Bakewell tart is a classic British dessert composed of a pastry crust filled with a layer of jam and topped with frangipane – an almond flavoured custard. It is believed to have originated in the town of Bakewell in Derbyshire.
Brief History and Origin
The origin of the Bakewell tart seems to trace back to the 19th century. The earliest known recipe for the dessert was published in 1836 by Eliza Acton in her book Modern Cookery for Private Families. In this book, she referred to it as “a Bakewell pudding” rather than a tart.
It is believed it was a pudding that was first mistakenly baked by Mrs Greaves, the mistress of the White Horse Inn in Bakewell. The result was so good that the recipe stuck. However, some historians believe the recipe was derived from an earlier French dish called “Gateau de Retz,” made with almond paste and raspberry jam.
Bakewell Tart
Ingredients
Pastry
- 175 g plain flour
- 75 g cold unsalted butter diced
- 25 g icing sugar
- 1 egg yolk
- 2 tbsp cold water
Filling
- 100 g unsalted butter softened
- 100 g caster sugar
- 2 large eggs
- 100 g ground almonds
- 25 g plain flour
- ½ tsp almond extract optional
- 3 tbsp raspberry or strawberry jam
Topping
- 25 g flaked almonds
Instructions
Make the pastry
- In a mixing bowl, rub the cold butter into the flour until the mixture resembles breadcrumbs.
- Stir in the icing sugar. Add the egg yolk and water, then mix until it forms a dough.
- Roll out the dough on a floured surface and line a 7-inch tart tin. Trim any excess pastry.
- Prick the base with a fork and chill in the fridge for 20 minutes.
Blind bake the pastry
- Preheat the oven to 180°C (160°C fan) or 350°F.
- Line the chilled pastry case with baking paper and fill with baking beans or rice. Bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes until the pastry is lightly golden.
Prepare the filling
- Cream the butter and sugar together until light and fluffy.
- Gradually beat in the eggs, followed by the almond extract.
- Fold in the ground almonds and plain flour to create a smooth mixture.
Assemble the tart
- Spread the jam evenly across the base of the pastry case.
- Pour the almond mixture on top, smoothing it with a spatula.
- Sprinkle the flaked almonds evenly over the top.
Bake the tart
- Bake in the oven for 25-30 minutes, or until the filling is golden and set.
- Let the tart cool in the tin before serving.
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