Bakewell Tart
Tags: #british #dessert #tart #pastry #almond
Serving: 10 pieces
Total time: 3 hours
A classic British tart of crisp sweet shortcrust, a thin layer of raspberry jam, and tender almond frangipane topped with flaked almonds.
Ingredients
Pastry
- 200g plain flour
- 30g icing sugar
- 2g fine salt
- 120g unsalted butter, cold, diced
- 18g egg yolk
- 25ml ice water
Filling
- 125g unsalted butter, soft
- 125g caster sugar
- 2 large eggs (100g), room temperature
- 3ml almond extract
- 125g ground almonds
- 25g plain flour
- 2g fine salt
- 2g lemon zest (optional)
Assembly
- 150g raspberry jam
- 40g flaked almonds
- 15g egg white, lightly beaten (optional, for sealing)
- 10g icing sugar (optional, for dusting)
Steps
- Preheat the oven to 190°C.
- Grease a 23cm loose-bottom tart tin.
- Combine flour, icing sugar, and salt in a bowl.
- Rub in butter until the mixture resembles coarse crumbs.
- Add egg yolk to the bowl.
- Drizzle in ice water.
- Mix until a dough forms.
- Shape the dough into a disc.
- Wrap the disc in parchment or film.
- Chill the dough for 30 minutes.
- Dust the work surface with flour.
- Roll the dough to a 3mm thick, 30cm round.
- Lift the dough into the tart tin.
- Press the dough into the base and sides.
- Trim the overhang flush with the rim.
- Chill the lined tin for 20 minutes.
- Prick the base all over with a fork.
- Line the pastry with baking paper.
- Fill the paper with baking beans.
- Bake the shell for 15 minutes.
- Remove the paper and beans.
- Bake the shell for 7 minutes.
- Brush the warm shell with egg white.
- Return the shell to the oven for 2 minutes.
- Reduce the oven temperature to 180°C.
- Cool the shell on a rack for 10 minutes.
- Beat the butter in a bowl until creamy.
- Add the caster sugar to the bowl.