About this recipe:This is the classic tart. Use shop-bought pastry - it's so much easier! Treat yourself!
100g (4 oz) of shortcrust pastry
2 tablespoons strawberry or raspberry jam
60g (2 oz) butter
60g (2 oz) caster sugar
1/4 tsp lemon zest
3 tablespoons plain flour
115g (4 oz) ground almonds
1/4 tsp baking powder
1 tablespoon of flaked almonds (optional)
Icing sugar (for dusting)
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Method Prep:25min › Cook:30min › Ready in:55min
Pre-heat the oven to 190 C / Gas mark 5.
Grease or line a 20cm (8 in) fluted tart tin. Best if you use one with a loose base.
Roll the pastry into a round shape a little larger than the tin. Cut a strip 1.5cm (3/4 in) wide off the pastry and put round the edge of the plate with the cut edge outwards.
Dampen this strip with water and line the plate with the remainder of the pastry. Trim the edges and prick pastry with a fork.
Spread jam evenly over the bottom of pastry base.
Beat butter and sugar until white and creamy. Beat the egg and lemon zest and add gradually to the creamed butter and sugar mixture. Add a drop of almond extract if desired.
Mix the flour and ground almonds together. Fold the flour and ground almond mixture into the wet mixture using a metal spoon. Do this one spoon at a time, adding the baking powder with the last addition of flour.
Spread this mixture over the jam layer. Sprinkle flaked almonds on top, if using.
Bake in the oven for about 30 minutes until browned and thoroughly cooked. Sprinkle with icing sugar if desired and serve.
The Bakewell Tart is a bit of a tradition for my family and I. Having lived in the pretty market town of Bakewell in Derbyshire, England. Home to the original Bakewell tart, before we moved here to America 2 years ago. The dessert dates back to the 1860s. Bakewell tarts are often called Bakewell puddings, but the two desserts are essentially the same. While this recipe is pretty good, I have had to make a few changes to make the recipe more traditional. The pastry should be an almond short crust pastry, I make my pastry as usual but add 1/3 cup of ground almonds. For the frangipane centre I use Clementine zest not lemon. Once the tart has been baked, I always top with Royal icing. A Bakewell tart can essentially be iced or not, but for me the icing just finishes off the cake entirely. - 21 Feb 2010
Altered ingredient amounts.
I doubled quantity of filling and used 10" tin. I also used sr flour and no baking powder and added 1/2 tsp almond extract. Deep filled and delicious! Perfect. - 04 Mar 2011