The Ultimate Classic Bakewell Tart Recipe: A Timeless British Dessert, Made Easy (and Gluten-Free!)
There are few treats as quintessentially British and utterly delightful as a classic Bakewell Tart. This beloved dessert is a showstopper for any special occasion, gracing tables from elegant high teas and festive Easter gatherings to heartwarming Mother’s Day celebrations. Yet, its charm isn’t limited to grand events; it’s equally perfect as a simple afternoon indulgence alongside a steaming cup of coffee or tea. At its heart, this exquisite tart features a tender, buttery shortcrust pastry base, generously layered with sweet, vibrant raspberry jam, and topped with a rich, moist almond frangipane filling. What makes this recipe even more special is its adaptability, allowing for an equally delicious gluten-free version with minimal effort, ensuring everyone can enjoy a slice of this British icon.
Imagine a chilly afternoon, perhaps after a long day, made instantly better by the simple pleasure of a hot cup of tea and a generous slice of buttery, almond-infused tart. This isn’t just a dessert; it’s a comforting experience, a journey to the heart of British baking tradition.
The Fascinating History of the Bakewell Tart
The story of this delectable pie, tart, or cake – depending on how you see it – begins in the charming market town of Bakewell in Derbyshire, England. This very town is credited with the invention of the Bakewell Pudding, a delicious, albeit slightly different, pastry creation dating back several centuries. Legend has it that the Bakewell Tart, as we know it today, emerged from a “happy accident” sometime in the 1800s. A cook, misunderstanding instructions, spread almond paste over a layer of jam instead of mixing it into the pastry, and thus, a new culinary marvel was born. Today, Bakewell is proudly famous for both its original pudding and this beloved tart variation, drawing visitors from around the world to sample its sweet heritage.
What Makes a Bakewell Tart So Special?
The magic of a Bakewell Tart lies in the harmonious interplay of its three key layers. First, the foundation: a soft, tender, and incredibly pliable shortcrust pastry. This pastry is wonderfully forgiving, allowing you to simply press it into the pan, eliminating the need for complex rolling. This makes it a true joy to prepare, whether you’re using traditional wheat flour or a gluten-free blend. Its buttery richness provides the perfect contrast to the sweetness of the layers above.
Next, a luscious layer of jam. Traditionally, this is raspberry jam, its tart fruitiness cutting through the richness of the pastry and frangipane, creating a beautifully balanced flavor profile. However, don’t feel limited! Your favorite strawberry, cherry, or even apricot jam would work wonderfully, allowing for personal customization. This fruity layer is crucial, not just for taste but for adding moisture and a delightful tang.
Finally, the star of the show: the buttery almond frangipane filling. This isn’t just any almond filling; frangipane is a rich, creamy custard-like mixture made with ground almonds, butter, sugar, and eggs. It bakes up into a delightfully moist, slightly dense, and incredibly aromatic layer that truly melts in your mouth. The combination of these textures and flavors creates an irresistible dessert that is both sophisticated and comforting.
How to Make a Bakewell Tart: A Step-by-Step Guide
Making a Bakewell Tart might sound intimidating, but it’s surprisingly straightforward, especially with a food processor. If you have one, this tart comes together in a flash. If not, a bowl and a sturdy spoon or an electric mixer will yield equally delicious results, just with a little more elbow grease and a few extra minutes. Let’s break down the process into easy, manageable steps.
Crafting the Perfect Shortcrust Pastry Base
The shortcrust pastry is the foundation of your tart, and getting it right ensures a beautiful texture. For an effortless pastry, combine all your chilled shortcrust ingredients—flour (regular or gluten-free blend), cold unsalted butter, powdered sugar (or honey for a slightly different sweetness), fine sea salt, and a large egg—into your food processor. Pulse until the mixture just comes together into a cohesive dough. Avoid over-processing, as this can make the pastry tough. The dough should look like a collection of moist crumbs that can be pressed into a ball, as shown in the image below.
