{"id":21587,"date":"2022-04-29T08:00:06","date_gmt":"2022-04-29T07:00:06","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=21587"},"modified":"2025-07-15T13:52:46","modified_gmt":"2025-07-15T12:52:46","slug":"bakewell-tart-2","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2022\/04\/29\/bakewell-tart-2\/","title":{"rendered":"Bakewell Tart!"},"content":{"rendered":"

A classic dessert we all know and love – homemade shortcrust pastry, jam, frangipane, almonds\u2026 a Bakewell tart! <\/h2>\n

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We all love a classic bake right?! Well, today\u2019s new post is 100% one of the most classic bakes you can ever bake or even consume\u2026 a bakewell tart. I LOVE the bakewell flavour, and I have some delicious bakewell bakes on my blog<\/a>, but this is just the best. <\/span><\/p>\n

Straight away I will admit that when I was younger (and I am talking about when I was about 10 years old) I used to think bakewell was super icky and disgusting because it wasn’t chocolatey, and I had convinced myself that I hated almonds – needless to say, I was just being an utter fusspot.<\/p>\n

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Bakewell Tarts<\/h3>\n

For those of you who don\u2019t know\u2026 A Bakewell tart is a typically English pudding which consists of a shortcrust pastry case with layers of jam, frangipane, and a topping of flaked almonds – and it is just wonderful. It originated in the small town of Bakewell in Derbyshire, and has become a worldwide phenomenon, and one of my favourite flavours on the planet. <\/span><\/p>\n

The recipe can come in a few different forms, such as a larger dessert as this recipe is, mini ones that you can buy in the shops or make yourself at home, and then there are many different twists and updates to the idea of ‘bakewell’ as well. For me, the classic filling is a raspberry jam, whereas a ‘cherry bakewell’ is a slightly different version with a flood of icing on top, and a glac\u00e9 cherry. <\/p>\n

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Making Pastry<\/h3>\n

I like to make my own shortcrust pastry, and it\u2019s so much easier to make than you think. I use a mixture of unsalted butter, plain flour, icing sugar (because this is sweet shortcrust!), and egg yolk, and a splash of cold water. <\/p>\n

I find the pastry so easy to make by hand so you don\u2019t need to use any machines – and it also means the pastry dough isn\u2019t overworked which is quite nice. You just need to add the plain flour, cold and cubed unsalted butter and icing sugar to a bowl and rub together to form bread crumbs. However, you can use a food processor to make it easier if you have one or are short on time. <\/span><\/p>\n

Then, you add in the egg yolk and the cold water to bind the pastry – I use my hands again here, along with a spatula, and then eventually after kneading in a bowl you will have a pastry. A little kneading on the lightly floured work surface and you will have a dreamily smooth shortcrust pastry. <\/span><\/p>\n

Because you have worked the pastry you will need to let it chill again somewhat before using it. I tend to wrap the pastry in clingfilm and place it in the fridge for 30 minutes. In this time you can grease and flour a loose-bottomed 23cm\/9\u201d tart tin<\/a>. <\/span><\/p>\n

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Blind Baking <\/h3>\n

Roll the chilled pastry out onto a lightly floured work surface until it’s about the thickness of 1-2 \u00a31 coins. Carefully lift the pastry and press into the bottom and sides of the prepared tin<\/a> really well. Get a piece of parchment paper, and place it on top of the pastry. Fill this with baking beans or uncooked rice and \u2018blind\u2019 bake the pastry for 15 minutes. <\/span><\/p>\n

The blind baking process starts to bake the pastry so that there are no soggy bottoms – after the 15 minutes, you remove the parchment and beans and bake for a further 5 minutes to dry the pastry out a little more. I then carefully trim the top of the pastry whilst it is still hot (carefully), and then, you can do the quick and easy filling. I usually just leave the oven on as the filling takes a couple of minutes to make. <\/span><\/p>\n

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The filling<\/h3>\n

The filling is so simple – one layer is simply just jam. There is debate over which is the \u2018classic\u2019 flavour, but I tend to use raspberry. For me this is the flavour I have grown up with having, but of course you can actually use whatever you prefer though. The rest is the \u2018frangipane\u2019 – which is melted butter, sugar, ground almonds, almond extract and egg. <\/span><\/p>\n

I mix these together in a medium sized bowl until smooth, and it doesn’t take long at all. I just use a spoon\/spatula, and it takes very little work. I pour this over the jam, typically trying to spread the filling a little over the top rather than just dumping it in the middle to prevent moving the jam about too much – and then top with some flaked almonds. I bake until there is an ever so slight wobble in the middle of the tart and then let it cool fully. <\/p>\n

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Updated recipe<\/h3>\n

This recipe has been on my blog for many years, and due to some people struggling with the bake I decided to update and change up the recipe slightly to be better. However, if you wanted to make the original recipe on my blog, you can find that here: <\/p>\n

Pastry: the recipe has stayed the same
\nFilling: 125g butter, 125g sugar, 125g ground almonds, 1 medium egg and 1tsp almond extract. 200g jam + 50g flaked almonds <\/div>\n
Topping:75g icing sugar, water, flaked almonds and freeze dried raspberries. <\/div>\n

I wanted to increase the quantities of the recipe as I felt like it didn’t fill the tart case enough, and felt a bit lacking. The baking time on the up-to-date recipe is 35-40 minutes, but towards the end of the baking process, you can lower the temperature of the oven and bake for longer if you find the tart is still too wobbly. You can cover with foil carefully towards the end to reduce any chance of burning. <\/p>\n

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Tips & Tricks<\/h3>\n
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  • This recipe is best served on the day of baking, but will last for 2-3+ days in the fridge once made<\/li>\n
  • You can freeze the tart for 3+ months easily<\/li>\n
  • You can use a shop bought pastry instead – still follow the same baking method. If you use a shop bought pastry shell, they are generally thinner and won’t fit all of the filling. <\/li>\n<\/ul>\n

    I absolutely devour this Bakewell tart because it\u2019s just so good. You can serve it with custard, ice cream, cream or even just on its own – the flavour carries so well that you can do whatever you want! Honestly, it\u2019s the best. <\/p>\n

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    Bakewell Tart!<\/h2>\n\t\t
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    A classic dessert we all know and love - homemade shortcrust pastry, jam, frangipane, almonds\u2026 a Bakewell tart!\u00a0<\/span><\/div>\n