Bakewell Tart

Before you start

A Bakewell tart layers three things in a shortcrust case: a thin spread of jam, a thick almond sponge called frangipane, and flaked almonds that toast on top. Raspberry jam is the usual choice because its sharpness cuts through the rich almond filling. This is the tart, not the older Bakewell pudding from the same Derbyshire town, which uses puff pastry and a set egg filling.

Keep the jam layer thin and even, about 3 mm, and spread it close to the edges without touching the crust walls. Too much jam boils up through the frangipane and makes the base soggy. Blind bake the shell first, and let the tart cool until barely warm before slicing so the frangipane firms up.

Ingredients

• Shortcrust180 g (1½ cups, spooned and leveled) all-purpose flour
• 30 g (¼ cup) powdered sugar
• ¼ tsp fine salt
• 100 g (7 tbsp) unsalted butter — cold, cubed
• 1 large egg yolk mixed with 2 tbsp ice water
• Frangipane125 g (½ cup plus 1 tbsp) unsalted butter — soft
• 125 g (⅔ cup) granulated sugar
• 2 large eggs — room temperature
• 1 tsp almond extract
• 125 g (1¼ cups) ground almonds (almond flour)
• 30 g (¼ cup) all-purpose flour
• pinch fine salt
• Assembly120 g (⅓ cup) raspberry jam — seeded or seedless
• 25 g (¼ cup) flaked (sliced) almonds
• 1 tbsp powdered sugar — for dusting

Method

1. Rub the butter into the flour, powdered sugar and salt until sandy. Add the yolk mixture and bring it together into a dough, adding a few drops more water only if it stays crumbly. Flatten, wrap and chill for 1 hour.
2. Roll the dough to 3 mm (⅛ in), line the tin and prick the base. Chill for 30 minutes. Heat the oven to 190°C (375°F) with a baking sheet inside.
3. Blind bake on the hot sheet with parchment and weights for 15 minutes, then without them for 5 minutes, until the base is dry and lightly colored. Lower the oven to 175°C (350°F).
4. Beat the soft butter and sugar for 3 minutes, until pale. Beat in the eggs one at a time, then the almond extract; a little curdling is fine. Fold in the ground almonds, flour and salt until even.
5. Spread the jam over the warm base in a thin, even layer, stopping 1 cm (⅜ in) short of the sides. Spoon the frangipane on top in dollops and gently spread it to the edges with an offset spatula so it seals in the jam.
6. Scatter the flaked almonds over the surface. Bake for 35 to 40 minutes, until the top is golden and springs back when pressed, and a skewer in the center comes out clean of raw batter.
7. Cool in the tin for at least 45 minutes. Dust with powdered sugar, remove the ring and slice.

Tips for success

• Dollop the frangipane rather than pouring it in one heap. Spreading from small blobs keeps the jam from smearing up through the almond layer.
• If the almonds brown before the center is done, lay a sheet of foil loosely over the tart for the last 10 minutes.
• Bakewell flavor improves overnight as the almond extract mellows; it is a good make-ahead dessert.

Substitutions

Raspberry jam

Cherry, apricot or blackcurrant jam all work. A thin layer of lemon curd makes a brighter, softer tart.

Ground almonds

Ground hazelnuts or pistachios work at the same weight. Use a nut-free frangipane of semolina and butter only if you accept a denser, cake-like filling.

Almond extract

Omit it for a gentler almond flavor, or use 1 tsp vanilla. Almond extract is strong, so never increase it beyond 1 tsp.

Variations

Iced cherry Bakewell

Skip the flaked almonds. Ice the cooled tart with 150 g powdered sugar mixed with 1½ to 2 tbsp water and dot with halved candied cherries.

Bakewell slice

Press the dough into a 20 × 30 cm (8 × 12 in) pan, blind bake 15 minutes, add jam and frangipane and bake 25 to 30 minutes. Cut into 16 bars.

Troubleshooting

The middle sank and looks wet

The frangipane was underbaked. Bake until the center springs back and a skewer is clean; ovens vary, so start checking at 35 minutes.

Jam bubbled through the top

The jam layer was too thick or reached the crust walls. Use 120 g and leave a border so the frangipane seals it in.

Soggy pastry base

The shell was not blind baked or the jam went onto a cold, raw base. Blind bake until dry, and spread the jam while the shell is still warm.

Storage

Keep covered at room temperature for up to 3 days. The tart also freezes well; wrap it tightly and freeze for up to 2 months, then thaw at room temperature and warm briefly to refresh the crust.

Safety notes

Do not taste the raw dough or frangipane; both contain raw egg and flour. Contains wheat, egg, milk and tree nuts (almond).