Once your dough is ready, transfer it to a clean work surface and gently press it into a ball. Now, for assembling the crust in your tart pan (a 9-inch fluted tart pan with a removable bottom is ideal):
- **Forming the Edges:** Take about a third of your dough and roll it into finger-thick ropes. Press these ropes against the sides of the pan to form the outer edge of the crust, ensuring it extends up about an inch (2.5 cm).
- **Creating the Base:** Crumble the remaining dough into large chunks and distribute them evenly over the bottom of the tart pan. Using your fingers, press this dough down firmly and evenly to create a thick, consistent crust. Patch any thin spots or holes with small pieces of pastry.
- **Smoothing the Crust:** For a perfectly smooth and even crust, use the flat bottom of a measuring cup or glass. Press it against the sides and bottom of the dough to smooth it out, especially where the base meets the sides, preventing the dough from becoming too thick in the crease. Trim any excess dough peeking over the rim with a sharp knife for a neat finish.
- **Docking and Blind Baking:** Prick the entire bottom of the crust generously with a fork. This technique, known as “docking,” allows steam to escape during baking, preventing the crust from bulging up in large, unsightly bubbles. To further ensure a flat base, line the crust with a large piece of parchment paper, leaving some overhang. Fill this paper with baking weights – dried beans, ceramic baking beans, or pie weights – to weigh down the pastry. Bake this “blind” for 15 minutes. After this initial bake, carefully remove the parchment paper and weights (using the paper edges to lift them out makes it easy) and bake the crust for another 5 minutes to dry it out further, creating a crisp base ready for its delicious fillings.
Assembling the Layers and Baking
- **Jam Layer:** Once the crust is partially baked and cooled slightly, spread a generous, thick layer of your chosen jam (raspberry is traditional and highly recommended) over the bottom. Ensure an even coating right to the edges.
- **Frangipane Filling:** While your crust is blind baking, prepare the simple yet exquisite frangipane filling. In your (unwashed!) food processor canister (or a mixing bowl), combine the soft unsalted butter and sugar. Process or beat until light and fluffy. Then, add the almond flour, a pinch of fine sea salt, the eggs, and a touch of almond extract (or lemon zest for a brighter flavor). Whiz everything together until you have a smooth, creamy paste.
- **Spreading the Filling:** Dollop spoonfuls of the frangipane filling evenly over the jam layer. Using an offset spatula or the back of a spoon, carefully spread the frangipane to cover the jam completely, extending it to the edges of the pan without disturbing the jam too much. Smooth the top surface of the frangipane.
- **Final Touches and Bake:** Sprinkle a quarter cup of sliced almonds over the top of the frangipane. These will toast beautifully during baking, adding an extra layer of nutty flavor and a lovely crunchy texture. Now, your Bakewell Tart is ready for its final bake.
Bake for 35 to 40 minutes, or until the frangipane is golden brown and set. When your Bakewell Tart first emerges from the oven, it will be beautifully puffed up and golden. As it cools, it will gently settle and flatten out, creating its characteristic appearance.
Serving Your Bakewell Tart
Allow the tart to cool completely before attempting to cut it. This ensures the frangipane sets properly and makes for cleaner slices. You can leave it plain for a rustic look or, for a touch of elegance, dust it lightly with powdered sugar just before serving. This adds a beautiful visual contrast and a hint of extra sweetness.
Once cooled, cut yourself a generous, delicious wedge. The rich shortcrust pastry base offers a satisfying, buttery crunch, reminiscent of a delicate cookie. This crust seamlessly melds with the fruity jam layer, which then transitions into the deliciously creamy and nutty frangipane, bursting with the flavors of almonds, butter, and sugar. This particular version of the Bakewell Tart is crafted to be perfectly balanced – not overly sweet, but just right, as Goldilocks herself would declare.
For an extra touch of decadence, serve your Bakewell Tart with a generous dollop of freshly whipped cream. The light, airy cream provides a beautiful contrast to the tart’s rich textures and flavors. It also pairs wonderfully with a cup of robust coffee or, of course, a traditional British tea. This dessert is perfect on its own, but these accompaniments elevate the experience to something truly memorable.
