Introduction to the Bakewell Tart
The Bakewell tart is a famous British dessert with significant roots in English culinary traditions. This tart originated in the small market town of Bakewell, Derbyshire, and has grown into a classic dessert treasured by generations. Its appeal stems from the simple but successful blend of buttery shortcrust pastry, fruity jam, and rich frangipane—a soft, almond-flavored filling. Often topped with flaked almonds or icing, this tart offers a great balance of tastes and textures, from the crispness of the dough to the smoothness of the almond interior.
Although the Bakewell tart is a popular dessert in British bakeries and afternoon teas, it is also a cultural symbol. Its origins may be traced back to the nineteenth century, although like many traditional meals, its precise origin is unknown. Some say it was invented by accident at a nearby inn when a chef put egg mixture over a jam layer, but whether this is true or not, the tart’s heritage is obvious. Over time, the Bakewell tart has become a hallmark of British baking history, cherished both domestically and internationally.
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Mary Berry, a Renowned Chef, and Her Influence
Mary Berry is one of the best-known names in British baking. A national icon and former judge on The Great British Bake Off, she has played an important role in the preservation of classic British recipes such as the Bakewell tart. Her culinary style is friendly, making traditional meals accessible to both new and seasoned bakers. Berry’s Bakewell tart recipe remains true to the original, including a shortcrust pastry, a delicious jam layer, and a creamy frangipane filling that perfectly balances simplicity and elegance.
Berry’s focus on using high-quality ingredients and paying attention to little details—such as ensuring the dough does not shrink while baking or that the jam is uniformly distributed—has inspired many amateur bakers to try their hand at this British staple. Her influence has guaranteed that the Bakewell tart remains as popular as ever, appealing to both bakers and diners alike.
Step-by-Step Recipe for Classic Bakewell Tart
Let us now begin the procedure of producing this wonderful tart. Whether you’re a seasoned baker or just starting out, this recipe will walk you through the process step by step.
Ingredients
(Makes one 9-inch tart)
For the pastry:
- 200g plain flour
- 100g unsalted butter (chilled, diced)
- 1 tablespoon icing sugar
- 1 large egg yolk
- 2 tablespoons cold water
For the filling:
- 175g raspberry jam (or any jam of your choosing)
- 150g unsalted butter (softened)
- 150g caster sugar
- 150g ground almonds
- 3 large eggs
- 1 teaspoon almond extract
- 50g flaked almonds (optional)
For decoration:
- Icing sugar, for dusting (optional)
Instructions
1. Prepare the Pastry
Make the shortcrust pastry for the tart. In a large mixing bowl, sift the plain flour and icing sugar to eliminate any lumps. Add the cubed, cold butter to the flour mixture and, using your hands, carefully massage it in until it resembles coarse breadcrumbs. The idea is to work swiftly and softly so that the dough remains flaky and delicate.
When the mixture resembles breadcrumbs, stir in the egg yolk and 2 tablespoons of cold water. Mix with a fork until the dough begins to come together. If it feels a touch dry, add a teaspoon of water at a time. After the dough has formed, gently knead it on a lightly floured surface until smooth. Form the dough into a disc, cover in cling film, and chill for at least 30 minutes.
Tip: Avoid overworking the dough, since this might make the crust tough. Light handling is the key to achieving a crisp, delicate crust.
2. Blind Bake the Pastry
Preheat the oven to 180°C (350°F). On a lightly floured board, roll out the cooled pastry to about 3mm thickness. Carefully place it in a 9-inch tart tray, pushing it gently into the corners. Trim the edges of the tart tin with a rolling pin or sharp knife. Prick the base of the pastry all over with a fork to keep it from ballooning up during baking.
Line the pastry case with baking parchment or aluminum foil, then fill with baking beans or uncooked rice to weigh it down. This method, known as “blind baking,” keeps the pastry stiff and crisp.
Place the pastry in the oven and cook for 15 minutes. After that, take off the baking beans and parchment and return the crust to the oven for another 5-8 minutes, or until the base is golden and thoroughly cooked. Set aside for cooling.
3. Prepare the Frangipane Filling
While your pastry is cooling, prepare the frangipane. Cream the softened butter and caster sugar in a bowl until light and fluffy. This step is critical because it helps integrate air into the filling, making it light and tasty.
Beat in the eggs one at a time, ensuring that each is thoroughly absorbed before adding the next. After mixing in the eggs, add the almond essence and whisk well. Finally, fold in the ground almonds to create a smooth and somewhat thick frangipane mixture.
4. Assemble the Tart
Once the pastry shell has cooled, apply an equal layer of raspberry jam over the tart’s base. The jam’s sweetness and tartness contrast well with the creamy frangipane filling. Don’t scrimp on the jam; here is where the tart acquires its distinct taste.
