Quick British Classic: Homemade Bakewell Tart Recipe

Nestled in the heart of derbyshire, the classic bakewell tart whispers stories of culinary tradition and sweet nostalgia.

Local bakers perfected this delectable pastry generations ago with remarkable skill.

Layers of rich almond frangipane meld beautifully with vibrant raspberry jam.

Crisp pastry cradles a luxurious filling that melts effortlessly on your tongue.

Every slice promises a harmonious blend of textures and flavors that dance across your palate.

Sweet meets nutty in this quintessential british dessert that transforms simple ingredients into pure magic.

Grab a fork and let this irresistible tart transport you to the charming countryside of england.

FAQs About Nigella Bakewell Tart

• What is the origin of Bakewell Tart?

The Bakewell Tart originates from Derbyshire, England, specifically the town of Bakewell. It’s a traditional British dessert with a sweet pastry base, jam, and almond filling.

• Is this recipe suitable for vegans?

Yes, this Bakewell Tart recipe is completely vegan. It uses soya milk and oil instead of dairy ingredients, making it a plant-based version of the classic dessert.

• Can I use different types of jam for the filling?

Absolutely! While traditional Bakewell Tart uses raspberry jam, you can experiment with cherry, strawberry, or apricot jam to suit your taste preferences.

Why Nigella Bakewell Tart Is Always A Good Choice

• Craft with Ease: Perfect for bakers of all skill levels, this Bakewell Tart recipe welcomes both novice and experienced cooks with its straightforward steps and simple ingredients.
• Versatile Delight: Ideal for multiple occasions like afternoon tea, family gatherings, potlucks, or a sweet weekend treat that brings everyone together with its delicious almond and jam flavors.
• Quick Kitchen Magic: Requires minimal preparation and baking, allowing you to create a stunning dessert without spending hours in the kitchen. The recipe moves smoothly from mixing to baking with minimal fuss.
• Crowd-Pleasing Dessert: Combines classic British baking traditions with a modern twist, offering a plant-based version that satisfies sweet cravings and impresses guests with its beautiful presentation and irresistible taste.

Nigella Bakewell Tart Ingredient Breakdown

• Shortcrust Pastry: A classic base that provides a crisp and buttery foundation for the tart.

• Flour: Gives structure to the tart batter.
• Baking Powder: Helps the batter rise and become light.
• Sugar: Adds sweetness to the tart.
• Ground Almonds: Provides a rich, nutty flavor and dense texture.

• Soya Milk: Offers moisture and a subtle creamy base.
• Oil: Ensures the tart remains moist and tender.
• Almond Essence: Enhances the almond flavor throughout the tart.

• Jam: Creates a sweet layer between the pastry and batter.
• Icing Sugar: Used to make a sweet glaze for finishing.
• Water: Helps create the glaze consistency.
• Flaked Almonds: Provides a crunchy, decorative topping.
• Glace Cherries: Adds color and additional sweetness as an optional decoration.

How To Make Nigella Bakewell Tart

Step 1: Prepare Baking Equipment

Warm up your oven to 200°C / 400°F and place a baking sheet inside to heat simultaneously.

Step 2: Shape Pastry Base

Line a 26cm tart tin with delicate shortcrust pastry. Gently prick the base and let it chill in the refrigerator for 20 minutes to set.

Step 3: Blind Bake Pastry

Cover the pastry with foil and baking beans. Bake for 15 minutes, removing the beans after 10 minutes to ensure a crisp base.

Step 4: Adjust Oven Temperature

Lower the oven temperature to 180°C / 350°F for the next baking stage.

Step 5: Mix Dry Ingredients

• Flour
• Baking powder
• Sugar
• Ground almonds

Step 6: Combine Wet Ingredients

• Soya milk
• Vegetable oil
• Almond essence

Step 7: Create Cake Batter

Gently blend wet and dry ingredients until just combined. Avoid overmixing to maintain a light texture.

Step 8: Spread Jam Layer

Generously spread jam across the cooled pastry base, creating a sweet foundation.

Step 9: Pour Cake Mixture

Carefully pour the prepared batter over the jam layer, smoothing the top with a spatula.

Step 10: Bake The Tart

Bake for 30-35 minutes until a skewer inserted comes out clean.

Step 11: Cool The Tart

Transfer the tart to a wire rack and allow it to cool completely.

Step 12: Create Glaze

Mix icing sugar with a small amount of water to create a smooth, glossy glaze.

Step 13: Decorate And Serve

Drizzle the glaze over the tart. Optionally, sprinkle flaked almonds and glace cherries on top. Slice and serve.

