How to Make a Traditional English Bakewell Tart

A Bakewell tart is a quintessential English dessert with a rich history. It is a shortcrust pastry tart filled with a layer of fruit jam, traditionally raspberry, and topped with almond frangipane. The tart is finished with a thin layer of icing and a cherry, giving it a beautiful presentation and delightful taste. Here’s how you can make a traditional English Bakewell tart from scratch.

Ingredients:

For the Pastry:

• 225g plain flour
• 100g unsalted butter, chilled and cut into small cubes
• 50g caster sugar
• 1 large egg, lightly beaten
• A pinch of salt

For the Frangipane Filling:

• 100g unsalted butter, softened
• 100g caster sugar
• 100g ground almonds
• 2 large eggs
• 1 tsp almond extract
• 2 tbsp plain flour
• A pinch of salt

For the Jam Layer:

• 100g raspberry jam (or strawberry if preferred)

For the Icing:

• 100g icing sugar
• 1 tsp lemon juice
• 1 tsp water

For Garnish:

• 1 glace cherry (optional)

Instructions:

Step 1: Prepare the Pastry

1. Make the Shortcrust Pastry: In a large mixing bowl, combine the plain flour, sugar, and a pinch of salt. Add the chilled butter cubes and rub them into the flour using your fingertips until the mixture resembles breadcrumbs. Alternatively, you can use a food processor to do this step.

2. Add the Egg: Make a well in the center of the breadcrumb mixture and pour in the beaten egg. Mix it together until a dough begins to form. If the mixture is too dry, add a small splash of cold water until it holds together.

3. Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. This step ensures the pastry holds its shape while baking.

Step 2: Prepare the Tart Case

1. Preheat the Oven: While the dough chills, preheat the oven to 180°C (350°F).

2. Roll the Pastry: Once chilled, remove the dough from the fridge. On a lightly floured surface, roll it out to about 3mm thick. Use this to line a 23cm (9-inch) tart tin. Press the pastry gently into the edges of the tin, trimming off any excess. Prick the base of the pastry case with a fork to prevent it from puffing up during baking.

3. Blind Bake: Place a piece of parchment paper over the pastry and fill it with baking beans or rice to weigh it down. Bake in the preheated oven for about 10-12 minutes, until the edges of the pastry are golden. Remove the parchment and baking beans, then return the pastry case to the oven for an additional 5 minutes to allow the base to crisp up.

Step 3: Make the Frangipane Filling

1. Cream Butter and Sugar: In a bowl, beat the softened butter and sugar together until pale and fluffy.

2. Add the Eggs and Almond Extract: Add the eggs one at a time, mixing well after each addition. Stir in the almond extract.

3. Fold in Dry Ingredients: Sift in the flour and salt, then fold in the ground almonds. Mix until smooth and well combined.

Step 4: Assemble the Tart

1. Layer the Jam: Once the pastry case has cooled slightly, spread a thin layer of raspberry jam over the base. Be sure to cover the whole surface evenly.

2. Top with Frangipane: Spoon the frangipane mixture over the jam layer. Smooth it into an even layer, making sure it completely covers the jam.

Step 5: Bake the Tart

1. Bake the Tart: Place the assembled tart back in the oven and bake for about 25-30 minutes, or until the frangipane is golden brown and a skewer inserted into the center comes out clean.

2. Cool the Tart: Remove the tart from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Step 6: Prepare the Icing

1. Make the Icing: While the tart is cooling, sift the icing sugar into a bowl. Add the lemon juice and water, mixing until smooth. The consistency should be thick enough to spread but still runny enough to drizzle.

2. Ice the Tart: Once the tart is completely cool, spread the icing evenly over the top, covering the frangipane layer.

3. Garnish: If desired, place a glace cherry in the center of the tart for a traditional touch.

Step 7: Serve

Once the icing has set, slice and serve your traditional Bakewell tart. It pairs wonderfully with a cup of tea and makes for a perfect treat for afternoon tea or any special occasion.

Tips for Success:

• Pastry Tip: Make sure to keep the butter cold when making the pastry. This helps create a flaky, buttery texture.
• Jam Tip: Use a good-quality jam for the best flavor. Raspberry is the traditional choice, but strawberry or apricot can work well too.
• Frangipane Tip: If you prefer a nuttier flavor, you can add a little more ground almonds to the frangipane mixture.

Bakewell tarts are a beautiful combination of sweet jam, buttery pastry, and a fragrant almond filling, making them an iconic treat in British baking.