Bakewell Tart – Pastry with jam and almonds.
The Bakewell Tart is a classic British dessert that offers a symphony of textures and flavors, starting with a buttery shortcrust pastry base, followed by a layer of sweet, tangy jam, typically raspberry, and finished with a frangipane filling enriched with ground almonds. The tart is often finished with a dusting of powdered sugar and sometimes glazed with almond-flavored icing. It's a delightful treat that combines the fruity sharpness of the jam with the soft, nutty frangipane, all encased in a crisp pastry shell. Description by ChatGPT.
Indulge in a slice of British tradition with our Classic English Bakewell Tart. This beloved dessert combines a flaky shortcrust pastry with a layer of fruity jam and a moist almond sponge, known as frangipane. Whether you enjoy it with a jug of cream, English custard, or simply a mug of tea, the Bakewell Tart is a timeless treat that is sure to delight.
Ingredients:
For the Shortcrust Pastry:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- 1/4 cup powdered sugar
- 1 large egg
For the Filling:
- 1 cup strawberry jam (or jam of choice)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup ground almonds
- 2 large eggs
- 1 tsp almond extract
For Blind Baking:
- Baking beans or dried rice/beans for weight
Equipment:
- Food processor
- Rolling pin
- 9-inch fluted tart tin
- Baking parchment
- Fork
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes + cooling time
Servings: 8-10 slices
Instructions:
1. Begin by making the shortcrust pastry. In a food processor, combine flour, butter, and powdered sugar until the mixture resembles fine breadcrumbs. Add the egg and process until the dough forms a ball.
2. Turn the dough out onto a floured surface and knead briefly to bring together. Flatten into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.
3. Preheat your oven to 350°F (175°C). On a floured surface, roll out the pastry to a quarter inch thickness and line the tart tin, pressing the dough into the corners. Trim off the excess with a knife.
4. Prick the base of the pastry with a fork, then line with parchment paper. Fill with baking beans or dried rice/beans, ensuring they are evenly distributed.
5. Blind bake the pastry for 15 minutes until the edges are just starting to color. Remove the beans and parchment and bake for an additional 5 minutes to dry out the base. Remove from the oven and let cool slightly.
6. While the pastry is cooling, spread the jam evenly across the base.
7. In a bowl, cream together the softened butter and sugar for the frangipane. Beat in the ground almonds, eggs, and almond extract until smooth.
8. Pour the frangipane mixture over the jam layer, spreading it out gently to the edges of the pastry.
9. Bake for an additional 30 minutes, or until the frangipane is golden and set.
10. Allow the tart to cool in the tin before serving.
Cooking Tips:
- Chill the pastry in the fridge before rolling for easier handling.
- Use baking beans to prevent the pastry from puffing up during blind baking.
- The tart is best enjoyed the day it's made but can be stored in an airtight container for a couple of days.
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This delightful recipe is brought to you by Darren McGrady, a highly skilled chef with a wealth of culinary knowledge. For more exquisite recipes and cooking insights, visit his YouTube channel at https://www.youtube.com/@Darren_McGrady
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