I get really excited when I find a recipe I’ve never tried before. It’s nice to try something new, and since I have a cool new tart pan I’m going to finally use it. Tarts are one of my favorite desserts, they are easy to make and the results are always beautiful. Today I am baking a Bakewell Tart. I must admit I have never heard of this tart before but after a little research found that it is a classic English dessert from the late 18th century and is sometimes called Bakewell pudding. So in honor of the tarts history, later today I will be having a slice of my tart with a traditional cup of English breakfast tea.
Like I said, tarts are really easy to make and I like the ratio of crust to filling, it’s just a perfect match. The Bakewell tart is made up of a shortcrust pastry, jam and a quick and easy frangipane. Today, I’m using strawberry jam just because it’s my favorite, but feel free to use whatever you like.
I know your asking what the heck is a short crust (also called Pate Brisee), and it there also a long crust. There are two variations of short crust pastry. What all short crust pastries have in common is they do not contain a leavening agent so they do not get puffy when baked, and they are made with more flour than fat. Basically, shortcrusts are considered pie crusts. Here are the variations you can make for your pastry:
PATE SUCREE ~ This pastry is made with eggs and more sugar which makes it a sweet crust pastry
PATE SABLE ~ is a very crumbly crust containing eggs and more sugar then the pate sucree. This is a very delicate crust with a sandy texture.
Just so you know, there is no long crust. Possibly if there were it would have a lot of fat in it and it would be tough; not good.
Let’s bake our tart – it is going to be easy and fun. Yes, I think it is fun rolling out dough. First, after mixing the dough, shape into a nice round and chill for 30 minutes. Next, roll your dough to fit your tart pan.
Check out all the pieces of butter in the dough. That’s a good thing, it will make your crust flaky.
Now roll your dough around the rolling pin, then unroll it into the tart pan.
Press the dough into the tart pan and then ~here’s my favorite part~ take the rolling pin and roll over the edge of the tart pan to cut the excess dough off.
Let’s start building the layers. First spread a nice thick layer of the jam on the bottom of the tart. Next put small dollops of the frangipane on top of the jam and slowly and gently spread over the jam.
When done, let cool for 10 minutes and then remove from the tart pan. I hope you have some powdered sugar to sprinkle on top, because it makes the tart look extra, extra pretty. The tart tastes best served warm. Cut into slices and enjoy the layers of pastry, jam, frangipan and almonds in one luscious bite.
So now it’s time for a cup of tea and a slice of Bakewell tart. A great end to a perfect day of baking.
Bakewell Tart with Strawberry Jam
- Shortcrust Pastry Dough
- 1 cup AP flour
- 1 3/4 cup butter cut into small pieces
- 1/4 confectioners sugar
- 1 lemon grated
- 1 egg yolk beaten
- 1 1/2 tbls. milk
- Frangipane Filling
- 3 1/2 oz butter
- 1/2 cup brown sugar, packed
- 2 beaten eggs
- 1 tsp. vanilla bean extract
- 3/4 cup rice flour
- 3 tbls. ground almonds
- Additional Ingredients
- 5 tbls. strawberry jam
- 3 tbls. slivered almonds
- In a large bowl add the flour
- Add the butter in small pieces and rub in the flour until the mixtures resembles small bread crumbs.
- Add the confectioners sugar, milk, egg yolk and grated lemon. Mix to combine into a ball
- Form the dough into a disk, wrap in plastic and chill for 30 minutes
- On a floured surface, roll the dough to 1/4" thick to fit your tart pan.
- Roll the dough onto your rolling pin then unroll over the tart pan. Press the dough into the sides of the pan then roll the rolling pin over the top of the tart pan to trim the excess dough.
- Spread the strawberry jam over the dough.
- Cream the butter and sugar together until fluffy.
- Beat in the eggs, almond extract, vanilla bean extract, rice flour, and ground almonds.
- Spoon small dollops of the mixture over the jam then spread to cover the jam.
- Sprinkle almonds over the frangipane.
- Bake at 375 degrees for 40 minutes, until golden brown.
- Let tart cool for 10 minutes then dust with powdered sugar. Serve warm.
Happy baking to you and I hope your try baking this delicious tart.
~ Jere’ ~