Grandma’s Secret Bakewell Tart Recipe: A Timeless Classic
Bakewell Tart. Just the name conjures up images of quaint tea rooms, comforting aromas, and the gentle wisdom of grandmothers. This iconic British bake, with its flaky pastry, layer of jam, frangipane filling, and signature almond topping, is a testament to simple pleasures and enduring traditions. While countless variations exist, nothing quite compares to a recipe passed down through generations – a recipe like Grandma’s. This article will guide you through recreating that nostalgic taste, offering a detailed, step-by-step journey to Bakewell Tart perfection.
Why This Recipe Is Special
Grandma’s recipes aren’t just instructions; they’re stories woven with love, patience, and a dash of secret magic. This Bakewell Tart recipe is no exception. It emphasizes quality ingredients, time-honored techniques, and, most importantly, a connection to the past. The result? A tart that’s deeply flavorful, beautifully textured, and undeniably comforting.
Ingredients: The Key to Success
Before embarking on this baking adventure, let’s gather the necessary ingredients. Remember, using high-quality ingredients will significantly impact the final flavor.
For the Sweet Shortcrust Pastry:
* 225g (8oz) Plain Flour: Use all-purpose flour, sifted to ensure a light and tender crust.
* 110g (4oz) Cold Unsalted Butter: Cut into small cubes. Keep it chilled for optimal pastry texture.
* 50g (2oz) Icing Sugar: Adds sweetness and contributes to a delicate crumb.
* 1 Large Egg Yolk: Provides richness and helps bind the pastry.
* 1-2 tbsp Cold Water: Added gradually to bring the dough together.
* Pinch of Salt: Enhances the flavors.
For the Filling:
* 150g (5oz) Strawberry Jam: Good quality, seedless strawberry jam is traditionally used. Other red fruit jams like raspberry or cherry can also be substituted.
* 150g (5oz) Ground Almonds: The heart of the frangipane, providing its characteristic nutty flavor.
* 150g (5oz) Caster Sugar: Fine granulated sugar that dissolves easily.
* 150g (5oz) Softened Unsalted Butter: Ensure it’s softened but not melted.
* 2 Large Eggs: Room temperature eggs will incorporate more easily.
* 1 tsp Almond Extract: Enhances the almond flavor of the frangipane.
* 25g (1oz) Plain Flour: Helps bind the frangipane filling.
For the Decoration:
* Flaked Almonds: For the classic Bakewell Tart topping.
* Icing Sugar: For dusting (optional).
Equipment You’ll Need
* 9-inch Tart Tin with a Removable Base: Essential for easy removal and serving.
* Mixing Bowls: Various sizes for different components.
* Food Processor (Optional): For quickly making the pastry. A pastry blender or your fingertips will also work.
* Rolling Pin: For rolling out the pastry.
* Baking Beans or Rice: For blind baking the pastry case.
* Parchment Paper: To line the pastry case during blind baking.
* Electric Mixer: For creaming the butter and sugar for the frangipane.
* Measuring Spoons and Cups: For accurate measurements.
* Wire Rack: For cooling the tart.
Step-by-Step Instructions: Baking Grandma’s Bakewell Tart
Now, let’s dive into the detailed instructions for creating this masterpiece. Follow each step carefully for the best results.
Part 1: Making the Sweet Shortcrust Pastry
1. **Combine Dry Ingredients:** In a large mixing bowl, sift together the plain flour, icing sugar, and salt. This ensures that there are no lumps and that the icing sugar is evenly distributed.
2. **Rub in the Butter:** Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry blender, rub the butter into the flour until the mixture resembles breadcrumbs. The key here is to work quickly to prevent the butter from melting. If using a food processor, pulse the dry ingredients and butter until the mixture resembles breadcrumbs. Be careful not to over-process.
3. **Add the Egg Yolk:** Make a well in the center of the flour mixture and add the egg yolk. Mix it in briefly with a knife or fork. This helps distribute the yolk evenly.
4. **Add Cold Water:** Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to add too much water, as this will make the pastry tough. The dough should be slightly sticky but not wet.
5. **Form and Chill the Dough:** Gently form the dough into a disc, wrap it in cling film, and chill in the refrigerator for at least 30 minutes. This chilling time allows the gluten in the flour to relax, resulting in a more tender pastry.
Part 2: Blind Baking the Pastry Case
1. **Preheat the Oven:** Preheat your oven to 200°C (400°F, Gas Mark 6). Make sure your oven is properly preheated to ensure even baking.
2. **Roll Out the Pastry:** Lightly flour a clean work surface. Roll out the chilled pastry to a thickness of about 3mm (⅛ inch). Rotate the pastry as you roll to prevent it from sticking.
3. **Line the Tart Tin:** Carefully lift the rolled-out pastry and drape it over the tart tin. Gently press the pastry into the corners and up the sides of the tin. Use your fingers to ensure the pastry is evenly distributed.
4. **Trim the Edges:** Use a sharp knife to trim off any excess pastry that overhangs the edges of the tin. You can also use a rolling pin to roll over the top of the tin, which will neatly trim the pastry.
5. **Prick the Base:** Use a fork to prick the base of the pastry case several times. This prevents the pastry from puffing up during baking.
6. **Chill Again (Optional but Recommended):** For even better results, chill the lined pastry case in the refrigerator for another 15-20 minutes. This helps prevent the pastry from shrinking during baking.
7. **Line and Fill:** Line the pastry case with parchment paper and fill it with baking beans or rice. This weighs down the pastry and prevents it from rising unevenly.
8. **Blind Bake:** Bake in the preheated oven for 15 minutes. Then, remove the parchment paper and baking beans and bake for another 5-10 minutes, or until the pastry is lightly golden brown. Keep a close eye on the pastry to prevent it from burning.
