Bakewell Tart
Bakewell tart is a delicious classic British dessert composed of a pastry crust filled with a layer of jam and topped with frangipane - an almond flavoured custard. It is believed to have originated in the town of Bakewell in Derbyshire.
Ingredients
Pastry
- 175 g plain flour
- 75 g cold unsalted butter diced
- 25 g icing sugar
- 1 egg yolk
- 2 tbsp cold water
Filling
- 100 g unsalted butter softened
- 100 g caster sugar
- 2 large eggs
- 100 g ground almonds
- 25 g plain flour
- ½ tsp almond extract optional
- 3 tbsp raspberry or strawberry jam
Topping
- 25 g flaked almonds
Instructions
Make the pastry
- In a mixing bowl, rub the cold butter into the flour until the mixture resembles breadcrumbs.
- Stir in the icing sugar. Add the egg yolk and water, then mix until it forms a dough.
- Roll out the dough on a floured surface and line a 7-inch tart tin. Trim any excess pastry.
- Prick the base with a fork and chill in the fridge for 20 minutes.
Blind bake the pastry
- Preheat the oven to 180°C (160°C fan) or 350°F.
- Line the chilled pastry case with baking paper and fill with baking beans or rice. Bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes until the pastry is lightly golden.
Prepare the filling
- Cream the butter and sugar together until light and fluffy.
- Gradually beat in the eggs, followed by the almond extract.
- Fold in the ground almonds and plain flour to create a smooth mixture.
Assemble the tart
- Spread the jam evenly across the base of the pastry case.
- Pour the almond mixture on top, smoothing it with a spatula.
- Sprinkle the flaked almonds evenly over the top.
Bake the tart
- Bake in the oven for 25-30 minutes, or until the filling is golden and set.
- Let the tart cool in the tin before serving.