. Grease and line an 8-inch, 20cm pie dish and line with the pastry. Prick the surface thoroughly with a fork and chill for 15 minutes.

Line the case with parchment and fill with baking beans or uncooked rice and bake for 15 minutes or until the pastry is pale golden in colour. Remove the beans and lining paper and brush the pastry with the egg wash and bake for another 5 minutes.

Spread the toffee sauce over the base and allow to cool.

Cream the butter and sugar together until light and fluffy. Add the eggs and extra yolk a little at a time. Gently fold in the almonds and zest.

Pour the mixture into the case on a level surface, filling close to the top. Bake for 20 minutes. Remove from oven and sprinkle the flaked almonds over the top and return to the oven and bake for another 20 minutes or until golden and set.

Leave to cool and and serve with custard or cream.

Option:
For a lighter pastry, use 80g of plain flour and 45g cornflour.

Preparation time:
ca. 40 min
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a