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Classic Bakewell Tart
A quintessential British almond tart featuring a crisp shortcrust pastry base, a layer of sweet raspberry jam, and a rich, nutty frangipane filling, traditionally from Bakewell, Derbyshire.
๐ง ์ฌ๋ฃ
- 250 g Shortcrust pastry(Store-bought or homemade. Ensure it's chilled.)
- 4 tbsp Raspberry jam(Good quality, seedless is preferred for a smoother finish.)
- 125 g Ground almonds(Also known as almond flour.)
- 125 g Unsalted butter(Softened to room temperature.)
- 125 g Caster sugar(Fine granulated sugar.)
- 2 Eggs(Medium-sized, at room temperature.)
- 0.5 tsp Almond extract(Optional, but enhances the almond flavour.)
- 100 g Icing sugar(For optional glaze. Sifted.)
- 1 tsp Lemon juice(For optional glaze.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat your oven to 180ยฐC (160ยฐC fan/350ยฐF). Lightly grease a 23cm (9-inch) fluted tart tin with a removable base. Roll out the chilled shortcrust pastry on a lightly floured surface to about 3mm thickness. Carefully line the prepared tart tin, pressing the pastry into the sides and trimming any excess from the rim. Prick the base all over with a fork. Chill the pastry-lined tin in the refrigerator for at least 15 minutes while you prepare the filling.
โฑ๏ธ 20 minutes - 2
Warm the raspberry jam gently in a small saucepan or microwave until it's spreadable. Spoon the warmed jam evenly over the base of the chilled pastry case, ensuring it covers the entire surface. This creates the first layer of flavour.
โฑ๏ธ 5 minutes - 3
Prepare the frangipane filling. In a medium bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the ground almonds and almond extract (if using) until just combined. The mixture should be smooth and thick.
โฑ๏ธ 10 minutes - 4
Carefully spoon the frangipane mixture over the jam layer, spreading it evenly to the edges of the pastry case. Ensure the jam is completely covered. You can create a decorative pattern on top with the back of a spoon if desired.
โฑ๏ธ 5 minutes - 5
Bake the tart in the preheated oven for 35-40 minutes, or until the frangipane is golden brown, puffed up, and firm to the touch. The pastry edges should also be a deep golden colour. If the pastry edges start to brown too quickly, you can loosely cover them with strips of aluminium foil.
โฑ๏ธ 35-40 minutes - 6
Once baked, remove the tart from the oven and let it cool completely in the tin on a wire rack. This allows the filling to set properly. Once cooled, carefully remove the tart from the tin.
โฑ๏ธ 1 hour - 7
Optional glaze: Whisk together the sifted icing sugar and lemon juice until you have a smooth, thick glaze. Drizzle or spread this over the cooled Bakewell Tart for a modern finish. Allow the glaze to set before slicing and serving.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe Bakewell Tart originates from the town of Bakewell in Derbyshire, England.
- โDistinguish it from the Bakewell Pudding, which is a different regional dessert.
- โThe addition of a simple icing glaze is a common modern variation, though not part of the original tradition.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a simple icing glaze as described in step 7.
- Use other fruit jams such as cherry or apricot for a different flavour profile.
- For an extra almond flavour, add a tablespoon of flaked almonds on top of the frangipane before baking.