Ultimate Bakewell Tart
Think of the Ultimate Bakewell Tart as a work of art - a flaky pastry base, a layer of jam, topped with a creamy frangipane and a drizzle of icing. Enjoy a slice with fresh raspberries and clotted cream for the ultimate sweet treat.
Ah, the Ultimate Bakewell Tart. Scrumptious and sweet, it is one of the most beloved tarts in British culture. Every bite of it transports me to my childhood, my Grandma's kitchen, and the smell of sweet raspberry jam and toasted almond, all blending together in a heavenly harmony.
My recipe for this tart will surely tantalize your taste buds, with the perfect flaky pastry as its base, smothered in raspberry jam and a velvety almond frangipane on the top. A simple glaze of lemon and icing sugar finishes these treats off, making them absolutely mouth-watering.
This classic British tart is not only delicious, but surprisingly easy to make - even a baking novice can make the most of these scrumptious treats. Plus, no matter how many people you are baking for, you can easily adjust the quantity to your needs! Accompanied with fresh raspberries and a dollop of clotted cream, the Ultimate Bakewell Tart is a must-have for every family gathering.
Come on, give this recipe a try! Let your kitchen be filled with the sweet aromas of raspberry delight - thank me later!
Why You’ll Love This Ultimate Bakewell Tart Recipe
These are all the reasons I'm loving this Ultimate Bakewell Tart recipe:
It's easy to make: This tart only takes about an hour and a half to make and requires minimal ingredients. Even if you've never made a tart before, the instructions are easy to follow and it's an incredibly simple recipe!
It's delicious: With crisp pastry, fruity jam and a light frangipane layer, the Ultimate Bakewell Tart is one of the most mouth-watering tarts you'll ever have. Plus, the lemon drizzle adds a zesty finish to it.
It's healthy: The Ultimate Bakewell Tart contains no added preservatives and is very low in salt, so you can enjoy a guilt-free treat without compromising on taste!
Ultimate Bakewell Tart
Think of the Ultimate Bakewell Tart as a work of art - a flaky pastry base, a layer of jam, topped with a creamy frangipane and a drizzle of icing. Enjoy a slice with fresh raspberries and clotted cream for the ultimate sweet treat.
Ingredients
- 250g marzipan
- 4 tbsp raspberry jam
- raspberries and clotted cream, to serve (optional)
For the pastry
- 125g butter
- 185g plain flour
- 2 large egg yolks
- 65g golden caster sugar
- 1⁄2 tsp vanilla extract
For the frangipane
- 125g flaked almonds
- 125g butter, softened
- 85g golden caster sugar
- 1 large egg
For the drizzle
- 3 tbsp icing sugar
- 2 tsp lemon juice
Instructions
- Step 1: In a bowl, mix together the flour, a pinch of salt and butter using your fingers until a coarse, crumbly texture forms. Add the egg yolks, sugar and vanilla and mix until the 'ingredients' have formed a dough. Roll the dough into a log shape and cover with cling wrap. Place in the refrigerator for at least an hour, or up to two days. Take the dough log out of the refrigerator and cut into 3mm thick rounds. Line a 20cm tart tin with the pastry slices, pressing the dough down with your fingers until the tin's base and sides are completely covered and there are no gaps, with a little overhanging dough. Put the tart case in the refrigerator or freezer for at least an hour.
- Step 2: Preheat your oven to 200C/180C fan/gas 6 with a baking sheet inside. Pierce the pastry case with a fork, then line it with baking parchment. Fill it with baking beans and cook on the preheated baking sheet for 20 minutes. Take off the parchment and beans, and bake again for 10-15 minutes or until it turns golden brown. Remove the tart case from the oven and let it cool. Reduce the oven heat to 180C/160C fan/gas 4.
- Step 3: Begin preparing the frangipane by placing the almonds in a skillet and allowing them to toast over a medium flame until lightly browned. Place all but 1 tablespoon of the toasted almonds in a food processor with the other frangipane elements and blend until reaching a paste-like consistency. Remove from heat and keep aside.
- Step 4: Place the rolled out marzipan circle over the tart base, then spread the jam over it. Spread the frangipane on top of that. Bake for between 45-50 minutes, or until it is puffed up, golden and set with just a slight wobble. Cut off any excess pastry and let the tart cool.
- Step 5: In a bowl, combine the icing sugar and lemon juice until you have a thick and pourable icing. Take the tart out of the tin, pour the drizzle on top, and sprinkle with the remaining almonds. Cut into slices and enjoy with fresh raspberries and clotted cream, if desired.
