Monday, 16 May 2011

Bakewell Tart Recipe

I can't quite believe that I've never made bakewell tart before - after all, it ranks as one of my all-time favourite cakes. A sweet pastry base, a thin layer of jam, and an almond cake filling... what's not to love? So it happened that I was chatting to a friend about our mutual love of bakewell, and we hit on the idea of a bakewell bake-off. We've both agreed to make one this weekend, and on Tuesday we'll get together over coffee to swap slices of cake and compare notes. Meanwhile, here's my version.

Bakewell Tart Recipe
Makes 8-10 slices

For the pastry
125g plain flour
25g icing sugar
75g chilled butter
1 egg

For the filling
100g softened (room-temperature) butter
125g icing sugar
150g ground almonds
3 eggs
1tsp almond essence
4tbsp raspberry jam
30g flaked almonds
  1. Preheat the oven to 200°C, and grease a 20cm deep flan tray (at least 4cm deep).
  2. Combine the flour and sugar, then rub in the chilled butter to make 'breadcrumbs'.
  3. Separate the egg yolk from the white (set the white aside for now) and combine the yolk with the flour, along with a little water to bring it together.
  4. Knead the pastry for a couple of minutes, and refrigerate for half an hour.
  5. Roll out the pastry, line the dish, and prick the pastry. Bake blind for 15 minutes. If you don't have special baking beads, you can use any dried pulses (like chick-peas, lentils, or even rice) to weigh down the pastry; just be sure to line the pastry case with greaseproof paper first.
  6. Meanwhile, make the filling. Begin by creaming the butter and sugar together.
  7. Beat the eggs (including the white reserved from the pastry-making phase) together with the almond essence.
  8. Add the beaten eggs gradually to the butter/sugar mixture.
  9. Fold in the ground almonds.
  10. Remove the baking beans and brush the pastry with a little egg (there will undoubtedly be enough left over in whatever bowl you used for beating the eggs) or milk.
  11. Bake the pastry case for another 5 minutes.
  12. Reduce the oven temperature to 180°C.
  13. Spread jam in the base of the pastry case, leaving a small gap around the edge (as the jam will spread out).
  14. Pour the almond mixture on top of the jam.
  15. Bake for 15 minutes.
  16. Remove the tart from the oven, sprinkle with the flaked almonds, and return to bake for a further 15 minutes.
  17. Allow to cool before serving.
Footnote: you can use other flavours of jam for variety - black cherry is gorgeous, and this time I used strawberry - but raspberry is the most traditional.

Blackberry jamAre you interested in learning to make your own jam? Or just looking for more yummy recipes with jam as an ingredient? Click here for jam-making tips and a collection of related recipes.


Anonymous said...

A Bakewell Bake-Off? That sounds positively HairyBikerish - have a great time.

And thanks for the recipe. My view of Bakewell Tart was coloured by the school version. It would be a good idea to see how it should really taste...

Bibliomama said...

I recently read some book where at one point a serial killer ate a Bakewell tart. I had no idea what a Bakewell tart was. Thank-you!

Chef E said...

I have never heard of this before, but I most certainly will make one!

Andy Cater said...

Bakewell PUDDING

Jenn Erickson said...

Rachel, I've never had a Bakewell Tart, but after reading your recipe I know that I must. It sounds positively delicious. I'm posting a link to my FB fan page so others can enjoy as well. Thank you!


Jenny Woolf said...

Wow, that looks a hundred percent professional. You can obviously add pastry cook to your list of talents!

Jenny Woolf said...

Andy I think Bakewell PUDDING is what you get at the shop in Bakewell, made with puff pastry. And also very good.

Christine said...

Thankyou for this. I made it for my English born husband who immediately recognised the name ( I had never heard of it before this) and ate a slice. I look forward to more English recipes.

Charlotte said...

I've never tried a Bakewell Tart before, but yours looks delish! I was actually convinced that was a layer of marzipan on the bottom. I will have to try this!

Holly Lefevre said...

It sounds divine..I would love it...but more importantly hubby has a b'day coming up and he would KILL for it! Pinning it!

The Hopkins County Couponer said...

how do you think would be fare as a baby shower treat? can't say that i've ever heard of it, but i'm pinning any recipe that i think might make an interesting dish for a baby shower brunch. any chance you have an american translation for the ingredients? wonder if i could get a fifth grader to convert it for me?!

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