I would go so far as to say that Bakewell tart is my husband, Feargal’s favourite teatime treat! Considering my love of baking and the fact that I am always trying new recipes, whenever I ask him what he would like made, it’s still the traditional Bakewell Tart that he asks for time and time again 🙂
This Tart takes a little effort due to the number of elements involved, but it’s totally worth it and I encourage you to give it a go!
The almond frangipane used in the recipe will stay fresh for 2 – 3 days and so there is no pressure to eat it all on day one (unless you want to of course 🙂 )
Sweet Shortcrust Pastry
- 200g Plain Flour
- 100g Chilled Butter, Diced
- 1 tablspn Icing Sugar
- 1 Egg, lightly beaten
- 1 Tablspn Cold Water
- 100g Butter
- 100g Caster Sugar
- 100g Ground Almonds
- 25g Plain Flour
- 2 Eggs, Lightly Beaten
- 3 Tablspns Raspberry Jam
- 40g Flaked Almonds
- ½ Teasp Almond Extract (Optional – if you like a stronger almond flavour, which I do!)
- 80g Icing Sugar
- 2 – 3 Tablspns Warm Water
You will also Need:
- 22cm Loose Bottom Tart Tin
- Baking Beans or Dried Rice (see tip below)
- Place the flour, butter and sugar in your food processor and whiz until it resembles fine breadcrumbs.
- Add in the beaten egg and mix for a few seconds on the pulse setting.
- Pour in the water and mix on a low speed until the pastry comes together in a ball.
- Remove it and then wrap in cling film. Place in the fridge for 30 minutes to rest.
- Preheat your oven to 200ºC, 180ºC Fan, Gas Mark 6
- Roll the pastry out thinly on a lightly floured surface and line your tart tin. I use a spare piece of dough to press the pastry into the corners of the tin. Don’t trim it right down to size for the moment as this can be done once cooked so allow the pastry to overhang the tin by about a half inch (pastry tends to shrink during baking and trimming it before it’s cooked may leave the edges a little untidy once done!)
- Before putting the pastry in the oven, line it with cling film and fill with dried rice or baking beans. Fold the cling film over and blind bake for 12 minutes, remove the cling film, beans/rice and bake for a further 5 minutes.
- Meanwhile, gently melt the butter and sugar together in a saucepan until the sugar is no longer grainy. Remove from the heat and tip in the ground almonds and almond extract (if using). I usually let the mixture cool for 2 – 3 minutes before adding in the beaten eggs. Mix to combine
- Once the pastry is ready, remove from the oven and spread the base with the jam. Pour in the almond mixture and then sprinkle over the flaked almonds.
- Return to the oven and bake for 20 – 30 minutes or until golden brown
- Remove the tart from the oven and set aside for about 10 minutes (It can remain in the tin until ready to serve)
- Place the icing sugar in a bowl and add in approx 2 tablespoons of warm water. You need an icing which is thick enough to coat the back of a spoon and not too runny.
- Drizzle over the tart and allow to set
- Remove the tart from the tin and carefully using a sharp knife, run it around the edge of the tart to remove, and tidy up any of the overhanging pastry (this is not a necessary step as it is purely to improve the appearance of the tart)
TIP: There is no need to buy ceramic baking beans! I use dried rice when blind baking – this is simply long-grain rice which I have used over and over for the last few years. You don’t need new rice every time you bake – simply let it go cold once it comes out of the oven and store it in a container with a lid.