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Bakewell Tart

Bakewell Tart is a traditional British recipe for a classic tart of butter, sugar, ground almonds and eggs that's spread over black cherry jam on a shortcrust pastry base enriched with egg before being oven baked; this is typically served at tea time. The full recipe is presented here and I hope you enjoy this classic British version of: Bakewell Tart.

prep time

30 minutes

cook time

50 minutes

Total Time:

80 minutes

Serves:

6–8

Rating:

Tags : Baking RecipesCake RecipesBritish Recipes

This is a classic British tart that can either be made in as small individual tarts or as a large pie, as here. The original version is thought to have originated as a kitchen accident, when in 1820 Mrs Greaves, landlady of the Whitehorse Inn in Bakewell, instructed her cook to make a pudding. However, when the inexperienced cook poured an egg mixture onto a jam base set in a thin pastry case, it resulted in a flat tart, and not the risen pudding as was intended. However, it was thought to be so delicious that Mrs Greaves ordered her cooks to continue making it that way and the recipe became a popular local favourite.

Ingredients:

For the Pastry:
300g plain flour
125g unsalted butter, cubed
30g sugar
1 egg
2 tbsp milk (or as needed)
1 egg beaten with 1 tbsp milk to glaze

For the filling:
225g butter, softened
225g sugar
225g ground almonds
3 eggs
finely-grated zest of 1 lemon
50g plain flour
black cherry jam
flaked almonds (to decorate)

Method:

Mix the flour and sugar in a bowl. Add the butter and rub with your fingers until the mixture resembles fine breadcrubms. Stir-in the egg with a fork and add a little milk, if needed, until the mixture comes together as a dough.

Tip the dough onto a floured surface then knead until smooth and elastic. Roll out until large enough to line a 26cm diameter tart tin (with a little overhang). Use the pastry to cover the base of the tin then transfer to a refrigerator and chill for 1 hour.

When the time is up line the base of the tart case with greaseproof paper (typically trimmed to a circle known as cartouche) and weigh down with baking beans. Transfer to an oven pre-heated to 200°C (400°F/Gas Mark 6) and blind bake for about 15 minutes. Take out of the oven, remove the beans and greaseproof paper and brush the surface of the pastry with the egg and milk glaze. Return to the oven and bake for about 5 minutes further, or until the pastry is golden brown.

Remove the pastry shell from the oven and turn the temperature down to 180°C (350°F/Gas Mark 4). Now prepare the filling.

Beat together the butter and sugar until light and fluffy then mix in the ground almonds until thoroughly combined. At this point add the eggs one a at a time, mixing well after this addition (if the mixture does begin to split at any point add a little more flour until it comes together again). Once all the eggs are combined into the mixture add the lemon zest and the flour. Beat to mix thoroughly.

Spread a decent layer of the black cherry jam on the base (but leave a 2cm gap at the edges) of the pie dish. Spoon the filling mixture into the pastry case and spread evenly. Sprinkle flaked almonds over the top then place in the oven and bake for about 20 minutes, or until the filling is baked and golden brown.

Take out of the oven, allow to cool completely in the tin then serve in slices.