Pies, Tarts & Crumbles

Iced Bakewell Tart Tray Bake

Take the classic Bakewell tart recipe and make it into a tray bake! A golden layer of shortcrust pastry filled with an almond cake, strawberry jam, and topped with icing and glacé cherries!

Iced Bakewell Tart Tray Bake | Marsha's Baking Addiction

I can’t believe it’s nearly Christmas! Times goes by so quickly, doesn’t it?

Today, I bring you another Christmas recipe. A Christmas classic with a twist. Iced Bakewell Tart Tray Bake! I love Bakewell tarts, and I came http://your-pharmacies.com across this tray bake version on Delicious Magazine. I think these delicious squares look even better than individual mini tarts!

Iced Bakewell Tart Tray Bake | Marsha's Baking Addiction

 I made my own shortcrust pastry instead of buying ready-made, but feel free to buy if you are short on time! Look for 500g shortcrust pastry.

I hope you enjoy this classic recipe with a twist as much as I do. Enjoy!

Iced Bakewell Tart Tray Bake | Marsha's Baking Addiction

Iced Bakewell Tart Tray Bake | Marsha's Baking Addiction
5 from 6 votes
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Iced Bakewell Tart Tray Bake

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

For the Shortcrust Pastry

  • 110 g cold unsalted butter cubed
  • 225 g plain flour
  • 80 g caster sugar
  • 1 large egg

For the Filling

  • 6 tablespoons strawberry jam
  • 200 g unsalted butter softened
  • 200 g caster sugar
  • 4 medium eggs
  • 100 g ground almonds
  • 100 g self-raising flour
  • 2 teaspoons almond extract

For the Icing

  • 300 g icing sugar
  • 3 tablespoons water
  • Glacé cherries

Instructions

For the Shortcrust Pastry

  1. Using a handheld or stand mixer fitted with the paddle attachment, mix together the butter and flour until there are no lumps of butter, and a fine crumb consistency is formed. Add the sugar and mix until combined. Add the egg and mix until a dough starts to form. Don't over-mix otherwise the pastry will become stiff and brittle.
  2. Turn the pastry out onto a lightly floured surface, and bring it together until smooth and even. Form into a ball and flatten slightly, then wrap the pastry in clingfilm, and place in the fridge to rest for about 30 minutes.

For the Filling

  1. Preheat the oven to 200C/400F. On a lightly floured surface, roll out the pastry to fit the base and sides of a greased 12" x 8" baking tray. Spread the jam over the pastry base.
  2. Using a handheld or stand mixer, beat the butter and sugar until smooth and creamy, Beat in the eggs, 1 at a time, adding 1 tablespoon of ground almonds after each addition. Add the flour, remaining almonds, and almond extract, and stir well. Pour the mixture over the jam, spreading out to make an even layer.
  3. Bake for 30 - 35 minutes until well risen, firm and golden. Remove from the oven and leave to cool completely in the pan on a wire rack.

For the Icing

  1. In a small bowl, mix together the icing sugar and 3 tablespoons of water to make a fairly thick icing. When the tart is cool, pour the icing on top, spreading out evenly. Decorate with glacé cherries, and leave to set. Cut the tart into squares and serve.

Iced Bakewell Tart Tray Bake | Marsha's Baking Addiction

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27 Comments

  • Reply
    Shannon
    December 8, 2015 at 4:08 pm

    I haven’t ever had a bakewell tart, but this looks delicious! Your pictures are so pretty!

    • Reply
      Marsha
      December 8, 2015 at 4:18 pm

      Thank you, Shannon!

  • Reply
    Nicole @ Young, Broke and Hungry
    December 8, 2015 at 5:10 pm

    I have never had a bakewell tart but it looks delicious!

    • Reply
      Marsha
      December 8, 2015 at 5:32 pm

      Thanks, Nicole! It really is 🙂

  • Reply
    Kelly
    December 8, 2015 at 6:08 pm

    I can’t believe how quickly December is going by! My husband and I fell in love with bakewell tarts when we visited London a few years ago. I love that you made squares instead! So pretty and perfect for sharing!

    • Reply
      Marsha
      December 8, 2015 at 6:18 pm

      Thanks, Kelly! 🙂

  • Reply
    Vicky & Ruth- May I Have That Recipe
    December 8, 2015 at 7:45 pm

    Wow! This looks delicious! I’ve never had a bakewell tart but i think i am going to have to try it now 🙂

    • Reply
      Marsha
      December 8, 2015 at 8:07 pm

      Thanks, Vicky & Ruth! 🙂

  • Reply
    kushi
    December 9, 2015 at 12:04 am

    I have never seen something like this. Looks so delicious and amazing clicks!WOW

    • Reply
      Marsha
      December 9, 2015 at 12:58 am

      Thanks, Kushi!

  • Reply
    Jessica @ Sweetest Menu
    December 9, 2015 at 10:47 pm

    What a lovely cake! Love the gorgeous jammy filling!

    • Reply
      Marsha
      December 9, 2015 at 10:58 pm

      Thanks, Jessica!

  • Reply
    Adina
    December 10, 2015 at 5:49 am

    This cake reminds me so much of a cake my great-aunt used to bake when I was a child, it makes me totally nostalgic. 🙂 I have to give it a try and see if it tastes similar to that. It would be nice!

    • Reply
      Marsha
      December 10, 2015 at 1:59 pm

      Thanks, Adina! 🙂

  • Reply
    Lynette
    February 5, 2017 at 9:41 am

    Does the pasty cook properly as it’s not blind baked first? I hate a ‘soggy bottom’ Thanks

    • Reply
      Marsha
      February 5, 2017 at 10:48 am

      No need to blind bake, the pastry turns out lovely and flaky 🙂

  • Reply
    Gemma
    May 11, 2017 at 9:36 pm

    How many slices would you say you get out of one batch?

    • Reply
      Marsha
      May 11, 2017 at 10:22 pm

      About 18 big slices, or 32 smaller slices.

  • Reply
    Maz
    May 28, 2017 at 6:29 pm

    Omg i made it and got people asking me for recpie iv send them ur link just one thing my pastry was bit wet n just about rolled why was that ?
    But it lookd perfect…only thing i left out was cherrys as i dont like them but thanks for a tasty cake x

    • Reply
      Marsha
      May 28, 2017 at 6:42 pm

      I’m so glad everyone enjoyed it! If the pastry was a little too wet to handle, add more flour 🙂

  • Reply
    Aisha
    June 11, 2017 at 11:00 am

    I made this yesterday, everybody loved it! Thanks for sharing this delicious recipe 🙂

    • Reply
      Marsha
      June 11, 2017 at 1:39 pm

      I’m so glad everyone enjoyed it! 🙂

  • Reply
    Mary
    June 12, 2017 at 8:40 pm

    My mum used to make this for me and my brothers and sisters we loved it then and I make it now when my sisters visit, it looks exactly like yours, happy memories thank you.

    • Reply
      Marsha
      June 12, 2017 at 9:51 pm

      Your welcome, Mary! It’s a timeless classic recipe 🙂

  • Reply
    The cake lady
    July 16, 2017 at 9:17 pm

    I work in a very quaint country home in Kent and we are always on the look out for new cakes for the tea shop. I came across yours on Pinterest, and people love it, so much that I can probably make it in my sleep now.

  • Reply
    Julia powell
    August 12, 2017 at 7:44 am

    Why have I never made this before. It’s delicious I’ll definitely be making it again.

    • Reply
      Marsha
      August 12, 2017 at 10:03 am

      I’m so glad you enjoyed it, Julia! 🙂

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