The Bakewell Tart, a variant of the Bakewell Pudding hailing from the Derbyshire town of Bakewell (sense a theme here?) is a quintessential British tart that sure does… bake well!
Sorry. But it really is a delicious tart which has a beautiful frangipane filling with a layer of sharp jam and a beautiful sweet shortcrust pastry case. I encourage anyone to give this a go at least once!
Bakewell TartPrint Recipe
- For the Sweet Shortcrust Pastry:
- 250g Plain Flour
- 125g Unsalted Butter, very cold
- 50g Icing Sugar
- 2 x Egg Yolks
- 2 tbsp Milk
- For the Frangipane:
- 150g Ground Almonds
- 2 Tbsp Plain Flour
- 1/2 Tsp Baking Powder
- 1 tsp Almond Extract
- 125g Unsalted Butter, at room temperature
- 125g Caster Sugar
- 2 x Eggs
- Raspberry Jam (cherry or strawberry will work too)
- Flaked Almonds
- For the Lemon Icing:
- 5 Tbsp Icing Sugar
- 2 Tbsp Lemon Juice
Firstly, for the Shortcrust Pastry, add your flour into a large bowl.
Get your butter straight from the fridge and cut it into small cubes.
Rub the butter into the flour gently with your fingertips until you get a fine, breadcrumb-like texture.
Sieve in the icing sugar and work into the flour and butter.
Separate the yolks from the eggs and add them into the bowl, and then work them in with the blade of a rounded knife.
Add in the milk and then work together the dough, gently, until it forms a nice, smooth dough.
Wrap in baking paper and then place into the fridge to rest for an hour or two.
Once the dough has chilled, remove from the fridge and roll out to a couple of inches wider than your tart tin (a 10" tart tin will work) and about 2cm thickness.
Gently line the tart tin with the pastry dough, working into all of the corners, and then trim off the excess dough.
Prick the base of the tart with a fork several times to stop the case from puffing up in the oven, then place the tart into the fridge again to chill for 15 more minutes.
While the case chills, make the frangipane filling first by adding your room temperature butter to a bowl.
Add in the caster sugar and beat together with the butter until light, smooth and creamy.
Add in the eggs, one at a time, and beat into the butter and sugar mix until smooth.
Next, add in the ground almonds and fold into the mixture, and then do the same with the plain flour and the baking powder.
Lastly, add in the almond extract and mix into the filling.
Preheat oven at 180°C/350°F/Gas Mark 4, placing a baking sheet onto the top shelf.
After 15 minutes has passed, remove the case from the fridge and spread a layer of jam over the bottom.
Next, dot the frangipane filling over the top of the jam, and then spread it into an smooth, even layer getting into all of the corners.
Arrange the flaked almonds over the top of the tart.
Place the tart in the oven on the hot baking sheet to bake for 40 - 50 minutes.
Remove from the oven, and leave to cool in the tin for 15 minutes.
While it cools, mix together your icing sugar and lemon juice.
Once cooled slightly, drizzle the icing over the top of the tart.
Leave to cool completely, then remove from the tin.
Serve, and enjoy!