Tuesday, April 16, 2013

Bakewell Tart: Recipe


Traditional shortcrust pastry topped with raspberry jam. An almond sponge layer topped with crunchy icing and a scattering of oven toasted flaked almonds - bliss. There are many variations of this delicious tart and this recipe gives a nod to the Bakewell Tart but I'm sure it is far removed from the secret recipe used by The Bakewell Tart Shop in Bakewell, Derbyshire.


You will need:

20/23cm loose bottom flan tin

For the pastry: 250g plain flour, 50g butter, 50g lard, 3 tablespoons chilled water

For the filling: 125g softened butter, 125g caster sugar, 3 eggs, 125g ground almonds, 3 tablespoons unsweetened raspberry jam

To decorate: 50g sifted icing sugar, 1 tablespoon water, 25g flaked almonds

Method:

1. Preheat the oven to 200ÂșC. Sift the flour into a mixing bowl, rub in the fat until the mixture resembles breadcrumbs. Stir in the water to make a dough, if it doesn’t come together add more water. Knead to make a smooth dough and wrap in clingfilm. Chill for 30 minutes.
2. Roll out the pastry on a floured surface, line the tin and dock the pastry. Take a piece of baking paper, scrunch up, place into the pastry case, and fill to the top with baking beans. Bake blind for 15 minutes; remove the baking paper and baking beans.
3. Take a bowl and beat together the softened butter, caster sugar, the beaten eggs and ground almonds until smooth.
4. Spread the jam over the base of the cooked pastry case. Pour the cake batter over the jam to cover. Bake for 30-35 minutes.
5. Add the sifted icing sugar to a bowl and mix with water to make a thin pouring consistency and spread over the tart whilst still hot. Scatter over the flaked almonds, return to the oven for 5 minutes.

Links to previous postings:
Quick Portuguese Tarts
Apple & Pear Crumble Tart
Pear & Almond Tart with Chocolate Sauce
Blackberry & Apple Crumble Tart

10 comments :

Jacqueline @Howtobeagourmand said...

Truly delicious Maggie! I adore Bakewell Tart and your version sounds mighty fine to me :-)

teawitherika said...

I've never tried it but now it's definitely going to my to-bake list!

Paula said...

I've never tried Bakewell Tart but it's on my list of recipes that I want to have a go at. Yours looks so delicious.

Nic said...

One of my favourite tea-time treats, lovely Margaret!

Choclette said...

Your pastry looks wonderful Maggie. I made my first Bakewell tart last month and was very pleased with it. I think yours is nearer to the real thing than mine though as I used blackcurrant jam.

Lucy said...

Bakewell tart such a classic - it's always popular in my family. I love how neat your version looks - my pastry always goes a bit messy at the edges!

Xinmei @ Pudding Pie Lane said...

I love the addition of ground almonds to the pastry - I think it gives it the finishing touch!!

Also, re the Wolseley - I've heard very good things about it, especially the breakfast which is meant to be one of the best in London!

The Caked Crusader said...

A classic - simply divine!
What a neat job you've made of it - it looks perfect!

Maggie said...

Xinmei - I have been to the Wolseley for breakfast a few times and I can recommend it:)

Maggie said...

Jacqueline, CC, Lucy, Nic, Paula, Choclette, Tea With Erica, Xinmei - thank you for commenting it is very much appreciated.