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What exactly is a Bakewell tart?
A Bakewell tart is a pastry filled with almond custard (frangipane) and raspberry jam. Instead of a flaky pie crust, the crust is often a blind-baked, crumbly shortcrust. The bottom is layered with raspberry jam, while the top is topped with frangipane.
Though you may be familiar with the tart from The Great British Baking Show, it has been around much longer than the show. The tart’s origins are unknown, although it was created in the Derbyshire town of Bakewell. Some say it was accidentally invented around 1820 at the White Horse Inn, while others say it was invented in the 1860s at the Old Original Bakewell Pudding Shop. However, one thing is certain. You’ll want to take your time with the town’s eponymous dessert.
Ingredients for a single-crust pie dough
1/2 cup raspberry seedless jam
6 tablespoons softened butter
1 pound sugar
2 big room temperature eggs
1 cup almonds, finely ground
2 tbsp. all-purpose flour
a quarter teaspoon of salt
a quarter teaspoon almond extract
Directions
Step 1: Fit the dough into the tart pan.
Step 1: Fit the dough into the tart pan.
Preheat the oven to 400 degrees Fahrenheit. Roll your dough into a 1/8-inch thick circle on a lightly floured board. Fill a 9-inch fluted tart pan with a removable bottom with the batter. Trim the dough to be even with the pan’s rim.
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Step 2: Apply the jam
Although traditional Bakewell tart recipes call for blind baking the crust, this recipe does not. Spread the raspberry jam evenly over the bottom of the dough, reaching all the way to the edges.
Make the frangipane in step three.
In a large mixing basin, cream the butter and sugar for 5 to 7 minutes, or until light and fluffy. Beat in the remaining ingredients gradually until completely blended. Spread over jam, bringing it all the way to the pan’s edge.
4th: Bake the tart
Bake the tart for 25 to 30 minutes, or until the filling is set. Allow to cool completely on a wire rack before removing from tart pan and serving.
