Tuesday, February 09, 2010

Bakewell Tart


Well, this post is certainly long over due. The Bakewell tart is a classic English dessert, and it was the Daring Bakers challenge last June. I made it, but didn't post the recipe, since I was a bit short of time. Anyway - it's well worth waiting for, because this is a really tasty dish.

Basically it has a shortcrust pastry (not my favorite - I'm not a huge fan of pie dough, ever - that's spread with jam (I used homemade strawberry-rhubarb, but you can use anything at all) and topped with frangipane. Frangipane is a butter-almond mixture, that will fluff up in the oven and become a nice, creamy layer. I loved this served with some lightly whipped cream.


Bakewell Tart
(printable recipe)

for the crust:
225 g flour
30 g sugar
1/2 tsp salt
110 g unsalted butter (very cold, preferrably frozen)
2 egg yolks
1/2 tsp almond extract (optional)
1-2 tbsp ice cold water

for the frangipane filling:
125 g unsalted butter, softened
125 g confectioner's sugar (powdered sugar, icing sugar - it's all the same)
3 eggs
1/2 tsp almond extract
125 g ground almonds
30 g flour

200 ml jam
3-4 tbsp flaked almonds

I use a food processor for the crust. Mix flour, sugar and salt in the bowl of the food processor. Add the very cold butter in small dice and mix until the fat is well distributed in the flour. In a separate bowl, whisk the egg yolks with the almond extract, and add this to the food processor with the motor running. Finally add a little water to make the dough less crumbly and slightly sticky. Shape the dough into a flattened ball, wrap in plastic and place in the fridge for half an hour.

Meanwhile, make the frangipane. Beat sugar and butter until pale yellow and very fluffy. Add the eggs, one at a time, and beat well after each addition. Don't worry if it looks curdled. Add the almond extract and whisk for another half minute. Fold in the almonds and flour and stir until combined.

Roll out the pie crust (or just press it into a pie tin) and line a pie tin. Place in the freezer for 15 minutes. Preheat your oven to 200°C.

Heat the jam slighty, on the stove (or in the microwave) so it'll be easier to spread out. Spread it in the frozen pie shell. Add the frangipane filling and make sure it's smooth on top. Place in the oven for about 30 minutes. It should look puffy and lightly golden. Add the flaked almonds on top, and place back in the oven for five more minutes.

Serve at room temperature or slightly warm. (It's perfectly tasty out of the fridge, too, if you want to make it in advance.)

Recipe in Swedish:
Bakewell Paj


Beth (jamandcream) said...

my all time fave dessert. Mum makes it every Sunday to have after our Roast!! I will have to give it a go myself

Katie said...

I love bakewell tart and it almost makes me think fondly of home. My mum used to bake one almsot every week to have on Sundays after dinner. Best eaten warm with lots of custard!

natural selection said...

I have friends from London this will be a great surprise!
Thank you Anne

Karine said...

I have never had a bakewell tart and it sounds delicious! Thanks for sharing :)

isle of man luxury villa said...

A tasty snack.

Colours and Textures said...

Fantastic and so much nicer than a supermarket one!

Colours and Textures said...

Fantastic and much better than a supermarket one!