The Bakewell tart is an English classic. Various versions can be found from the cheap and cheerful supermarket ones to fancy coffee shop variants. They all share the same elements: a pastry base, layer of jam topped, and a layer of frangipane decorated with sliced almonds.
It’s a simple recipe with a few good lessons that can be learned especially for inexperienced bakers. From making the pastry and mixing the frangipane to ensuring that the tart case does not stick to the tart tin. Principes which can then be applied in other similar bakes.
This recipe fits perfectly in a 20cm (8in) tart case. You can use a slightly larger and shallower case too.
Watch the video down below for detailed instructions.
Ingredients
For the pastry –
100g (3.5oz) icing sugar
50g (1.75oz) ground almonds
150g (5.3oz) white bread flour
2g (0.07oz) salt
100g (3.5oz) butter
1 egg yolk
For the frangipane –
100g (3.5oz) butter
100g (3.5oz) icing sugar
5g (0.17oz) vanilla paste or vanilla essence
100g (3.5oz) egg
100g (3.5oz) ground almonds
To assemble –
200g (7oz) raspberry jam
50g (1.75oz) sliced almonds
Method
- Make the pastry. Mix the icing sugar, ground almonds, flour, and salt. Make sure there are no lumps in the icing sugar. You can sieve it before you use it too. Add the butter and crumble it into the mix. Finally add the egg yolk and mix until the pastry is uniform.
- Wrap up and chill for 45 minutes. During this time pre-heat the oven to 160C (320F) fan on.
- Prepare the tart case by brushing it with butter and dusting it with flour.
- Roll out the pastry and place it in the tart case. Line with baking paper and fill with baking beans or grains.
- Bake for 20 minutes.
- Remove the tart case from the oven and gently remove the baking beans with the paper.
- Place the tart case back into the oven for 10 more minutes.
- Prepare the frangipane. Mix the butter, icing sugar, and vanilla paste until smooth. Add the egg and whisk it in. Finally add the ground almonds and whisk again. Transfer to a piping bag.
- Remove the tart case from the oven and fill it with a layer of jam. Top the jam with a layer of frangipane (there may be some left over). Sprinkle the frangipane with sliced almonds and gently press them in.
- Bake the tart for 45 minutes.
- Leave to cool down at room temperature and then refrigerate until completely cold.
Serve cold or at room temperature.
