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Bakewell Tart Recipe

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June 2, 2013 / English / By
Holly Ellis

Bakewell Tart is a traditional British dessert, which dates back to at least 1836. Not to be confused with a Bakewell Pudding, this tart consists of a delicate puff pastry crust filled with a thin layer of raspberry jam, a thick and luscious layer of almond-flavored sponge cake and topped with slivered almonds and sugar. As with so many traditional recipes, the details are hotly debated, but all seem to agree that a traditional Bakewell Tart is a true indulgence.

Bakewell Tart Recipe

Tart pan or glass pie pan
Non-stick cooking spray
Puff pastry, chilled
Parchment paper
Dried beans, rice or baking marbles
3/4 cup dark brown sugar
1 3/4 cups almonds, ground
8 eggs, beaten
3/4 teaspoon almond extract
4 tablespoons raspberry preserves
1/4 cup sliced almonds

Preheat your oven to 350 F.

Spray the bottom of a tart pan or glass pie pan with non-stick cooking spray.

Roll out the puff pastry and place it into the oiled tart pan. Press the pastry lightly into the pan so that it fits snugly with no air between the pastry and the pan. Trim off the excess and poke the bottom a few times with a fork to let the steam escape.

Cut a piece of baking parchment large enough to cover the puff pastry and place it in the tart pan. Weight the parchment paper down with dried beans, uncooked rice or baking marbles. This will keep the pastry from bubbling up.

Bake the puff pastry for 20 minutes or until it just starts to turn golden.

Remove the tart pan from the oven and take out the weighting filler and parchment paper. If the puff pastry does not look quite done, put it back in the oven for 1 to 2 minutes.

Reduce the oven heat to 325 F once the puff pastry is baked. Set the pastry on the counter away from the stove and out of direct sunlight to cool.

Put the dark brown sugar and the ground almonds into a large mixing bowl and mix them together well with your fingers or a large spoon.

Once the puff pastry has cooled to room temperature, put the beaten eggs and the almond extract into the mixing bowl with the dark brown sugar and ground almonds and beat them all together with a wooden spoon until they are thoroughly blended.

Spread the raspberry preserves in a thin, even layer over the bottom of the puff pastry. Use more if 3 tablespoons does not seem like enough, but keep the layer very thin.

Pour the mixture of eggs, almond extract, brown sugar and ground almonds carefully on top of the raspberry preserves.

Sprinkle the top with almond slices and a light dusting of brown sugar and bake for 35 to 40 minutes or until the filling is cooked through and the top is a rich, golden brown.

Bakewell Tart can be served warm or cool and plain or topped with a bit of whipped cream.


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Country: United Kingdom

Province/State: Greater London

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