Bakewell Tart

by CookeryHQ

Prep: 30 minsCooking: 40 minsServes 4

Instructions

Step 1
Preheat your oven to 180°C (350°F).
Step 2
For the pastry:
1. In a mixing bowl, add the flour and cubed cold butter. Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs.
2. Stir in the granulated sugar and then add the beaten egg. Mix until it comes together to form a dough.
3. Wrap the pastry dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Step 3
Roll out the chilled pastry on a floured surface to about 3-5mm thickness. Carefully transfer the pastry to a 9-inch tart tin, gently pressing it into the corners and edges. Trim off any excess pastry hanging over the edges.
Step 4
For the filling:
1. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Beat in the eggs, one at a time, until well combined.
3. Stir in the ground almonds and almond extract, mixing until you have a smooth almond frangipane filling.
Step 5
Spread the raspberry jam evenly over the pastry base in the tart tin.
Step 6
Pour the almond frangipane filling over the jam layer, smoothing it out with a spatula.
Step 7
Sprinkle a handful of flaked almonds on top of the frangipane filling.
Step 8
Place the tart in the preheated oven and bake for approximately 35-40 minutes, or until the filling is golden brown and set.
Step 9
Once baked, remove the tart from the oven and allow it to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
Serve the Bakewell Tart at room temperature. It's perfect on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Recipe Story

The Bakewell Tart is a beloved pastry hailing from the charming town of Bakewell in Derbyshire, England. Its origins date back to the early 19th century, where a culinary mishap is said to have led to its creation. Legend has it that a cook at the Rutland Arms Inn misunderstood a recipe for a strawberry tart, mistakenly spreading jam over an almond-flavoured pastry. Undeterred, she poured the almond filling on top, creating what we now know as the Bakewell Tart.

The tart's popularity grew rapidly in Bakewell and its surroundings, and it soon became a staple in British teatime treats. Local bakeries embraced the recipe and started producing their own versions, each adding their distinct touch to the original concept. Over time, Bakewell became synonymous with the delicious confection, and today, it attracts tourists from all over the world who can't resist the allure of this delectable dessert.

Traditionally, the Bakewell Tart consists of a buttery shortcrust pastry base filled with a layer of sweet fruity jam, usually raspberry, though other fruit jams are used too. The filling, known as frangipane, is made from a delightful combination of ground almonds, sugar, butter, and eggs, giving it a moist and nutty flavour. To top it all off, flaked almonds are sprinkled over the frangipane before baking, adding a delightful crunch and enhancing the almond taste.

Here's a fun fact: Bakewell Tart's popularity even led to the creation of another Bakewell dessert - the Bakewell Pudding. The Bakewell Pudding has a similar concept to the tart but is made with puff pastry instead of shortcrust pastry and is more of a steamed pudding than a tart.

Whether you enjoy it with a cup of tea, as a dessert after dinner, or as a sweet treat any time of day, the Bakewell Tart is a delightful indulgence that will satisfy your taste buds and transport you to the charming English countryside. So, the next time you're looking to savour a slice of history and tradition, treat yourself to the delightful and ever-so-delicious Bakewell Tart.