Bakewell tart is a classic British dessert that has been enjoyed for centuries. It is composed of a pastry crust filled with jam and topped with frangipane, an flavoured custard. The origins of Bakewell tart are somewhat mysterious, but it is believed to have originated in the town of Bakewell in Derbyshire, England.

Brief History and Origin

The exact origin of the Bakewell tart is unknown, but it seems to have first appeared in the 19th century. The earliest known recipe for the dessert was published in 1836 by Eliza Acton in her book Modern Cookery for Private Families. In this book, she referred to it as “a Bakewell pudding” rather than a tart.

It is believed that the recipe was created by accident when a cook at the Rutland Arms Hotel in Bakewell forgot to add eggs to a custard-based tart filling. However, some historians believe the recipe was derived from an earlier French dish called “Gateau de Retz,” made with almond paste and raspberry jam.

Bakewell Tart – The Recipe

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Additional time: 15 minutes
• Total time: 1 hrs 10 mins
• Servings: 4

Ingredients

• 250g all-purpose flour
• ¼ tsp. salt
• 140g cubed butter
• 2 tbsp. icing sugar
• 2 egg yolks, beaten

For the filling

• 100g softened butter
• 100g light brown sugar
• 1 tsp. almond extract
• 50g almonds, ground
• 2 beaten eggs
• 50g almonds, flaked
• 3 tbsp. strawberry jam
• 80g icing sugar

Instructions

1. Prepare oven and preheat to 180 degrees C. To prepare pastry, add salt, flour and sugar in a food processor and process until combined.
2. Then gradually add butter while processing until breadcrumbs texture, add 4 tbsp. of water and eggs, and pulse to combine thoroughly.
3. When ready, transfer to a working surface, transform into a puck, cover with a towel and allow to chill for 30 minutes.  
4. After 30 minutes, place the pastry dough on a clean working surface and roll until 250mm diameter rough disk with 3mm thickness.
5. Line the tart tin with rolled pastry. Cover the pastry with parchment paper and place baking beans on it.
6. Place the tart tin in a preheat oven. Bake for 15 minutes and then remove the baking beans. Continue to bake for 7 minutes or until it is cooked through.
7. To prepare to fill, add sugar and butter to the bowl and mix until well combined. Then add almond extract, ground almond and eggs, and beat until everything is thoroughly combined.
8. Spread strawberry jam over the pastry, spread the almond mixture on top and sprinkle with flaked almonds. Transfer to the preheated oven and bake for 25 to 30 minutes or until it turns golden and firm.
9. When ready, remove from the oven, cool on the wire rack, then slice and serve.

Popular variations

Here are a few ways you can change this basic recipe to adjust it to your liking:

• Black Forest Bakewell tart:when two traditional flavours like black forest and Bakewell tart combine, you get a delicious outcome worth trying!
• Pear and chocolate Bakewell tart: Pairing pear and chocolate and making a Bakewell tart calls for festivities.
• Cherry Bakewell Tart: Filling the Bakewell tart with cherry brings out a delicious flavour.
• Lemon Bakewell tartsThe citrusy and refreshing flavour of lemon and mini Bakewell tarts are a perfect summer dessert.
• Caribbean Bakewell Tart: The flaky pastry, and lime marmalade served with crème fraîche is delicious.