Bakewell tart recipe
Light, crisp pastry, an airy, delicately almondy sponge and the sweet tang of the raspberries – the perfect Bakewell tart.
Ingredients
- 85 g unsalted butter, plus extra for greasing
- 50 g icing (confectioners') sugar, plus extra for dusting the finished dish
- 1 egg yolk, beaten
- 200 g plain (all-purpose) flour, plus extra
- 3 oz unsalted butter, plus extra for greasing
- 1.8 oz icing (confectioners') sugar, plus extra for dusting the finished dish
- 1 egg yolk, beaten
- 7.1 oz plain (all-purpose) flour, plus extra
- 3 oz unsalted butter, plus extra for greasing
- 1.8 oz icing (confectioners') sugar, plus extra for dusting the finished dish
- 1 egg yolk, beaten
- 7.1 oz plain (all-purpose) flour, plus extra
- 200 g unsalted butter
- 200 g caster (superfine) sugar
- 2 eggs
- 50 g self-raising flour
- 200 g ground almonds
- 1 amount of good-quality raspberry jam (for spreading across the pastry base)
- 150 g raspberries
- 50 g flaked almonds
- 7.1 oz unsalted butter
- 7.1 oz caster (superfine) sugar
- 2 eggs
- 1.8 oz self-raising flour
- 7.1 oz ground almonds
- 1 amount of good-quality raspberry jam (for spreading across the pastry base)
- 5.3 oz raspberries
- 1.8 oz flaked almonds
- 7.1 oz unsalted butter
- 7.1 oz caster (superfine) sugar
- 2 eggs
- 1.8 oz self-raising flour
- 7.1 oz ground almonds
- 1 amount of good-quality raspberry jam (for spreading across the pastry base)
- 5.3 oz raspberries
- 1.8 oz flaked almonds
Details
- Cuisine: British
- Recipe Type: Tart
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 40 mins
- Serves: 8
Step-by-step
- To make the pastry, cream the butter in a bowl until soft. Sift in the icing sugar and beat until fluffy. Add the beaten egg yolk and stir. Then add the flour and beat until it’s all incorporated.
- Gather the dough in your hands, shape into a ball then flatten into a disc. Wrap in clingfilm and leave in the fridge for 30 minutes to rest.
- Preheat your oven to 180°C/350°F/gas mark 4, and grease a 23-cm (9-in) round tart tin that’s about 2.5cm (1in) deep.
- Roll the pastry out to a thickness of 2mm (¹⁄16in) on a lightly floured surface and use to line the tin. Chill in the fridge for at least 30 minutes.
- To make the filling, beat the butter and sugar together until light and fluffy, and then add the eggs one at a time. Mix in the flour and ground almonds and stir until you have a smooth paste.
- Take your pastry-lined tin from the fridge. Smear a thin layer of raspberry jam over the bottom of the pastry case then top with the raspberries. Cover with the almond paste mixture – the filling should come right to the edges of the tin and be level. If you have a bit too much, reserve to make a mini tart! Smooth the top with a palette knife or the back of a spoon and sprinkle with flaked almonds.
- Bake the tart for about 30 minutes and then cover with a piece of foil so as not to burn the flaked almonds.
- Bake for a further 10-15 minutes or until the filling is set and the top is golden brown. A skewer inserted into the centre should come out clean.
- Leave the tart to cool in the tin, then transfer to a serving plate and dust with icing sugar. The tart will keep for a week in the fridge.
This recipe is from Home Cooked: recipes from the farm by Kate Humble. Published by Gaia (£25). Photography by Andrew Montgomery.
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