The Bakewell tart developed as a variant of the Bakewell pudding in the 20th century. The tart is closely associated with the town of Bakewell in Derbyshire, but there is no evidence it originated there!!
One of my favorite desserts.. this combines the flavors of almond and raspberry.
Make your pastry from scratch, it’s so much better.
Here I’ve used a orange sweet pastry. The delicate orange compliments the tart perfectly.
Serve cold with just a drizzle of a sugar glaze or warm with a delicious custard!
US based and want one of these fab tart tins?… I have this one… great quality for the price.
You can use the pastry for other recipes... it's very versatile.
Don't over work it!
I always use Kerrygold butter... less water in European butter gives a more flaky pastry
You will need a 36 x 12cm or 23cm round tart tin.... (that's 14" x 5 7/8" or a 9" round)
I use my fingers but you can use your food processor.
From a height, sieve your flour and icing sugar into a large mixing bowl. Using your fingertips, gently work the cubes of butter into the flour and sugar until the mixture resembles breadcrumbs.
Add the orange zest and re-mix
Add the egg and milk to the mixture and gently work it together using your hands until you have a ball of dough. Remember not to work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
Sprinkle a little flour over the dough and on a clean work surface, and pat the ball into a flat round about 2.5cm thick. Sprinkle over a little more flour, then wrap the dough in clingfilm and pop it into the fridge to rest for at least 30 minutes. Get yourself a 25cm non-stick loose-bottomed tart tin and, using a splash of vegetable oil on a piece of kitchen paper, lightly oil the inside. (I use the packaging from my butter to do this)
Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, turning it every so often, until it’s about 0.5cm thick (0.2").
Carefully roll your pastry around the rolling pin, then unroll it carefully over your oiled tin.
Ease the pastry into the tin, making sure you push it into all the sides. Trim off any major excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes. Preheat your oven to 180ºC/350ºF/gas 4.
Get yourself a large piece of greaseproof paper, scrunch it up, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case right up to the top with rice, and bake blind for 10 minutes in your preheated oven. Take the case out, carefully remove the rice and greaseproof paper (you can save the rice to use for blind baking another time), then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.
Beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Stir in the flour, ground almonds and the almond extract.
Spread the jam over the base of the pastry case and scatter over the raspberries. Top with the frangipane and spread evenly. Bake for 10 minutes, then scatter the flaked almonds on top and cook for a further 15 minutes until the filling is golden. Leave to cool in the tin before slicing. Dust with icing sugar to serve or drizzle a glaze of powdered sugar and milk mixed together.
It’s taken me a long time to perfect my scone recipe since arriving in America. My recipes from England just didn’t work out here… whether it was the Florida humidity or the ingredients, who knows, but these turn out very much like scones from home… yummy!
Scones should be moist on the inside and firm on the outside, just a little brown and I like to add Turbinado sugar on the outside, but you can leave or substitute for regular sugar if you prefer!