Tips for Success & Variations
- **Jam Choice:** While raspberry is traditional, feel free to experiment with other red jams like strawberry or cherry. For a different flavor profile, a luscious apricot or peach jam can also be surprisingly delightful.
- **Almond Flour Alternatives:** If you don’t have almond flour on hand, you can easily make your own. Simply grind whole, sliced, or slivered blanched almonds in your food processor until they form a fine flour-like consistency. Be careful not to over-process, or you’ll end up with almond butter!
- **Gluten-Free Baking:** This recipe adapts beautifully to gluten-free diets. Using a good quality gluten-free flour blend for the shortcrust pastry ensures a tender, flaky base that everyone can enjoy. The frangipane filling is naturally gluten-free, making this tart a fantastic option for those with dietary restrictions.
- **Storage:** Leftover Bakewell Tart can be stored at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days. It’s often enjoyed slightly warmed or at room temperature.
Guten Appetit! Enjoy this wonderful British classic!
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Bakewell Tart
Margaret Bose Johnson
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Ingredients
for the shortcrust pastry:
- 1½ cups (210gms) gluten free flour blend (or regular flour for non-gluten-free)
- ½ cup (115gms) unsalted butter, chilled
- 2 tablespoons powdered sugar or 1 tablespoon honey
- ¼ teaspoon fine sea salt
- 1 large egg
for the tart filling:
- ¾ cup (170gms) unsalted butter
- ½ cup (100gms) sugar (or ⅓ cup honey)
- 1¾ cups (200gms) almond flour
- ¼ teaspoon fine sea salt
- 2 large eggs
- 1 teaspoon almond extract or the zest of one lemon
- ⅓ cup (90gms) jam – raspberry, strawberry, or cherry
- ¼ cup (35gms) sliced almonds
- optional, whipped cream, to serve
Instructions
- Preheat the oven to 350°F (180°C).
- Make the shortcrust pastry in a food processor (or make it in a bowl like for regular pastry) combine all the filling ingredients and whiz until it just comes together into a dough. Don’t clean out the food processor bowl as you’ll use it for the filling.
- Use about a third of the dough and roll into into a finger thick rope. Place the rope around the inside perimeter of a 9-inch (23cm) fluted tart pan with a removable bottom or a deep-dish 9-inch pie pan. Press the rope of dough against the edges of the pan to make a raised 1-inch (2.5cm) crust. Then crumble in large chunks of the remaining shortcrust pastry evenly over the bottom of the tart pan and press it down evenly with your fingers to form a thick crust. Patch any holes or thin spots with pastry so it is evenly filled in. Use a smooth-bottomed measuring cup or glass to press the dough out more smoothly and evenly and to press out the dough all around the edge where the dough goes up the side of the pan so it isn’t overly thick along the fold. Run a knife all along the top edge of the crust to trim off any excess dough sticking up above the rim.
- Prick the dough all over the bottom of the tin with a fork (this is called docking and prevents it from buckling). Line it with a piece of parchment paper that sticks up a bit over the edge of the pan and fill the paper with baking weights (dried beans or ceramic or metal pie weights). Bake for 15 minutes with the weights (this is called blind baking). Then remove the weights using the edges of the paper to lift them out. Bake the crust for another 5 minutes without the weights to dry it out a bit more.
- While the crust is baking, make the filling. In the unwashed food processor canister (or in a bowl with a mixer or wooden spoon), blend the butter and sugar until fluffy. Add the almond flour, salt, eggs, and almond extract (or lemon zest). Whiz until a smooth paste forms.
- When the crust is finished baking, spread the jam in the bottom of the crust. Spoon the filling evenly on top of the jam in dollops, then use an offset spatula or the back of a spoon to carefully spread the filling around and right to the edges of the pan, without disturbing the jam too much. Smooth the top and sprinkle it with the almonds.
- Bake for 35 to 40 minutes.
- Allow the tart to cool before cutting into 8 wedges. Serve with whipped cream.
Notes
*If you don’t have almond flour, grind up whole, sliced, or slivered blanched almonds in the food processor until fine.
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