A Modern Twist on the Classic Bakewell Tart
The Bakewell tart is a beloved British dessert that has stood the test of time. With its deliciously crumbly shortcrust pastry, sweet raspberry jam, almond-flavored frangipane filling, and delicate almond topping, it has become a favorite in households across the UK. Whether you’re making it for a family gathering, an afternoon tea, or just a weekend treat, this recipe is sure to impress. Today, we’re going to dive into the wonderful world of Bakewell tart, breaking down the steps to make sure you achieve perfect results.
The key to this dessert is the combination of rich, buttery pastry, the sweet and nutty frangipane filling, and the contrast of the raspberry jam. While the original recipe dates back to the 19th century, we’ve put a modern spin on it, simplifying the process while maintaining its classic flavor. Here’s everything you need to know to make your own homemade Bakewell tart from scratch.
What Makes a Perfect Bakewell Tart?
There are several components to this tart that make it stand out: the shortcrust pastry, the frangipane filling, the raspberry jam, and the almond topping. Each part brings something unique to the table.
Shortcrust Pastry: The foundation of the tart, it provides a crisp, buttery texture that pairs beautifully with the sweet filling. The key to perfect pastry is cold butter, which ensures the dough is tender and flaky once baked.
Frangipane Filling: Made from ground almonds, butter, sugar, and egg, this filling has a rich, nutty flavor that is both creamy and light. It’s an essential part of the Bakewell tart, giving it its signature texture and taste.
Raspberry Jam: Sweet and tangy, the raspberry jam adds a fruity contrast to the rich frangipane. You can substitute with other flavors like strawberry, cherry, or apricot if you prefer, but raspberry is the classic choice for its balance of sweetness and tartness.
Almond Topping: Flaked almonds are toasted and sprinkled over the top of the tart to add a little crunch and extra almond flavor. You can even enhance this topping with freeze-dried raspberries for a burst of color and flavor.
In the following recipe, we’ll guide you step-by-step through creating each of these elements so you can make a Bakewell tart that rivals any bakery. Along the way, we’ll also share some tips and tricks for perfecting each part of the recipe, ensuring that you end up with a tart that looks and tastes like a professional made it.
Why Make Bakewell Tart at Home?
Making a Bakewell tart from scratch offers several advantages over store-bought versions. Firstly, you can control the quality of the ingredients, ensuring everything is fresh and high-quality. Homemade pastry is always a cut above store-bought varieties, which can sometimes be too dry or bland. Additionally, when you make the tart yourself, you can adjust the sweetness, jam flavor, and frangipane to your liking.
Furthermore, the satisfaction of baking your own dessert is unmatched. There’s something incredibly rewarding about making something from scratch, especially when it results in a beautifully golden, flaky tart filled with rich almond flavor and sweet jam. Whether you’re a beginner or an experienced baker, this recipe is achievable, and the results will be well worth the effort.
Now, let’s jump into the recipe. Below, you’ll find a detailed breakdown of the ingredients and instructions for making this iconic tart.
Ingredients
For the Pastry:
175 g plain flour
100 g unsalted butter (cold and cubed)
1 tbsp icing sugar
1 egg yolk
For the Filling:
125 g unsalted butter
125 g caster sugar
125 g ground almonds
1 tsp almond extract
1 medium egg
200 g raspberry jam
50 g flaked almonds
For the Topping:
75 g icing sugar
1-3 tsp water
25 g toasted flaked almonds (for garnish)
Freeze-dried raspberries (optional, for decoration)
Instructions
1. Prepare the Pastry:
In a large mixing bowl, combine the plain flour and icing sugar. Add the cubed, cold unsalted butter.
Using your fingertips, rub the butter into the flour and sugar until it resembles coarse breadcrumbs.
Add the egg yolk and a tablespoon of cold water. Mix with a spatula or your hands until the dough starts to come together. If necessary, knead gently until smooth.
Alternatively, you can use a food processor to blend the ingredients quickly, pulsing until the mixture forms a dough.
Roll out the pastry on a lightly floured surface to about the thickness of a coin (roughly 1-2 mm).
Press the pastry into a 9-inch (23 cm) loose-bottomed tart tin. Trim any excess and neaten the edges. If there are any gaps, use excess pastry to patch them up.
Refrigerate the pastry case for about 30 minutes to chill and firm up.
2. Bake the Pastry:
Preheat your oven to 200°C (180°C fan) / 400°F.
Line the chilled pastry case with baking parchment and fill it with baking beans or rice to weigh it down.
Bake the pastry “blind” for 15 minutes. After this, remove the parchment and beans, and bake for an additional 5 minutes or until the pastry is golden and crisp.
Let the pastry cool as you prepare the filling.
3. Make the Frangipane Filling:
In a bowl, melt the unsalted butter until smooth.
Add the caster sugar, ground almonds, almond extract, and the egg. Mix together until well combined, forming a smooth batter.
Loosen the raspberry jam by stirring it in a separate bowl, then spread it evenly over the baked pastry shell.
4. Assemble and Bake:
Pour the frangipane mixture over the jam-covered pastry, smoothing it out to ensure even coverage.
Sprinkle the flaked almonds over the top of the tart.
Bake in the preheated oven for 30-35 minutes, or until the frangipane is set with just a slight wobble in the middle.
Let the tart cool completely before decorating.
5. Finish and Decorate:
Once cooled, carefully remove the tart from the tin and place it on a serving plate.
For the topping, mix the icing sugar with water, adding one teaspoon at a time until the mixture forms a thick paste.
Drizzle the icing over the tart, allowing it to set in a decorative pattern.
Garnish with toasted flaked almonds and optional freeze-dried raspberries for an added touch of color and flavor.
Tips for Perfecting Your Bakewell Tart:
Pastry Tip: Ensure your butter is cold when making the pastry to achieve that flaky, melt-in-the-mouth texture.
Jam Tip: If you want to take it to the next level, try making your own homemade raspberry jam for an even more personalized flavor.
Storage Tip: The Bakewell tart will last up to three days when stored in the fridge, but it’s best served fresh for the best texture and flavor.
Enjoy Your Bakewell Tart!
This classic dessert is perfect for a special occasion or simply as an indulgent treat to enjoy with a cup of tea. The balance of sweet, tangy raspberry jam and rich almond frangipane, combined with the buttery pastry, is a combination that never goes out of style.
