The Bakewell Tart, a classic British dessert, is renowned for its rich almond flavor, fruity jam base, and flaky pastry crust. Whether you're new to baking or a seasoned pro, this delicious dessert can easily be made at home following these 5 simple steps. Here's how you can achieve the perfect Bakewell Tart, ensuring each bite is as delightful as the last.
1. Gather Your Ingredients
Before embarking on your baking journey, ensure you have all the ingredients listed below:
- 225g plain flour
- 110g butter
- 1 egg
- 2-3 tablespoons of cold water
- 200g raspberry jam
- 150g butter, softened
- 150g caster sugar
- 150g ground almonds
- 3 eggs
- 1 teaspoon almond extract
- 50g flaked almonds
🍓 Note: The quality of the jam significantly affects the final taste. Choose a high-quality raspberry jam for the best flavor.
2. Prepare the Pastry
The foundation of a great Bakewell Tart starts with a buttery, short crust pastry:
- Preheat your oven to 180°C (350°F, Gas Mark 4).
- Rub the butter into the flour until the mixture resembles breadcrumbs.
- Add the egg and enough water to form a dough. Mix gently until it just comes together.
- Wrap the dough in cling film and chill in the fridge for 30 minutes.
- Roll out the dough on a lightly floured surface and line a 23cm (9-inch) tart tin. Trim excess dough and prick the base with a fork.
- Bake blind for 15 minutes, remove the baking beans, and bake for another 5 minutes until the base is lightly golden.
3. Spread the Jam
Once the pastry case has cooled slightly:
- Spread a generous layer of raspberry jam over the base. Aim for even coverage to ensure every slice has its share of sweetness.
4. Make and Add the Frangipane
Now for the star ingredient, the frangipane:
- In a bowl, cream together the softened butter and caster sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the almond extract.
- Fold in the ground almonds until the mixture is smooth.
- Pour or spoon the frangipane over the jam, smoothing the top.
- Scatter flaked almonds over the top for texture and appearance.
5. Bake and Cool
The final step to get that perfect Bakewell Tart:
- Bake in the preheated oven for 30-35 minutes or until the frangipane has set and is golden brown.
- Allow the tart to cool completely in the tin before attempting to remove it to prevent breaking the delicate pastry.
👩🍳 Note: Keep an eye on the tart towards the end of the baking time to ensure the almonds don't burn.
Mastering the Bakewell Tart involves not just following the recipe but also understanding the nuances of each step. From the smoothness of your pastry to the richness of the frangipane, each element plays a crucial role in crafting this beloved dessert. This guide aims to provide you with a comprehensive understanding of the process, ensuring your Bakewell Tart is a hit at your next gathering.
Can I use different jams in a Bakewell Tart?
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Absolutely! While raspberry jam is traditional, you can use any jam that you prefer. Strawberry, blackberry, or apricot jam are all excellent alternatives.
How can I ensure my tart doesn’t have a soggy bottom?
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Start with blind baking the pastry for the full time. If the crust is not fully cooked, the jam’s moisture can make it soggy. Also, ensure your tart tin has adequate holes for steam to escape during baking.
What can I serve with Bakewell Tart?
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It’s delightful on its own, but serving with whipped cream, a scoop of vanilla ice cream, or even a drizzle of custard can elevate your dessert experience.
How should I store a Bakewell Tart?
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Store your Bakewell Tart at room temperature in an airtight container. It can last for a couple of days. If you need to store it longer, refrigerate, but bring it back to room temperature before serving to enjoy its texture fully.
Can I make this recipe gluten-free?
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Yes, you can substitute plain flour with a gluten-free flour blend that contains xanthan gum or guar gum for binding properties. The rest of the recipe remains the same.
