08 June 2017

Bakewell Tart Traybake

Bakewell Tart Traybake - the quick and easy way to make Bakewell Tart / www.delightfulrepast.com

I do love a pretty wedge of Classic Bakewell Tart (with a nice cup of tea, of course!), but sometimes I want to serve more people. I could make two proper 9-inch tarts, but that does seem like a lot of trouble, doesn't it? So I decided to try it as a traybake.

A lot of people don't have tart tins anyway. And if you don't have a quarter-sheet pan, you could use a 13x9x2-inch pan; but I recommend you get one or more quarter-sheet pans as they are good for sooooo many things.

What you don't need for this recipe, besides tart tins, is a mixer or food processor or anything that has to be plugged in. You don't even need a rolling pin. Just make the easy pastry in a bowl, throw it into the pan and press it into the bottom of the pan and partially bake it.

Then stir up the filling right in the pan in which you melt the butter. Spread on the jam. Pour on the filling. Throw on the sliced almonds. Pop it into the oven for 25 to 30 minutes, and Bob's your uncle, as they say in the home of Bakewell Tarts!

I was actually a bit short (38 grams) on the almond flour and was too cheap to spring for another bag of it, so I just used unbleached all-purpose flour to make up the difference. Perfectly delicious. No need to panic.

Bakewell Tart is very rich, so bear that in mind when cutting portions. For an afternoon tea, where everything must be tiny and cute, you could cut it into 48 squares. For the neatest slices, be sure to wait until it is completely cool to cut it.

Bakewell Tart Traybake - the quick and easy way to make a Bakewell Tart / www.delightfulrepast.com
 Don't forget to Pin it!
 
Just FYI, I cut this tart into 28 pieces of the size and shape you see here.

Bakewell Tart Traybake 


(Makes one 13x9-inch tart)

The Pastry - No-Roll Shortcrust Pastry 

1 1/3 dip-and-sweep cup (6.66 ounces/189 grams) unbleached all-purpose flour
1/4 cup (1 ounce/28 grams) unsifted powdered sugar
1/4 teaspoon salt
8 tablespoons (4 ounces/113 grams) cold unsalted butter, shredded
1 large egg yolk mixed with 1 tablespoon water, reserve the white for the filling


Note: if you're gluten-free, do my Gluten-Free Pie Crust.

The Filling - Frangipane

1 cup (8 ounces/227 grams) unsalted butter
1 cup (7 ounces/198 grams) sugar
2 firmly packed cup (8 ounces/227 grams) super-fine almond flour (ground almonds)
4 large eggs, room temperature
1/2 teaspoon almond extract
1/4 teaspoon salt
2/3 cup (7 ounces/198 grams) raspberry jam
1 cup (3.5 ounces/99 grams) sliced almonds (also called flaked almonds)


1 Spray a 13x9x1-inch (33x23x3 cm) quarter-sheet pan with cooking spray. In medium mixing bowl, whisk together flour, powdered sugar and salt. With your fingertips, rub in the cold shredded butter to a crumb texture with some bigger hunks of butter remaining. Sprinkle on egg yolk-water mixture and mix in, adding more water, if needed, just a teaspoon at a time. Put dough in prepared quarter-sheet pan and press it in an even layer on the bottom of the pan, just ever so slightly onto the side so that when it shrinks during baking the bottom will be completely covered. Pop it in the freezer for 15 minutes while you preheat the oven to 375F/190C/Gas5.

Note: You can also line the bottom with parchment paper, leaving a little overhang on the ends so you can lift the cooled tart from the pan all in one piece. But this time I just cut it in the pan.

2 Bake for about 20 minutes until slightly browned to a pale golden. Let stand to cool a bit while proceeding with the recipe.

3 While pastry is cooling, make the filling. In 2-quart saucepan over medium heat, melt the butter. Take off heat, and stir in the sugar; then the ground almonds, eggs and reserved white, almond extract and salt until well combined.

4 Spread the jam over the bottom of the prebaked pastry shell. Pour in the frangipane. Top with sliced almonds. Bake for about 25 to 30 minutes. Cool to room temperature, about 1 hour. Serve at room temperature or chilled. Dust with sifted powdered sugar just before serving.

70 comments:

Marilyn Miller said...

Oh it looks soooooooo delicious! I must make this. Thanks for visiting me this morning.

Jean | DelightfulRepast.com said...

Thank you, Marilyn. You'll find it's really good with a cup of tea!

Thomas "Sully" Sullivan said...

Velly, velly intelesting… Anything hidden beneath sliced almonds is good, in my experience. And you did say raspberry. To my ears that’s like yelling “bacon” to a dog. Raspberry and flaked almonds. The promise of gooey. Very propitious. A tentative 5 cleavers if I’m allowed to smear gobs of butter on each square of the goodies. (No tea.) 

Jean | DelightfulRepast.com said...

