Another GBBO Inspired Recipe
We’re working our way through a list of the most requested GBBO Bakes in the GBBO Bake-Along this summer, of course you know we had to make the Classic Bakewell Tart.
What is a Bakewell Tart
The classic Bakewell tart consists of four basic layers:
- a shortcrust base with egg and sugar baked in a tart pan
- a layer of raspberry jam
- frangipane filling, a filling made of sugar, butter, eggs, ground almonds, flour, and flavor
- a layer of sliced almonds
It originated from a Bakewell Pudding in, funnily enough, Bakewell England. The Bakewell Pudding is roughly the same layers as the tart, just not as neat looking. In my opinion only!
What if I don’t like Almond Flavor?
The first time I made a Bakewell Tart I didn’t like it at all. It felt much to eggy for me and overall the almond flavor was intense. That was ten years ago and I remember making it because it took me all day to make it. I whipped this one together in about an hour.
For some reason the recipe I was given to use the last time I made this tart was very intense almond extract flavored. This Bakewell Tart Recipe calls for ONE DROP of Almond extract. But personally, for me, that felt like too much. So I subbed in my good homemade vanilla.
If you like almond flavor use a drop of extract in this recipe. If you don’t care for it use 1/2 teaspoon of GOOD vanilla extract in its place. Remember you will have almonds in the frangipane filling and almonds on top. Those kinds of almond taste much better to me.
What Size Tart Pan Should I Use?
The best size for this Bakewell Tart is a 9 inch tart pan with a removable bottom. You can ALSO use a larger tart pan but the tart will be thinner and bake more quickly. And likewise you can also use a smaller tart pan but it will be a thicker tart, and take longer to bake through.
A classic bakewell tart without feathered icing on the top. Simple and easy! This bakewell tart is made in a 9 inch tart pan with a removable bottom.
- 1 1/2 cups AP flour
- 2 TBSP sugar
- 7 TBSP butter, cold
- 1 egg
- 1 tsp lemon juice, can substitute with water
- 2-3 tsp cold water
- 7 TBSP butter, softened
- 1/2 cup sugar
- 2 eggs
- 1/3 cup AP flour
- 2/3 cup ground almonds, I used almond flour
- one drop almond extract, or 1/2 tsp good vanilla
- 1/2 cup raspberry jam
- 1/2 cup sliced almonds
- Make the crust by combining the flour and sugar in the bowl of a food processor, cut up the cold butter and drop in the bowl
- hit pulse until the mixture resembles coarse crumbs
- mix the egg with the lemon juice and 2 teaspoons of water
- pulse the egg mixture into the flour-butter mix, if the dough doesn't hold together add the last teaspoon of water
- remove from the processor and knead lightly to form a soft dough, cover and refrigerate for 15 minutes
- preheat the oven to 395˚ F
- roll out the dough and line your tart pan with it, trim the edges
- refrigerate 10 minutes if your kitchen is really warm
- lay a piece of parchment paper over your dough, cover with dry beans to blind bake your pastry
- bake 10 minutes, then removed the beans, bake another 5
- once the tart shell is out of the oven start the frangipane filling of the Bakewell Tart
- beat the butter and sugar together, then beat the eggs in, if you're using a stand mixer use the paddle attachment
- once the eggs are in stir in the flour and ground almonds or almond flour
- add the flavoring if using
- spoon the raspberry jam in the tart shell, spread to the edges
- spoon the frangipane filling over the top and spread evenly, covering the raspberry jam layer
- bake 10 minutes, and sprinkle on the sliced almonds
- bake another 15 minutes, if your crust starts to brown too quickly take a piece of foil, cut the center out, and lay it over the tart so the middle is showing but the crust is covered and it will not brown anymore
- cool before serving
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