Unlocking the Secrets of a Perfect Traditional Bakewell Tart

The Bakewell Tart, a quintessential British bake, conjures up images of quaint tea rooms, comforting aromas, and a slice of pure, unadulterated deliciousness. Its layers of flaky pastry, sweet jam, moist frangipane, and delicate almond topping make it a true masterpiece. While store-bought versions abound, nothing compares to the satisfaction of creating a Bakewell Tart from scratch, filling your kitchen with its inviting scent. This comprehensive guide will walk you through each step, ensuring you bake a truly exceptional and traditional Bakewell Tart.

What Makes a Bakewell Tart “Traditional”?

Before we dive into the recipe, let’s define what we mean by a “traditional” Bakewell Tart. While variations exist (some use a puff pastry base, others add glacé cherries), the core elements remain consistent:

• Shortcrust Pastry: A buttery, crumbly shortcrust pastry forms the foundation. It provides a delicate counterpoint to the sweetness of the filling.
• Jam Base: A layer of jam, typically raspberry or strawberry, is spread over the pastry, adding moisture and a fruity sweetness.
• Frangipane Filling: This is the heart of the Bakewell Tart. Frangipane is an almond-based filling, typically made with ground almonds, butter, sugar, and eggs. It has a distinctively rich and nutty flavor.
• Almond Topping: A sprinkle of flaked almonds (or sometimes a simple almond glaze) adds texture and visual appeal.

Ingredients: The Key to Success

Using high-quality ingredients is crucial for achieving the best flavor and texture. Here’s a breakdown of what you’ll need:

For the Sweet Shortcrust Pastry:

• 225g Plain Flour: Use a good quality plain flour (all-purpose flour) for the best results.
• 110g Cold Unsalted Butter: The butter must be cold! This ensures a flaky, tender crust. Cut it into small cubes.
• 25g Icing Sugar: Adds a touch of sweetness and helps to create a delicate texture.
• 1 Large Egg Yolk: Adds richness and binds the pastry together.
• 1-2 tbsp Cold Water: Add just enough cold water to bring the dough together.
• Pinch of Salt: Enhances the flavors.

For the Filling:

• 150g Unsalted Butter, Softened: Make sure the butter is properly softened, but not melted.
• 150g Caster Sugar: The fine texture of caster sugar helps it dissolve easily into the butter.
• 2 Large Eggs: Use free-range eggs for the best flavor and color.
• 150g Ground Almonds: Use finely ground almonds for a smooth frangipane.
• 1 tsp Almond Extract: Enhances the almond flavor. Use good quality extract.
• 2 tbsp Plain Flour: Helps to bind the frangipane and give it structure.
• Approximately 150g Raspberry Jam: A good quality raspberry jam is essential. Seedless is often preferred for a smoother texture.

For the Topping:

• 25g Flaked Almonds: Adds texture and visual appeal.
• Optional: Icing Sugar for Dusting: For a delicate finish.

Equipment You’ll Need

• 9-inch Loose-Bottomed Tart Tin: This makes it easy to remove the tart after baking.
• Food Processor (Optional): For making the pastry quickly.
• Rolling Pin: For rolling out the pastry.
• Baking Beans or Rice: For blind baking the pastry.
• Parchment Paper: For lining the pastry during blind baking.
• Mixing Bowls: For preparing the fillings.
• Electric Mixer (Optional): For creaming the butter and sugar.
• Measuring Spoons and Cups: For accurate measurements.

Step-by-Step Instructions: Baking Your Bakewell Tart

Now for the fun part! Follow these detailed instructions to create your perfect Bakewell Tart:

Part 1: Making the Sweet Shortcrust Pastry

1. Combine Dry Ingredients: In a large bowl, sift together the flour, icing sugar, and salt. This ensures that there are no lumps and the ingredients are evenly distributed.
2. Add the Butter: Add the cold, cubed butter to the dry ingredients.
3. Rub the Butter In (or Use a Food Processor):
   • By Hand: Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly to prevent the butter from melting.
   • Food Processor: Pulse the flour, icing sugar, salt, and butter in a food processor until the mixture resembles fine breadcrumbs. This method is faster and helps keep the butter cold.
4. Add the Egg Yolk: Add the egg yolk to the mixture.
5. Add Cold Water: Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.
6. Form a Disc: Gently form the dough into a disc.
7. Wrap and Chill: Wrap the dough tightly in cling film and chill in the refrigerator for at least 30 minutes (or preferably an hour). This allows the gluten to relax, resulting in a more tender pastry.

Part 2: Blind Baking the Pastry Case

1. Preheat Oven: Preheat your oven to 180°C (350°F/ Gas Mark 4).
2. Roll Out the Pastry: On a lightly floured surface, roll out the chilled pastry to about 3mm (⅛ inch) thick.
3. Line the Tart Tin: Carefully lift the pastry and drape it over the tart tin. Gently press the pastry into the base and sides of the tin, ensuring there are no air pockets.
4. Trim the Edges: Trim off any excess pastry using a sharp knife. You can also use a rolling pin to roll over the top of the tin, which will neatly trim the edges.
5. Prick the Base: Prick the base of the pastry case all over with a fork. This prevents the pastry from puffing up during baking.
6. Chill Again: Chill the pastry case in the freezer for 15 minutes. This helps to prevent shrinkage during baking.
7. Line with Parchment Paper: Line the pastry case with parchment paper, making sure it comes up the sides.
8. Fill with Baking Beans: Fill the parchment paper with baking beans or rice. This will weigh down the pastry and prevent it from puffing up.
9. Blind Bake: Bake the pastry case for 15 minutes.
10. Remove Baking Beans: Carefully remove the parchment paper and baking beans.
11. Return to Oven: Return the pastry case to the oven and bake for a further 5-10 minutes, or until it is lightly golden brown.
12. Cool: Remove the pastry case from the oven and allow it to cool completely in the tin.

