Traditional Bakewell Tart

Bakewell tart is a classic British dessert made with shortcrust pastry filled with a layer of jam and sweet almond frangipane. Perfect for afternoon tea!

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 212 Calories

Ingredients

• 1 large egg
• 3 tablespoons ground almonds
• 7 tablespoons all-purpose flour
• 2 tablespoons strawberry jam
• 0.25 cup butter
• 0.25 teaspoon baking powder
• 0.25 teaspoon lemon zest
• 0.25 cup superfine sugar
• 0.25 pound pie crust pastry
• 1/2 cup sliced almonds
• 1 teaspoon confectioners' sugar

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch pie plate.

Step 2

Beat butter and sugar with an electric mixer in a bowl until light and fluffy. Gradually add egg mixture, beating well after each addition. Gently fold in flour mixture, a spoonful at a time, until just incorporated.

Step 3

Bake in the preheated oven until filling is firmly set and browned, about 30 minutes.

Step 4

Sprinkle with confectioners' sugar just before serving.

Step 5

Roll pastry out a little larger than pie plate. Cut off a 1/2-inch wide strip from the edge of pastry circle, and line lower sides of the pie plate with the strip, placing the cut-side upwards; the pastry will not reach the rim of the pie plate. Dampen pastry strip with water, then place remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps. This will create a crust that is slightly thicker around the lower edges.

Step 6

To make the frangipane: Whisk flour, ground almonds, and baking powder together in a medium bowl. Whisk egg and lemon zest together in a small bowl.

Step 7

Spread raspberry jam evenly over bottom of pastry shell to form a layer; spread frangipane evenly on top. Scatter sliced almonds on top if using.