Bakewell Tart

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By Team Studio Kitchen

Introducing a timeless delight in the world of desserts: the Classic Bakewell Tart. With its origins dating back to the quaint English town of Bakewell, this tart has captivated generations with its wonderful blend of flavours and textures.

This recipe is dedicated to our esteemed Founding Member, Kerry Buckley, who has excellent taste. Kerry was a steadfast supporter of B&P Sweet Studio, and now supports us at Studio Kitchen. Thank you Kerry ❤️ She enthusiastically declares, "My absolute all-time favourite is Bakewell tart (we often use your recipe - and it must be traditional with the icing 🤤) that, for me, is pure bliss."

At its heart lies a buttery and delicate sweet pastry tart, providing the perfect canvas for the incredible layers to follow. Homemade raspberry jam, vibrant in colour and bursting with fruity sweetness, covers the tart base followed by rich and nutty almond cream, that adds depth and indulgence to each bite. Made with finely ground almonds and perfumed with vanilla and lemon, this luscious layer elevates the Bakewell Tart to unparalleled heights of decadence.

To crown this masterpiece, a delicate feathered icing drizzled over the top adds a touch of old school elegance. Makes: 35cm x 12cm tart

It's simply perfect and perfectly simple, we hope you love as much as we do.

Time

2

hour

30

minutes

Degree of Difficulty

Medium

Save

0

Portions

8
Portions

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Ingredients

Servings

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SWEET TART CASE

280g plain flour
90g icing sugar
 pinch salt
1 pinch vanilla pod, seeds scraped
135g unsalted butter, cold diced
55g egg (approx. 1 large egg)
20g egg yolk (approx. 1 large egg yolk)

ALMOND CREAM

120g unsalted butter, room temperature
 pinch salt
2 vanilla pods, seeds scraped
1 lemon zest
120g icing sugar, sieved
120g ground almonds
110g egg, (approx. 2 large eggs)
20g plain flour

FEATHERED ICING

200g icing sugar
 q.s. water
50g dark chocolate, melted

ASSEMBLY

400g sweet pastry
100g raspberry jam
490g almond cream
200g icing
1

 

2

To make the pasty… place flour, icing sugar, salt and scraped vanilla seeds into a mixing bowl and crumb in the butter until you have a fine sandy texture. Add in the eggs & egg yolk and mix again until the dough starts to come together. Turn it out onto a lightly floured workbench and work it together briefly with your hands.

 

3

To rest… chill and rest the dough in the fridge for 30 minutes before removing and rolling the dough using a rolling pin to a thickness of 2mm. Roll the dough onto a sheet of paper on a tray and rest in the fridge for a further 20 minutes.

 

4

To roll and line the tart… remove the pastry from the fridge and line a round crinkled tart tin 25 cm diameter X 3.5 cm deep. Trim the excess pastry and prick the base of the tart with a fork. Return to the fridge to rest for a further 20 minutes. Wrap excess pastry and store in the freezer to use another time.

 

5

To bake… scrunch a sheet of baking paper and line the tart with it, add baking beans or rice and blind bake the tart in an oven preheated to 170°C for 20 minutes or until just cooked. Remove the baking beans and leave the tart to cool before spreading the raspberry jam evenly into the base. Set aside. 

 

6

For the almond cream… place the butter, salt, vanilla, lemon, icing sugar and almond into the bowl of a stand mixer, attach the paddle and turn the machine onto a low setting. Keep the speed on low and mix until the paste is smooth and well incorporated. Use a spatula or scraper to scrape the paste from the inside of the bowl and mix well again. Add the egg and mix in before adding the flour. Spread the almond cream into the base over the top of the jam and a couple of millimetres from the very top of the tart.

 

7

To bake… place the tart back in the oven and bake for 30 minutes until golden brown. Remove from the oven and leave to cool completely before demoulding. 

 

8

For the feathered icing… melt the dark chocolate and place it into a small paper piping bag. Sieve the icing sugar mixture into a bowl and gradually add the water a few drops at a time, mixing vigorously with a spatula until you have a thick but smooth lemon icing. Spoon the icing over the cooled tart and use a small palette knife to smooth to the edges. Pipe a spiral circle of dark chocolate from the piping bag form the centre of the tart outwards. Use a cocktail stick to pull and drag the icing and chocolate from the centre of the tart to the outside and then back from the outside towards the centre. Repeat until you have a nice even decorative pattern all around the tart. 

 

1
0 hours 0 minutes
2
0 hours 0 minutes

To make the pasty… place flour, icing sugar, salt and scraped vanilla seeds into a mixing bowl and crumb in the butter until you have a fine sandy texture. Add in the eggs & egg yolk and mix again until the dough starts to come together. Turn it out onto a lightly floured workbench and work it together briefly with your hands.

3
0 hours 0 minutes

To rest… chill and rest the dough in the fridge for 30 minutes before removing and rolling the dough using a rolling pin to a thickness of 2mm. Roll the dough onto a sheet of paper on a tray and rest in the fridge for a further 20 minutes.

4
0 hours 0 minutes

To roll and line the tart… remove the pastry from the fridge and line a round crinkled tart tin 25 cm diameter X 3.5 cm deep. Trim the excess pastry and prick the base of the tart with a fork. Return to the fridge to rest for a further 20 minutes. Wrap excess pastry and store in the freezer to use another time.

5
0 hours 0 minutes

To bake… scrunch a sheet of baking paper and line the tart with it, add baking beans or rice and blind bake the tart in an oven preheated to 170°C for 20 minutes or until just cooked. Remove the baking beans and leave the tart to cool before spreading the raspberry jam evenly into the base. Set aside. 

6
0 hours 0 minutes

For the almond cream… place the butter, salt, vanilla, lemon, icing sugar and almond into the bowl of a stand mixer, attach the paddle and turn the machine onto a low setting. Keep the speed on low and mix until the paste is smooth and well incorporated. Use a spatula or scraper to scrape the paste from the inside of the bowl and mix well again. Add the egg and mix in before adding the flour. Spread the almond cream into the base over the top of the jam and a couple of millimetres from the very top of the tart.

7
0 hours 0 minutes

To bake… place the tart back in the oven and bake for 30 minutes until golden brown. Remove from the oven and leave to cool completely before demoulding. 

8
0 hours 0 minutes

For the feathered icing… melt the dark chocolate and place it into a small paper piping bag. Sieve the icing sugar mixture into a bowl and gradually add the water a few drops at a time, mixing vigorously with a spatula until you have a thick but smooth lemon icing. Spoon the icing over the cooled tart and use a small palette knife to smooth to the edges. Pipe a spiral circle of dark chocolate from the piping bag form the centre of the tart outwards. Use a cocktail stick to pull and drag the icing and chocolate from the centre of the tart to the outside and then back from the outside towards the centre. Repeat until you have a nice even decorative pattern all around the tart.