Bakewell Tart
Nothing quite compares to the luscious, nutty goodness of a Bakewell Tart. Originating from the picturesque town of Bakewell in Derbyshire, England, this delightful dessert features a crisp pastry base, a layer of sweet jam, and a rich frangipane topping. Topped with flaked almonds and perhaps a drizzle of icing, it hits all the right notes of flavor and texture. Whether you’re serving it at a tea party or simply indulging during a cozy afternoon, this Bakewell Tart is sure to impress.
Why This Recipe Belongs in Your Rotation
In a world filled with countless dessert options, the Bakewell Tart stands out for its simplicity and depth of flavor. It’s a classic that evokes nostalgia and warmth, making it perfect for any occasion. The combination of sweet, nutty, and fruity elements creates a harmonious blend that is both satisfying and comforting. Plus, it’s surprisingly easy to make, ensuring that you can whip it up even on a busy day without sacrificing quality. This recipe not only honors tradition but also allows for creativity, inviting you to experiment with different jams or even add a hint of citrus. Once you taste it, you’ll find yourself coming back to this recipe time and time again.
Ingredient Breakdown
To create the perfect Bakewell Tart, you’ll need a few essential components. Here’s what you’ll need, broken down for clarity:
- For the Sweet Shortcrust Pastry:
- 225g (8oz) all-purpose flour
- 30g (1oz) sugar
- 2.5ml (½ tsp) salt
- 110g (4oz) unsalted butter, cold (frozen is better)
- 2 egg yolks
- 2.5ml (½ tsp) almond extract (optional)
- 15-30ml (1-2 Tbsp) cold water
- For the Frangipane:
- 125g (4.5oz) unsalted butter, softened
- 125g (4.5oz) icing sugar
- 3 eggs
- 2.5ml (½ tsp) almond extract
- 125g (4.5oz) ground almonds
- 30g (1oz) all-purpose flour
- For the Completed Tart:
- Bench flour for dusting
- 250ml (1 cup) jam or curd, warmed for spreadability
- One handful of blanched, flaked almonds
Equipment & Tools
Before diving into the baking process, gather the necessary equipment to ensure a smooth experience:
- Mixing Bowls: For combining ingredients.
- Whisk: Essential for blending the frangipane mixture.
- Rolling Pin: To roll out the pastry dough evenly.
- Tart Tin: A 9-inch tart tin works perfectly for this recipe.
- Oven: Preheated to the right temperature for baking.
- Spatula: For spreading the jam and frangipane evenly.
- Cooling Rack: To cool the tart after baking.
Stepwise Method: Bakewell Tart
Creating a Bakewell Tart is a delightful journey of flavors and textures. Follow these steps to achieve the perfect tart:
Step 1: Prepare the Sweet Shortcrust Pastry
In a mixing bowl, combine the all-purpose flour, sugar, and salt. Cut the cold butter into small cubes and add it to the flour mixture. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs.
Step 2: Add Egg Yolks and Water
In a separate small bowl, whisk the egg yolks and almond extract. Add this to the flour mixture and mix until combined. Gradually add cold water, one tablespoon at a time, until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Step 3: Roll Out the Pastry
On a lightly floured surface, roll out the chilled pastry dough to about 3mm thick. Carefully transfer it to the tart tin, pressing it into the corners. Trim any excess pastry hanging over the edges.
Step 4: Pre-bake the Pastry Shell
Preheat your oven to 180°C (350°F). Line the pastry with parchment paper and fill with baking beans or rice. Bake for 15 minutes, then remove the paper and beans and bake for an additional 5-10 minutes until golden. Allow to cool.
Step 5: Prepare the Frangipane
In a bowl, cream together the softened unsalted butter and icing sugar until light and fluffy. Beat in the eggs one at a time, followed by the almond extract. Gradually fold in the ground almonds and all-purpose flour until just combined.
Step 6: Assemble the Tart
Spread the warmed jam or curd evenly over the cooled pastry base. Spoon the frangipane mixture over the jam, smoothing it out with a spatula. Sprinkle the flaked almonds on top.
Step 7: Bake the Tart
Bake the assembled tart in the preheated oven for 25-30 minutes, or until the frangipane is golden brown and set in the center. A toothpick inserted should come out clean.
