Description
This Classic British Bakewell Tart features a buttery shortcrust pastry base filled with tangy raspberry jam and rich almond frangipane, finished with a crunchy flaked almond topping and a dusting of icing sugar. A traditional and elegant British dessert from Derbyshire, this tart perfectly balances sweet and tart flavors with a moist, tender texture, making it a delightful teatime treat.
Ingredients
For the Pastry:
- 140g (1 cup) all-purpose flour
- 70g (¼ cup + 2 tbsp) unsalted butter, cold and cubed
- 35g (3 tbsp) icing sugar
- 1 large egg yolk
- 1–2 tbsp ice water
For the Filling:
- 175g (½ cup) good quality raspberry jam
- 115g (½ cup) unsalted butter, softened
- 115g (½ cup) caster sugar
- 2 large eggs
- 140g (1¼ cups) ground almonds
- 1 tsp almond extract
- 2 tbsp all-purpose flour
For Finishing:
- Flaked almonds for topping
- Icing sugar for dusting
Instructions
- Make the Pastry: In a food processor, pulse together the all-purpose flour, cold cubed unsalted butter, and icing sugar until the mixture resembles coarse breadcrumbs. Add the egg yolk and pulse again until the dough begins to clump together. If the dough is too dry, add ice water one tablespoon at a time until it comes together.
- Chill the Dough: Transfer the dough onto a floured surface, shape it into a flat disk, wrap tightly in plastic wrap, and refrigerate for 2 hours to firm up and prevent shrinkage during baking.
- Prepare for Baking: Preheat the oven to 180°C (350°F). Roll out the chilled pastry on a lightly floured surface to fit a 23cm (9-inch) tart tin. Carefully line the tin with the pastry and trim off any excess.
- Blind Bake the Pastry: Prick the pastry base with a fork, line it with parchment paper or baking foil, and fill with baking beans or rice to weigh it down. Bake for 15 minutes, then remove the paper and beans and bake for an additional 5 minutes until the pastry is lightly golden. Allow to cool slightly.
- Add the Jam Layer: Spread the raspberry jam evenly over the cooled pastry base to create a flavorful fruit layer.
- Make the Frangipane: Beat softened unsalted butter and caster sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, scraping down the bowl as needed. Fold in the ground almonds, almond extract, and all-purpose flour until the mixture is smooth and evenly combined.
- Assemble the Tart: Spread the frangipane mixture carefully over the raspberry jam layer in the tart shell, then sprinkle the surface evenly with flaked almonds for a crunchy topping.
- Bake to Perfection: Bake the assembled tart in the preheated oven for 30-35 minutes, or until the frangipane is golden brown and springy to the touch.
- Cool and Serve: Allow the tart to cool completely in the tin before removing it to avoid breaking. Just before serving, dust the top with icing sugar for a pretty finish.
Notes
- Keep the butter cold when making the pastry to achieve the flakiest texture possible.
- Don’t skip the 2-hour chilling time for the dough; this step prevents the pastry from shrinking during baking.
- Blind baking the pastry ensures a crisp bottom crust that won’t become soggy under the jam and frangipane layers.
- Use good quality raspberry jam for the best and balanced flavor; seedless jam is recommended for a smoother texture.
- The tart keeps well covered at room temperature for up to 3 days or refrigerated for up to 1 week.
- Try variations like strawberry or apricot jam, or add lemon zest to the frangipane for an extra bright flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
