Classic Bakewell Tart Recipe

[Luna]

Bakewell Tart has earned its place as a cherished dessert across the United Kingdom and beyond. Whether enjoyed with a cup of tea as a midday treat or served elegantly as the finale to a special meal, this dessert is sure to delight your taste buds and transport you to the picturesque English countryside. So, join me on a culinary journey as we explore the art of creating this classic Bakewell Tart recipe that is sure to become a favorite in your baking repertoire. Let's get started on creating a slice of sweet nostalgia!

Ingredients:

For the Pastry:

• 200g (1 1/2 cups) all-purpose flour
• 100g (1/2 cup) unsalted butter, cold and diced
• 50g (1/4 cup) granulated sugar
• 1 egg yolk
• 1-2 tablespoons cold water

For the Filling:

• 150g (3/4 cup) raspberry jam (or your preferred flavor)
• 150g (1 1/2 cups) ground almonds
• 150g (3/4 cup) granulated sugar
• 2 large eggs
• 1 teaspoon almond extract
• 50g (1/4 cup) unsalted butter, melted

For the Topping:

• 50g (1/2 cup) flaked almonds

For the Icing:

• 100g (1 cup) confectioners' sugar
• 2-3 tablespoons water
• 1/2 teaspoon almond extract

Instructions:

1. Prepare the Pastry:
   • In a large bowl, combine the flour and diced butter. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
   • Stir in the granulated sugar. Add the egg yolk and 1 tablespoon of cold water. Mix until the dough comes together, adding more water if needed.
   • Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
2. Preheat the Oven:
   • Preheat your oven to 180°C (350°F).
3. Roll Out the Pastry:
   • On a lightly floured surface, roll out the chilled pastry dough to fit a 9-inch tart tin. Line the tin with the pastry, pressing it gently into the corners. Trim any excess pastry from the edges.
4. Prepare the Filling:
   • Spread the raspberry jam evenly over the base of the pastry-lined tart tin.
   • In a mixing bowl, combine the ground almonds, granulated sugar, eggs, almond extract, and melted butter. Mix until well combined.
   • Pour the almond mixture over the raspberry jam layer in the tart tin, spreading it out evenly.
5. Bake the Tart:
   • Place the tart tin on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the filling is golden and set.
   • Remove the tart from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
6. Prepare the Topping:
   • While the tart is cooling, toast the flaked almonds in a dry skillet over medium heat until golden brown. Keep an eye on them as they can burn quickly. Set aside to cool.
7. Make the Icing:
   • In a small bowl, whisk together the confectioners' sugar, water, and almond extract until smooth. Adjust the consistency by adding more water if necessary.
8. Finish and Serve:
   • Once the tart has cooled, drizzle the icing over the top in a zigzag pattern.
   • Sprinkle the toasted flaked almonds over the icing.
   • Allow the icing to set before slicing and serving your delicious Bakewell Tart. Enjoy with a cup of tea for the perfect afternoon treat!

 

[maltchaseal]

Yum! Bakewell Tart for the win This English classic looks like the perfect tea time treat - jammy, nutty, and oh so pretty ..Gotta try this next time I'm feeling fancy

 

[Kuromi_X.O]

What a delightful journey through the making of this classic Bakewell Tart! The step-by-step instructions make it seem so manageable, even for a novice baker like myself

 

[MylaPeek]

Wow, this Classic Bakewell Tart recipe is giving me major cravings! Can't wait to whip this up for dessert tonight! Thanks for sharing!