Classic Bakewell Tart
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.
Servings: 8 slices
Calories: 506kcal
Equipment
Ingredients
Short Crust
- 1 1/2 cups all-purpose flour
- 2 TBSP sugar
- 7 TBSP butter cold
- 1 egg
- 1 tsp lemon juice can substitute with water
- 2-3 tsp water cold
Bakewell Tart
- 7 TBSP butter softened
- 1/2 cup sugar
- 2 eggs
- 1/3 cup all-purpose flour
- 2/3 cup almond flour I used almond flour, you need finely ground almonds
- 1 drop almond extract or 1/2 tsp good vanilla
- 1/2 cup raspberry jam
- 1/2 cup sliced almonds
Instructions
- 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
- stir the all-purpose flour and almond meal together, break up any large clumps of almond meal
- add the dry ingredients to the butter and sugar mix and stir to combine
- 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
Nutrition
Serving: 1serving | Calories: 506kcal | Carbohydrates: 56g | Protein: 8g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 174mg | Potassium: 124mg | Fiber: 3g | Sugar: 27g | Vitamin A: 642IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg