What is a Bakewell tart?
A Bakewell tart is a pastry consisting mostly of almond custard (known as frangipane) and raspberry jam. The crust is typically a blind-baked, crumbly shortcrust rather than a flaky pie crust. Raspberry jam layers the bottom while frangipane covers the top.
Though you might be familiar with the tart from watching The Great British Baking Show, it’s been around far longer than the show. Created in the town of Bakewell in Derbyshire, England, the tart’s date of origin is up for debate. Some claim it was invented in 1820 by accident at the White Horse Inn, while others claim it was invented in the 1860s at the Old Original Bakewell Pudding Shop. One thing is for certain, though. You’ll want to savor every bite of the town’s eponymous dessert.
Ingredients
Dough for single-crust pie
1/2 cup seedless raspberry jam
6 tablespoons butter, softened
1/2 cup sugar
2 large eggs, room temperature
1 cup finely ground almonds
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon almond extract
Directions
Step 1: Fit dough to tart pan<!–nextpage–>
Step 1: Fit dough to tart pan
Preheat your oven to 400°F. On a lightly floured surface, roll your dough into a 1/8-inch-thick circle. Transfer it to a 9-inch fluted tart pan with a removable bottom. Trim the dough to be even with the rim of the pan.
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Step 2: Spread the jam
Although traditional Bakewell tart recipes call for blind-baking the crust, this particular recipe skips that step. You can go ahead and spread the raspberry jam over the bottom of the dough so that it reaches all the edges.
Step 3: Make the frangipane
In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Gradually beat in remaining ingredients until well combined. Spread over jam, and bring it all the way to the edge of the pan.
Step 4: Bake the tart
Bake the tart until the filling is set, 25 to 30 minutes. Cool completely on a wire rack before removing from the tart pan for serving
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