Bakewell Tart is an English classic named after the market town of Bakewell in Derbyshire, England. This recipe is one I've perfected over the years and is really easy to make. It uses a shortcrust pastry base spread with raspberry jam, which is then covered in frangipane and sprinkled with flaked almonds. Don't be put off by the thought of having to make frangipane, as this recipe uses just four ingredients and it will take no time at all to whisk up.
Preheat the oven to 180ºC and grease a 23cm loose bottomed tart tin with butter paper.
If, like me, you're using ready-made pastry, remember to take it out of the fridge about an hour before you need to use it.
350g shortcrust pastry
125g butter, melted
125g caster sugar
125g ground almonds
3 eggs
200g raspberry jam (minimum!)
50g flaked almonds
Jam is the essential ingredient here, so either make your own or buy a jar of good quality jam. While the classic flavour is raspberry, I've also made this with my plum jam which is just as good.
Unroll the pastry and carefully line the tin, using your rolling pin to level off the top. Prick the base lightly with a fork and put it in the fridge to keep cool.
For the frangipane, simply whisk the eggs and sugar together until pale and fluffy and then slowly drizzle in the melted butter, whisking to combine. Then stir in the ground almonds using a large spoon.
Take your tart case out of the fridge, spread the base with a good layer of jam and then pour over the frangipane. Finally, sprinkle with the flaked almonds and put into the pre-heated oven for 30-35 minutes.
Don't worry if the filling puffs up while cooking as it will fall back once cooled.
When the time is up, stick a skewer into the middle and if it comes out clean, the tart is cooked through. Take it out of the oven and leave to cool completely before removing from the tin.
Serve with a handful of fresh raspberries and a bowl of whipped cream or crème fraîche.
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