Bakewell tart recipe.

The Bakewell tart is one of the best-loved desserts in the UK, even if there are several interpretations of this traditional sweet.

The classic recipe basically consists of a shortcrust pastry with a layer of jam on the bottom that is topped with a sponge-like egg and almond filling finished off with a sprinkling of flaked almonds.

It is often served with a generous helping of cream or warm custard.

Origins

This delicious pudding originates from the town of Bakewell, which is located in Derbyshire, and was created almost 200 years ago. The landlady of a local inn organised a dinner party, and as she was busy entertaining her guests, she left instructions for her cook on how to prepare the pudding.

Unfortunately, or fortunately, as most would agree, the cook's inexperience led her to mix up the recipe, and instead of making a pudding with a jam topping, the Bakewell tart was duly invented. Despite the error, the dessert was still served and went down a treat with the dinner guests, and so the landlady continued to make and serve the pudding this way.

Variation

Sometimes the original Bakewell tart is topped even further with white almond icing and half a glacé cherry. They are often sold as individual tarts in bakeries or packaged in trays of 6 in large supermarket stores.

Below we offer you a traditional recipe, followed by a link to a puff pastry variation.

Classic Bakewell tart

Serves: 2-4 persons

Prep time: 1hr 30 mins

Cooking time: 50 mins

Total time: 2hrs 20 mins

Rating: 3 from 1 vote

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Items required

10 inch (26cm) tart/flan tin
pastry roller (rolling pin)
sieve (if not using pre-made pastry)
grinder for the almonds (unless pre-ground)
whisk (hand or electric)
large bowl
greaseproof paper and dried beans, lentils or pulses for lining the pastry case
cling film

Ingredients

For the shortcrust pastry
(if not using pre-made)
7oz (200g) of plain flour
3½oz (100g) of chilled unsalted butter
2 beaten egg yolks
2 tbsp of icing sugar
pinch of salt
For the filling
5oz (150g) of ground almonds
4½oz (125g) of caster sugar
3½oz (100g) of softened unsalted butter
1oz (25g) of flaked almonds
3 beaten eggs
6 tbsp of raspberry jam
½ tsp of almond extract

Method

Preparing the pastry
(skip to step 4 if using pre-made pastry)
Sift the flour into a large bowl and add the salt and icing sugar. Dice the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs and there are no lumps of butter remaining.
Add the egg yolks and mix together until a dough is formed. Add a few drops of water if the mixture is too dry. Place the dough, wrapped in cling film, into the fridge to chill for 30 minutes. Remove from the fridge at least 15 minutes before using.
Roll out the dough on a lightly floured flat surface to approximately 3mm thick, and then line the tart tin with it. Trim the edges and push the pastry into the sides.
Place the tin into the refrigerator for 30 minutes.
Preheat the oven to 375°F (190°C / Gas mark 5).
Line the pastry case with greaseproof paper and fill the bottom with the dried beans, lentils or pulses. Bake in the oven for 15 minutes. Remove the paper and beans and return the pastry to the oven to cook for a further 5 minutes so that the pastry colours to a nice golden brown.
Remove from the oven and leave to cool. Reduce the oven temperature to 350°F (175°C / Gas mark 4).
Spread the jam over the base of the pastry.
To make the filling, cream the butter and sugar in a large bowl.
Gradually add the eggs, a little at a time, beating the mixture as you go.
Add the almond extract and fold in the ground almonds.
Pour the mixture over the jam base and sprinkle with the flaked almonds.
Return to the oven and bake for 20-30 minutes or until the egg mixture has set and turned golden brown in colour.
Remove from the oven, dust with icing sugar and serve with cream or custard.

Bakewell tart with puff pastry

This is a puff pastry version of the classic Bakewell tart.