Bakewell Tart
Submitted by hungry
Classic British Bakewell tart with homemade shortcrust pastry, a layer of strawberry jam, and a rich ground almond filling baked until deep golden. A teatime essential from Derbyshire.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minThe Bakewell tart is one of Britain’s most beloved bakes, and for good reason.
A crisp shortcrust shell hides a thin layer of strawberry jam beneath a rich, fragrant almond filling made from eggs, sugar, butter, and ground almonds beaten together until creamy.
It bakes to a deep golden brown with a set, slightly dense center that carries a warm almond perfume you can smell from across the kitchen.
As the recipe author notes, it tastes not unlike pumpkin pie but with an almond soul. Serve it warm with a dollop of whipped cream alongside a strong cup of tea.
Variations
- Use raspberry jam instead of strawberry for a sharper, more traditional fruit layer.
- Add a few drops of almond extract to the filling if you want the almond flavor to really sing.
- Top with flaked almonds before baking for a crunchy, toasty finish.
Chef Tips
- Handle the pastry as little as possible. Overworking it develops gluten, which makes the crust tough and prone to shrinking.
- Melt the jam gently before spreading so it covers the pastry base evenly. Cold jam tears the dough.
- Keep an eye on the tart as it bakes. If one side browns faster, rotate the tin halfway through. Do it quickly so you don’t lose too much oven heat.
- The filling is done when it’s set firm and a deep, even brown all over. If it still wobbles in the center, give it a few more minutes.
Ingredients
Directions
PASTRY: Measure out the flour and put to one side. In a large mixing bowl, place the fat, water and 3 heaped tablespoons of the flour you set to one side. Beat vigorously with a wooden spoon until all is well blended. The carefully add in the rest of the flour, rubbing the mixture between your fingertips until it all sticks together. You can add up to 2 tablespoons of water to help, but no more. Remember that if you overwork the pastry at this stage it will become tough and shrink when cooked. Combine into a ball, cover with a damp tea towel and place in the refrigerator.
Preheat the oven to 400℉ (200℃). Beat the eggs and sugar together until creamy (this takes about 3 minutes). Add the butter in small pieces, and the almonds, and continue to beat for another minute until all is combined. Set aside.
On a lightly floured working surface, roll out the pastry into a circle so that it’s 3 inches larger than the baking tin, and about ⅛” thick. Lightly grease the tin, making sure you smear a very thin film all over the inside. Now transfer the pastry to the bin by carefully rolling it around the rolling pin. Be careful, it’s not always easy; but if the pastry breaks a bit, don’t worry - you can do a repair job when it’s in the tin.
Now with your hands fashion it to the inside of the tin, making sure it reaches inside the corners. Cut off the excess pastry with a knife. You will hae pastry left over; roll it into a ball and freeze for next time.
In a small saucepan gently melt the jam so it will spread more easily. Distribute the jam evenly over the pastry in the tin and then cover the preserve with the egg mixture.
Now bake in the center of your oven for 25 to 30 minutes. It’s done when the filling has set and is a mid to deep brown all over. If it starts to brown on one side and not the other, turn the pie halfway through cooking (do this quickly or all the heat will escape). This means that you’ll have to keep an eye on it while it’s in the oven. You can serve this with whipped heavy cream - it tastes not unlike pumpkin pie, but with an almond flavor.
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