Beat with an electric whisk before adding the remaining ingredients.It will soften much more quickly this way. The best way to do this is to take it out of the fridge around half an hour before you want to use it (you may need less time in hot climates!) and either slice or chop into small squares.NB Ensure the butter is at room temperature and soft enough to beat. If scattering with flaked almonds, do this now.Neatly trim the pastry around the edges of the pie dish.Carefully spread the frangipane over the jam making sure you spread right up to the pastry.Weigh all the ingredients into a bowl and beat with an electric whisk for about 1 minute, or until combined.Spread the jam over the base, but leave an area of around 1 cm clear of jam on the edge.Line a loose bottomed 20cm/8inch metal pie dish with short crust pastry.My favourites are raspberry or cherry although apricot is delicious too as well as fig or plum. 1 x 20cm/8 inch uncooked short crust pastry case, either homemade or shop bought pastry.How to make Bakewell Tart Collect all your ingredients together: Bakewell Tart at the Old Original Bakewell Pudding ShopĬhatsworth House, near Bakewell.Bakewell Pudding at the Old Original Bakewell Pudding Shop.We wanted to visit Chatsworth House, or Pemberley of Pride and Prejudice fame, and of course, we wanted to sample both Bakewell Tart and Pudding where it all began. Both versions are available in Bakewell although the tart is universally more popular these days.Ĭharlotte and I visited the Peak District and Bakewell 3 years ago, when she was still at university. These have a puff pastry base, a layer of jam and a custard style topping made from eggs, ground almonds and sugar. Named after the town of Bakewell in Derbyshire, the original version of this recipe, going back to the mid 19th century, was known as Bakewell Pudding. Topped with toasted flaked almonds or icing, this amazing tart is fabulous for morning coffee, afternoon tea or served as a dessert. Store the tart, well covered, at room temperature for several days freeze for longer storage.A crisp pastry base, a layer of raspberry jam and a further layer of moist yet light frangipane loaded with almonds and hints of vanilla and salt. Remove the tart from the oven and allow it to cool completely on a rack. To bake the tart: Bake the tart for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Sprinkle the sliced almonds evenly on top. Gently spread it to the edges of the tart, and smooth out the surface. Spread the raspberry jam evenly into the bottom of the slightly cooled crust. Stir in the flours, whole egg and egg white, and almond extract. To make the filling: Beat together the butter, sugar, and salt until pale and fluffy. Remove the crust from the oven and allow it to cool while you prepare the filling. Line the crust with parchment or foil and fill with pie weights, rice, or your favorite blind-baking weights.īake the crust on a baking sheet (to catch any butter drips) with the weights for 20 minutes then remove the parchment or foil with the weights and bake for 5 to 10 minutes longer, until the edges and bottom of the crust are lightly golden. In the meantime, preheat the oven to 400☏. Fold the overhang down to reinforce the sides of the pastry then use the tines of a fork to poke holes across the bottom.įreeze the crust for 30 minutes. Trim the dough with kitchen scissors so that you’re left with just 1/2” of overhanging dough around the perimeter of the tart. Gently transfer the dough circle to a 9” tart pan, pressing it into the corners. On a lightly floured work surface roll the dough into a 12” circle. Work the butter into the flour – using your fingers, a pastry cutter, or fork – until the mixture looks sandy.Īdd the egg yolk along with the water, gently incorporating them into the flour-butter mixture to form a cohesive dough. To make the crust: Combine the flour, confectioners’ sugar, and salt in a large mixing bowl.Ĭut the butter into 1/2” cubes and scatter over the flour mixture.
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