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Bakewell Tart with Strawberry Jam

This Bakewell Tart with Strawberry Jam is a traditional English dessert made up of layers of pastry, jam, frangipane and almonds. A delightful dessert to serve warm with tea.
Course Dessert
Cook Time 40 minutes
Total Time 40 minutes
Servings 1 8" tart
Author One Hot Oven

Ingredients

  • 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 packed brown sugar
  • 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

Instructions

  • Pastry
  • 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.
  • Frangipane
  • 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.