Bakewell Tart is a classic British dessert, cherished for its delightful combination of flavors and textures. With a crisp, buttery shortbread crust, luscious layers of sweet cherry jam, and a rich frangipane filling made with ground almonds, this tart is truly comforting and nostalgic. Each bite offers a pleasing contrast of textures, from the crunchy sliced almonds on top to the moist, almond-infused filling. This recipe invites you into the familiar warmth of home baking and is perfect for family gatherings, tea time, or simply treating yourself. Follow this step-by-step recipe to create your own slice of Bakewell Tart, and indulge in its magical flavors.

Ingredients

To create the perfect Bakewell Tart, you’ll need the following ingredients that make this dish so aromatic and irresistible:

• 2 cups (240 grams) all-purpose flour: A staple that provides the foundation for the crust.
• 2 tablespoons granulated sugar: Adds a touch of sweetness to the crust.
• 1/2 teaspoon salt: Enhances the flavor profile of the dish.
• 1/2 cup (113 grams) unsalted butter, frozen: Adds richness and a perfect flakiness to the crust.
• 2 large egg yolks: Provides structure and a delightful richness.
• 1/2 teaspoon almond extract: Infuses the dish with a warm, nutty aroma.
• 1-2 tablespoons cold water: Binds the crust together.
• 9 tablespoons (127 grams) unsalted butter, room temperature: For the creamy frangipane filling.
• 1 cup plus 2 tablespoons (127 grams) confectioners’ sugar: Sweetens the filling and adds lightness.
• 3 large eggs, room temperature: Essential for creating a stable and fluffy filling.
• 1/2 teaspoon almond extract: Deepens the almond flavor in the frangipane.
• 1 1/3 cups (112 grams) almond meal: The star ingredient that defines the frangipane.
• 1/4 cup (30 grams) all-purpose flour: Helps to thicken the filling.
• 1 cup (340 grams) cherry jam: Provides a luscious, fruity underlayer.
• 2 tablespoons confectioners’ sugar: For dusting on top before serving.
• 1/2 cup (43 grams) sliced almonds: Adds a delightful crunch and visual appeal.

Step-by-Step Directions

Making the Shortbread Crust

1. Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
2. Incorporate Butter: Grate the frozen unsalted butter into the dry mixture. Use your fingers or a pastry cutter to rub the butter into the flour until it resembles breadcrumbs.
3. Add Wet Ingredients: In a separate bowl, lightly beat the two egg yolks with almond extract. Gradually stir this mixture into the flour until combined. Add just enough cold water (1-2 tablespoons) to form a sticky dough.
4. Roll Out: On a lightly floured surface, roll out the dough to a 1/4-inch thickness.
5. Transfer to Pan: Carefully transfer the dough into your tart pan, pressing it gently into the sides and trimming any excess.
6. Chill: Refrigerate the tart shell for at least 30 minutes to firm up.

Blind Baking the Crust

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare for Baking: Once chilled, line the top of the crust with parchment paper and fill with pie weights or dried beans.
3. Initial Bake: Blind bake the crust for 10 minutes. Then, carefully remove the weights and parchment and bake for another 5 minutes until just barely golden.
4. Cool: Reduce the oven temperature to 375°F (190°C) and let the crust cool.

Making the Frangipane

1. Cream Butter and Sugar: In a mixing bowl, cream together 9 tablespoons of room temperature unsalted butter and 1 cup plus 2 tablespoons of confectioners’ sugar using a mixer on medium speed until light and fluffy, about 1 minute.
2. Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Follow with the almond extract and beat for an additional 30 seconds.
3. Add Dry Ingredients: With the mixer running, gradually spoon in the almond meal and 1/4 cup all-purpose flour until combined.

Assembling the Tart

1. Layer the Jam: Spread 1 cup of cherry jam evenly over the shortbread crust, creating a beautiful, vibrant layer.
2. Top with Frangipane: Gently spoon the frangipane mixture over the jam, spreading it to cover the entire surface of the tart.
3. Bake: Bake in the preheated oven at 375°F (190°C) for 20 minutes.
4. Add Almonds: After 20 minutes, remove the tart from the oven and sprinkle the sliced almonds on top. Return to the oven for an additional 5-10 minutes, until golden brown and a tester inserted into the center comes out clean.
5. Finalize: Dust with confectioners’ sugar before serving.

Tips & Tricks

• Perfecting the Crust: Ensure your butter is properly frozen before grating. This technique helps create a beautifully flaky crust.
• Jam Alternatives: If you’re not a fan of cherry jam, feel free to explore other fruit jams such as raspberry or apricot, depending on your preference.
• Serving Temperature: Although Bakewell Tart can be served slightly warm, it is equally delightful at room temperature, making it perfect for gatherings.

Serving Suggestions & Pairings

Bakewell Tart pairs wonderfully with a cup of tea or coffee, making it an excellent choice for afternoon gatherings. You can serve it as-is or accompany it with a dollop of whipped cream for added richness. It’s also delightful when served alongside fresh berries or vanilla ice cream, providing a contrast of flavors and temperatures.

