A Bakewell Tart is a traditional British sweet tart made with shortcrust pastry, a jam and frangipane filling, topped with flaked almonds and a drizzle of icing. Sometimes they don’t have any decoration, and sometimes they are completely covered with icing and are decorated with glace cherries.
Step by step…
I started by making the pastry. I rubbed butter into plain flour until it resembled breadcrumbs.
Then I added cold water and formed a dough.
I rolled out my pastry on my Joseph Joseph Roll Up Non-Slip Silicone Pastry Mat which I am loving using, it’s definitely my favourite product from their new baking range which they kindly sent me a few weeks ago. I’ve already used it three times!
I lined a 9 inch tart tin with the pastry, leaving an overhang. I used a fork to prick the bottom of the pastry. Then I chilled it in the fridge for 30 minutes.
I scrunched up some baking paper and lined the pastry, then added baking beans. It baked on 200C/180C Fan/350F/Gas Mark 4 for 15 minutes.
To make the frangipane I creamed together butter and caster sugar. Then I added egg, almond extract and ground almonds.
I took the pastry out of the oven and removed the baking beans and paper. I trimmed the edges for a neater finish.
The pastry baked again for 10 minutes on the same temperature.
I spread a layer of seedless raspberry jam on the bottom of the pastry case. I used approximately a third of a jar.
Then I piped the frangipane over the top to avoid it mixing with the jam, and I smoothed it out on top. I sprinkled over some flaked almonds.
It baked on 180C/160C Fan/350F/Gas Mark 4 for 45 minutes
I can understand why Mary and Paul chose Bakewell Tart as a technical challenge as it really fits with their theme of going back to basics. Any baker who bakes regularly will be able to knock one of these together easily and without too much fuss. It really is all about basic skills. When it was fully cool, I finished the tart with a drizzle of icing sugar mixed with enough water to get a thick, but pipable paste.
You really can’t beat a Bakewell Tart and this was devoured within an hour by my colleagues! It was full of almond and jammy goodness, and the pastry was lovely and crisp.
Recommended equipment & ingredients*
|9″ tart tin||Mixing bowls||Cooling rack|
|Kitchen scales||Piping bags||Baking beans|
|Rolling pin||Silicone mat|
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A British classic - pastry base, almond frangipane, jam, icing drizzle
For the pastry
- 100 g Butter or baking spread
- 230 g Plain flour
- 3 tbsp Cold water
For the filling
- 160 g Butter or baking spread
- 160 g Caster sugar
- 1 tsp Almond extract
- 1 Egg large
- 160 g Ground almonds
- 4-5 tbsp Raspberry Jam
- A handful of Flaked almonds
- 60 g Icing sugar
Pre-heat your oven to 200C/180C Fan/350F/Gas Mark 5
To make the pastry rub the butter into the plain flour until it resembles breadcrumbs
Add the cold water and form a dough
Roll out the pastry, line a 9 inch tart tin. Use a fork to prick the bottom of the pastry then chill it in the fridge for 30 minutes
Scrunch up some baking paper and line the pastry, then add baking beans. Bake it for 15 minutes
To make the frangipane cream together the butter and the caster sugar. Then add the egg, almond extract and ground almonds
Take the pastry out of the oven and remove the baking beans and paper. Trim the edges for a neater finish if needed
Bake the pastry again for 10 minutes on the same temperature
Remove the pastry from the oven and reduce the oven temperature to 180C/160C Fan/350F/Gas Mark 4
Spread a layer of the jam on the bottom of the pastry case
Pipe the frangipane over the top and avoid it mixing with the jam, then smooth it out on top. Sprinkle over the flaked almonds
Bake the tart for 45 minutes until golden
When the tart is cool, mix the icing sugar with enough water to get a thick, but pipeable paste. Drizzle or pipe over the tart