The Bakewell tart. Just the name conjures up images of charming English bakeries and the sweet scent of almonds wafting through the air. This classic British dessert, with its flaky pastry, rich almond filling, and a touch of sweet jam, is truly a treat for the senses. Today, I’m thrilled to share my tried-and-true recipe for Bakewell tart, a recipe passed down through generations in my family and perfected through years of joyous baking.
Whether you’re a seasoned baker or just starting your baking journey, I assure you, this recipe is approachable and utterly delicious. So, put on your apron, preheat that oven, and let’s create some baking magic!
Ingredients You’ll Need:
For the Pastry:
- 1 1/4 cups (150g) all-purpose flour, plus extra for dusting
- 1/2 cup (113g) unsalted butter, cold and cubed
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1-2 tablespoons ice water
For the Almond Filling:
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 cup (100g) ground almonds
- 1 teaspoon almond extract
- 1/4 cup (30g) raspberry jam
For the Icing (Optional):
- 1 cup (120g) confectioners’ sugar
- 1-2 tablespoons milk
- 1/4 teaspoon almond extract
Essential Baking Tools:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Mixing bowls
- Electric mixer
- Spatula
Baking a Bakewell Tart: A Step-by-Step Guide
1. Preparing the Perfect Pastry:
- Combine dry ingredients: In a large bowl, whisk together flour and sugar.
- Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, rub the butter into the flour until the mixture resembles coarse crumbs.
- Add the yolk and water: Make a well in the center of the mixture and add the egg yolk. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
- Chill the dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
2. Creating the Almond Filling:
- Cream butter and sugar: In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs: Beat in the eggs one at a time, mixing well after each addition.
- Fold in dry ingredients: Gently fold in the ground almonds and almond extract until just combined. Don’t overmix.
3. Assembling the Tart:
- Preheat and prepare: Preheat oven to 350°F (180°C). Grease and lightly flour a 9-inch tart pan.
- Roll out the pastry: On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
- Line the pan: Carefully transfer the dough to the prepared tart pan. Gently press it into the bottom and up the sides. Trim any excess dough.
- Blind bake the crust: Prick the bottom of the pastry with a fork. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper and bake for an additional 5 minutes, or until the crust is lightly golden.
- Layer the filling: Spread the raspberry jam evenly over the bottom of the baked tart shell. Pour the almond filling over the jam.
- Bake to perfection: Bake for 25-30 minutes, or until the filling is set and golden brown. Let the tart cool completely on a wire rack before icing.
4. The Finishing Touch: Icing (Optional)
- Make the icing: Whisk together confectioners’ sugar, milk, and almond extract until smooth. Add more milk, one teaspoon at a time, if needed, to reach your desired consistency.
- Decorate and serve: Drizzle the icing over the cooled tart and let it set before serving.
Bakewell Tart Ingredients
Tips for Bakewell Tart Success:
- Chilling the dough is crucial: This prevents the pastry from shrinking during baking.
- Don’t overmix the filling: Overmixing can lead to a tough tart.
- Blind baking is key: This ensures a crisp and flaky crust.
- Use good quality jam: The better the jam, the better the tart!
FAQs About Baking Bakewell Tart:
Can I use a different type of jam?
Absolutely! While raspberry is traditional, feel free to use your favorite jam. Strawberry, apricot, and blackberry all work wonderfully.
Can I freeze Bakewell tart?
Yes, you can freeze the baked, cooled tart for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
My tart crust is soggy. What happened?
Soggy crust can occur if the filling is not baked long enough or if the blind baking wasn’t sufficient. Ensure the filling is set and the crust is golden brown.
Slice of Bakewell Tart
A Taste of British Tradition
Baking a Bakewell tart is like taking a bite out of history. This classic treat, with its roots in the charming town of Bakewell, England, has been enjoyed for generations. With its delightful combination of textures and flavors, a slice of Bakewell tart is sure to become a new family favorite. So gather your ingredients, put on your apron, and experience the joy of baking this British classic in your own kitchen.
Don’t forget to share your baking adventures with us! Leave a comment below and tell us about your experience making this classic Bakewell tart. And for more delicious recipes and baking inspiration, be sure to explore the rest of our website. Happy baking!