Step 8: Cool and Serve
Allow the tart to cool in the tin for about 10 minutes before transferring it to a cooling rack. Once cooled, slice and serve with a dusting of icing sugar, if desired.
Seasonal Adaptations
The versatility of the Bakewell Tart allows for delightful seasonal adaptations:
- Summer: Use fresh berries like raspberries or strawberries instead of jam for a lighter, fruitier twist.
- Autumn: Incorporate pumpkin puree with spices for a cozy fall-inspired frangipane.
- Winter: Add a hint of citrus zest to the frangipane for a refreshing contrast to rich holiday flavors.
- Spring: Try floral jams like elderflower or lavender for a fragrant and elegant variation.
Notes on Ingredients
Each ingredient plays a crucial role in achieving the perfect Bakewell Tart. Here’s what to keep in mind:
- Butter: Use cold, unsalted butter for the pastry to ensure a flaky texture.
- Almond Extract: While optional, it enhances the nutty flavor of both the pastry and frangipane.
- Jam: Raspberry jam is traditional, but feel free to experiment with your favorite flavors.
- Ground Almonds: Ensure you use fine ground almonds for a smooth frangipane.
Store, Freeze & Reheat
To enjoy your Bakewell Tart for longer, consider the following storage tips:
- Storing: Keep the tart in an airtight container at room temperature for up to 3 days.
- Freezing: The tart can be frozen before baking. Wrap tightly in plastic wrap and foil; it will last for up to 3 months.
- Reheating: If desired, reheat slices in a preheated oven at 160°C (320°F) for about 10 minutes to restore the pastry’s crispness.
Questions People Ask
Can I use a different type of jam for the Bakewell Tart?
Absolutely! While raspberry jam is traditional, you can use any jam or curd you prefer, such as apricot, strawberry, or even a citrus curd for a zesty twist.
What can I substitute for the ground almonds?
If you need an alternative, you can use finely crushed hazelnuts or walnuts, but this will change the flavor profile. Ensure they are ground to a similar consistency as the almonds.
How do I know when my Bakewell Tart is done baking?
The tart is ready when the frangipane is golden brown and set in the center. A toothpick inserted should come out clean, indicating that it is fully baked.
Can I make the pastry ahead of time?
Yes! The pastry dough can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Just be sure to let it soften slightly before rolling out.
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Serve & Enjoy
Once your Bakewell Tart is baked and cooled, it’s time to serve! Slice it into generous pieces and enjoy it as is, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect for afternoon tea, as a dessert after dinner, or simply as a sweet treat to brighten your day. The combination of textures and flavors will have everyone reaching for seconds.
Each bite of the Bakewell Tart is a celebration of classic English baking—a delightful treat that will become a cherished favorite in your home. Happy baking!
Bakewell Tart
Ingredients
Equipment
Method
- In a mixing bowl, combine the all-purpose flour, sugar, and salt. Cut the cold butter into small cubes and add it to the flour mixture. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs.
- In a separate small bowl, whisk the egg yolks and almond extract. Add this to the flour mixture and mix until combined. Gradually add cold water, one tablespoon at a time, until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- On a lightly floured surface, roll out the chilled pastry dough to about 3mm thick. Carefully transfer it to the tart tin, pressing it into the corners. Trim any excess pastry hanging over the edges.
- Preheat your oven to 180°C (350°F). Line the pastry with parchment paper and fill with baking beans or rice. Bake for 15 minutes, then remove the paper and beans and bake for an additional 5-10 minutes until golden. Allow to cool.
- In a bowl, cream together the softened unsalted butter and icing sugar until light and fluffy. Beat in the eggs one at a time, followed by the almond extract. Gradually fold in the ground almonds and all-purpose flour until just combined.
- Spread the warmed jam or curd evenly over the cooled pastry base. Spoon the frangipane mixture over the jam, smoothing it out with a spatula. Sprinkle the flaked almonds on top.
- Bake the assembled tart in the preheated oven for 25-30 minutes, or until the frangipane is golden brown and set in the center. A toothpick inserted should come out clean.
- Allow the tart to cool in the tin for about 10 minutes before transferring it to a cooling rack. Once cooled, slice and serve with a dusting of icing sugar, if desired.
Notes
- Use cold butter for a flaky pastry texture.
- Experiment with different jams for a unique flavor.
- Can be frozen before baking for up to 3 months.
