Behold the Bakewell Tart, a delectable dessert from the shores of Britain that has secured a special place in the annals of dessert history. Toasty almonds, juicy raspberries, and sweet icing, all married together in an intoxicatingly buttery shortcrust pastry. Ideal for whipping up for tea time, birthdays, or when you’re just looking to taste a bit of British tradition right at home. No wonder it���s a darling of the British baking repertoire and I’m quite certain you’ll absolutely fall in love with it too.
Despite its seemingly luxurious exterior, the Bakewell Tart is relatively easy to make and the ingredients can be sourced from your local grocery store. So if you’re feeling adventurous and ready to explore new culinary shores, climb aboard for a decadent journey to Bakewellville. It’s worth the ride, promise!
- Prep Time: 30 min
- Cook Time: 45 min
- Total Time: 1 hour 15 min
- Servings: 8
- Yield: 1 Tart
Now, let’s cue the culinary symphony and embark on our Bakewell Tart adventure!
Ingredients & Equipment You’ll Need
- 250g plain flour
- 125g unsalted butter
- 3 tablespoons cold water
- 200g raspberry jam
- 125g butter, softened
- 125g caster sugar
- 125g ground almonds
- 2 eggs, beaten
- 1/2 teaspoon almond extract
- 2 tablespoons flaked almonds
- 125g icing sugar
- 2 teaspoons water
Equipment:
- A tart tin
- Parchment paper
- Mixing bowl
These ingredients are pretty straightforward but let���s delve a bit deeper. The ground almonds lend richness and a distinct flavour to our tart. Now if you can’t find ground almonds, you can substitute with almond flour. For a vegan version, you may swap the butter with a vegan substitute and use an egg replacer for the eggs.
How To Make Bakewell Tart
- Start by preheating your oven to 200 degrees Celsius. Grease your tart tin and pat your pastry into the tin then let it chill in the fridge for 15 minutes.
- Pierce the bottom with a fork, line with parchment paper and fill with baking beans. Bake for 15 minutes then remove parchment and beans and bake for another 5 minutes. Let it cool.
- Spread your jam over the pastry base. Mix the butter, sugar, ground almonds, eggs, and almond extract together in a bowl then spread this over the jam.
- Sprinkle the tart with flaked almonds and bake in your preheated oven for about 20 minutes until golden. Let it cool then dust with icing.
Tips For The Best Results
- Don’t skimp on the chilling time. This helps the pastry to not shrink during baking.
- Make sure your butter is softened when mixing with sugar and almonds.
Storage Tips
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- For long-term storage, slice it into pieces and freeze. Thaw at room temperature when ready to consume.
Frequently Asked Questions
Q: Can I use a different type of jam?
A: Absolutely! You can switch things up with strawberry or peach jam for a fruity twist.
Q: How do I best serve the Bakewell Tart?
A: It’s delicious warm or at room temperature. Some people love it with a dollop of cream or a scoop of vanilla ice cream.
Q: Can this be made vegan?
A: Yes it can. Replace the butter with vegan margarine and use an egg substitute for the eggs.
Q: Can I make this recipe gluten-free?
A: Absolutely! Substitute the normal flour with your preferred gluten-free baking flour.
Q: Can I substitute the almond flour?
A: You can substitute with other nut flours such as hazelnut or pecan. Be aware that this will change the flavor.
Nutritional Facts of Bakewell Tart
Each serving provides: Calories: 285, Carbohydrates: 41g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 46mg, Sodium: 104mg, Fiber: 1g, Sugar: 19g. Keep in mind these are approximations and can vary based on specific brands of ingredients used.
In conclusion, the Bakewell Tart is a dessert of sheer opulence. A British classic that lets you enjoy the luxurious blend of almond and raspberry, this should definitely be on your baking to-do list. Try serving it warm with some cream or ice cream. Trust me, you and your guests won’t be disappointed. Happy Baking!
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