Part 3: Making the Frangipane Filling

1. Cream Butter and Sugar: In a large bowl, cream together the softened butter and caster sugar until light and fluffy. An electric mixer makes this easier, but you can also do it by hand.
2. Beat in Eggs: Gradually beat in the eggs, one at a time, making sure 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.
4. Fold in Ground Almonds and Flour: Gently fold in the ground almonds and flour until just combined. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough frangipane.

Part 4: Assembling and Baking the Bakewell Tart

1. Spread Jam: Spread the raspberry jam evenly over the base of the cooled pastry case.
2. Pour in Frangipane: Pour the frangipane filling over the jam, spreading it evenly.
3. Sprinkle with Almonds: Sprinkle the flaked almonds evenly over the top of the frangipane.
4. Bake: Bake in the preheated oven for 30-40 minutes, or until the frangipane is golden brown and set. A skewer inserted into the center should come out clean.
5. Cool: Remove the Bakewell Tart from the oven and allow it to cool completely in the tin before removing it.
6. Dust with Icing Sugar (Optional): Once cooled, dust the tart with icing sugar for a decorative finish.

Tips for Bakewell Tart Perfection

• Keep the Butter Cold: Cold butter is essential for flaky pastry. If the butter starts to melt, the pastry will be tough.
• Don’t Overwork the Dough: Overworking the pastry dough develops the gluten, resulting in a tough crust. Mix the dough just until it comes together.
• Chill the Dough: Chilling the dough allows the gluten to relax, resulting in a more tender pastry.
• Blind Bake Properly: Blind baking the pastry case prevents it from becoming soggy when the filling is added.
• Use Good Quality Ingredients: High-quality ingredients will result in a better-tasting Bakewell Tart.
• Don’t Overbake: Overbaking the frangipane will result in a dry tart. Bake until the frangipane is golden brown and set.
• Cool Completely: Allow the Bakewell Tart to cool completely before removing it from the tin. This will prevent it from breaking.

Variations on the Traditional Bakewell Tart

While this recipe focuses on the traditional Bakewell Tart, there are many variations you can try:

• Cherry Bakewell: Add halved glacé cherries to the top of the frangipane before baking.
• Chocolate Bakewell: Add cocoa powder to the frangipane filling for a chocolate twist.
• Lemon Bakewell: Add lemon zest to the frangipane filling for a citrusy flavor.
• Different Jams: Experiment with different jams, such as apricot, blackcurrant, or damson.
• Puff Pastry Base: Use a puff pastry base instead of shortcrust pastry for a flakier tart.
• Mini Bakewell Tarts: Make individual mini Bakewell Tarts using smaller tart tins or muffin tins.

Serving and Storing Your Bakewell Tart

Bakewell Tart is best served at room temperature. It pairs perfectly with a cup of tea or coffee. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

To store your Bakewell Tart, keep it in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 2 months. Wrap the tart tightly in cling film and then in foil before freezing. Thaw it completely at room temperature before serving.

Troubleshooting Your Bakewell Tart

• Soggy Pastry: This is usually caused by not blind baking the pastry properly or by adding too much moisture to the filling. Make sure to blind bake the pastry until it is lightly golden brown and avoid using too much jam.
• Tough Pastry: This is usually caused by overworking the dough or using too much water. Mix the dough just until it comes together and use only the amount of water needed.
• Cracked Frangipane: This can be caused by overbaking or by the oven being too hot. Bake the tart at a lower temperature for a longer time.
• Frangipane Sinks: Sometimes, the frangipane can sink a little after baking. This isn’t usually a problem, but to minimize it, make sure the butter and sugar are properly creamed together and don’t overmix the filling.

The History of the Bakewell Tart

The Bakewell Tart has a fascinating history, with its origins traced back to the town of Bakewell in Derbyshire, England. Legend has it that the tart was created by accident in the mid-19th century. A cook at the Rutland Arms Hotel was supposedly instructed to make a jam tart, but instead of stirring the almond paste into the pastry, she spread it on top of the jam. The result was a delicious and unexpected treat that quickly became popular. While this story may be more myth than fact, it adds to the charm and allure of this iconic bake. Regardless of its precise origins, the Bakewell Tart has become a beloved British classic, enjoyed by generations.

Conclusion: A Bakewell Tart Worth Baking

Baking a traditional Bakewell Tart from scratch may seem daunting, but with this comprehensive guide and a little patience, you can create a truly exceptional bake. The combination of flaky pastry, sweet jam, rich frangipane, and delicate almond topping is simply irresistible. So, gather your ingredients, preheat your oven, and embark on this delicious baking adventure. You’ll be rewarded with a Bakewell Tart that will impress your friends and family and transport you to a world of comforting flavors and timeless tradition. Happy baking!