ReceptnaptárBakewell tart (almond and jam shortcrust tart)
The Bakewell tart is the famous cake of the Derbyshire town of Bakewell: a shortcrust base topped with jam, then a soft almond filling, finished with flaked almonds. It's popular for tea or dessert, traditionally eaten cold or lukewarm.
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Method
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- Rub the flour, cold butter and icing sugar together until crumbly, add the egg, and quickly bring together into a dough; chill for 20 minutes.
- Roll out the pastry and press into a buttered tart tin, about 22 cm across, tidying the edge.
- Spread the jam evenly over the base of the pastry.
- Beat the butter with the sugar until fluffy, add the eggs one at a time, then the ground almonds and almond extract.
- Spread the almond mixture over the jam, and sprinkle the top with flaked almonds.
- Bake at 180°C (160°C fan) for 30-35 minutes, until golden brown and cooked through in the centre.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Roll out the pastry after chilling, as that keeps it crumbly and stops it shrinking while baking.
- Spread the jam evenly, so every slice gets some.
- The centre of the almond filling needs to cook through too; if the top browns too fast, cover with foil for the last few minutes.
- Let it cool completely before slicing, as the filling is still soft while warm.
Frequently asked questions
What's the difference between Bakewell tart and Bakewell pudding?
The tart is made with shortcrust pastry, the pudding with puff pastry; the original 19th-century recipe was closer to the pudding.
Can ground almonds be replaced?
Partly with breadcrumbs, but for the characteristic almond flavour it's worth using at least half ground almonds.
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- Scones with jam and cream
- Sticky toffee pudding
- Eton mess (broken meringue with strawberries and cream)
- Trifle (layered sponge dessert with custard and fruit)
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