Bakewell Tart

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A crisp pastry base, a layer of raspberry jam and a further layer of moist yet light frangipane loaded with almonds and hints of vanilla and salt. Topped with toasted flaked almonds or icing, this amazing tart is fabulous for morning coffee, afternoon tea or served as a dessert.

Named after the town of Bakewell in Derbyshire, the original version of this recipe, going back to the mid 19th century, was known as Bakewell Pudding. These have a puff pastry base, a layer of jam and a custard style topping made from eggs, ground almonds and sugar. Both versions are available in Bakewell although the tart is universally more popular these days.

Charlotte and I visited the Peak District and Bakewell 3 years ago, when she was still at university. We wanted to visit Chatsworth House, or Pemberley of Pride and Prejudice fame, and of course, we wanted to sample both Bakewell Tart and Pudding where it all began.

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How to make Bakewell Tart

Collect all your ingredients together:

Base:

• 1 x 20cm/8 inch uncooked short crust pastry case, either homemade or shop bought pastry

Jam/Jelly layer:

• your choice of jam. My favourites are raspberry or cherry although apricot is delicious too as well as fig or plum. Your choice!

For the frangipane:

• unsalted butter, at room temperature
• caster sugar
• large free-range egg
• ground almonds/almond meal
• plain/all-purpose flour
• almond extract
• vanilla extract
• fine salt

Topping:

• flaked/slivered almonds, OR
• icing sugar
• water
• colouring or glacé cherries

How to make the tart:

Pastry and Jam Layers –

1. Line a loose bottomed 20cm/8inch metal pie dish with short crust pastry. Roughly trim the edges. For further information see here.
2. Prick the pastry base with a fork.
3. Spread the jam over the base, but leave an area of around 1 cm clear of jam on the edge

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Frangipane Layer –

1. Weigh all the ingredients into a bowl and beat with an electric whisk for about 1 minute, or until combined.
2. Carefully spread the frangipane over the jam making sure you spread right up to the pastry.
3. Neatly trim the pastry around the edges of the pie dish.
4. If scattering with flaked almonds, do this now.

NB Ensure the butter is at room temperature and soft enough to beat.

• The best way to do this is to take it out of the fridge around half an hour before you want to use it (you may need less time in hot climates!) and either slice or chop into small squares. It will soften much more quickly this way.
• Beat with an electric whisk before adding the remaining ingredients.

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Cook:

1. When you turn the oven on to heat up, place a baking sheet inside to heat up.
2. If your oven has a ‘from the base only’ cooking function, use this. If not use your usual setting.
3. Either:
   1. Base only function – place the tart on the pre-heated baking sheet and situate towards the base of the oven. Cook for 10 minutes. Reduce oven temperature, change setting to your usual setting and continue to cook. OR
   2. Usual setting – place the tart on the pre-heated baking sheet and situate in the centre of the oven. Cook for 10 minutes. Reduce oven temperature and continue to cook.
4. After the tart has been cooking for 30 minutes, loosely cover with foil if it looks like it is browning too quickly.
5. It is cooked when the centre feels springy when lightly touched with your finger and no imprint remains.
6. Remove from the oven and leave to cool in the tin.

Icing the Bakewell Tart

1. Add the water to the icing sugar and mix thoroughly. If feathering, remove 2½ tablespoons of icing into a small bowl and add your chosen colour
2. Put the coloured icing in a piping bag.
3. Spread the white icing on tart.
4. Immediately snip off the end of the piping bag and pipe rows of coloured icing on the white icing roughly 2 – 2½ cms apart. It is important to do this straight after you have topped the tart with the icing – if it starts to set, you will not be able to create the feathered effect.
5. Take a cocktail stick and draw perpendicular lines though the coloured icing either in the same direction or alternating opposite directions to create a feathered affect. Leave to set
6. Alternatively decorate with glacé cherries and then leave to set.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.