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Baking & dessert

Bakewell tart

Makes 8 slices.

Recipe bywjf.morris
BakingNon-sourdough
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Total time3 hr 26 min
DifficultyModerate
Community ratingNew recipe
Whole recipe72.3g protein
Representative photograph for Bakewell tart
OK
Structure checkedAdaptive recipe data
Serves
8

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    5 minHands-on

    Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

  2. 02

    Make pastry

    8 minHands-on

    Rub pastry butter into pastry flour, adding pastry sugar and salt only where listed. Stir in the listed pastry egg or yolk and just enough pastry water to bring it together without heavy kneading. Flatten and wrap.

  3. 03

    Chill pastry

    30 minHands-off · check as directed

    Chill for 30 minutes.

  4. 04

    Line tart tin

    7 minHands-on

    Roll pastry to about 3 mm thick, line the stated tart tin without stretching, trim and prick where the source directs.

  5. 05

    Start heating the oven

    1 minHands-on

    Heat the oven to 160°C fan.

  6. 06

    Allow the oven to heat

    14 minHands-off · check as directed

    Allow about 15 minutes of heating in total and check that the oven has reached 160°C fan.

  7. 07

    Chill lined case

    15 minHands-off · check as directed

    Chill the lined case for 15 minutes.

  8. 08

    Add blind-baking weights

    2 minHands-on

    Line with parchment and baking beans.

  9. 09

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  10. 10

    Blind bake with weights

    15 minHands-off · check as directed

    Bake the empty case with weights for 15 minutes.

  11. 11

    Remove weights

    2 minHands-on

    Lift out parchment and baking beans carefully.

  12. 12

    Dry pastry base

    5 minHands-off · check as directed

    Bake for another 5 minutes, checking that the base looks dry.

  13. 13

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  14. 14

    Make frangipane

    8 minHands-on

    Beat filling butter and filling sugar until pale. Beat in filling eggs gradually, then fold in ground almonds, filling flour and almond extract.

  15. 15

    Fill tart

    3 minHands-on

    Spread raspberry jam over the pastry base, spoon frangipane over it and level without mixing the layers. Scatter flaked almonds.

  16. 16

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  17. 17

    Bake Bakewell tart

    35 minHands-off · check as directed

    Bake at 180°C conventional / 160°C fan for 30–40 minutes until golden, firm and a skewer in the frangipane comes out clean.

  18. 18

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  19. 19

    Cool

    20 minHands-off · check as directed

    Leave in the tin for 20 minutes.

  20. 20

    Unmould

    1 minHands-on

    Transfer gently to a rack.

  21. 21

    Cool

    40 minHands-off · check as directed

    Cool completely before slicing; allow about 40 further minutes.

  22. 22

    Slice

    3 minHands-on

    Slice with a sharp knife.

Equipment check

2 items required

  • 23 cm tart tin
  • baking beans

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

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