The Bakewell tart is a British classic. It combines a buttery shortcrust pastry, a filling of raspberry jam, almond sponge cake (or frangipane in some versions), and toasted almond slices. If you’re a fan of the Great British Baking Show, you’d probably have seen this tart in the technical challenge part — without a recipe. Imagine flying a plane without instrumentations! Skipping the fancy feathered icing, Dorie has converted this British classic for baking in the US. Her recipe is thorough and simple enough — without the drama and the epic fails we see in the baking show.
The all-purpose tart dough is surprisingly sturdy. I partially bake the crust in a 9-inch ring. (The 10-inch fluted tart pan with a removable bottom I have is too big for the task.) I keep my finger crossed hoping that the ring crust would not collapse with the jam filling and the almond batter and an oven bake. It’s a relief that the bake turns out just fine. A tiny amount of jam bubbles, spills over and leaves some quaint marks on the side.
Can’t overstate that it’s a versatile tart dough, perfectly suited for a quiche crust as well. The dough comes together in the food processor. I appreciate how easily it is to roll, especially I haven’t made tart dough for quite a while. What works is the 100% all-purpose flour. In addition, it gets plenty of butter (50%), one egg and one teaspoon of sugar and ice water. Rich and buttery, it snaps easily as you cut into it.
I haven’t met an almond sponge cake I don’t like, this one is no exception. Start by creaming one stick of butter (113g) and sugar (100g) in a stand mixer until the mixture becomes light. Add the eggs and the almond extract. Then mix in the dry ingredients (125g almond flour, 68g all-purpose flour, baking powder and salt) in two batches. The batter goes above the thin layer of jam at the bottom of the crust. Sprinkle on top the sliced almonds. Bake the tart for 40-50 minutes in a preheated 350°F oven.
I love the bite of almond flakes on the surface. The jam imparts a tangy, fruity flavor and a softer texture. All and all, it’s a delightful tart, perfect with the afternoon tea. There are reasons why it’s a classic. Flavor-wise, I would like it less sweet. I say that a lot; I’m reduced-sugar kinda baker!
Stephanie Johnston’s Bakewell Tart
A classic British bakewell tart is a threesome: a crust; a layer of raspberry jam – one chockfull of seeds; and a sponge cake redolent of almonds. Sliced almonds and a drizzle of icing are optional.
Ingredients
- FOR THE TART DOUGH:
- 1 ¼ cups (170 g) all-purpose flour
- 1 teaspoon sugar
- ½ teaspoon salt
- 6 tablespoons (3/4 stick) very cold (or frozen) unsalted butter, cut into bits
- 1 large egg
- 1 teaspoon ice water
- FOR THE CAKE:
- 1 ¼ cups (125 grams) almond flour
- ½ cup (68 grams) all-purpose flour
- 1 teaspoon baking powder
- Pinch of fine sea salt
- 1 stick (113 grams) unsalted butter, very soft
- ½ cup (100 grams) sugar
- 2 large eggs, at room temperature, lightly beaten
- ½ teaspoon almond extract
- 1 jar (340 to 370 grams) raspberry jam, to make 1 slightly rounded cup
- ⅓ cup sliced almonds (optional)
- FOR THE ICING (OPTIONAL):
- ½ cup (60 grams) confectioners’ sugar
- ½ to 1 tablespoon water
Instructions
TO MAKE THE TART CRUST:
To make the dough in a food processor: Put the flour, sugar and salt in the processor and whir a few times to blend. Scatter the bits of butter over the flour and pulse several times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one. (Don’t overdo it — the dough shouldn’t form a ball or ride on the blade.) You’ll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball (if the dough doesn’t come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly), and flatten it into a disk.
Chill — or freeze — the dough for at least 1 hour before baking.
Center a rack in the oven and preheat the oven to 400 degrees. Press a piece of buttered foil (or use nonstick foil) against the crust’s surface. If you’d like, you can fill the covered crust with rice or dried beans to keep the dough flat, but this isn’t really necessary if the crust is well chilled. Line a baking sheet with a silicone baking mat or parchment paper and put the tart pan on the sheet.
To partially bake the crust: Bake for 20 minutes, then very carefully remove the foil (with the rice or beans). Return the crust to the oven and bake for another 3 to 5 minutes, or until it is lightly golden. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
TO MAKE THE CAKE:
Center a rack in the oven, and preheat it to 400. Prick the crust all over with a fork, cover with buttered foil and fill with dried rice or beans. Place on a baking sheet, and bake for 15 minutes. Remove the foil and weights, and bake for 3 minutes more, until lightly colored. Set aside to cool.
To make the filling: Reduce the oven temperature to 350. Whisk the almond flour, all-purpose flour, baking powder and sea salt together. Working with a mixer, beat the butter and sugar together on medium speed for 3 minutes, until pale and creamy. Gradually beat in the eggs, scraping the bowl as needed. The mixture may curdle — it’s O.K. Beat in the almond extract. Reduce the mixer speed to low, and add half of the dry mixture. When incorporated, add the rest, and beat only until it disappears into the batter. Finish blending with a spatula.
Spread the jam in the crust, and top with the filling, covering the jam as completely as you can. (The filling doesn’t spread easily, but imperfections work out in the end.) If you’d like, sprinkle with sliced almonds.
Bake the tart for 40 to 50 minutes, or until the top feels firm and is puffed all the way to the center. (Check the tart after about 25 minutes, and if it is browning quickly, tent it loosely with foil.) Transfer to a rack, and let it cool before icing, if you’d like, and serving.
To make the icing: Stir the sugar and 1/2 tablespoon water together. If the icing doesn’t run off the spoon slowly and steadily, add more water drop by drop. Drizzle over the tart, and let it dry at room temperature.
Notes
https://cooking.nytimes.com/recipes/1018826-stephanie-johnstons-bakewell-tart
Links:
10 Comments
Kayte
March 29, 2022 at 1:24 pmThis was such a good recipe, wasn’t it? Yours looks beautiful and I love the dish you have the cut slices resting on, so pretty and unique. I hope this means you are going to be cooking with the BWD group…I love your posts.
Shirley@EverOpenSauce
March 29, 2022 at 2:40 pmOf course! More fun baking along with a group.
Kim
March 29, 2022 at 2:25 pmI was so excited to make this because of The Great British Baking Show haha! Now I can say I have made a “Bakewell”!! Yours looks beautiful…and I will be so happy to have you over in this group too!
Shirley@EverOpenSauce
March 29, 2022 at 2:42 pmLooks like we have a nice group of bakers. Happy to be part of it.
steph (whisk/spoon)
March 31, 2022 at 3:02 pmvery happy you’ll bake along with us! this was a fun tart to put together.
Diane Zwang
April 2, 2022 at 2:39 pmBeautiful photo and we are almond lovers as well.
Ulrike
April 8, 2022 at 11:10 amI missed this, for my palate ist was too sweet. Your’s looks great
LydiaF1963
April 10, 2022 at 10:44 amI was finally able to justify purchasing a large food processor. This sounds like a good recipe to make with it. I love all the flavors. Yours looks so pretty on the plate.
Kim+Tracy
April 10, 2022 at 2:57 pmThis is right up my alley, especially the quaint and very tempting bursts of jam coming through! I always find those bursts of jam so enticing. I don’t watch the British Baking Show, but you have given me cause to. Looks beautiful!
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