Bakewell TartCourse: Cakes, Bakes and PastriesCuisine: BritishDifficulty: Medium
Who doesn’t like a Bakewell Tart? with that gorgeous almondy flavoured centre and soft iced topping.
A Bakewell tart is an English confection that is made up of a shortcrust pastry casing topped with a layer of jam and frangipane mix., The topping can be of flaked almonds or a soft Fondant icing.
Although it’s a close relation to the Bakewell Pudding which originated in the English town of Bakewell in Derbyshire, there is no evidence that the Bakewell Tart’s origins came from there.
What You Will Need
23 cm loose-bottomed flan tin
500 gram Block of Shop bought Short Paste or make your own Kept in Fridge to Keep Cool
For the frangipane filling
75 g Butter unsalted
75 g Icing sugar
75 g Almonds ground
1 tbsp Plain white flour
1 tsp Almond extract
1 Lemon zest finely grated, Unwaxed
1 Egg free range
2 tbsp Raspberry jam
For the topping
200 g Icing sugar
1 tsp Almond extract
food colouring gel
Fondant Icing if preferred
- Heat oven to 180C/160C fan/gas 4.
- Roll out the cooled pastry to approx 3mm and line the baking tin gently pushing the pastry into all creases and crevices. Prick the bottom with a fork several times.
- If you want to make your own Sweet Pastry Click here
- Blind Bake Pastry
- Cut a strip of greaseproof paper to approx 1″ wider than the tart tin and fold in half and then half again and in half again until you have a dart shape.
- Measure from the centre of the tin and overlap the edge by 1/2″ cut or tear the greaseproof paper to form a circle when opened up.
- Place the paper on the lined tart tin and cover well with Baking beans. (make sure the beans go right to the edge of the tin).
- Place in the oven for approx 15 mins. When baked remove from the oven and remove the beans.
- Place back in the oven for approx 15 mins or until golden brown, remove from the oven and set aside to cool.
- To make the frangipane,
- cream together the butter and sugar(Using an electric mixer) until pale and fluffy. Slowly add the beaten egg little by little to stop it from separating and add the almond extract.
- Then fold in the flour and ground Almonds by hand and combine until just mixed.
- Line the cooled pastry tin with the raspberry jam (Don’t skimp on the jam), and pour in the frangipane mix smoothing the top and place in the oven for approx 25 mins.
- Test to see if it is baked by gently pushing the centre and it should bounce back or alternatively use a thin skewer poked in the middle and if it comes out completely clean the tart is ready.
- Let the tart stand and completely cool before removing it from the tin.
- For the Icing,
- mix the icing sugar and Almond extract together with a little water until you have a nice thick smooth paste.
- Remove a little into a small mixing bowl and add the food colouring of your choice (Red or Chocolate work well) until you have a nice deep colour.
- Pour the rest of the icing just over the top of the tart and gyrate the tart around until the top is nicely covered.
- Pour the coloured icing into a piping bag and pipe straight lines of equal distance across the top.
- With a cocktail stick or the back of a knife drag the icing from the top to the bottom in alternate directions.
- You will then have produced a feather type decor, as seen in the image above. (See Video)
- If you prefer to use bought Fondant icing, you just have to gently heat the fondant in a bowl placed in a microwave for 15 seconds at a time until nice and smooth and runny, about the consistency of thick double cream. DO NOT OVERHEAT or you will lose the shine.
- Then use as above removing some for colouring before you pour onto the tart.
- Happy Baking.