Bakewell tart is the famous British tart made in the picturesque town of
in the Derbyshire Peak District. It’s crisp pastry, raspberry jam and a dense almond topping create a real, easy to make family favourite. Bakewell
It is delicious dessert, a must for almond lovers and makes a delightful afternoon (or anytime ) treat!!
There are several stories about how the Bakewell tart was created. The following quotation from The Bakewell Tart and Coffee House is the one that is generally accepted as being correct..
"In 1820 Mrs. Greaves the landlady of the White Horse Inn, (now known as the Rutland Arms), invited friends round for dinner. She was busy entertaining, so gave instructions to her cook directing her to make a pudding."
"She told her to mix an egg mixture with a secret ingredient into a pastry case and spread raspberry jam on top. The cook was inexperienced so misunderstood Mrs. Greaves instructions, and poured the egg mixture onto the jam instead, therefore making a tart, not a pudding!"
8 inch tart.
For the pastry:
125g cold unsalted butter
200g plain flour
50g caster sugar
1 beaten egg
For the Frangipane (almond cream) filling
100g Unsalted butter
50g ground almonds
50g plain flour
2 beaten eggs
100g caster sugar
Few drops almond essence
1-2 tablespoons of smooth raspberry jam (mix it up so it makes a nice smooth paste)
2 -3 tablespoons un-toasted flaked almonds
· Butter an 8inch loose bottomed tart tin
For the pastry….this is the ‘hand method’ although you could make it in a mixer if you wanted to….
· Sieve the flour into a bowl and rub in the butter (do this lightly with your fingertips try not to over-rub.
· Beat the sugar and egg together and add to the flour mix.
· Mix together to form a smooth paste using the tip of a palette knife, try not to over mix or handle, keep the pastry as cold as possible.
· Remove from the bowl, place in cling film, pat out thinly and put in the freezer to chill.
For the Frangipane
· With an electric whisk or mixer (or by had if you’re feeling energetic) cream the butter until it’s white, light and fluffy.
· Add the sugar and mix.
· Gradually add the beaten eggs and continue to mix (do not add the eggs too quickly or the mixture will split.)
· Now mix in the flour and the ground almonds, almond essence and mix lightly. Leave to one side.
· Remove the pastry from the freezer, break into pieces and then roll until large enough to line the tin, line tin and trim excess from the sides.
· Prick the base with a fork.
· Spread a layer or raspberry jam (not too thin or too thick) on the bottom of the tart.
· Then cover the jam with your frangipane mix, use it all up!
· Sprinkle the top with the un toasted flaked almonds.
· Bake in the oven for 20-30minutes or until golden brown.
· Remove from the oven and leave to cool
· To complete either dust with icing sugar or brush lightly with boiled apricot jam to form a glaze.