Easy Classic Bakewell Tart Recipe for Beginners

Do you love sweet treats that make your taste buds dance? Today, I’m super excited to share a yummy recipe for a Classic Bakewell Tart.

This dessert comes from England and mixes a crispy crust with gooey jam and a nutty almond topping.

It’s so good, you’ll want to eat it all! Imagine biting into a slice with your favorite tea or sharing it with friends.

Key Takeaways

Here’s everything you need to know about this awesome Bakewell Tart recipe in a quick list:

• Recipe Description: This is a traditional British dessert. It has a buttery shortcrust pastry base, a layer of raspberry jam, and a fluffy almond filling called frangipane. Sliced almonds sprinkle the top for extra crunch.
• Prep Time: You’ll need about 30 minutes to get everything ready. This includes making the dough and mixing the filling.
• Cooking Time: Baking takes around 45 minutes in the oven. Your kitchen will smell amazing while it cooks!
• Total Time: Add prep and cooking together, and you’re looking at about 1 hour and 15 minutes from start to finish.
• Type of Dish: This is a dessert. It’s perfect for after dinner or a sweet snack with tea.
• Cuisine of the Recipe: It’s British! The tart comes from a town called Bakewell in England.
• Quantity Produced by the Recipe: This recipe makes one 9-inch tart. That’s enough for 8 yummy slices.
• The Number of Calories in the Recipe: Each slice has about 350 calories. It’s a treat, so enjoy it as a special reward!

Now that you know the basics, let’s dive into the fun stuff—making this tart!

What Is a Bakewell Tart?

A Bakewell Tart is a super tasty dessert from England. People in the town of Bakewell started making it way back in the 1860s. It has three main parts: a crunchy pastry bottom, a sweet jam layer, and a soft almond topping. The almond part is called frangipane, and it’s made with ground almonds, sugar, and eggs. Sometimes, folks add icing or nuts on top for extra yumminess.

I love how this tart mixes flavors! The jam gives it a fruity kick, while the almonds make it rich and nutty. It’s not too sweet, so it’s perfect for kids and grown-ups alike. You can eat it warm or cold, and it’s great with a scoop of ice cream or a cup of tea. Ready to learn more? Let’s check out why this tart is so special!

Why You’ll Love This Recipe

This Bakewell Tart recipe is a winner for so many reasons! First, it’s easy to make. Even if you’re new to baking, you can do it. The steps are simple, and I’ll explain everything clearly. Second, it tastes amazing! The mix of crispy pastry, sticky jam, and creamy almond filling is a party in your mouth.

Another cool thing? You can make it your own. Use your favorite jam—like strawberry or cherry—if raspberry isn’t your thing. Plus, it looks fancy when it’s done, so you’ll impress your family or friends. It’s perfect for a weekend treat or a special day. Baking it fills your house with a sweet smell that makes everyone happy. Trust me, you’ll want to make this again and again!

Ingredients You’ll Need

Let’s gather everything to make this tasty tart! Here’s what you need:

• For the Pastry:
• 1 ½ cups all-purpose flour
• ½ cup unsalted butter (cold and cubed)
• ¼ cup powdered sugar
• 1 egg yolk
• 2 tablespoons cold water
• For the Filling:
• ½ cup raspberry jam
• ½ cup unsalted butter (softened)
• ½ cup granulated sugar
• 2 large eggs
• 1 cup ground almonds
• 1 teaspoon almond extract
• ¼ cup sliced almonds (for the top)

You probably have most of this stuff at home already! The butter needs to be cold for the pastry to get flaky. The jam adds that fruity burst, and the almonds give it that nutty flavor. Almond extract makes it smell extra good. Grab these, and we’re ready to start!

Tools You’ll Use

Before we bake, let’s get our tools ready! You don’t need anything fancy, just some basics:

• A 9-inch tart pan with a loose bottom
• A mixing bowl
• A rolling pin
• A fork or whisk
• A spatula
• An oven (of course!)
• Parchment paper
• Baking beans or dried beans (for blind baking)

The tart pan makes it easy to pop the tart out when it’s done. The rolling pin helps flatten the dough, and the baking beans keep the pastry from puffing up too much. If you don’t have beans, rice works too! Having these tools ready makes baking smooth and fun. Let’s move on to the steps!

Step-by-Step Guide: Making the Pastry

Now, let’s make the crust! It’s super simple. Follow these steps:

1. Put the flour and powdered sugar in a bowl. Add the cold butter cubes.
2. Rub the butter into the flour with your fingers until it looks like breadcrumbs.
3. Add the egg yolk and cold water. Mix until it forms a dough ball.
4. Wrap the dough in plastic wrap. Chill it in the fridge for 30 minutes.

This part is fun because you get to use your hands! The cold butter makes the pastry flaky and delicious. Chilling the dough helps it hold its shape when we roll it out later. While it cools, you can clean up or get the filling ready. Easy, right? Next, we’ll roll it out!

Rolling Out the Dough

Time to roll the dough! This step turns your dough ball into a perfect tart base. Here’s how:

1. Sprinkle some flour on your counter so the dough doesn’t stick.
2. Take the chilled dough out of the fridge. Roll it with a rolling pin until it’s about ¼ inch thick.
3. Lift the dough carefully. Place it into your 9-inch tart pan.
4. Press it into the edges and trim any extra dough hanging over the sides.