Next, distribute the frangipane filling evenly over the jam using a spatula or the back of a spoon. If you want texture, add a handful of flaked almonds on top of the frangipane for an added layer of crunch.
5. Bake the Tart
Place the assembled tart in the oven and bake for 25-30 minutes, or until the frangipane is golden brown and set. The top should feel firm but still have a slight softness in the center. Keep an eye on it during the final minutes of baking to avoid overbaking.
Once done, remove the tart from the oven and let it cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
Practical Tips for a Perfect Bakewell Tart
- Chill the pastry: Chilling the pastry is essential for preventing shrinkage and achieving a crisp, buttery crust. If your dough becomes too warm while handling, simply pop it back in the fridge for 10-15 minutes.
- Blind baking is key: Blind baking ensures that the pastry base stays crisp and doesn’t turn soggy when the jam and frangipane are added. Be sure not to skip this step.
- Use a good-quality jam: The jam is a prominent flavor in the tart, so using a high-quality raspberry or strawberry jam will elevate the overall taste. Homemade jam works wonderfully if you have some on hand.
- Even layers: Ensure the jam layer is spread evenly over the base. If the jam is too thick in some areas, the flavors can become unbalanced.
- Almond alternatives: If you’re catering to someone with a nut allergy, ground oats or polenta can be used as a substitute for ground almonds in the frangipane mixture.
Variations of the Classic Bakewell Tart
While the traditional Bakewell tart is delicious in its own right, here are a few fun variations to try:
- Chocolate Bakewell Tart: Swap the raspberry jam for a layer of chocolate ganache or Nutella for a decadent twist. The chocolate pairs beautifully with the almond filling.
- Citrus Bakewell Tart: Add the zest of a lemon or orange to the frangipane mixture for a burst of citrus flavor. Replace the raspberry jam with lemon curd for a fresh, zesty take.
- Cherry Bakewell Tart: Replace the raspberry jam with cherry preserves and scatter a few fresh or dried cherries into the frangipane for a summer-inspired version.
- Vegan Bakewell Tart: Use dairy-free margarine in place of butter, and replace eggs with a flaxseed mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons of water per egg). Opt for a vegan shortcrust pastry, and use plant-based milk in the frangipane.
Frequently Asked Questions (FAQs)
1. Can I use store-bought pastry for a Bakewell tart?
Yes! While homemade pastry provides a fresher taste, store-bought shortcrust pastry can save time and still deliver a delicious result. Just make sure to blind bake it as described in the recipe.
2. What’s the difference between a Bakewell tart and a Bakewell pudding?
The Bakewell tart is a modern evolution of the Bakewell pudding, which features a puff pastry base and a richer, custard-like filling. The tart uses shortcrust pastry and an almond frangipane filling. Both are delicious, but the tart is easier to make and has become more popular in recent times.
3. Can I freeze a Bakewell tart?
Absolutely! Once the tart has cooled completely, wrap it tightly in cling film and then in aluminum foil before freezing. It can be stored for up to 3 months. To serve, allow the tart to thaw at room temperature and freshen it up by warming it in a low oven for 10 minutes.
4. What type of jam is best for a Bakewell tart?
Traditionally, raspberry jam is used, but you can experiment with other types of jam like strawberry, apricot, or blackcurrant. The key is to choose a jam that’s not too sweet, as the almond filling is already rich and sweet.
5. Can I make mini Bakewell tarts instead of one large one?
Yes! Simply divide the pastry and filling between smaller tart tins or a muffin tin. The baking time will be shorter, around 15-20 minutes, depending on the size of the tarts. These make great individual servings for parties or afternoon tea.
Nutritional Information (per serving)
- Calories: 450
- Fat: 30g
- Carbohydrates: 42g
- Protein: 8g
- Fiber: 2g
- Sugar: 25g
- Saturated Fat: 15g
- Sodium: 120mg
Wrapping It Up: Give This Classic Tart a Try!
The Bakewell tart is a dessert that has stood the test of time, capturing the hearts of bakers and dessert lovers alike. Its beautiful combination of buttery pastry, tangy jam, and rich almond filling makes it a must-try for anyone who enjoys baking. Whether you stick to the traditional recipe or experiment with your own variations, making a Bakewell tart is a rewarding experience that fills your kitchen with the comforting aromas of a British classic.
Don’t be intimidated by the layers—this tart is approachable for bakers of all skill levels. With Mary Berry’s inspiration and some helpful tips, you’ll be whipping up this delightful dessert in no time. So why not roll up your sleeves and give it a go? Once you’ve tasted your homemade Bakewell tart, you’ll see why it’s become a beloved staple in British homes.
Happy baking, and enjoy every bite!