Classic Bakewell Tart
A simple, short crust pastry tart shell is layered with strawberry jam, topped with frangipane and sliced almonds and baked to golden perfection for a lovely teatime delicacy.
Ingredients
For the crust:
- 1 ½ cups (194 grams) all-purpose flour, plus more for rolling out dough
- 8 tablespoons (226 grams) unsalted butter, cold, cut into cubes
- 1 ¼ tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup (118 ml) cold water
- 1 cup (220 grams) dried beans, for blind baking the crust
For the filling:
- cup (150 grams) slivered almonds, plus more for topping
- 3 large eggs room temperature
- ½ cup (100 grams) granulated sugar
- 7 tablespoons unsalted butter melted
- ½ teaspoon almond extract
- 1 ¼ cups (301 grams) strawberry jam
Instructions
To make the pastry in a food processor:
- Add the flour, butter, sugar and salt. Pulse until the butter is combined. With the processor running drizzle in the water until a ball forms. You may not use all of the water.
To make the pastry by hand:
- Add the flour, butter, sugar and salt to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
- Turn the dough onto a floured surface and knead for 1 minute. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 325°F/165°C.
- Roll pastry out and fit into a 9-inch greased tart pan. Roll out the dough until it is just larger than the tart pan. Roll the dough over the rolling pin and gently place into the tart pan, pressing the bottom evenly and up the sides, trim off the excess.
- Add a sheet of parchment paper to the tart shell and spread an even layer of dried bean into the bottom of the tart onto the parchment. Bake for 10 minutes. Remove the beans and parchment paper.
Make the filling:
- Add the almonds to a food processor and blend until they look like breadcrumbs. Set aside.
- To a bowl add the eggs and sugar. Beat until the sugar is dissolved. Beat in the butter, almond extract and ground almonds.
- Cover the bottom of tart with an even layer of strawberry jam. Pour the almond mix into the tart and top with slivered almonds. Bake until set about 30-40 minutes until golden brown and the center feels set when touched.
- Allow to cool in the pan on a baking rack for 45 minutes before removing from the pan.
Nutrition
Calories: 562kcal | Carbohydrates: 71g | Protein: 7g | Saturated Fat: 14g | Cholesterol: 126mg | Sodium: 193mg