Baking & Afternoon Tea · Bakewell, Derbyshire

Bakewell Tart

Name: Bakewell Tart
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves 8–10
Cuisine: British
Ingredients: Shortcrust: 200g plain flour, 100g cold butter, 1 tbsp icing sugar, 1 egg yolk, cold water; 4 tbsp raspberry jam; Frangipane: 125g soft butter, 125g caster sugar, 2 eggs, 125g ground almonds, few drops almond extract; Flaked almonds, to scatter; icing sugar, to dust

Born of a misunderstood order at the Rutland Arms: raspberry jam under a soft frangipane in crisp shortcrust — Derbyshire’s gift to the tea table.

Prep: 30 min
Cook: 45 min
Total: 75 min
Yield: Serves 8–10
Difficulty: Moderate
Era: Victorian (by happy accident)

Ingredients

Shortcrust: 200g plain flour, 100g cold butter, 1 tbsp icing sugar, 1 egg yolk, cold water
4 tbsp raspberry jam
Frangipane: 125g soft butter, 125g caster sugar, 2 eggs, 125g ground almonds, few drops almond extract
Flaked almonds, to scatter; icing sugar, to dust

Method

Oven190°C375°FFan 170°CGas 5

Make the pastry, line a 23cm tart tin and chill 30 minutes.
Blind-bake at 190°C / 375°F (fan 170°C, gas 5) for 12 minutes with beans, then 5 minutes without.
Spread the jam over the base.
Beat the frangipane ingredients together and spread over the jam. Scatter with flaked almonds.
Bake 30–35 minutes until golden and set with a slight wobble at the centre.
Dust with icing sugar and serve warm or cold, ideally with custard or cream.

Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.