– **Jam** – This recipe can accommodate either homemade or store-bought jam.
– **Almond Flour** – This flour adds a nutty essence and moisture to the tart, particularly when combined with all-purpose flour. You could also opt for ground almonds.
– **Baking Powder** – A crucial leavening agent, helping the frangipane filling rise properly.
– **Raspberries** – Frozen raspberries are a great choice, but fresh ones work equally well.
– **Almonds** – Sliced almonds are perfect for adding a mild almond flavor and a hint of crunch without overpowering the tart. To enhance this nutty flavor, almond extract can be used as well.
### Add-ins and Substitutions
– **Alternative Fruits** – Feel free to swap the raspberries with other fruits such as strawberries, lemons, cherries, blueberries, or pears to achieve different flavors.
– **Change the Shape** – This raspberry tart recipe can be transformed into bars, mini tarts, double-layer cakes, or tray bakes.
– **Allergen-Free Choices** – Consider using vegan butter, gluten-free flour, and egg alternatives for a dairy-free, gluten-free, or vegan variant of the tart.
– **Icing Option** – If you wish, drizzle a simple icing made from powdered sugar, milk, and vanilla extract over the tart.
### Steps to Make a Bakewell Tart
1. **Cut the Butter In** – In a sizable mixing bowl, blend the cold butter into the combined flour and powdered sugar using a fork or pastry cutter.
2. **Add Egg and Vanilla** – Introduce the egg yolk and vanilla extract, stirring until the dough begins to form.
3. **Chill the Dough** – Shape the mixture into a flat disk with your hands. Wrap the dough in plastic wrap and refrigerate for one hour.
4. **Shape the Dough in the Tart Pan** – After chilling, unwrap the dough and roll it into a circle approximately 12 inches in diameter. Fit it into a 10-inch tart pan, ensuring to prick the base generously with a fork.
5. **Bake the Tart Shell** – Place in the oven at 380 degrees Fahrenheit for 15 to 20 minutes.
***Pro Tip:*** To keep the dough flat during baking, utilize parchment paper along with pie weights or beans instead of merely pricking it.
- Cream the butter and sugar. Combine softened butter and sugar in a bowl, mixing until well incorporated.
- Add the eggs and baking powder. Next, mix in the eggs and baking powder into the combination, ensuring uniformity.
- Incorporate the flours. Finally, stir in both all-purpose and almond flour until blended smoothly.
### Bakewell Tart RecipeIf you have a passion for tarts, this Bakewell Tart is likely to become a beloved dessert. With its delicate pastry crust, rich almond frangipane filling, and luscious raspberry jam, it’s a true delight.
#### Steps to Make Your Bakewell Tart:
1. **Fill the tart shell.** After the tart shell has finished baking, remove it from the oven and spread raspberry jam evenly over the base. Next, add the almond frangipane filling and top with frozen raspberries and sliced almonds.
2. **Bake.** Place your assembled Bakewell Tart in a preheated oven set to 350°F (about 175°C) and bake for approximately 35 to 40 minutes.
3. **Sprinkle with powdered sugar.** Once the tart has cooled, lightly dust the top with powdered sugar just before serving.
This Bakewell Tart not only showcases the elegance of simple ingredients but also promises to impress everyone who takes a bite. Enjoy this delightful sweet treat!
Recipe Tips
- Use cold butter for the crust: To create a rich, buttery crust, it’s crucial to use butter that is cold. Keep the butter chilled until you’re ready to use it to prevent melting during the baking process.
- Keep the crust dough cool: If the dough begins to warm from mixing or handling, pop it in the fridge for around 10 minutes. This helps maintain the butter’s firmness.
- Pierce the pie shell prior to baking: This technique allows steam to escape, which stops the shell from bubbling up unevenly.
- Use frangipane at room temperature: If the filling has been in the fridge, let it sit until it reaches room temperature before spreading it on the tart.
FAQs
What qualifies a Bakewell as a Bakewell?
This beloved tart is a classic dessert from the UK, taking its name from the town of Bakewell in Derbyshire. A true Bakewell tart features a shortcrust pastry base filled with cherry jam, frangipane, and almonds.
How is frangipane different from a Bakewell tart?
Frangipane is the almond flour-based component that serves as the filling in the tart. A Bakewell tart encompasses not just frangipane but also a shortcrust shell and a layer of jam.
Why did my frangipane collapse?
When you open the oven door, a sudden influx of cold air can cause the frangipane to fall. To keep a steady temperature, avoid opening the oven while it’s baking.
Serving Suggestions
This Bakewell Tart provides a delightful mix of sweet fruit and nutty flavors. It’s an excellent choice to serve after a hearty meal, along with other desserts, or paired with your favorite drink for a lovely afternoon snack.
- Main dishes: Enjoy this tart as a dessert after delectable dishes like Turkey Shepherd’s Pie, Cast Iron Ribeye Steak, Chicken Cutlets, or Cedar Plank Salmon.
- Cookies: Complement it with a variety of cookies, such as Linzer Cookies with Raspberry Jam, Amaretti Cookies (VIDEO), Chewy Oatmeal Raisin Cookies, or Chocolate Dipped Almond Biscotti.
- Ice cream: A scoop of rich No Churn Vanilla Ice Cream is a fantastic addition, or you can opt for any flavor you love.
- Beverages: Enjoy this Bakewell Tart with a Raspberry Matcha Latte, Iced Caramel Macchiato, or a comforting mug of Hot Chocolate.
Prepare This Recipe Ahead of Time
Make ahead: You can create the frangipane and dough in advance, storing them in the refrigerator, covered, for up to a day. The entire tart can also be made ahead, up to three days prior. Just wrap it tightly in plastic wrap and refrigerate. When you’re ready to serve, uncover it, sprinkle with powdered sugar, and savor — this tart is fantastic served cold. (If you prefer, let it sit at room temperature, but it will stay fresh for just one day.)
Storing: For leftovers, wrap the tart securely in plastic wrap and keep it in the refrigerator for up to five days.
Freeze: You can also freeze it in an airtight container for up to three months. To serve, simply move the Bakewell Tart to the fridge the night before you plan to enjoy it to thaw.
Discover More Delightful Pastries!
Complete Recipe Instructions
Bakewell Tart
Prepare this Bakewell Tart as a lavish dessert that elevates simple flavors with an easy recipe that everyone will love.
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Course: Dessert
Cuisine: French
Prep Time: 1 hour 20 minutes
**Cook Time:** 40 minutes
**Total Time:** 2 hours
**Servings:** 12
**Calories:** 639 kcal
### Ingredients for the Pastry
### Ingredients for the Raspberry Frangipane Filling
**Make Ahead:** You have the option to prepare both the frangipane and dough one day prior, storing them covered in the refrigerator. The tart itself can be assembled up to three days in advance; simply wrap it securely in plastic wrap and refrigerate. When you’re ready to serve, take it out of the fridge, dust with powdered sugar, and savor. It is especially pleasant when served cold. Leaving it at room temperature is acceptable, but it will only stay fresh for about one day.
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**Nutritional Information:**
– **Calories:** 639 kcal
– **Carbohydrates:** 60 g
– **Protein:** 9 g
– **Fat:** 42 g
– **Saturated Fat:** 14 g
– **Polyunsaturated Fat:** 6 g
– **Monounsaturated Fat:** 14 g
– **Trans Fat:** 1 g
– **Cholesterol:** 112 mg
– **Sodium:** 208 mg
– **Potassium:** 158 mg
– **Fiber:** 4 g
| Sugar: 32g | Vitamin A: 1254IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 2mg
Originally posted on May 13, 2016, this recipe has been updated over time.
