Bakewell Tart
Traditional English Bakewell Tart
This traditional Bakewell Tart recipe includes buttery homemade pastry with a thick layer of raspberry jam and a soft
topping. Serve warm with cream or custard, or cool completely and enjoy with a cuppa. It is a variant of the Bakewell pudding, closely associated with the town of Bakewell in Derbyshire in the UK.
Bakewell Tart
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Ingredients
- For the Pastry
- 200 g plain flour plus extra for dusting
- 2 tbsp icing sugar
- 100 g unsalted butter chilled and diced
- 1 egg medium, beaten
- 1 tbsp milk
- For the filling
- 150 g butter unsalted. at room temperature
- 150 g sugar caster
- 3 eggs medium. at room temperature, beaten
- 150 g almonds ground
- Grated zest of 1 lemon
- 4 tbsp raspberry jam or whatever you have in the cupboard.
- 2 tbsp almonds flaked
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Sift the flour, icing sugar and a pinch of salt into a large bowl. Using your fingertips, rub in the butter until it forms fine crumbs. Add the beaten eggs and milk and lightly bring together to form a firm dough, taking care not to handle it any more than necessary. Shape into a flatish disc (which will be easier to roll out later), then chill, wrapped in cling film, for 30 minutes.
- Preheat the oven to 180°C/fan160°C/gas 4 along with a baking sheet. Roll the pastry out on a lightly floured surface to the thickness of a pound coin. Use to line a 23cm fluted, loose-bottomed tart tin. Try not to stretch the pastry when tucking it into the edges. Trim the excess and prick all over with a fork. Chill for 30 minutes.
- Blind Baking
- Line the pastry case with baking paper and fill with baking beans or rice. Place on the pre-heated baking sheet and blind-bake for 15 minutes, then remove the beans/rice and paper. Cook for a further 5 minutes until pale golden and dry on top.
- Make the filling. Beat the butter and sugar together until pale and fluffy. Beat in the eggs a little at a time, then fold in the ground almonds and lemon zest.
- Spread the jam evenly across the base of the pastry case, then spoon over the sponge mixture, levelling the surface with the back of the spoon. Scatter over the almonds and bake for 35-40 minutes until golden, well risen and just set in the centre. Leave to cool in the tin for 5 minutes, then lift onto a wire rack and leave to cool completely.
See also my recipe for Bakewell Slices by Clicking HERE
Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Recipes, Teatime Treats, Snacks, Party Food
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