Bakewell Tarts Recipe

This delectable tart is a delightful blend of buttery pastry and rich almond filling, perfectly complemented by a layer of tangy raspberry jam. As I baked it, the comforting aromas of almond and sugar filled my kitchen, making it an irresistible treat to enjoy with a cup of tea.

A classic Bakewell Tart has many flavorful layers, but my version has to be the best! It starts with a crisp base made from 200g of plain flour and 100g of cold, diced unsalted butter.

The rich, nutty flavor comes from 120g of ground almonds plus almond extract. (You could use all-purpose flour and add a little more almond extract for flavor, but it definitely wouldn’t taste as good.)

Then comes the sweet part: 150g of raspberry preserves.

They aren’t in the original recipe, and you could also use apricot jam or even cherry preserves, but for my money, raspberries are the way to go. Flaked almonds on top give the Tart a real crunch.

Whether you’re a fan of almond flavor or not, you should try this Tart!

Bakewell Tarts Recipe Ingredients

• Plain Flour: Forms the tart’s structure; provides carbohydrates.
• Icing Sugar: Adds sweetness and a smooth texture.
• Cold Unsalted Butter: Ensures a flaky crust; rich in fats.
• Raspberry Jam: Offers sweetness and a fruity tartness.
• Caster Sugar: Sweetens the filling; helps cream the butter.
• Ground Almonds: Imparts a nutty flavor and moist texture; rich in protein.
• Almond Extract: Enhances the tart with a concentrated almond flavor.
• Flaked Almonds: Adds crunch and a nutty topping.

Bakewell Tarts Recipe Ingredient Quantities

• 200g plain flour
• 2 tablespoons icing sugar
• 100g cold unsalted butter, diced
• 1 large egg yolk
• 2-3 tablespoons cold water
• 150g raspberry jam
• 120g unsalted butter, softened
• 120g caster sugar
• 3 large eggs
• 120g ground almonds
• 25g plain flour
• 1 teaspoon almond extract
• 50g flaked almonds
• Icing sugar, for dusting

How to Make this Bakewell Tarts Recipe

1. In a big bowl, combine 200g of plain flour with 2 tablespoons of icing sugar. Using a bowl scraper, mix in 100g of very cold unsalted butter that has been cut into 1-inch pieces. Continue mixing until the mixture looks like it’s been worked into breadcrumbs.

2. Incorporate 1 large egg yolk and 2 to 3 tablespoons of cold water, and mix to form a dough. Briefly knead the dough, wrap it in cling film, and chill it for 30 minutes.

3. Set the oven to 180 degrees Celsius (350 degrees Fahrenheit) to warm up while the pastry is being prepared. The pastry should be rolled out on a surface dusted with flour so that it can be easily handled and doesn’t stick. It needs to be formed to fit a 23 cm tart tin and should be perfectly suitable for making a bottom crust of any kind. After the tin is lined and any excess pastry is trimmed, the pastry should be placed in the refrigerator to chill for 15 minutes. Then it can be taken out and docked, or pricked, with a fork. This allows steam to escape during baking.

4. Prepare the pastry case by lining it with baking paper and filling it with baking beans. Blind bake the pastry case for 15 minutes. Remove the beans and paper, and bake the pastry case for another 5 minutes until it is a pale golden color.

5. Spread an even layer of 150g raspberry jam over the cooled tart crust.

6. In a bowl, cream together 120g of softened unsalted butter and 120g of caster sugar until the mixture is light and fluffy. Beat in 3 large eggs, one at a time.

7. Combine 120g ground almonds, 25g plain flour, and 1 teaspoon almond extract in a bowl and stir until well mixed.

8. Using a spoon, place the almond mixture onto the jam layer, and smooth it so that it lies flat.

9. Distribute 50g of flaked almonds evenly over the filling.

10. Heat the oven to 375 degrees F (190 degrees C). Have your pie or quiche crust ready in a 9-inch (23 cm) pie plate. Pour in the filling. Bake until the filling is set and the top is golden brown, 35 to 40 minutes. Cool the pie in the plate for 10 minutes. Dust the top with powdered sugar and serve warm.

Bakewell Tarts Recipe Equipment Needed

1. Large mixing bowl
2. Bowl scraper or pastry blender
3. Measuring spoons
4. Measuring cups or kitchen scale
5. Cling film
6. Rolling pin
7. 23 cm tart tin
8. Fork
9. Baking paper
10. Baking beans
11. Spatula or spoon
12. Small saucepan (optional for melting butter, if needed)
13. Whisk or hand mixer
14. Sifter (for dusting with icing sugar)
15. Oven thermometer (optional, for ensuring accurate oven temperature)

FAQ

• What is the purpose of using cold unsalted butter in the pastry?A flaky pastry requires cold butter. It keeps the butter from melting into the flour all right, but what does the right temperature do for the butter? Cold, it turns out, is just the beginning. For the best results, the butter should be at least 15F colder than your ideal for working with it.
• Can I use store-bought raspberry jam?For sure, raspberry jam from a store works just hunky-dory. Just make certain it is of good quality so that the flavor is hunky too.
• Is almond extract necessary for the filling?The filling is made that much more almondy by the almond extract. And if you don’t have any (very likely, as it’s not commonly stocked), skip it. The flavor won’t be quite as vibrant, but it will still taste like almond.
• What can I substitute for ground almonds?Should you require a substitute, you may turn to almond meal or finely ground, blanched almonds. For a nut-free option, use oat flour. Just know that these will taste different.
• Why use flaked almonds on top?Almonds add a delightful crunch and a touch of elegance to the tarts. They also enhance the almond theme present in the filling. The tarts have a flavor profile that is very much almond-centric.
• How do I know when the Bakewell Tart is done?The tart is finished when the filling is set and nicely golden on top. A clean skewer inserted into the center comes out without any residue.
• Can these tarts be made in advance?Indeed, Bakewell Tarts hold up nicely for several days. Keep them in an airtight container at room temperature, and they should stay fresh.

Bakewell Tarts Recipe Substitutions and Variations

For all-purpose flour: Use whole wheat flour in a 1:1 ratio, but expect the texture to be slightly denser.
For unsalted cold butter:
Substitute with equal parts margarine or plant-based butter for an option without dairy.
To prepare caster sugar: Use the same amount of granulated sugar or superfine sugar. There isn’t much difference between caster and superfine, really.
You can use almond meal or very finely ground blanched almonds in place of ground almonds.
If you want raspberry jam with a different flavor
for a flavor (or preserve) substitute, try strawberry or apricot jam.

Pro Tips

1. Chill the Ingredients Ensure both the butter and water are very cold when making the pastry to help achieve a flaky texture. You can even chill the bowl and utensils for better results.

2. Avoid Overworking When mixing the dough, combine just until the ingredients come together. Overworking the dough can lead to a tough pastry.

3. Resting Time Allow the dough ample time to rest in the refrigerator. This helps relax the gluten, making the dough easier to roll out and reducing shrinkage during baking.

4. Blind Baking When blind baking the pastry, make sure you push the baking paper snugly into the corners so the sides are supported, preventing them from collapsing.

5. Jam Layer To prevent the jam from mixing into the almond filling, make sure the tart crust is completely cooled before spreading the jam and applying the almond layer. This helps keep distinct layers for a better texture and taste.