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Bakewell Tart

A classic British almond tart featuring a shortcrust pastry base, a layer of raspberry jam, and frangipane filling.

Baking Vegetarian Dessert British Almond

Estimated Nutrition

Calories

1796.1

kcal / serving

7184.4 kcal total

Carbs

186.3g

per serving

745.3 g total

Fat

106.7g

per serving

426.8 g total

Protein

28.6g

per serving

114.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

225

Caster Sugar

CondimentsSauces

jar

Raspberry Jam

Dairy

125

Unsalted Butter

Cold, cut into cubes

piece

Eggs

Free-range

Milk

Optional, to help dough come together

225

Unsalted Butter

Softened

piece

Eggs

Free-range

Fruits

piece

Lemon

Finely grated zest only

GrainsCereals

300

Plain Flour

Plus extra for dusting

Plain Flour

NutsSeeds

225

Ground Almonds

handful

Flaked Almonds

For sprinkling

Method

Pulse flour, butter, and sugar in a food processor until breadcrumbs form.

Add one egg and pulse until a rough dough forms, adding milk if too dry.

Shape the dough into a ball, wrap in film, and chill for 20 minutes.

Roll out dough on a floured surface and line a 30x20cm tin.

Chill the lined tin in the fridge for 30 minutes.

Preheat the oven to 200°C.

Blind bake the pastry with parchment and beans for 15-20 minutes.

Remove beans, brush pastry with beaten egg, and bake for 5 more minutes.

Reduce the oven temperature to 180°C.

Beat filling butter and sugar until pale and fluffy.

Mix in ground almonds and then add remaining eggs one by one.

Fold in the lemon zest and flour.

Spread jam across the pastry base, leaving a 2.5cm border.

Spread filling over the jam and top with flaked almonds.

Bake for 20 minutes until set and golden-brown.

Cool in the tin and slice into 5cm squares.

made with
a toodle. project