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.
Total Time:55 minutes
Yield:9-inch pie 1x
Your favorite pie dough
150grams (10 tablespoons) butter, softened
150grams (2/3 cup) sugar
1 egg yolk
Zest of one lemon
150grams (7/8 cup) ground almonds
4 tablespoons raspberry jam
Preheat your oven to 350 F (175 C) 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 weigh it down. Bake the crust for 20-25 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.