Bakewell Tart

Name: Bakewell Tart
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Cuisine: European, British
Ingredients: 200g plain flour; 1 tbsp icing sugar, plus extra to decorate; 125g butter; 1 egg yolk; 180g butter, softened; 180g caster sugar; 3 eggs; 180g ground almonds; 1 tsp almond extract; 150g Jam or fruit butter; 25g flaked almonds

5 steps

Prep:40minCook:1h 10min

This fragrant almond tart is a classic British dessert and true family favourite. This traditional Bakewell tart recipe includes buttery homemade pastry with a thick layer of raspberry jam and a soft frangipane topping. Serve warm with cream or custard, or cool completely and enjoy with a cuppa.

Updated at: Sat, 30 Mar 2024 07:40:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories458 kcal (23%)

Total Fat30.7 g (44%)

Carbs40.7 g (16%)

Sugars22.5 g (25%)

Protein7.2 g (14%)

Sodium24.1 mg (1%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

200gplain flour

1 Tbspicing sugar

plus extra to decorate

125gbutter

180gbutter

180gground almonds

1 tspalmond extract

150gJam

or fruit butter

25gflaked almonds

Instructions

Step 1

Sieve the flour and icing sugar into a bowl. Rub in the butter. Add the egg yolk and 2 tsp water and mix to a firm dough. Roll out onto a lightly floured board and use to line a deep 23cm loose-based, fluted tart tin. Chill for 15 mins.

Step 2

Heat the oven to gas 4, 180°C, fan 160°C. Bake the pastry case ‘blind’ for 15 mins. Remove the paper and baking beans and cook for a further 10 mins until the pastry is dry and a light golden colour. Remove from the oven and leave to cool.

Step 3

For the filling, beat together the butter and sugar. Beat in the eggs, one at a time, then stir in the ground almonds and almond extract. Spread the jam over the base of the pastry case. Spread the almond filling evenly on top, then sprinkle over the flaked almonds.

Step 4

Bake for 35–40 mins until the frangipane filling is firm and golden brown on top (see Tips, below). Allow to cool slightly and serve while just warm or cool completely in the tin. Carefully remove from the tin and dust with icing sugar just before serving, perhaps with cream or custard, if you like.

Step 5

Make sure you have a deep tart tin to fit the thick layer of filling. A loose-based or springform tin will help you remove the tart when baked.