Bakewell tart is a classic British sweet treat. Bakewell tart is named after the Derbyshire town of Bakewell. A shortcrust pastry base filled with a layer of raspberry jam, frangipane (almond centre) and sometimes topped with almonds and icing. I created this recipe with wholegrain spelt flour, and an almond frangipane filling (no flour). This recipe is not too sweet and this Bakewell tart is perfect for dessert or afternoon tea.
Takes = 40 mins prep.
Bakes = 70 mins
Makes = 12 serves
Shortcrust Pastry Base
- Spelt flour (white or wholemeal) – 250g (about 1 + 2/3 cups)
- Chilled cubed butter – 125g (about 1/2 cup)
- Pinch of salt
- Egg Yolk – 1
- Cold water – 20ml (1 - 2 tbsp)
- Optional sugar for a sweet crust – 2-4 tbsp
- Eggs – 2 eggs beaten
- Ground almonds – 110g (about 3/4 cup)
- Castor sugar – 110g (about 1/2 cup)
- Unsalted butter (soft) – 110g (about 1/2 cup)
- Almond extract – 1 tsp
- Raspberry Jam – 4-6 tbsp
- Flaked almonds – 1-2 tbsp (optional)
- Icing sugar to serve
- PREHEAT oven 160˚C fan, 180˚C 350˚F Gas Mark 4
- PREPARE pastry or use store-bought shortcrust pastry.
- PASTRY mix the flour and butter together with your fingertips until it looks like small breadcrumbs. Then add in the water and egg until combined into a firm dough. You can use your stand mixer but I find that the result by hand is far superior.
- PLACE the dough onto a floured surface and form a ball, flatten slightly and wrap in plastic wrap press to form a disc shape.
- CHILL in the fridge for 30-60 minutes. 60 minutes is ideal.
- REMOVE from the fridge and roll out your dough to 28cm and line a 23cm loose bottom tart tin. The thickness should be about 3-5mm. See the video for step-by-step instructions.
- LINE a loose bottom tart tin (pre-greased) with the pastry, pressing the pastry on the edges of the tin, using a rolling pin.
- CHILL the tart base in the fridge for 15 mins.
- REMOVE from the fridge and cover with baking paper, and use baking beads to weigh down the paper, or rice.
- BAKE for 1o minutes. Remove the baking weight and paper and bake for a further 10 minutes. This process is called blind baking. This ensures that your pastry is golden brown and cooked.
- FILLING – beat butter and sugar together for a few mins.
- ADD in beaten eggs, then add in almonds and almond extract and combine until just blended.
- SPREAD jam over the baked shell, best to add while it is still slightly warm. I don't like too much jam, feel free to add more.
- SPRINKLE with flaked almonds if added.
- BAKE for 35-40 mins until the filling is golden brown.
- FILLING may still look a little wobbly when done, but it will firm up as it cools.,
- BEST cut and served when cooled for 1-2 hours. If you can't wait serve it warm as a dessert after the tart has cooled for about 30 minutes. I prefer this without cream or ice cream but add if you would like.
- SPRINKLE with a layer of icing sugar to serve.
- STORE in a sealed container for about 1-2 days. Best eaten within this time.
- FREEZE – for about 1 month.
Sue Maree P Baking Tips
- BLIND BAKING – You don't have baking weights. A tip I read Beatrix Bakes recently by Natalie Paul, line the raw pastry with foil and tuck the foil around the edges of the tin and fill with sugar (as a weight), then afterwards store the foil and sugar in a sealed container to re-use.
- EGG or not. I have made pastry both ways. When you add the egg yolk it adds colour and the pastry has a better 'melt in your mouth taste' when baked.
- WHOLEGRAIN vs WHITE – you may find that the texture is slightly drier and the pastry may crack. Add a little water to your fingertips and repair.
- FINGERTIPS instead of the whole hand creates lots of air circulating.
- BUTTER – cold butter gives you a flakier pastry.
- FREEZE dough – 8 weeks.
- CHILL for up to 3-4 days.