Bakewell Tart
A classic British Bakewell Tart made with crisp, sweet pastry, raspberry jam and soft almond frangipane, topped with flaked almonds and dusted with icing sugar.
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Servings: 8 slices
INGREDIENTS
For the Pastry:
- 175 g Block Margarine or Butter (at room temperature; plus extra for greasing)
- 65 g Caster Sugar
- 250 g Plain Flour (plus extra for dusting)
- 150 g Raspberry Jam (seedless preferred)
For the Filling:
- 150 g Soft Margarine or Butter (softened)
- 150 g Caster Sugar
- 2 Free-range Eggs (beaten; at room temperature)
- 150 g Ground Almonds
- 25 g Flaked Almonds
- Icing Sugar (for dusting)
INSTRUCTIONS
For the Pastry:
- In a large bowl, cream together the sugar and butter/margarine until light and fluffy. Add the flour and mix to create a dough - you may need to use your hands to bring it together.175 g Block Margarine or Butter; 65 g Caster Sugar; 250 g Plain Flour
- Transfer the dough to a lightly floured work surface and gently knead until it is smooth. Wrap the pastry in
cling film and pop it in the fridge to firm up for 30 minutes. - Meanwhile, lightly grease a 20cm (8 inch) loose-bottom tart tin with a little extra margarine/butter and dust with a little extra flour. Set aside. Preheat your oven to 180°C (160°C for fan-assisted ovens, Gas Mark 4 or 350°F).
- On a lightly floured work surface, roll your pastry dough into a large circle until it is a few centimetres larger than the diameter of your tart tin (around 26-28cm / 10-11 inches). Carefully transfer the pastry dough to your prepared tart tin, taking care not to trap too much air underneath, and gently press it into the sides. Leave a little overhang on the pastry, but trim off any large bits. Prick the bottom of your pastry with a fork, then line it with
greaseproof paper and fill it withbaking beans . - Part-bake the pastry for 15 minutes, then carefully remove the
greaseproof paper andbaking beans (watch out, they will be hot!) and return the tart pastry to the oven to continue baking for a further 5 minutes. Remove from the oven and trim the remaining excess pastry overhang to leave a neat edge on your tart. - Once the pastry is baked, spread the jam on the bottom of the pastry when it is still warm, then set aside while you prepare the frangipane filling.150 g Raspberry Jam
For the Filling:
- In a large bowl, cream together the butter/margarine and sugar until light and fluffy. Add the eggs one at a time, ensuring each is mixed through before adding the next.150 g Soft Margarine or Butter; 150 g Caster Sugar; 2 Free-range Eggs
- Add the
ground almonds and fold through until you have a somewhat thick, smooth batter.150 g Ground Almonds - Spoon the frangipane filling mixture on top of the jam in your part-baked pastry, smoothing it to the edges. Sprinkle the top with flaked almonds.25 g Flaked Almonds
- Bake in your preheated oven for 35-40 minutes, or until the pastry edges are crisp and golden and the frangipane is golden and mostly firm with a slight wobble in the middle.
- Remove from the oven and allow the tart to cool completely in the tin. Dust with icing sugar before serving in slicesIcing Sugar
If you notice the top and the flaked almonds starting to brown before this time, you can loosely place a piece of tin foil over the top to stop them from burning.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion, but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Margarine or Butter: Use block margarine or butter in the pastry. For the frangipane, you can use soft margarine, softened block margarine, or butter. However, spreadable margarine isn't suitable for the pastry. And for butter, unsalted is best.
Egg Size: I usually bake with mixed-weight free-range eggs. If buying by size, medium eggs in the UK - roughly equivalent to large eggs in the US - are a good guide. Egg size doesn't need to be overly exact here, though, so don't worry if yours vary slightly.
Pastry: Don't skip the dough chilling or the initial blind-bake - both are key to the success of your Bakewell Tart.
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