The coveted, if tentative, 5 cleavers is an honor I don't take lightly, Sully. And, though this is a very buttery thing already, I'm never opposed to "smearing [more] gobs of butter" on anything!

xinex said...

This looks so yummy!!...Christine

Jean | DelightfulRepast.com said...

Thank you, Christine! And they would look so good on one of your gorgeous serving pieces!

Sandra Lee said...

This beautiful dessert looks like something that I must try.

Angie Schneider said...

These frangipane slices/tray bakes look utterly delicious!

Jean | DelightfulRepast.com said...

Sandra, thank you. I hope you will!

Jean | DelightfulRepast.com said...

Thank you, Angie. It's the sort of thing you bite into and pause, close your eyes and say Mmmm!

The Joy of Home with Martha Ellen said...

What a beauty, Jean! So precise and looks utterly delicious. I must give your recipe a whirl. ♥

Rhyming With Wine said...

Ooh Bakewell tart is one of my all time faves! Although we visit Bakewell quite a lot as it's not too far from us and the traditional Bakewell Pudding as they call it is totally different. Love the idea of doing it as a tray bake and anything that doesn't need a good processor is a winner for me. Thanks for linking to #DreamTeam x

Jean | DelightfulRepast.com said...

Martha, thanks! And I do hope you'll try it soon and let me know how it turned out for you.

Jean | DelightfulRepast.com said...

Dawn, I think I've streamlined the tart into something even a busy mum has time to make! Let me know if you make it!

Pom Pom said...

I didn't know that this is what a Bakewell tart is! Thanks!

Pauline Wiles said...

You know, I had never stopped to wonder exactly what goes into a Bakewell Tart! Thank you so much for the recipe and the reminder that this is a somewhat rich treat, best enjoyed slowly and in dainty portions.

Margie said...

Oooh, your tasty tarts would be perfect with a cup of tea!

ellen b said...

hello Jean! What a beautiful Bakewell Tart. I've been in Bakewell and we did buy a tart there. I'll have to bookmark this and try it.

Jann Olson said...

This looks and sounds delicious Jean! It would be delicious with a cup of tea.
hugs,
Jann

Jean | DelightfulRepast.com said...

Karen, I'm glad I posted something that is new to a lot of people!

Jean | DelightfulRepast.com said...

Yes, Pauline, dainty portions are a must!

Jean | DelightfulRepast.com said...

Margie, yes, they are soooo good with a cup of tea. One guest wanted coffee, but well he was just wrong!

Jean | DelightfulRepast.com said...

Ellen, how wonderful! I've never been to Bakewell, but I'd love to go there. I hope you'll try the recipe soon and let me know how you liked it.

Jean | DelightfulRepast.com said...

Jann, thank you! I'd love to bring you a plate!

Pondside said...

This looks delicious! When I visited Bakewell a few years ago I had my first taste of Bakewell Tart. I look forward to trying your recipe - thank You!

Jean | DelightfulRepast.com said...

Thank you, Honora. I hope it meets your expectations - I've never been to Bakewell! Be sure to brew a pot of tea to have with it.

Cocoa and Lavender said...

This sounds wonderful, Jean. Perfect for our office parties!

Jean | DelightfulRepast.com said...

Thanks, David! I hope you'll try it soon.

Jeanie said...

I've been reading lots of English mysteries and they often mention having a bakewell tart and I never knew what it was. Now I do and now I understand why everyone wants them! This looks easy but most of all so delicious! Thanks -- will have to add it to the summer recipes. Or maybe all recipes!

Jean | DelightfulRepast.com said...

Jeanie, I hope you'll make it soon for one of your teas. It freezes well, too, so don't think you have to wait for an occasion!

Tony Grant said...

Have you ever tried a cherry Bakewell, Jean? It has a soft icing cover with a cherry on the top.
Bakewell Tarts / puddings are loosely associated with the town of Bakewell in Derbyshire, home county to Fitzwilliam Darcy. His family seat, Pemberley, is located in Derbyshire in Pride and Prejudice. Jane Austen gets everywhere!!!!!!

Jean | DelightfulRepast.com said...

Tony, no, the cherry Bakewell is not for me - I don't like icing. Even as a child, I scraped the icing off anything that had it! I'd love to visit Derbyshire (and all the Jane Austen-related sites).

Sue/the view from great island said...

Oooooh this sounds so good, I'm crazy for almonds, I could eat the frangipane all by itself and be happy!

Jean | DelightfulRepast.com said...

Thank you, Sue! I feel the same way!

Mama Hen said...

You had me at raspberry jam! :-) This looks delicious and I will definitely have to try this. Thanks for stopping by. Yes, Little Chick is really growing. Time has a way of flying by. I look forward to stopping by! :-) Have a great weekend!
Mama Hen

Louca por porcelana said...

Mouthwatering!It looks delicious!

