The Bakewell tart has a history dating back to the 19th century in Bakewell, Derbyshire, England. Its exact origins are debated, but the traditional story suggests that it was created by mistake when a cook at the Rutland Arms Hotel misunderstood an order for a strawberry tart. Instead, she layered almond paste and jam in a pastry crust, giving birth to the Bakewell tart.
Over time, the Bakewell tart gained popularity and variations emerged, including the Bakewell pudding, which features a puff pastry base, a layer of jam, an almond sponge, and a layer of flaked almonds. The tart became associated with Bakewell and remains a beloved treat in British baking.
Different versions and adaptations have been developed, including the famous Cherry Bakewell tart, which adds a layer of icing and a glacé cherry on top. The tart’s unique blend of flavors and textures has made it a classic dessert enjoyed by many.
Here’s a classic Bakewell Tart recipe for you to enjoy:
Ingredients:
For the pastry:
- 200g (1⅔ cups) all-purpose flour
- 100g (½ cup) cold unsalted butter, diced
- 25g (2 tbsp) granulated sugar
- Pinch of salt
- 1 large egg, beaten
For the filling:
- 150g (1⅓ cups) ground almonds
- 150g (⅔ cup) unsalted butter, softened
- 150g (¾ cup) granulated sugar
- 3 large eggs
- 1 tsp almond extract
- 3 tbsp raspberry jam
For the topping:
- Flaked almonds
Instructions:
- Start by making the pastry:
- In a large bowl, mix the flour, sugar, and salt.
- Add the cold diced butter and rub it into the flour mixture until it resembles breadcrumbs.
- Add the beaten egg and mix until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat your oven to 180°C (350°F).
- Roll out the pastry:
- On a floured surface, roll out the chilled pastry to fit a 23cm (9-inch) tart tin.
- Press the pastry into the tin, trimming any excess. Prick the base with a fork and refrigerate for another 15 minutes.
- Prepare the filling:
- In a bowl, cream together the softened butter and sugar until pale and fluffy.
- Gradually add the ground almonds, mixing well.
- Beat in the eggs, one at a time, then add the almond extract.
- Assemble the tart:
- Spread the raspberry jam evenly over the pastry base.
- Carefully spoon the almond filling on top of the jam and smooth the surface.
- Bake the tart:
- Place the tart on a baking sheet and bake in the preheated oven for about 35-40 minutes, or until the filling is set and golden brown.
- Add the topping:
- About halfway through baking, sprinkle a handful of flaked almonds over the top of the tart for a nice crunchy texture.
- Once baked, remove from the oven and let the tart cool in the tin before transferring it to a wire rack.
- Serve:
- Slice and serve the Bakewell Tart on its own or with a dollop of whipped cream or custard.
Enjoy your homemade Bakewell Tart!
Note: This recipe is a traditional version of the Bakewell Tart. Variations can include using different types of jam or adding an icing drizzle on top.
Not Your Grams Kitchen 