Bakewell Tart - BigOven 174744

Bakewell Tart

Ready in 1 hour
7 review(s) averaging 4.6. 67% would make again

Top-ranked recipe named "Bakewell Tart"

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Bakewell tart is the famous British tart made in the picturesque town of Bakewell in the Derbyshire Peak District. It is so easy to make as in this Bakewell Tart recipe. It is delicious dessert and makes a delightful afternoon treat.


Ingredients

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-- For the Pastry --
1/2 cup Plain flour
3 ounces Butter; cold and diced
2 tablespoons Caster sugar
1 Egg yolk; beaten
1 Egg white
-- For The Filling --
2 tablespoons Raspberry Jam; we like to use heaped tablespoon and seedless jam
6 ounces Butter
3 Eggs; beaten
1 Egg yolk
5 1/2 ounces Ground Almonds
1 Lemon; zested
1 tablespoon Flaked Almonds

Original recipe makes 6

Servings  

Preparation

To Make the Pastry

Put the flour, butter and sugar into a food processor with a pinch of salt, process until the mixture look a lot like breadcrumbs, add the egg yolk and 1 teaspoon of cold water and pulse until the dough comes together.

Flatten into a round, cover with cling film and chill for just 1 hour then roll out the pastry onto a lightly floured surface to about 3mm thickness.

Line an eight inch fluted tart tin with a depth of 3 inches, perforate the base with a fork, and chill for 20 minutes.

Heat the oven to 180?C, 160?C, gasmark 4.

Line the pastry case with baking parchment and fill with baking beans cook for about 20 minutes until the pastry is a pale golden colour.

Take out the beans; brush the inside of the pastry case with a little egg white and cook for an additional two minutes and then cool slightly now spread the jam in an even layer over the base of the pastry case.

Cream together the butter and caster sugar gradually add the beaten eggs and egg yolk fold in the ground almonds and lemon zest.

Carefully spoon the mixture over the jam and spread evenly bake for 20 minutes scatter with the flaked almonds and continue to cook for a further 15 to 20 minutes until golden and set.

Cool to room temperature, dust with icing sugar, and serve with cream or custard.

The tart can also be made as individual portions use a 12-hole tartlet tin instead of a tart tin and follow the methods as above.

Tip: Use equal quantities of plain flour and sponge/cake flour for a lighter pastry.

Notes

When at The Great Tree Hotel it was always a popular addition to the afternoon tea menu especially when we made it with our own home made raspberry jam, in fact some guests loved it so much they always wanted (and did) take a couple of the tarts home with them.

The tart can also be made as individual portions. Use a 12-hole muffin tin instead of a tart tin and follow the methods as above.

The dough can also be made in a food processor by mixing the flour, butter, and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Clingfilm and chill as above.

Tip: Use equal quantities of plain flour and sponge/cake flour for a lighter pastry.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 2144 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The recipe was wrong and incomplete. The flour should be at least 2 cups and there was no mention of sugar in the filling ingredients.
CrabbyCook 3 years ago
[I made edits to this recipe.]
Astro-Chef 4 years ago
When at The Great Tree Hotel it was always a popular addition to the afternoon tea menu especially when we made it with our own home made raspberry jam, in fact some guests loved it so much they always wanted (and did) take a couple of the tarts home with them.The tart can also be made as individual portions. Use a 12-hole muffin tin instead of a tart tin and follow the methods as above.The dough can also be made in a food processor by mixing the flour, butter, and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Clingfilm and chill as above.Tip: Use equal quantities of plain flour and sponge/cake flour for a lighter pastry.
Astro-Chef 4 years ago
[I made edits to this recipe.]
Astro-Chef 4 years ago
[I made edits to this recipe.]
Astro-Chef 5 years ago
[I made edits to this recipe.]
Astro-Chef 5 years ago
When at The Great Tree Hotel it was always a popular addition to the afternoon tea menu especially when we made it with our own home made raspberry jam, in fact some guests loved it so much they always wanted (and did) take a couple of the tarts home with them. The tart can also be made as individual portions. Use a 12-hole muffin tin instead of a tart tin and follow the methods as above. The dough can also be made in a food processor by mixing the flour, butter, and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Clingfilm and chill as above. Tip: Use equal quantities of plain flour and sponge/cake flour for a lighter pastry. [I posted this recipe.]
Astro-Chef 5 years ago
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