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Bakewell Tart

A delightful British dessert featuring a buttery shortcrust pastry filled with rich almond frangipane and a hint of fruity jam.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Tea Time
Cuisine: British
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pastry
  • 200 g plain flour For the crust
  • 100 g cold unsalted butter Cubed and cold
  • 1 tablespoon caster sugar For sweetness in the crust
  • 1-2 tablespoons cold water To bring the dough together
For the Filling (Frangipane)
  • 125 g unsalted butter Softened
  • 125 g caster sugar For the filling
  • 2 large eggs Beaten
  • 125 g ground almonds Key ingredient for frangipane
  • 1/2 teaspoon almond extract For flavor
Other Essentials
  • 4-5 tablespoons good quality raspberry or strawberry jam For spreading on the pastry
  • Flaked almonds For topping
  • Icing sugar and a splash of water Optional for a glazed topping

Method
 

Prepare the Shortcrust Pastry
  1. Rub the cold cubed butter into the flour and sugar until it resembles fine breadcrumbs. Gradually add the cold water, mixing until the dough comes together. Chill in the fridge for at least 30 minutes.
Blind Bake the Pastry Case
  1. Preheat your oven to 180°C (350°F). Roll out the chilled pastry to fit a tart tin, press it into the tin, and blind bake for 15 minutes with baking paper and baking beans.
  2. Remove the paper and bake for another 5-7 minutes until lightly golden.
Prepare the Frangipane Filling
  1. In a bowl, cream together the softened butter and caster sugar until fluffy. Gradually beat in the eggs, then stir in the ground almonds and almond extract.
Assemble Your Tart
  1. Spread a generous layer of jam over the blind-baked pastry. Spoon the frangipane mixture over the jam and spread evenly.
Bake to Golden Perfection
  1. Sprinkle flaked almonds over the frangipane and bake for 30-40 minutes until golden brown and set.
Cool and Glaze (Optional)
  1. Allow the tart to cool before removing it from the tin. If desired, mix icing sugar with water to create a glaze and drizzle over the tart.
Serve and Enjoy!
  1. Slice and serve, optionally with clotted cream or ice cream.

Notes

For a flawless finish, avoid overworking the dough and ensure an even jam layer. Use quality ingredients for the best outcome.