Bakewell Tart
A classic British dessert featuring a shortcrust pastry base, a layer of raspberry jam, and a rich almond frangipane topping. This tart is a delightful balance of sweet and nutty flavors with a tender, crumbly crust.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 570 kcal
Allergen information: may contain eggs, En:Nuts, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
pastry
- 225 gall-purpose flour
- 110 gunsalted butter, cold, cubed
- 25 gcaster sugar
- 2 tbspcold water
filling
- 150 graspberry jam
frangipane
- 125 gunsalted butter, softened
- 125 gcaster sugar
- 2 pcsegg, large
- 125 galmond flour
- 1 tspalmond extract
topping
- 2 tbspflaked almonds
Equipment
cling film · 23cm fluted tart tin · rolling pin · large bowl · oven
The method
Step by step
- 1
To make the pastry, combine the all-purpose flour, butter, and caster sugar in a large bowl.
About 2 min
Cook’s note: Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
- 2
Gradually add the cold water, mixing until a dough forms.
About 1 min
Cook’s note: Do not overmix; stop as soon as the dough comes together.
- 3
Wrap the pastry in cling film and chill in the refrigerator for 30 minutes.
About 30 min
- 4
Preheat your oven to 180°C (350°F).
About 10 min
- 5
On a lightly floured surface, roll out the chilled pastry to a thickness of about 3mm.
About 3 min
- 6
Carefully line a 23cm (9-inch) fluted tart tin with the pastry, trimming any excess.
About 2 min
Cook’s note: Press the pastry gently into the flutes of the tin.
- 7
Spread the raspberry jam evenly over the base of the pastry.
About 1 min
- 8
To make the frangipane, cream together the softened butter and caster sugar in a bowl until light and fluffy.
About 3 min
- 9
Beat in the eggs one at a time, mixing well after each addition.
About 2 min
Cook’s note: If the mixture looks like it's curdling, add a spoonful of almond flour.
- 10
Fold in the almond flour and almond extract until just combined.
About 1 min
- 11
Spoon the frangipane mixture over the jam layer in the tart tin and gently spread it out.
About 2 min
- 12
Sprinkle the flaked almonds over the frangipane.
About 1 min
- 13
Bake for 40-45 minutes, or until the frangipane is golden brown and a skewer inserted into the center comes out clean.
About 45 min
Cook’s note: If the top browns too quickly, cover loosely with foil.
- 14
Allow the tart to cool completely in the tin before slicing and serving.
Cook’s note: Cooling completely helps the tart set and makes it easier to remove from the tin.
Per serving
Nutrition
- Calories
- 569.5kcal
- Protein
- 8.8g
- Carbs
- 57.2g
- Fat
- 35.2g
- Fibre
- 3g
- Sugar
- 29.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Bakewell tart in an airtight container at room temperature.
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