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Homemade Bakewell Tart photo

Bakewell Tart

This Bakewell Tart is a classic delight! With its crisp pastry, sweet jam, and rich frangipane topping, every bite is pure bliss.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Shortcrust Pastry:
  • 225 g all-purpose flour
  • 30 g sugar
  • 2.5 ml salt (½ tsp)
  • 110 g unsalted butter cold (frozen is better)
  • 2 large egg yolks
  • 2.5 ml almond extract (optional)
  • 15-30 ml cold water (1-2 Tbsp)
For the Frangipane:
  • 125 g unsalted butter softened
  • 125 g icing sugar
  • 3 eggs
  • 2.5 ml almond extract (½ tsp)
  • 125 g ground almonds
  • 30 g all-purpose flour
For the Completed Tart:
  • Bench flour for dusting
  • 250 ml jam or curd warmed for spreadability
  • 1 handful blanched, flaked almonds

Equipment

  • Mixing bowls
  • Whisk
  • Rolling Pin
  • Tart Tin
  • Oven
  • Spatula
  • Cooling rack

Method
 

Stepwise Method: Bakewell Tart
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.