With gorgeous, crispy pastry, a layer of jam and a simple almond topping, this is easy bakewell tart recipe is an absolute British classic. So easy to make and so delicious, it’s the perfect afternoon tea treat.
For best results, always weigh ingredients where a weight is provided
9 inch fluted tart pan with removeable base
electric beater / stand mixer
Pie weights / baking beans / rice
FOR THE PASTRY:In the bowl of a stand mixer with paddle attachment, add the butter and icing sugar. Beat on medium until fully combined and smooth (1 – 2 minutes).
Add the egg and beat on low until smooth. Add the flour and beat just until large clumps are forming.
Turn the dough out and pull it together into a smooth ball with your hands (making sure not to handle it too much) then press it out into a 1 inch thick disk.
Place it onto a lightly floured work surface and dust the top with just a little flour too. Gently and gradually roll the pastry out, turning it often, to about 4-5mm thick or about 11 inches in diameter.
Place the rolling pin in the middle of the dough and fold one side of the pastry over the top. Lift the rolling pin so the pastry is hanging over it, and lightly dust off any excess flour from underneath. Carefully lay it into a 9 inch round tart pan with removeable base.
Press the dough down in to the corners all the way round, then press it into the scalloped sides. Leave the overhang standing upright and place the tart pan into the fridge to chill for a minimum of 2 hours or overnight. If your freezer has space you can place it in there.
PAR BAKE THE TART SHELL:Preheat the oven to 180C (160C fan) / 350F.
Use a fork to prick the pastry base all over. Use a small sharp knife to trim off the excess pastry.
Line the tart shell with a sheet of baking paper and fill with pie weights or rice. Fill it quite full and making sure it’s pressed up tight against the edges.
Bake for 15 minutes then carefully remove the paper and pie weights and bake a further 5 minutes. You can proceed with making the filling while it bakes.
FOR THE FRANGIPANE FILLING: In a medium bowl, using an electric mixer, beat together the sugar and butter until light and fluffy. Add the eggs and vanilla and beat well. Finally, mix in the flour and almond meal.
Spread the jam over the base of the tart shell, then dollop over the filling mixture. Spread it out evenly.
Bake for 45-50 minutes, turning the tray half way through, until golden and springy on top.
Serve warm or at room temperature with a little icing sugar dusted over the top.
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I use a standard Australian 20ml tablespoon (= 4 teaspoons)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens are different, test for doneness 3-5 minutes before for the pastry blind bake and 5-10 minutes before for the end.
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Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.