Bakewell Tart Recipe: How to Make a British Bakewell Tart

For the shortcrust pastry:

• 1½ cups all-purpose flour
• ¼ cup powdered sugar (icing sugar or confectioners’ sugar)
• ⅛ teaspoon fine salt
• 8 tablespoons unsalted butter, cut into ½-inch cubes and chilled
• 1 large egg
• 3 tablespoons ice cold water

For the frangipane filling:

• 8 tablespoons butter, softened
• ½ cup granulated sugar
• ¼ teaspoon fine salt
• 1 cup almond flour or almond meal (finely ground almonds)
• ¼ cup all-purpose flour
• ½ teaspoon almond extract
• 1 large egg

To assemble:

• ⅓ cup raspberry jam
• ½ cup sliced almonds, for garnish

1. 1

   Make the shortcrust pastry. In a large bowl, sift together the flour, powdered sugar, and salt. Using your fingers or a fork, work the cold butter into the flour mixture until the mixture resembles coarse sand or breadcrumbs. (Alternatively, pulse in a food processor, being careful not to overwork.) In a small bowl, beat egg with 2 tablespoons of ice cold water and work until the dough just comes together, sprinkling up to 1 additional tablespoon of ice cold water over the dough, if needed.

2. 2

   Roll the dough into a 12-inch circle and carefully drape over a 9-inch tart pan with a removable bottom. Gently press the dough into the corners of the tart tin. Fold the overhang inward to reinforce the walls of the tart. Chill in the fridge for 30 minutes.

3. 3

   Preheat the oven to 400 degrees Fahrenheit. Line the crust with parchment paper and aluminum foil, and top with pie weights or dried beans. Bake until the crust feels dry, about 15–20 minutes. Remove the foil and pie weights, and continue to bake until the crust is light golden, 5–10 minutes longer. Remove from the oven and cool to room temperature.

4. 4

   Make the frangipane filling. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, sugar, and salt on medium speed until fluffy, about 5 minutes.

5. 5

   Add almond flour, all-purpose flour, almond extract, and egg, and beat until fully incorporated.

6. 6

   Assemble the tart. Preheat the oven to 350 degrees Fahrenheit. Using an offset spatula or palette knife, carefully spread the jam over the surface of the cooled crust in an even layer. Dollop with frangipane filling, then smooth with an offset spatula. Sprinkle with sliced almonds.

7. 7

   Bake until golden brown, about 40 minutes.

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