Bakewell Tart is a classic British sweet treat. A rich almond filling and a flaky shortcrust pastry plus a layer of raspberry jam all marry together to make this simple and rustic tart. This easy recipe is perfect with an afternoon cup of tea.
We’re planning a summer 2016 trip to England, and I’m already excited and dreaming about all of the things I want to see and do. There have been hints of side trips to Scotland, and maybe even Paris. I’m swooning. But I’d also be perfectly happy with long walks through the countryside, a couple of castles, and a pint of Strongbow in a low-ceilinged pub. Just the idea of another trip to England has me over the moon.
In the meantime, I’ll have to settle for making my own English food, like this Bakewell Tart. I learned it got its name from the town of Bakewell in England, which Google tells me has an obscenely gorgeous stone bridge. Can we visit on our trip?
A tart is really just a skinny pie. And this one has a thin layer of raspberry jam topped with a buttery almond filling. It’s rich and simple, and like pretty much all things English, it’s an excellent accompaniment to a cup of tea. You can use your favorite pie crust, but I find, due to my hot kitchen situation, my overall quality of life is greatly enhanced by using store-bought pie dough. #noshame
Bakewell tart seems so English. No matter what I do, I will never be. But I can learn to make more old world treats, read more books, and pretend.Print
A very English, lovely Bakewell Tart is straight buttery almond goodness.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 9-inch pie 1x
- Category: Dessert
- Method: Baked
- Cuisine: British
- Diet: Vegetarian
- Your favorite pie dough
- 150 grams (10 tablespoons) butter, softened
- 150 grams (2/3 cup) sugar
- 3 eggs
- 1 egg yolk
- Zest of one lemon
- 150 grams (7/8 cup) ground almonds
- 4 tablespoons raspberry jam
- Preheat your oven to 350 and place your pie dough into your tart pan. Remove any excess dough from the edges of the pan.
- Cover the dough with parchment and add some dried beans or rice on the top of the paper to weight it down. Bake the crust for 20 minutes until lightly golden. Cool for at least five minutes.
- In a large mixing bowl with an electric mixer, beat together butter and sugar. Add eggs then egg yolk one at a time, mixing completely.
- Add the lemon zest, then slowly mix in the ground almonds. Don’t worry if the mixture is not completely smooth.
- Spread the raspberry jam evenly along the bottom of the pie crust, then pour the filling over the jam. Spread the filling evenly inside the crust.
- Bake for 35-40 minutes. The filling will be completely set.
- Tart can be served warm, room temp, or fridge cold. It’s delightful any way you slice it.
- You can make ground almonds by processing blanched almonds (no skin) in your food processor until you have fine crumbs.
Keywords: Almond, Tart