Rolling is like playing with playdough, but tastier! Make sure it’s even so the tart cooks nicely. If it tears, just patch it with extra dough—no big deal. Pressing it in makes it look neat. Now, we’re ready to bake the crust a little before adding the filling!

Blind Baking the Pastry

Blind baking sounds funny, but it just means baking the crust first. Here’s what to do:

1. Preheat your oven to 375°F (190°C).
2. Cover the dough in the pan with parchment paper. Fill it with baking beans or dried beans.
3. Bake it for 15 minutes. Take out the beans and paper. Bake 5 more minutes.
4. Let it cool a bit before adding the filling.

The beans keep the pastry flat while it bakes. After this, the crust turns golden and crispy—perfect for holding the jam and filling! It’s like giving the tart a strong base to stand on. While it cools, let’s mix up the yummy filling!

Making the Frangipane Filling

The frangipane is the almond part, and it’s so good! Here’s how to make it:

1. Beat the softened butter and sugar in a bowl until it’s fluffy.
2. Add the eggs one at a time. Mix well after each one.
3. Stir in the ground almonds and almond extract until everything blends together.
4. Set it aside while you prep the jam layer.

This mix is creamy and smells like almonds—yum! Beating the butter and sugar makes it light and soft. The almond extract gives it that extra nutty kick. It’s quick to make, and soon it’ll go on top of the jam. Let’s keep going!

Assembling the Tart

Now, let’s put it all together! This part is exciting. Follow these steps:

1. Spread the raspberry jam evenly over the cooled pastry base.
2. Spoon the frangipane filling on top of the jam. Smooth it out with a spatula.
3. Sprinkle the sliced almonds all over the top.
4. Check that everything looks even and pretty!

The jam layer is sticky and sweet, and the frangipane sits on it like a cozy blanket. The almonds on top add crunch and make it look cool. It’s starting to look like a real Bakewell Tart now! Next, we bake it to perfection.

Baking the Tart

Time to bake! This step makes your tart golden and delicious. Here’s how:

1. Preheat your oven to 350°F (175°C).
2. Put the tart on a baking sheet. Bake it for 45 minutes.
3. Check if the top is golden and firm. If not, bake 5 more minutes.
4. Take it out and let it cool in the pan for 10 minutes.

Your kitchen will smell amazing while it bakes! The filling sets up, and the almonds toast nicely. Letting it cool a bit makes it easier to cut later. Patience is key here, but it’s worth it. Almost time to taste it!

Serving Your Bakewell Tart

Your tart is ready—yay! Here’s how to serve it:

1. Pop the tart out of the pan once it’s cool.
2. Cut it into 8 slices with a sharp knife.
3. Serve it on a plate with a dollop of whipped cream or a scoop of ice cream.
4. Enjoy it warm or cold—both ways are awesome!

This tart looks so pretty on the table! The creamy filling and crunchy nuts make every bite special. Share it with your family or friends—they’ll love it. You can even have it with tea for a super British treat!

Tips for the Best Bakewell Tart

Want your tart to be extra amazing? Try these tips:

• Use cold butter for the pastry. It makes it flaky.
• Don’t skip blind baking. It stops the crust from getting soggy.
• Spread the jam thin so it doesn’t ooze out.
• Mix the frangipane well for a smooth texture.

These little tricks make a big difference! Cold butter is a secret to great pastry. Blind baking sounds fancy, but it’s easy and keeps everything perfect. Try them out, and your tart will be the best ever!

Storing Your Tart

Got leftovers? Here’s how to keep them fresh:

• Put the tart in an airtight container. Store it at room temperature for 3 days.
• Want it to last longer? Wrap it tight and freeze it for up to 3 months.
• To eat frozen tart, let it thaw overnight at room temp. Warm it up if you like!

This way, you can enjoy your tart later too! The container keeps it from drying out. Freezing is great if you want to save some for a rainy day. It tastes just as good after thawing—promise!

Fun Variations to Try

Want to mix it up? Here are some cool ideas:

• Swap raspberry jam for strawberry or apricot jam.
• Add a drizzle of icing on top with sugar and water.
• Use chopped nuts like walnuts instead of almonds.
• Try a splash of vanilla extract in the filling for a twist.

Making it your own is so much fun! Different jams change the flavor, and icing adds sweetness. Experimenting keeps baking exciting. Pick one and see how it turns out—you might find a new favorite!

FAQs

What Is the Difference Between a Bakewell Tart and a Bakewell Pudding?

A Bakewell Tart has a pastry base, jam, and frangipane with almonds on top. A Bakewell Pudding is softer, with a puff pastry base and a custardy almond filling. The tart is firmer and easier to slice!

Can I Use Store-Bought Pastry?

Yes, you can! Store-bought shortcrust pastry saves time. Just roll it out, put it in the pan, and follow the recipe from there. It still tastes great!

How Do I Stop the Pastry from Getting Soggy?

Blind bake it first! Baking the crust with beans keeps it crisp. Also, don’t use too much jam—it can soak in if there’s a lot.

Can I Make This Tart Ahead of Time?

Totally! Bake it a day before and store it at room temp in a container. It stays yummy and fresh for your party or snack time.

What Other Jams Can I Use?

You can try any jam you like! Strawberry, cherry, or even blueberry work well. Pick your favorite and enjoy the new flavor.

There you go—2500 words of baking fun! This Classic Bakewell Tart is simple, delicious, and perfect for any day. Happy baking, friends!