Bakewell Tart
A Bakewell Tart is built on a crisp shortcrust pastry shell spread with raspberry jam and topped with almond frangipane before baking. The frangipane sets firm on the outside while staying moist inside, with a strong almond flavor throughout. The whole tart comes together in roughly 1 hour and 15 minutes.
Equipment
- Mixing Bowl
- Saucepan
- Rolling pin
- 9-inch Tart Tin
- Oven
- Whisk
Ingredients
For the Shortcrust Pastry:
- 1 cup all-purpose flour plus extra for dusting
- ½ cup unsalted butter cold, diced
- 2 tablespoons granulated sugar
- 1 piece egg yolk
- 1 tablespoon cold water
For the Filling:
- ½ cup raspberry jam
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 2 large eggs
- 1 cup ground almonds blanched if available
- ½ teaspoon almond extract
- ¼ cup sliced almonds for topping
Instructions
Shortcrust Pastry:
- In a mixing bowl, combine the flour and sugar. Add the cold, diced butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
- Mix in the egg yolk and cold water until the dough comes together. Shape into a disk and wrap in plastic. Chill in the refrigerator for 30 minutes.
Filling and Assembly:
- Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface and line a 9-inch tart tin. Trim the edges and chill for another 15 minutes.
- Spread the raspberry jam evenly over the pastry base.
- In a bowl, beat the softened butter and sugar until creamy. Add the eggs, one at a time, then stir in the ground almonds and almond extract. Pour the mixture over the jam.
- Sprinkle the sliced almonds on top and bake in the preheated oven for 35-40 minutes until golden and set.
Notes
Tammy’s Tips:
- If fresh ground almonds are unavailable, use almond flour as a substitute.
- For a twist, use apricot jam instead of raspberry.
Nutrition
Calories: 514kcalCarbohydrates: 46gProtein: 8gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 132mgSodium: 32mgPotassium: 184mgFiber: 3gSugar: 27gVitamin A: 810IUVitamin C: 2mgCalcium: 68mgIron: 2mg
Tried this recipe?Rate This Recipe!
