If you’re a fan of “The Great British Bake Off,” then you’ll be familiar with this tart. If you’re unfamiliar, allow us to introduce you: This is a classic British dessert made of frangipane (a soft, slightly chewy almond filling made from almond flour) and
raspberry jam. If you’re an American, you’ve likely never had an authentic one before, and that’s a true shame: the sweet tart is easy to make, with a crust that’s like a cross between a pie crust and shortbread. With just a few staple ingredients and a handful of hours, you’ll feel like a star baker in no time. On your marks, get set—bake!
How to prevent a soggy bottom:
If you’re familiar with baking shows, you’ll know to dread a soggy bottom. The best trick for avoiding one in this recipe? Blind bake your crust. It only takes 20 minutes, but makes all the difference in the end result of your tart.
Top tips for making a Bakewell tart:
— Use cold ingredients. Just like in many of our recipes, your butter and water should be cold here—real cold—to achieve the best crust.
— Flour your surface. To prevent any sticking, flour the surface you’re working on before rolling out your tart.
— Don’t overwork your dough. We want to keep our ingredients cold here. If you overwork your dough, you risk everything warming up, and creating a less-than-ideal pie crust.
Serving a Bakewell tart:
This classic tart can be topped in a few different ways. We love the classic sliced almonds and light dusting of confectioners’ sugar, but a confectioners’ sugar icing is also common.
Storage:
Once made, the tart stays good for several days wrapped tightly or in an airtight container.
Made this recipe? Let us know how it went in the comments below!
If you’re a fan of “The Great British Bake Off,” then you’ll be familiar with this tart. If you’re unfamiliar, allow us to introduce you: This is a classic British dessert made of frangipane (a soft, slightly chewy almond filling made from almond flour) and
raspberry jam. If you’re an American, you’ve likely never had an authentic one before, and that’s a true shame: the sweet tart is easy to make, with a crust that’s like a cross between a pie crust and shortbread. With just a few staple ingredients and a handful of hours, you’ll feel like a star baker in no time. On your marks, get set—bake!
How to prevent a soggy bottom:
If you’re familiar with baking shows, you’ll know to dread a soggy bottom. The best trick for avoiding one in this recipe? Blind bake your crust. It only takes 20 minutes, but makes all the difference in the end result of your tart.
Top tips for making a Bakewell tart:
— Use cold ingredients. Just like in many of our recipes, your butter and water should be cold here—real cold—to achieve the best crust.
— Flour your surface. To prevent any sticking, flour the surface you’re working on before rolling out your tart.
— Don’t overwork your dough. We want to keep our ingredients cold here. If you overwork your dough, you risk everything warming up, and creating a less-than-ideal pie crust.
Serving a Bakewell tart:
This classic tart can be topped in a few different ways. We love the classic sliced almonds and light dusting of confectioners’ sugar, but a confectioners’ sugar icing is also common.
Storage:
Once made, the tart stays good for several days wrapped tightly or in an airtight container.
Made this recipe? Let us know how it went in the comments below!
- Yields:
-
8 – 10
serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 2 hrs 30 mins
- Cal/Serv:
- 615
Directions
-
Crust
- Step 1
In a large bowl, whisk flour, confectioners’ sugar, and salt. Add butter and work into flour mixture with your fingertips until pea-sized pieces form. Add egg yolks and water and mix until a dough forms.
- Step 2On a lightly floured surface, roll dough to a 12″ round. Transfer to a 9″ tart pan, gently lifting and pressing into edges of pan. Roll rolling pin across top of pan to cut off excess dough. Refrigerate until chilled, about 1 hour.
- Step 3Preheat oven to 350°. Place pan on a baking sheet. Using a fork, poke holes all over bottom of dough. Place a piece of parchment on dough and fill with pie weights or dried beans.
- Step 4Bake crust 20 minutes. Remove parchment and weights and continue to bake until bottom looks dry and edges are lightly golden, about 5 minutes more. Let cool.
- Step 1
-
Filling & Assembly
- Step 1In a large bowl, using an electric mixer on medium-high speed, beat butter and granulated sugar until light and fluffy. Add eggs and beat until incorporated. Beat in almond extract. Add almond flour and salt and beat just until combined.
- Step 2Spread jam in an even layer over crust. Add filling and gently spread into an even layer. Top with almonds.
- Step 3Bake tart until top is set and golden, 30 to 35 minutes. Let cool completely.
- Step 4Sprinkle with confectioners’ sugar before slicing.
PHOTO: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE
