Bakewell Tart (Jam and Almond Frangipane Tart)
In short: A sweet pastry case spread with raspberry jam and filled with soft almond sponge, topped with flaked almonds. Serve warm or cold. It takes about 1 h 40 min in total and makes 8 servings.
- Prep
- 45 min
- Cook
- 55 min
- Resting
- 45 min
- Total
- 1 h 40 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 550 kcal
Bakewell tart is a sweet shortcrust case spread with raspberry jam and filled with a soft almond sponge, named after the Derbyshire town of Bakewell. It is a different thing from the Bakewell pudding, which has puff pastry and a looser filling. The tart is easier to slice and keep, and the almond layer bakes up golden with a crisp top of flaked almonds. Serve it warm with cream, or cold with a cup of tea.
Instructions
- Mix the flour, powdered sugar and salt in a bowl. Rub in the cold butter until the mixture looks like fine breadcrumbs, then stir in the egg yolk and just enough cold water to bring the dough together. Flatten into a disc, wrap and chill for 30 minutes.
- Heat the oven to 190°C (375°F). Roll the pastry on a floured surface to about 3 mm (1/8 inch) thick and line a 23 cm (9 inch) loose-bottomed tart tin. Prick the base with a fork and chill for 15 minutes.
- Line the case with baking paper and fill with baking beans or rice. Bake for 15 minutes, remove the paper and beans, and bake for 5 minutes more until pale golden. Lower the oven to 180°C (350°F).
- Spread the jam over the base of the warm pastry case.
- Beat the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then fold in the ground almonds, flour and almond extract.
- Spoon the almond mixture over the jam and smooth the top. Scatter with the flaked almonds.
- Bake for 30 to 35 minutes until golden and just firm to the touch, covering loosely with foil if the almonds darken too fast.
- Cool in the tin for 15 minutes, then remove. Serve warm or at room temperature, dusted with powdered sugar.
Tips
- Chill the pastry twice, once after mixing and once after lining the tin, so it keeps its shape and does not shrink. Blind baking first prevents a soggy base.
- Spread the jam while the case is still warm, and keep the layer thin so it does not wet the pastry. Cherry jam is a traditional alternative to raspberry.
Questions and answers
What is the difference between a Bakewell tart and a Bakewell pudding?
A Bakewell tart has a shortcrust case, jam and a sponge-like almond filling. A Bakewell pudding uses puff pastry and a looser egg and butter filling over the jam.
Why did my pastry shrink in the tin?
Shrinking usually comes from overworking the dough or skipping the chilling. Rest the pastry before rolling and again after lining the tin.
Can I make Bakewell tart ahead of time?
Yes. It keeps for 3 days in an airtight container, and many people find it better the next day. You can also freeze it for up to 2 months.
How long does it take to make Bakewell Tart (Jam and Almond Frangipane Tart)?
About 1 h 40 min in total: 45 min of preparation and 55 min of cooking.
How many calories are in Bakewell Tart (Jam and Almond Frangipane Tart)?
About 550 kcal per serving, with 9 g of protein, 50 g of carbohydrates and 35 g of fat. These values are estimates.
Nutrition per serving
| Calories | 550 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 50 g |
| Fat | 35 g |
| Fiber | 3 g |
| Sugar | 26 g |
| Sodium | 55 mg |
Estimated values, calculated from the ingredients.
