-
-
My review
Traditional Bakewell Tart
256
Trishie
"A Bakewell tart is a traditional English baked dessert tart. It consists of a shortcrust pastry shell, spread with jam under a layer of frangipane, which is a sponge cake-like filling enriched with ground almonds. "
Added to shopping list.
Go to shopping list.
Ingredients
1 h 10 m servings 212Original recipe yields 8 servings (1 - 8 inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Grease an 8 inch pie plate. Whisk together the flour, ground almonds, and baking powder; set aside.
- Roll the pie crust pastry into a round shape a little larger than the pie plate. Cut off a 1/2-inch wide strip from the edge of the pastry circle, and line the lower sides of the pie plate with the strip, placing the cut side upwards (the pastry will not reach the rim of the pie plate). Dampen the strip with water, then place the remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps. This will create a crust that is slightly thicker around the lower edges. Spread the strawberry jam evenly over the center of the pastry shell.
- Beat the butter and sugar with an electric mixer in a bowl until light and fluffy. Whisk the egg together with the lemon zest, and add gradually to the butter mixture, beating well after each addition. Gently fold the flour mixture, a spoonful at a time, into the egg mixture, folding until just incorporated. Spread the batter over the jam in the pie shell.
- Bake the tart in the preheated oven until the filling is firmly set and browned, about 30 minutes. Sprinkle with confectioner's sugar.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1011 Ratings
-
-
-
-
-
Most helpful positive review
12/5/2009
The Bakewell Tart is a bit of a tradition for my family and I. Having lived in the pretty market town of Bakewell in Derbyshire, England. Home to the original Bakewell tart, before we moved her...
Most helpful critical review
8/2/2010
My British husband wasn't very impressed. I think if it had enough jam to make a substantial layer on the crust it would've been much better.
Most helpful
Most positive
Least positive
Newest
12/5/2009
The Bakewell Tart is a bit of a tradition for my family and I. Having lived in the pretty market town of Bakewell in Derbyshire, England. Home to the original Bakewell tart, before we moved her...
8/18/2009
You can omit all the pastry trimming stuff and just fill a regular pastry pie shell!
8/2/2010
My British husband wasn't very impressed. I think if it had enough jam to make a substantial layer on the crust it would've been much better.
3/31/2009
WOW!! I made this at home and it was awesome!! I think that A LOT more people should try making it.
12/15/2010
YUM! I've always wanted to make one of these, and it did not disappoint. I made 12 minis actually, in a muffin tin. I probably used a thicker layer of jam than in the recipe. I also added al...
12/18/2010
I made this into mini tarts instead of a big one and they turned out fantastic. Added some almond extract. Delicious and easy!
10/22/2011
One of our favorite tarts and sometimes I use rice flour rather than all purpose. I think originally that was what it called for . Gives an interesting texture.Always use a little almond flavo...
9/7/2017
I think you will find the original 1820's recipes all call for Raspberry not Strawberry jam, and there should be a goodly layer across the base of the tart. At least 0.25" thick (7 - 10 mm.) ...
3/20/2017
I didn't do all the fiddling with pie shells, just used the no roll pie crust recipe from this site (doubled), added extra jam as per the other reviewers. Everything else was the same, and it ca...