Bakewell Tart
Buttery shortcrust pastry topped with jam, a light frangipane, sliced almonds with a hint of glaze makes a delightful Bakewell Tart!
Servings12 Slices
Ingredients
Pastry
- 200 grams plain flour (all-purpose/standard grade)
- 100 grams butter (cold)
- ¼ teaspoon table salt (if using unsalted butter)
- 4 - 5 tablespoons ice cold water
- 50 grams white granulated sugar (caster or granulated)
Filling
- 4 tablespoons jam
- 150 grams almond flour (ground almonds)
- 3 eggs (large)
- 115 grams white granulated sugar (caster or granulated)
- 115 grams butter room temperature
- 50 grams sliced or flaked almonds
Icing Glaze
- 80 grams icing sugar (powdered/confectioner's)
- 2 tablespoon cold water
Instructions
Pastry
- Whisk together the flour, sugar and salt. Add the cold cubed butter to the flour and rub it into the flour until the mixture resembles fine breadcrumbs.200 grams plain flour, 100 grams butter, ¼ teaspoon table salt, 50 grams white granulated sugar, 4 - 5 tablespoons ice cold water
- Add in the cold water a tablespoon at a time until the pastry just comes together in clumps. Then gently bring the dough together to form a soft dough and shape it into a disk shape.4 - 5 tablespoons ice cold water
- Roll out the dough on a lightly floured surface and line a 23cm loose bottomed tart/quiche pan. Take care to not stretch the dough and pushing the dough into the corners and the sides of the tin. Trim the sides of the dough until you just have a 1.5 to 2cm overhang. Fold this overhand down to reinforce the sides. Poke the bottom of the dough with a fork across the entire tart, about 3cm apart. Chill in the fridge for 30 minutes.
- Preheat the oven to a 180°C/355F. Poke the bottom of the dough with a forkLine the pastry with parchment paper for foil, and fill with baking beads, pie weights, beans or rice. Blind bake for 15 minutes. Remove the beads and bake for a further 5 minutes. Allow the baked tart shell to cool slightly before removing the overhang and allowing it to cool completely.
Filling
- Spread the jam over the bottom of the shortcrust pastry shell.4 tablespoons jam
- Beat together the butter, sugar and salt until pale and fluffy. Add the eggs in one at a time and beat them together. The mixture should be light and fluffy.¼ teaspoon table salt, 115 grams white granulated sugar, 115 grams butter, 3 eggs
- Fold in the almond flour. Spoon the almond mixture over the jam and gently spread the mixture to the edges of the tart. Smooth out the surface using the back of a spoon or an offset spatula. Sprinkle with the sliced almonds and bake for 35 to 40 minutes or until a toothpick inserted in the centre comes out clean.150 grams almond flour, 50 grams sliced or flaked almonds
- Remove the tart from the oven and allow it to cool completely.
Glaze
- Mix together the icing sugar and water until you have a smooth pourable icing glaze. Then either using a piping bag with a very small edge or a spoon, drizzle the top of the tart with icing sugar.80 grams icing sugar, 2 tablespoon cold water
- To create the pattern within the photograph - place the icing sugar into a small piping bag and snip off a 2-3mm tip. Create parallel lines about 1.5 cm apart. Then create parallel lines at a 90-degree angle to the first lines. Then create lines connecting the corners of the squares.
- Slice and serve the tart.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Notes
Oven temperature is never consistent across various varieties of ovens. The best way to ensure an accurate temperature is to use an oven thermometer. Keep this in mind and check the tart about 5-10 minutes before the time is up.
For fan-forced or fan-assisted ovens decrease the temperature by 20°C/25F.
Strawberry, Raspberry, Boysenberry or even a mixed berry jam would be great in this tart.
This tart can be stored at room temperature for several days. Or a few weeks if wrapped up and stored in an airtight container within the freezer.
I do not use almond extract or almond essence in this recipe, simply because the extract or essence can be very overwhelming in flavour.
Nutrition
Calories: 370kcal | Carbohydrates: 33g | Protein: 7g | Fat: 24g | Sodium: 70mg