Jean | DelightfulRepast.com said...

Thanks, Mama Hen! And, yes, isn't raspberry jam just The Best?!

Jean | DelightfulRepast.com said...

Thank you, Maristela! I love pastel de nata, too!

Christine Graves said...

That looks like the perfect summer dessert, so glad I happened along your blog. Now I know what I need to make this afternoon when I am done gardening to escape the heat outside!

kitty@ Kitty's Kozy Kitchen said...

I have almost everything to make this (no almond flour!), and even my homemade raspberry jam. I have two quarter sheet pans and use them all the time, and they fit perfectly in my Breville toaster/convection oven. I'll have to make this soon and enjoy it with a cup of tea.
Happy weekend, Jean!

Jean | DelightfulRepast.com said...

Christine, thanks so much. I'm glad you happened along!

Jean | DelightfulRepast.com said...

Thanks, Kitty! Aren't those pans a handy size? I love using them in my toaster/convection oven, too! Especially during hot weather.

Bernideen said...

I have some tart pans and love them Jean! you always post such delightful baked goodies! Thank you!

Jean | DelightfulRepast.com said...

Thank you, Bernideen. We tea girls have to have our tea treats!

Jan said...

They are nearly too pretty to eat, but I am willing! Thanks for sharing at Celebrate 365! They are lovely!
Jan

Susan J Meyerott, M.S. said...

How interesting, Jean--and beautifully presented as always. Don't know if I've ever heard of these.

Jean | DelightfulRepast.com said...

Thank you, Jan! I'm sooo glad I have 16 of the 48 slices waiting in the freezer for me!

Jean | DelightfulRepast.com said...

Thanks, Sue! They are an English thing, so lots of people here haven't heard of them - you're not alone! I hope you'll try the recipe sometime because there's nothing quite like a Bakewell.

Swathi Iyer said...

Can you call me for a tea with this bakewell tart. I love it, You made is perfectly . I need to try it for myself.pinning and tweeting.

Jean | DelightfulRepast.com said...

Swathi, thank you! I'd love to have you over for tea and a Bakewell tart!

Shantana said...

This looks simply delicious!! Lovely images too. Have a great day ahead !

Shantana

Jean | DelightfulRepast.com said...

Thank you so much, Shantana! I like pretty food!

Nicole Salama said...

This looks like a delicious and classic treat - perfect for an afternoon coffee/tea or brunch. Pinned!

Nicole | The Professional Mom Project

Jean | DelightfulRepast.com said...

Thank you, Nicole! And Pins are much appreciated!

Janice Wald said...

Hi,
Thanks for bringing you post to last week's Pit Stop.
Janice, Pit Stop Crew

Jean | DelightfulRepast.com said...

And thank you for hosting, Janice. Great tips!

Judith @ Lavender Cottage said...

I have so many recipes for bakewell pinned but as you say, they're usually in a big round. Your recipe looks so easy and I like the idea of squares better. I will be giving this a try, a scrumptious sweet to have with tea.
xx

Jean | DelightfulRepast.com said...

Judith, thank you. I do hope you'll try it soon and let me know how you liked it. Everybody I serve it to raves about it, so I hope you will as well!

Candysfarmhousepantry said...

I enjoy finding and trying out new recipes. Your tart with almonds sound delicious. Found you on Blogging Grandmother Wednesday Aim Party.

Jean | DelightfulRepast.com said...

Thank you, Candy!

Cranberry Morning said...

Looks good, Jean, and kinda how I do my lemon bars. Speaking of 'Bob's your uncle,' I had never heard that expression before about 10 years ago, and now it seems I hear it on all the British mysteries. :-) P.S. Bob is not MY uncle. ;-)

Gentle Joy said...

This looks wonderful and sounds so easy! By the way, I was shocked to see that I was not following you... I thought I was... so, now I am! :)

Jean | DelightfulRepast.com said...

Thanks, Judy. And Bob is not My uncle either! :D

Jean | DelightfulRepast.com said...

Joy, thank you AND thank you for following. Much appreciated.

Richard Sheppard said...

Your killing me here Jean. Dang this looks good! OK, I'll add it to my list of sweets to make when I have enough people around to share. Maybe it freezes too!?!?

Jean | DelightfulRepast.com said...

Richard, of course it freezes well! Am I not The Freezer Queen?! I slice it up and freeze the slices in my 3-cup rectangular Pyrex glass containers. I think you're going to like this one! Let me know.

Sippity Sup said...

That's the classiest "sheet pan cake" I've ever seen. GREG

Jean | DelightfulRepast.com said...

Why, thank you, Greg!

Red Rose Alley said...

These look delicious. I think the almonds make the dessert. Love the blue tea pot. Blue in the home is so lovely.

~Sheri

Jean | DelightfulRepast.com said...

Thanks, Sheri. I probably went a little crazy with the almonds on top, but I do like almonds!

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