Bakewell Tart – A sweet shortcrust pastry filled with raspberry jam, almond flavoured sponge, and topped with flaked almonds!
I absolutely love this classic British dessert. I love Bakewell Tarts so much I’ve even made Bakewell Muffins! And now I bring you the full-sized tart.
I’ve been meaning to make a Bakewell Tart for a while now, and I don’t know why it’s took me so long. It’s one of my favourite desserts! A Bakewell Tart is a sweet shortcrust pastry that is filled with a layer of jam, almond-flavoured sponge, and sprinkled with flaked almonds.
This Bakewell Tart is surprisingly easy to make, and looks impressive, too! It takes about 30 minutes to throw together, 2 hours chilling time, and a total of 1 hour cooking time. A stunning and delicious dessert made and served on the same day. Looking for the perfect dessert to bring to a party, or simply want to bake one for the family? Look no further, this one is a crowd-pleaser. 😉
I like to chill my pastry dough for 1 hour before rolling it out, then once I’ve lined my pie dish, I chill the pastry for another hour. The colder the pastry, the better it’ll turn out and less likely to shrink. Make sure you roll the pastry out larger than the pie dish, so it fits snuggly without having to stretch it – this also prevents shrinking! Once you’ve lightly pressed the pastry into the pie dish, chill for another hour, then cut off the excess pastry. I like to run the rolling pin over the top to get a neat cut.
- 1 and 1/2 cups plain/all-purpose flour 190g
- 1/4 teaspoon salt
- 1/2 cup icing/powdered sugar 60g
- 1/2 cup unsalted butter 115g, chilled and diced
- 1 large egg beaten
- 2/3 cup unsalted butter 150g, softened
- 3/4 cup caster/granulated sugar 150g
- 3 large eggs room temperature, beaten
- 3/4 cup ground almonds 150g
- 2 teaspoons almond extract
- 7 oz seedless raspberry jam 200g
- Flaked almonds to garnish
Using a food processor, add the flour, salt, and icing sugar and pulse to mix together. Add the cold butter and pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter left. Add the egg and pulse until the mixture begins to clump together. (Do not process to the point that a large ball of dough is formed.
- The dough should be quite crumbly with large clumps, and should stick together when you press a piece together with your fingers.) Bring together on a lightly floured surface with your hands, and shape into a 1-inch thick disc. Wrap in clingfilm, and chill for 1 hour. If you don't have a food processor, you can use a pastry cutter or a fork.
- Preheat the oven to 180C/350F/Gas 4.
- On a lightly floured surface, roll out the pastry to line an un-greased 23cm/9-inch fluted tart tin with a loose base. Press lightly into the tin, letting the excess pastry hang over the edge. Make sure not to stretch the dough. Chill for 1 hour. Roll the pin over the top of the tin to cut off the excess pastry. Prick the base all over with a fork.
- Line the chilled pastry crust loosely with foil or parchment paper, and fill with baking beans. Bake for 15 minutes, then remove the beans and foil and bake for a further 5 minutes until pale golden.
- Using a handheld or stand mixer, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Fold in the ground almonds and extract.
- Spread the jam across the base of the pastry case, then spoon in the filling, spreading out evenly. Sprinkle the flaked almonds on top. Bake for 35 - 40 minutes or until well risen and a toothpick inserted comes out clean. Leave to cool in the tin for 5 - 10 minutes before lifting onto a wire rack to cool completely.
This tart freezes well, covered tightly, for up to 3 months. Thaw overnight in the fridge before serving.
The calories are an estimate only.