Bakewell tarts

Total Time: 1 hour 30 minutes
Prep Time: 45 minutes
Cook Time: 35–40 minutes
Difficulty: Medium
Servings: 12 individual tarts

 Introduction

The Bakewell Tart is a beloved British dessert that combines a buttery shortcrust pastry with sweet raspberry jam, a rich almond frangipane filling, and a topping of flaked almonds or icing. Originally hailing from the town of Bakewell in Derbyshire, England, this classic treat is perfect for afternoon tea, special occasions, or simply as a comforting homemade dessert.

In this recipe, we’ll guide you step-by-step through making traditional Bakewell Tarts with a homemade pastry base and a moist almond filling. While it takes a bit of time, the process is straightforward and extremely rewarding.

 Ingredients

For the Shortcrust Pastry:

• 250g (2 cups) plain all-purpose flour

• 125g (½ cup) unsalted butter, chilled and cubed

• 1 medium egg

• 1–2 tablespoons cold water

• 30g (2 tablespoons) granulated sugar

• Pinch of salt

For the Filling (Frangipane):

• 125g (½ cup) unsalted butter, softened

• 125g (1 cup) ground almonds

• 125g (½ cup) caster sugar (or fine granulated sugar)

• 2 medium eggs

• ½ teaspoon almond extract

• 2 tablespoons plain flour (optional, for added structure)

Additional:

• 120g (approx. ⅓ cup) raspberry jam

• Flaked almonds for topping (optional)

• Icing sugar for dusting (optional)

 Equipment Needed:

• Muffin tin or tart tin (12-hole)

• Rolling pin

• Mixing bowls

• Electric mixer or whisk

• Sieve

• Pastry cutter or round cookie cutter

• Spoon or piping bag (for filling)

 Method

Step 1: Prepare the Pastry

1. Sift the flour into a large mixing bowl. Add the cubed butter and a pinch of salt.

2. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.

3. Stir in the sugar.

4. Beat the egg and mix it into the dough along with 1 tablespoon of cold water. Combine until the dough just comes together. Add more water if needed, but avoid overworking it.

5. Shape into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.

Step 2: Preheat and Prepare

• Preheat your oven to 180°C (350°F) or 160°C fan/gas mark 4.

• Grease a 12-hole muffin tin or tart tin with a little butter or oil spray.

Step 3: Roll and Cut the Pastry

1. On a lightly floured surface, roll out the chilled pastry to about 3mm thick.

2. Use a round cutter (about 9–10 cm diameter) to cut circles and line the muffin tin holes.

3. Press the pastry gently into the tins, ensuring no air pockets. Trim the edges with a knife.

4. Chill the tart bases for another 10 minutes while preparing the filling.

Step 4: Make the Frangipane

1. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

2. Beat in the eggs one at a time, then stir in the almond extract.

3. Fold in the ground almonds and plain flour (if using) until fully combined. The mixture should be thick but spreadable.

Step 5: Assemble the Tarts

1. Spoon about 1 teaspoon of raspberry jam into the bottom of each pastry case.

2. Top with the frangipane mixture. You can spoon it in or pipe it for a cleaner finish. Do not overfill—leave a small gap from the top.

3. Sprinkle with flaked almonds if desired.

Step 6: Bake

• Bake the tarts for 30–35 minutes, or until the tops are golden and a skewer inserted into the frangipane comes out clean.

• If the tarts brown too quickly, lightly cover with foil midway through baking.

Step 7: Cool and Finish

• Allow the tarts to cool in the tin for 5–10 minutes before transferring them to a wire rack to cool completely.

• Optionally, dust with icing sugar or drizzle with a simple water icing (made with icing sugar and a little water).

 Tips and Variations

• Jam Varieties: While raspberry is traditional, you can experiment with strawberry, blackcurrant, or apricot jam.

• Gluten-Free Version: Use a gluten-free flour blend and ensure your baking powder (if added) is also gluten-free.

• Mini or Large Tart: Instead of individual tarts, you can bake a large 8-inch tart using the same ingredients and increase baking time to 40–45 minutes.

• Extra Flavor: Add orange zest to the frangipane for a citrusy twist.

 Nutrition Information (Per Tart – Approximate)

Note: Nutritional values can vary depending on specific ingredients and portion sizes.

 Storage and Serving

• Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.

• Freezing: Bakewell tarts freeze well. Wrap individually and freeze for up to 2 months. Thaw at room temperature before serving.

• Serving Suggestions: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. Delicious with a cup of Earl Grey or English breakfast tea.

Final Thoughts

These classic Bakewell Tarts are a tribute to traditional British baking. They are indulgent without being overly sweet, and the contrasting textures—from the crisp pastry to the soft almond center and fruity jam—make every bite delightful. While the recipe takes a little time to prepare, the result is more than worth it.

Whether you’re baking them for a special gathering, sharing them with friends, or simply treating yourself to an elegant homemade dessert, these tarts are guaranteed to impress.