Bakewell Tart - A British Classic

Classic Bakewell Tart was something I hadn't made, or even thought about, in years. Then I was watching the Great British Bake Off a while back and was stunned to see it being made "improperly!" 

I'm not even going to go into all that Bakewell Tart versus Bakewell Pudding thing. Some people insist they are the same thing; others ... Well, I make mine in a tart tin; so I'm calling it a tart. 

But back to my accusation that Mary Berry (Don't get me wrong; I love Mary Berry, one of the grande dames of British cookery), made (and had all the folks in the GBBO tent make) an improper Bakewell Tart: 

Instead of putting sliced almonds (or, as they say in the UK, flaked almonds) on top, she put ICING (I know that's yelling, I'm sorry) on top! I was shocked, but for all I know, icing on the top might be more "authentic" than the almonds. 

The real reason I make it the way I do is not because it is the "right" way, but because it is the less sweet way. You know from my post Sugar: Toxin or Treat? that I like to cut back on the sugar wherever possible. 

So here you go, my version, right or wrong. Do leave a comment and let me know how strongly or how little you care about this important issue! This is a perfect teatime treat, and wouldn't it make a nice change on your autumn and winter celebration tables! 

Don't forget to Pin it!

Classic Bakewell Tart 

(Makes one 9-inch/23cm tart, 8 servings) 

The Pastry - Pâte Brisée (a shortcrust pastry) 

1 1/3 dip-and-sweep cup (6.66 ounces/189 grams) unbleached all-purpose flour
1/4 teaspoon salt
8 tablespoons (4 ounces/113 grams) cold unsalted butter, shredded
4 tablespoons water

Note: Or do the pastry I always use for my Classic Lemon Tart (I leave out the sugar, though, for this tart). OR if you're gluten-free, do my Gluten-Free Pie Crust.

The Filling - Frangipane 

1/2 cup (4ounces/113 grams) unsalted butter
1/2 cup (3.5 ounces/99 grams) sugar

1 firmly packed cup (4 ounces/113 grams) super-fine almond flour (ground almonds)
2 large eggs, room temperature
1/4 teaspoon almond extract
1/8 teaspoon salt
1/3 cup (3.5 ounces/99 grams) raspberry jam
1/2 cup (1.75 ounces/50 grams) sliced almonds (also called flaked almonds) 

1 In medium mixing bowl, whisk together flour and salt. With your fingertips, rub in the cold shredded butter to a crumb texture with some bigger hunks of butter remaining. Sprinkle on water and mix in, adding more, if needed, a teaspoon at a time. Flatten slightly into a 4- to 6-inch round disc, wrap and refrigerate for 30 minutes. 

2 Lightly butter a 9-inch/23cm tart tin (1-inch deep) and set it on a baking sheet. On lightly floured 12-inch (30cm) square of aluminum foil, roll out the pastry to a 12-inch circle. Transfer dough to tart tin, pressing dough (but not stretching it) to fit the tin. Save the foil; you're not done with it. With scissors or knife, trim the overhang to 1/2 inch all around. Fold it in and press it to the sides to form a thicker side crust. Trim the edges* by rolling the rolling pin over the top. Press the pastry into the flutes so that it rises a bit above the edge (in case of shrinkage). Pop it in the freezer for 15 minutes while you preheat the oven to 375F/190C/Gas5.

Note: There's no pastry to waste here, so I just press my edge trimmings into the bottom or on any "thin" spots.

3 Cover chilled pastry with reserved piece of foil, clean side up, pressing it to fit well. Spread 2 cups of ceramic pie weights (that's two packages of Mrs. Anderson's ceramic pie weights), also called ceramic baking beans in the UK, over the foil. Bake for 15 minutes. Remove foil and weights; continue baking for 10 minutes, until lightly browned to a pale golden. Let stand to cool a bit.

4 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, egg, almond extract and salt until well combined. 

5 Spread the jam over the bottom of the prebaked pastry shell. Pour in the frangipane. Top with sliced almonds. Bake (with tart tin on baking sheet) for about 30 minutes. Cool to room temperature, about 1 hour. Remove from tin. Serve at room temperature or chilled. Dust with sifted powdered sugar just before serving.