Glazed 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, that's glazed with an icing made from a blend of sugar, butter, lemon juice and water. The full recipe is presented here and I hope you enjoy this classic British version of: Glazed Bakewell Tart.
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This is a classic British tart that can either be made in as small individual tartlets or as a large pie, as here. This version has an icing sugar glaze and is more similar to the version you can buy in the shops than the classic Bakewell Tart.
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
For the Glaze:
80g butter
400g icing sugar
3 tbsp lemon juice
2–3 tbsp water
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 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 then place in the oven and bake for about 20 minutes, or until the filling is baked and golden brown.
As the cake is baking make the glaze. Melt the butter in a saucepan then take off the heat and add the lemon juice and stir-in the icing sugar. Add the water a tablespoon at a time until the mixture reaches the desired consistency (think thick syrup). Set aside until the cake is ready.
Take out of the oven, allow to cool until just warm then spoon the icing sugar glaze over the top (you can decorate with slivered almonds if you wish) then allow to cool completely in the tin before serving in slices.
