A traditional English Bakewell Tart is a delicious dessert that combines a buttery shortcrust pastry, a layer of sweet fruit jam, and a rich almond filling. It’s a popular treat in British baking and has a charming history, originating from the town of Bakewell in Derbyshire. Here’s how to make this classic treat at home, step by step.
Ingredients:
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For the pastry:
- 225g (8 oz) plain flour
- 100g (3.5 oz) unsalted butter, chilled and cubed
- 50g (2 oz) icing sugar
- 1 large egg yolk
- A pinch of salt
- 2-3 tablespoons cold water (if needed)
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For the filling:
- 200g (7 oz) ground almonds
- 200g (7 oz) caster sugar
- 2 large eggs
- 100g (3.5 oz) unsalted butter, melted
- 1 teaspoon almond extract
- 1 tablespoon plain flour
- 3 tablespoons raspberry jam (or any jam of your choice)
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For decoration (optional):
- A handful of flaked almonds
- Icing sugar for dusting
Equipment:
- A 23cm (9-inch) tart tin with a removable base
- Mixing bowls
- A pastry brush
- A rolling pin
Step-by-Step Instructions:
1. Making the Pastry
- Start by preparing the pastry. In a large bowl, sift the flour and icing sugar together. Add the chilled, cubed butter and rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs.
- Add a pinch of salt and the egg yolk. Mix until the dough begins to come together. Gradually add the cold water, a tablespoon at a time, until the dough forms a smooth ball. Be careful not to add too much water.
- Wrap the dough in cling film and chill it in the fridge for at least 30 minutes. Chilling the dough helps to prevent shrinking during baking.
2. Preparing the Tart Case
- Preheat the oven to 180°C (350°F) or 160°C (320°F) for a fan oven. Grease your tart tin with a little butter to ensure the pastry doesn’t stick.
- Once chilled, roll the pastry out on a lightly floured surface to about 3mm thick. Carefully line the tart tin with the pastry, pressing it into the edges. Trim off any excess pastry.
- Prick the base of the pastry case with a fork to prevent it from rising during baking.
- Line the pastry case with baking paper and fill it 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 base is golden. Let it cool.
3. Making the Almond Filling
- While the pastry case is cooling, make the almond filling. In a large mixing bowl, combine the ground almonds, caster sugar, and plain flour.
- Beat the eggs and add them to the dry ingredients along with the melted butter and almond extract. Stir everything together until the mixture is smooth and well combined.
4. Assembling the Bakewell Tart
- Once the pastry case has cooled, spread the jam evenly over the base. Raspberry jam is the traditional choice, but you can use any fruit jam you prefer.
- Spoon the almond filling over the jam layer and spread it evenly. Use a spatula to smooth the top, ensuring it’s level.
5. Baking the Tart
- Place the tart back in the oven and bake for 25-30 minutes, or until the almond filling is golden brown and set. A skewer inserted into the center should come out clean when done.
- If you want a little extra texture and decoration, scatter flaked almonds over the top of the tart before baking.
6. Finishing Touches
- Allow the tart to cool in the tin for 10 minutes before removing it. Let it cool completely on a wire rack.
- Once cooled, dust the top of the tart with a light sprinkling of icing sugar for a classic finish.
7. Serving
- The Bakewell Tart can be served as it is or with a dollop of clotted cream or a scoop of vanilla ice cream. Its rich almond filling and fruity jam make it a perfect dessert for any occasion.
Tips and Variations:
- Pastry Tip: If you prefer a richer, buttery pastry, you can use a combination of butter and a little vegetable shortening for a flakier texture.
- Jam Variation: While raspberry jam is traditional, you can use strawberry, apricot, or blackcurrant jam for a different flavor profile.
- Extra Almonds: For an even more intense almond flavor, you can sprinkle a small handful of slivered almonds on top of the filling before baking.
- Tart Storage: The Bakewell Tart will keep in an airtight container at room temperature for up to 3 days. It can also be frozen for up to a month, though it’s best enjoyed fresh.
History of the Bakewell Tart
The origins of the Bakewell Tart are rooted in the town of Bakewell in Derbyshire, England. According to popular legend, the tart was created by accident in the 19th century when a cook misunderstood the instructions for making a jam tart and added an almond filling. Today, the Bakewell Tart is a beloved classic in English baking, often enjoyed with a cup of tea.
This traditional English Bakewell Tart with jam and almonds is a wonderful treat to bake and share with friends and family. Whether you stick to the classic raspberry jam or try a different flavor, its combination of sweet jam, almond filling, and crisp pastry will surely delight.