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How To Make A Bakewell Tart - Simple And Easy!
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I still remember the bakery down the road from our house, in the suburb of London. Everyday we would take a walk to the Bakery to get goodies for Teatime. My favorite sweet at the bakery was these little tarts with jam, topped with almond flavored cake, then drizzled with icing, called Bakewell Tart.
After moving back to the States, I started making them at home. There are few variation of this recipe, and the one that I have adapted is pretty simple and easy to make. Some people do not use flour in the filling, but I prefer the flour with the ground almonds as it gives it a slight cake texture. I have also seen Bakewell Tarts made with Marzipan instead of ground almonds. Anyway, the recipe below is the one that I love to make, and my friends and family loves to eat!
- For The Pastry :
- 2 Cups Flour
- 1/3 Cup Sugar
- 1 Stick Butter, 8 tbsp
- 1 Large Egg
- Pinch Salt
- Filling :
- 2 Cups Ground Almonds
- 1 Cup Flpur
- 2 large eggs
- 2/3 Cup Sugar
- 1 tsp Baking Powder
- 1 tsp Almond Essence
- 2/3 Cup Oil or Butter
- Extra :
- 2/3 Cup Strawberry Jam
- 2 tbsp Powdered Sugar
- Few Slices of Almond
Basically, we need a shortcrust pastry dough. You can use your own favorite recipe, or buy a ready made one, or use my recipe which is quite easy to make. For those who know me, would know that I always like to use recipes that are simple and easy.
Here are the steps for the shortcrust pastry, my style:
Preparing the Pastry for the tart:
Put all the dry ingredients in a mixing bowl.
Cut in the butter and rub it into the flour with your fingers. It should resemble crumbs.
Add the egg and mix it in. (Pic. 3)
Take a tart pan with a removable bottom. Grease it.
Put the dough into the tart pan and press it all around and to the bottom with your fingers. (see pic.4).
Place the tart pan in the middle of the preheated oven set at 315 F for 15 min.
After it's done take it out of the oven and spread the jam gently on it. I prefer to put the jam when the pastry is still hot, as it melts the jam a little. Set it aside. (Pic. 5)
Preparing the Filling:
If you are using butter then melt it first. Put all ingredients in a mixing bowl and beat it with a spatula. You can use a hand mixer if you want, but I prefer to use the spatula, and you don't need to mix it that much. When everything is wet at there aren't any dry spots, spoon it out over the tart taking care not to mix the jam into it. Gently spread it out to cover completely (see the pic. 6).
Sprinkle the almond slices on top and put it in the open, middle rack, at 350 F for 35 min.
After 35 min. Insert a knife in the middle of the tart. The knife should come out almost clean. The tart is supposed to be slightly soft in the middle.....
Take it out, and let it cool. Sprinkle powdered sugar over the tart if you desire. I find the tart pretty sweet so I skip the powdered sugar. You may serve it warm or cold, both ways it's absolutely delicious!
As history goes, Bakewell Tart was first introduce in the town of Bakewell, in England. The video below shows the history of this desert along with the controversies that still exist about this wonderful Tart! Enjoy......