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Classic Bakewell Tart
Traditional dish · British
A quintessential British dessert featuring a crisp shortcrust pastry base, a layer of raspberry jam, frangipane filling, and a characteristic white icing glaze with a cherry on top.
Ingredients
- All-purpose flour250g
- Unsalted butter, cold and cubed125g
- Caster sugar50g
- Egg yolk1
- Cold water2-3 tbsp
- Saltpinch
- Raspberry jam150g
- Ground almonds100g
- Unsalted butter, softened100g
- Caster sugar100g
- Eggs2
- Almond extract1 tsp
- Icing sugar150g
- Lemon juice1-2 tbsp
- Glace cherries8
Steps
- 1
For the pastry: Rub the flour and cold butter together until it resembles breadcrumbs. Stir in the caster sugar and salt. Mix in the egg yolk and enough cold water to form a firm dough. Wrap in cling film and chill for at least 30 minutes.
- 2
Preheat oven to 190°C (170°C fan/Gas Mark 5). Grease a 20cm loose-bottomed tart tin. Roll out the pastry and line the tin. Prick the base with a fork. Line with baking parchment and fill with baking beans. Blind bake for 15 minutes.
- 3
Remove the parchment and beans, bake for another 5 minutes until lightly golden. Remove from oven and let cool slightly.
- 4
For the frangipane: Cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, then stir in the ground almonds and almond extract.
- 5
Spread the raspberry jam evenly over the base of the pre-baked pastry case.
- 6
Spoon the frangipane mixture over the jam and level the surface.
- 7
Bake for 25-30 minutes, or until the frangipane is golden brown and firm to the touch. Let cool completely in the tin.
- 8
For the icing: Mix the icing sugar with the lemon juice until smooth and thick. Drizzle over the cooled tart. Decorate with glacé cherries.
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