![]() ![]() We need cold (frozen!) butter for the shortbread crust. If I have one tip to stress for making this Bakewell tart, it’s that ingredient temperature matters! I like sliced almonds both because they look pretty and the sliced almonds add a super-subtle crunch. You can use chopped, sliced, slivered – whatever you have. We’ll top the cake with the almond layer. (And if like me, you love almonds, it’s really really really good.) It’s soft and spreadable and poofs up while it bakes. The frangipane layer is where things start to get interesting! Frangipane is a pastry cream, made out of butter, eggs, sugar, and ground almonds. ![]() The jam is self-explanatory, right? Right. Mix together ingredients, cut in butter, roll out the dough, and press into the pan. The shortbread crust is basically like any other you’ve made. With these four layers, we get a whole variety of textures: the crispy crust, the smooth jam, the spongy squishy frangipane, and the slightly crunchy almonds. We have four layers at play in a Bakewell tart: When everyone else brings cupcakes to a gathering, you get to stand out just a little. (I never heard of one before the Daring Bakers’ challenge, and I’ve never seen one since!), so I think it’s a fun unexpected treat for a gathering or party. It’s not challenging to make, although it’s a little time-consuming with chilling the dough.īut trust me: this is well worth the effort.īakewell Tarts aren’t particularly common here in the U.S. They originated in the town of Bakewell in Derbyshire, England.Ī Bakewell tart isn’t super-sweet, making it perfect for afternoon tea (or even breakfast!), but just sweet enough that it’s still delicious for dessert. Still as absolutely delicious as I remembered it! What is a Bakewell Tart?Ī Bakewell tart is a British tart made with layers of a shortbread crust, fruity jam, spongy frangipane, and flaked almonds. Would it be as good as I remembered it? Did 10 years of memories exaggerate my enjoyment? I sliced away at that Bakewell Tart for breakfast for a week and was truly sad when it was gone.įast forward 10ish years, and I came across the old Bakewell Tart post on my old blog… and obviously had to make it again. I’m a big fan of fruit-flavored sweets and love almond in any form. I’m pretty sure this is my favorite thing I made while a part of the group. One month, a member chose a traditional British Bakewell Tart for the challenge. Participation in the group encouraged me to try many things I don’t particularly like enough to make by hand ( French macarons, cannoli shells) or things that require so much time, it’s just plain easier to buy them in the store (puff pastry, phyllo dough). Then everyone would make a version and discuss the results. Leave to cool in the tin before slicing.With a crisp and buttery shortbread crust, cherry jam, and an almond frangipane sponge layer, this Traditional Bakewell Tart is a perfect breakfast or dessert.Ī long, long time ago (we’re talking a decade here), I participated in monthly challenges with a group known as the Daring Bakers.Įach month, someone would select a recipe that was either a bit off the beaten path or something a little more challenging. Step 3 Bake for 10 minutes, then scatter the flaked almonds on top and cook for a further 15 minutes until the filling is golden.Step 2 Top with the frangipane and spread evenly.Step 1 Spread the jam over the base of the pastry case and scatter over the raspberries.Step 2 Stir in the flour, ground almonds and the almond extract, if using.Step 1 Beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time.Step 10 Turn the oven down to 180☌/Gas 4.Step 9 Trim away excess pastry from the edge.Step 8 Remove the paper and beans and return the pastry case to the oven for about 5 minutes until very lightly coloured.Bake blind for 12–15 minutes, until the pastry is dry to the touch. Step 7 Line the pastry case with baking parchment and fill with baking beans or dried beans.Roll out the pastry on a lightly floured surface to a 3mm thickness and use to line a 36 x 12cm loose-bottomed tart tin (or a 23cm round tin), leaving a little excess overhanging the edge. ![]() Wrap in cling film and chill for at least 15 minutes. Step 5 As the dough comes together, gently knead it into a smooth ball.(Alternatively you can make it in a food processor, blitzing the flour, icing sugar and butter together, then adding the liquid.) Step 4 Stir into the mixture with a round-bladed knife, adding another 1 tsp water if necessary.Step 3 Mix the egg with the lemon juice and 2 tsp water.Step 2 Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs.Step 1 Mix the flour and icing sugar together in a bowl. ![]()
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