Dessert

Bakewell Tart

Name: Bakewell Tart
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: british
Ingredients: 225 g all-purpose flour; 110 g unsalted butter cold, cubed; 25 g caster sugar; 2 tbsp cold water; 150 g raspberry jam; 125 g unsalted butter softened; 125 g caster sugar; 2 pcs egg large; 125 g almond flour; 1 tsp almond extract; 2 tbsp flaked almonds

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

Vegetarian

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

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

43%Score

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

Storage

Store leftover Bakewell tart in an airtight container at room temperature.