- Home
- Recipes
- Baking and desserts
- Bakewell tart
Bakewell tart
Published: May 27, 2016 at 1:24 PM
Save recipe
Serves 8
Easy
Total time: 1 hr and 30 mins
+ chilling
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Create a classic British bakewell tart with step-by-step help. Try this recipe with other seasonal fruits such as strawberries or cherries, if you like
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Make this classic Bakewell tart, then check out our Manchester tart, raspberry frangipane tart, custard tart, treacle tart, gypsy tart and more traditional British desserts. For more fruity bakes, try our Bakewell traybake, Bakewell blondies and cherry cake. See our best frangipane recipes for twists on a classic Bakewell tart.
Ingredients
Nutrition
-
2-4 tbsp flaked almonds
-
to serve icing sugar
-
275g plain flour
plus more for dusting
-
150g unsalted butter
cold and cubed
-
75g golden caster sugar
-
1 egg
lightly beaten plus 1 egg white
-
½ lemon
zested
-
125g unsalted butter
softened
-
125g golden caster sugar
-
5 drops almond extract
-
2 eggs
lightly beaten
-
150g ground almonds
-
50g plain flour
-
1 tbsp milk
-
150g raspberries
-
50g caster sugar
-
1 tbsp lemon juice
Nutrition: per serving
- kcal707
- fat43.2g
- saturates19.6g
- carbs65.2g
- sugars33.6g
- fibre2.3g
- protein13.1g
- salt0.1g
Ad
Method
-
step 1
To make the pastry, sift the flour into a bowl, add a pinch of salt and the cubed butter, and rub together with your fingertips until it resembles crumbs.
-
step 2
Add the sugar, whole egg and lemon zest. Mix everything together with a knife, and then get your hands involved. Knead everything together quickly until it forms a ball. (Alternatively you can pulse in a food processor.) Wrap in clingflim and leave to chill for 1 hour.
-
step 3
To make the jam, put the raspberries, sugar and lemon juice in a small pan. Bring to a simmer, and keep bubbling until the raspberries lose their shape and turn into a sticky jam, about 8 minutes. Stir frequently with a wooden spoon. Strain through a sieve, discarding the seeds, then leave to cool.
-
step 4
Heat the oven to 180C/fan 160C/gas 4. Roll the chilled pastry out on a lightly floured surface to about 3mm thick. Use to line a 22cm fluted tart tin about 3cm deep. Roll the rolling pin over the top of the tart to trim the pastry crust. Prick the base all over with a fork.
-
step 5
Line the pastry with a scrunched up piece of baking paper, then fill with baking beans or uncooked rice. Blind bake for 15 minutes. Remove the beans and paper and bake for another 5 minutes until the pastry looks dry and lightly golden. Brush with the egg white while still hot, and allow to cool. To make the frangipane, beat the butter, sugar and almond extract together. Add one egg, and beat again. Add a spoonful of ground almonds to help the egg bind, then add the remaining egg with another tbsp of almonds and beat until incorporated. Mix in the remaining ground almonds and flour. If the mix is a little stiff, add the milk and whisk again.
-
step 6
Spread the jam in an even layer over the pastry case with the back of a spoon or spatula. If the jam has stiffened a little while cooled, mix vigorously to loosen.
-
step 7
Spoon the frangipane over the jam, spreading it out evenly. Bake for 20 minutes.
-
step 8
Scatter with the flaked almonds and bake for another 5-10 minutes until the frangipane is risen and golden. A skewer poked into the frangipane should come out clean.
-
step 9
Cool, dust with a little icing sugar and serve with cream or custard.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue