Bakewell Tart: how to make the classic English dessert
Originally from Bakewell in Derbyshire, England, the Bakewell tart is one of the quintessential British desserts. Made with a sweet almond frangipane filling layered over raspberry jam and baked in a rich, buttery crust, the Bakewell tart is an irresistible teatime treat.
Bakewell tarts are super easy to make and are the perfect dessert to whip up the next time you're hosting afternoon tea with friends. It's also a tasty sweet to serve after a meal. Serve it slightly warmed or at room temperature with a dollop of custard, cream, or ice cream – delicious!
Tips
Use a 50/50 mix of butter and lard for ultra-flaky pastry.
Cherry jam is a delicious alternative to raspberry jam when making Bakewell tarts.
To make mini bakewell tarts, use a muffin tin.
Love almonds? Add a dash of almond extract for a more intense almond flavor.
How to Store Bakewell Tart
Bakewell tarts last up to 3 days at room temperature or can be stored in the fridge for up to one week. If you're keeping it in the fridge, let the tart come to room temperature before serving.
How to Make Bakewell Tart
Preheat your oven to 325F.
Preheat your oven to 325F.
Combine the butter, salt, and flour in a bowl.
Combine the butter, salt, and flour in a bowl.
Rub it between your fingers until it takes on a coarse sand-like consistency.
Rub it between your fingers until it takes on a coarse sand-like consistency.
Gradually pour in the water and stir until a dough begins to form. Cover the dough in cling film and place it in the fridge for 30 minutes.
Gradually pour in the water and stir until a dough begins to form. Cover the dough in cling film and place it in the fridge for 30 minutes.
Lightly flour a work surface. Roll out the dough to 1/4-inch thickness.
Lightly flour a work surface. Roll out the dough to 1/4-inch thickness.
Spray a tart pan with cooking spray. Arrange the dough in the tart dish. Lightly prick the pastry, then put it in the fridge for 10 to 15 minutes.
Spray a tart pan with cooking spray. Arrange the dough in the tart dish. Lightly prick the pastry, then put it in the fridge for 10 to 15 minutes.
Place a piece of parchment paper over the dough. Pour pie weights into the tart dish and par-bake for 15 minutes or until lightly golden.
Place a piece of parchment paper over the dough. Pour pie weights into the tart dish and par-bake for 15 minutes or until lightly golden.
Remove the pie weights and parchment paper. Brush the crust with an egg wash.
Remove the pie weights and parchment paper. Brush the crust with an egg wash.
Bake for an additional 5 minutes.
Bake for an additional 5 minutes.
Coat the pie crust with the raspberry jam. Set aside to cool to room temperature.
Coat the pie crust with the raspberry jam. Set aside to cool to room temperature.
In a large bowl, cream the butter and sugar until fluffy and light.
In a large bowl, cream the butter and sugar until fluffy and light.
Beat in the eggs and egg yolks.
Beat in the eggs and egg yolks.
Add in the lemon zest.
Add in the lemon zest.
Add the almond flour.
Add the almond flour.
Mix.
Mix.
Place the filling mixture into the tart crust.
Place the filling mixture into the tart crust.
Spread it well over the raspberry jam.
Spread it well over the raspberry jam.
Bake for 20 minutes. Add the flaked almonds and bake for another 20 minutes until golden brown.
Bake for 20 minutes. Add the flaked almonds and bake for another 20 minutes until golden brown.
Remove the tart from the oven and leave to cool.
Remove the tart from the oven and leave to cool.
Slice, serve and enjoy!
Notes
Use a standard 8-inch tart dish or pie pan for your Bakewell tart.
