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Easy Bakewell Tart Recipe Uk

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Description

Bakewell tart is a classic British dessert that is made up of a shortcrust pastry shell filled with a layer of raspberry jam and topped with an almond frangipane filling. It is a delicious, sweet and nutty dessert that is perfect for any occasion. This easy bakewell tart recipe UK is a quick and simple way to make this classic dessert at home, without the hassle of complicated techniques or hard-to-find ingredients.

Prep Time

Preparing for this recipe will take about 15 minutes.

Cook Time

The baking time for this recipe will take approximately 40 minutes.

Ingredients

For the shortcrust pastry:
  • 200g plain flour
  • 100g unsalted butter
  • 50g caster sugar
  • 1 egg yolk
  • 1-2 tbsp cold water
For the filling:
  • 150g raspberry jam
  • 150g unsalted butter, softened
  • 150g caster sugar
  • 3 eggs, beaten
  • 150g ground almonds
  • 1 tsp almond extract
  • flaked almonds, to decorate

Equipment

  • 9-inch tart tin
  • Baking paper
  • Baking beans or rice
  • Baking tray
  • Electric mixer or hand whisk

Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Start by making the pastry. In a large mixing bowl, combine the flour and butter until the mixture resembles breadcrumbs.
  3. Add in the sugar and egg yolk and mix until the dough comes together. If the dough is too dry, add in a tablespoon or two of cold water.
  4. Roll out the pastry on a floured surface to about 3mm thickness.
  5. Line the tart tin with the pastry and prick the base with a fork. Place baking paper on top of the pastry and weigh it down with baking beans or rice.
  6. Bake for 10 minutes before removing the baking paper and baking beans/rice. Bake for a further 5 minutes until the pastry is golden brown. Remove from the oven and allow to cool.
  7. Spread the raspberry jam over the base of the pastry.
  8. In a separate mixing bowl, cream the butter and sugar together until light and fluffy. Gradually add in the beaten eggs and mix well.
  9. Add in the ground almonds and almond extract and mix until well combined.
  10. Pour the almond mixture over the raspberry jam and smooth the top with a spatula. Sprinkle flaked almonds on top.
  11. Bake for 25-30 minutes until golden brown and set.
  12. Allow to cool in the tin for 10 minutes before removing and transferring to a wire rack to cool completely.

Notes

This recipe can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.

Nutrition Info

This recipe contains approximately 425 calories per serving. It also has 29g of fat, 36g of carbohydrates, and 8g of protein.

Recipes FAQ

Can I use a different type of jam?

Yes, you can use any type of jam you like. Strawberry jam and blackberry jam work well too.

Can I make this recipe without ground almonds?

No, the ground almonds are an essential ingredient in this recipe. They give the frangipane filling its nutty flavor and texture.

Can I freeze this recipe?

Yes, you can freeze this recipe for up to 2 months. Allow it to defrost in the fridge overnight before serving.

Recipe Tips

  • Make sure the pastry is rolled out thinly and evenly to avoid a soggy bottom.
  • Pre-baking the pastry helps to ensure it is cooked through and crispy.
  • Use a good quality raspberry jam for the best results.
  • Decorate the top of the tart with flaked almonds for an extra crunch.

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