9. **Cool:** Remove the pastry case from the oven and allow it to cool completely on a wire rack.
Part 3: Preparing the Frangipane Filling
1. **Cream Butter and Sugar:** In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. Use an electric mixer for the best results. This process incorporates air into the mixture, resulting in a lighter and more tender frangipane.
2. **Add Eggs Gradually:** Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. If the mixture starts to curdle, add a tablespoon of flour.
3. **Add Almond Extract:** Stir in the almond extract. This enhances the almond flavor of the frangipane.
4. **Add Ground Almonds and Flour:** Gently fold in the ground almonds and plain flour until just combined. Be careful not to overmix, as this can make the frangipane tough.
Part 4: Assembling and Baking the Bakewell Tart
1. **Spread Jam:** Once the pastry case has cooled, spread a generous layer of strawberry jam evenly over the base. The jam acts as a barrier between the pastry and the frangipane, preventing the pastry from becoming soggy.
2. **Pour in Frangipane:** Carefully pour the frangipane filling over the jam, spreading it evenly to the edges of the pastry case. The frangipane should fill the pastry case almost to the top.
3. **Sprinkle with Almonds:** Sprinkle the top of the frangipane with flaked almonds. Press them gently into the frangipane to ensure they stick.
4. **Bake:** Bake in the preheated oven at 180°C (350°F, Gas Mark 4) for 30-35 minutes, or until the frangipane is golden brown and set. The tart is done when a skewer inserted into the center comes out clean.
5. **Cool:** Remove the tart from the oven and allow it to cool completely in the tin on a wire rack. Cooling the tart completely is crucial for the frangipane to set properly.
Part 5: Finishing Touches
1. **Remove from Tin:** Once the tart has cooled completely, carefully remove it from the tart tin. The removable base makes this process much easier.
2. **Dust with Icing Sugar (Optional):** If desired, dust the top of the tart with icing sugar for a decorative finish.
3. **Serve:** Slice and serve the Bakewell Tart. It’s delicious served warm or cold, on its own or with a dollop of cream or custard.
Tips for Bakewell Tart Perfection
* **Keep Ingredients Cold:** Especially for the pastry, cold ingredients are essential for a tender and flaky crust.
* **Don’t Overmix:** Overmixing the pastry or frangipane can lead to a tough texture. Mix until just combined.
* **Blind Bake Properly:** Blind baking the pastry case is crucial to prevent a soggy bottom.
* **Use Good Quality Jam:** The jam is a key component of the Bakewell Tart, so use a good quality, flavorful jam.
* **Let it Cool Completely:** Allowing the tart to cool completely before removing it from the tin and serving is essential for the frangipane to set properly.
Variations and Adaptations
While this recipe focuses on the classic Bakewell Tart, there are many variations you can explore.
* **Different Jams:** Experiment with different fruit jams, such as raspberry, cherry, or apricot.
* **Lemon Zest:** Add lemon zest to the frangipane for a citrusy twist.
* **Chocolate Chips:** Stir chocolate chips into the frangipane for a chocolate Bakewell Tart.
* **Gluten-Free:** Use gluten-free flour to make a gluten-free version of this recipe.
* **Vegan:** Substitute the butter with vegan butter, the eggs with flax eggs or applesauce, and ensure the jam is vegan-friendly to create a vegan Bakewell Tart.
Troubleshooting
* **Soggy Pastry:** Ensure you blind bake the pastry case properly and use a layer of jam to prevent the filling from soaking into the pastry.
* **Tough Pastry:** Avoid overmixing the pastry and use cold ingredients.
* **Cracked Frangipane:** This can happen if the oven is too hot. Reduce the oven temperature slightly and bake for a longer time.
* **Frangipane Not Setting:** Ensure the tart is baked for the correct amount of time and allow it to cool completely before removing it from the tin.
Serving Suggestions
Grandma’s Bakewell Tart is a versatile dessert that can be enjoyed in many ways.
* **Afternoon Tea:** Serve it as part of a traditional afternoon tea with scones, sandwiches, and other sweet treats.
* **Dessert:** Enjoy it as a simple yet satisfying dessert after a meal.
* **With Cream or Custard:** Serve it with a dollop of whipped cream, clotted cream, or custard for an extra touch of indulgence.
* **Warm or Cold:** It’s delicious served warm or cold, depending on your preference.
* **With Coffee or Tea:** Pair it with a cup of coffee or tea for a perfect combination.
Storage Instructions
* **Room Temperature:** Store the Bakewell Tart at room temperature in an airtight container for up to 3 days.
* **Refrigerator:** For longer storage, store it in the refrigerator for up to 5 days. Allow it to come to room temperature before serving.
* **Freezer:** You can also freeze the Bakewell Tart for up to 2 months. Wrap it tightly in cling film and then in foil. Thaw it in the refrigerator overnight before serving.
Grandma’s Wisdom: The Secret Ingredient
Beyond the precise measurements and techniques, the true secret to Grandma’s Bakewell Tart lies in the love and care that goes into making it. It’s about taking the time to create something special for your loved ones, and passing down a tradition that will be cherished for generations to come. So, as you bake this tart, remember to channel your inner Grandma, and infuse it with a little bit of that secret ingredient – love.
Conclusion
Grandma’s Bakewell Tart is more than just a recipe; it’s a taste of nostalgia, a connection to the past, and a celebration of simple pleasures. By following this detailed guide, you can recreate this timeless classic in your own kitchen and share it with your family and friends. So, gather your ingredients, preheat your oven, and get ready to experience the comforting magic of Grandma’s Bakewell Tart.
Enjoy your baking adventure, and may your Bakewell Tart be as delicious and heartwarming as Grandma’s!