Updated: May 20, 2021
My first attempt at a Bakewell tart was when I was in the Girl Guides and it was award winning!!! Even at an early age I had the baking bug but went off to study accountancy instead!?!? I remember being very proud of my certificate and still have it to this day.
Nowadays any recipe with almonds in is a winner for me but this recipe will always be a special one for me and my childhood memories.
What is a Bakewell tart?
It is an English tart consisting of a sweet shortcrust pastry shell with layers of jam, frangipani topping and flaked almonds. It can also be topped with icing and cherries but my version has just crunchy flaked almonds on top.
How to make a Bakewell tart
Start by making the pastry. You can do this by hand or in a food processor. You need to rub the butter into the flour and sugar until you have fine breadcrumbs. Then add the egg and combine until you have a ball of pastry. This needs to be wrapped and placed in the fridge to keep cool.
Next to make the filling put the flour, soft butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer or you can use a hand mixer. Mix until it is pale in colour.
Take the pastry out of the fridge and lightly flour the work surface and roll out the pastry and line the tart tin.
Trim the edges and spread an even layer of jam on the base.
Then put the almond filling on top of the jam and level.
Finally sprinkle with the flaked almonds and bake until golden brown.
200g Plain Flour
45g Icing Sugar
100g Cold Cubed Unsalted Butter
1 Large Egg
150g Self Raising Flour
150g Unsalted Butter (room temperature)
150g Caster Sugar
90g Ground Almonds
3 Large Eggs
1tsp Almond Extract
5 tbsp Raspberry Jam
75g Flaked Almonds
Pastry Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.
Add the egg and combine in the food processor or by hand until the pastry forms a ball.
Wrap in cling film or similar and transfer to fridge to keep cool.
Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.
Filling Put the flour, butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer and mix until it is pale in colour. My
Line a round 23cm tart tin with the pastry and spread the raspberry jam in a smooth even layer.
Spread the filling on top of the jam and when level sprinkle on the flaked almonds.
Bake for 35-40 minutes until golden brown.
Sarah's Extra Slice........
I do not blind bake my Bakewell tart case as the pastry always bakes well without needing to. My flan tin is Alan Silverwood 23cm.
You can easily make your own jam but if you don’t have time to make it then always buy a good quality one with a high fruit content.