Nutritional Information

A single slice of Bakewell Tart (approx. 1/8 of the tart) contains approximately 300 calories, with a balanced mix of carbohydrates, fats, and proteins. This treat offers a comforting escape but should be enjoyed in moderation for a balanced diet.

Storing Tips & Variations

• Storing: Keep your Bakewell Tart in an airtight container at room temperature for up to three days. For longer storage, it can be refrigerated for up to a week.
• Freezing: This tart freezes well. Wrap it tightly in plastic wrap and place it in a freezer-safe container, where it can last for up to three months. Thaw at room temperature before serving.
• Variations: Feel free to experiment with flavors by adding a splash of orange zest or a mix of different nuts in the frangipane for a unique twist.

Conclusion

Bakewell Tart is not just a dessert; it’s a slice of history filled with warmth and nostalgia. We encourage you to give this delightful recipe a try. Whether it’s for family gatherings, a quiet afternoon treat, or to impress guests, the flavors of Bakewell Tart are sure to bring joy. After trying your hand at this recipe, share your experience and let us know how it turned out!

FAQs

1. Can I make this tart in advance?
Yes! Bakewell Tart can be baked a day in advance and stored at room temperature. It actually tastes even better the next day as the flavors meld together.

2. Is it possible to use gluten-free flour?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend, though the texture may vary slightly.

3. Can I use a different type of jam?
Yes, feel free to get creative! Raspberry, apricot, or even strawberry jams can make delicious alternatives.

4. What can I serve with Bakewell Tart?
This tart pairs nicely with a scoop of vanilla ice cream or fresh cream. You can also serve it with a cup of tea or coffee for a perfect afternoon treat.

5. How can I prevent the crust from becoming soggy?
Blind baking the crust is essential in preventing sogginess. Ensure that it is properly cooled before adding the jam and frangipane to maintain its crunchy texture.

Bakewell Tart

A classic British dessert featuring a buttery shortbread crust, sweet cherry jam, and rich frangipane made with ground almonds.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Dessert, Tea Time

Cuisine: British

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Shortbread Crust

• 2 cups all-purpose flour Provides the foundation for the crust.
• 2 tablespoons granulated sugar Adds sweetness to the crust.
• 1/2 teaspoon salt Enhances flavor.
• 1/2 cup unsalted butter, frozen For flakiness.
• 2 large egg yolks Provides structure.
• 1/2 teaspoon almond extract Adds nutty aroma.
• 1-2 tablespoons cold water Binds the crust.

For the Frangipane Filling

• 9 tablespoons unsalted butter, room temperature For the filling.
• 1 cup plus 2 tablespoons confectioners’ sugar Sweetens the filling.
• 3 large eggs, room temperature Essential for texture.
• 1/2 teaspoon almond extract Enhances almond flavor.
• 1 1/3 cups almond meal Main ingredient.
• 1/4 cup all-purpose flour Thickens the filling.

For Assembly and Topping

• 1 cup cherry jam Provides fruity flavor.
• 2 tablespoons confectioners’ sugar For dusting.
• 1/2 cup sliced almonds Adds crunch.

Method

 

Making the Shortbread Crust

1. In a mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
2. Grate the frozen unsalted butter into the dry mixture. Use your fingers or a pastry cutter to rub the butter into the flour until it resembles breadcrumbs.
3. In a separate bowl, lightly beat the two egg yolks with almond extract. Gradually stir this mixture into the flour until combined. Add just enough cold water to form a sticky dough.
4. On a lightly floured surface, roll out the dough to a 1/4-inch thickness.
5. Carefully transfer the dough into your tart pan, pressing it gently into the sides and trimming any excess.
6. Refrigerate the tart shell for at least 30 minutes to firm up.

Blind Baking the Crust

1. Preheat your oven to 400°F (200°C).
2. Line the top of the crust with parchment paper and fill with pie weights or dried beans.
3. Blind bake the crust for 10 minutes. Then, carefully remove the weights and parchment and bake for another 5 minutes until just barely golden.
4. Reduce the oven temperature to 375°F (190°C) and let the crust cool.

Making the Frangipane

1. Cream together 9 tablespoons of room temperature unsalted butter and 1 cup plus 2 tablespoons of confectioners’ sugar until light and fluffy.
2. Add the eggs one at a time, beating well after each addition, followed by the almond extract. Beat for an additional 30 seconds.
3. Gradually spoon in the almond meal and 1/4 cup all-purpose flour until combined.

Assembling the Tart

1. Spread 1 cup of cherry jam evenly over the shortbread crust.
2. Gently spoon the frangipane mixture over the jam, spreading it to cover the entire surface.
3. Bake in the preheated oven at 375°F (190°C) for 20 minutes.
4. Remove the tart, sprinkle the sliced almonds on top and return to the oven for an additional 5-10 minutes, until golden brown.
5. Dust with confectioners’ sugar before serving.

Notes

Ensure your butter is properly frozen before grating for a flaky crust. You can use different fruit jams such as raspberry or apricot if desired. Bakewell Tart can be served warm or at room temperature.