Baking Tips For Nigella Bakewell Tart

• Prevent Soggy Base: Blind bake pastry thoroughly to create a crisp, golden crust that won't become wet from jam or filling.
• Master Almond Essence: Use pure almond extract sparingly – a little goes a long way in delivering rich, authentic almond flavor.
• Achieve Perfect Texture: Mix batter gently until just combined to maintain a light, tender crumb without overmixing.
• Glaze with Grace: Drizzle icing sugar glaze in a zigzag pattern for a professional bakery-style finish that looks effortlessly elegant.

Creative Variations Of Nigella Bakewell Tart

• Gluten-Free Bakewell Tart: Replace shortcrust pastry with gluten-free pastry and use gluten-free flour blend in the batter.
• Vegan Cherry Variation: Swap dairy ingredients with coconut milk and use plant-based margarine for a fully vegan version.
• Low-Sugar Alternative: Use sugar-free jam and replace sugar with stevia or monk fruit sweetener to reduce overall sugar content.
• Chocolate Berry Remix: Substitute almond essence with vanilla extract and add cocoa powder to the batter, top with mixed berries instead of traditional cherries.

What Goes Well With Nigella Bakewell Tart

• Pair with Smooth Almond Latte: Craft a creamy almond milk latte that echoes the tart's nutty essence, enhancing the almond flavors with a warm, comforting beverage.
• Complement with Vanilla Bean Ice Cream: Serve a scoop of rich, smooth vanilla bean ice cream alongside the tart, creating a delightful temperature and flavor contrast that melts beautifully.
• Match with Sweet Dessert Wine: Select a light moscato or sweet Riesling that balances the tart's sweetness and complements its fruity jam undertones, elevating the entire dessert experience.
• Enjoy with Fresh Raspberry Coulis: Drizzle a bright, tangy raspberry sauce around the tart slice, adding a fresh burst of fruit that cuts through the rich almond and pastry base.

How To Store Nigella Bakewell Tart The Right Way

• Store leftover Bakewell tart in an airtight container in the refrigerator for up to 3-4 days. Cover with plastic wrap or aluminum foil to prevent drying out.
• Wrap individual slices tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Preheat oven to 150C / 300F. Place tart slice on a baking sheet and warm for 10-15 minutes until heated through. Cover with foil to prevent over-browning.
• Heat individual slices for 20-30 seconds on medium power. Be careful not to overheat, as this can make the pastry soggy.

Bakewell Tart Recipe

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4.9 from 29 reviews

• Total Time: 65-70 minutes
• Yield: 6 1x

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Description

Delightful Bakewell Tart beckons with British culinary charm, combining sweet raspberry jam and rich almond frangipane in a buttery pastry shell. Pastry lovers will savor each elegant slice of this classic dessert that perfectly balances nutty and fruity flavors.

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Ingredients

Scale 1x2x3x

Pastry Base:

• 175 grams (6.2 ounces) shortcrust pastry

Cake Filling:

• 200 grams (7.1 ounces) self-raising flour
• 200 grams (7.1 ounces) caster sugar
• 50 grams (1.8 ounces) ground almonds
• 200 milliliters (6.8 fluid ounces) soya milk
• 80 milliliters (2.7 fluid ounces) vegetable oil
• 1 teaspoon baking powder
• 1 drop almond essence

Topping and Decoration:

• 2 tablespoons jam of your choice
• 50 grams (1.8 ounces) icing sugar
• 50 grams (1.8 ounces) flaked almonds
• 50 grams (1.8 ounces) glace cherries (optional)

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Instructions

1. Preheat the oven to 200°C / 400°F, positioning a baking sheet inside to create an evenly heated surface.
2. Carefully line a 26cm tart tin with shortcrust pastry, using gentle pressing motions to ensure a smooth fit. Pierce the base multiple times with a fork to prevent air bubbles.
3. Refrigerate the pastry-lined tin for 20 minutes to firm up the dough and prevent shrinkage during baking.
4. Cover the pastry with foil and fill with baking beans. Blind bake for 15 minutes, removing the beans after 10 minutes to allow the base to crisp.
5. Reduce oven temperature to 180°C / 350°F for the next baking stage.
6. In a mixing bowl, sift together flour, baking powder, sugar, and ground almonds to eliminate any lumps and ensure even distribution.
7. In a separate container, whisk soya milk, oil, and almond essence until thoroughly combined and smooth.
8. Gently fold the wet ingredients into the dry mixture, stirring until just incorporated to maintain a light texture.
9. Spread a generous layer of jam evenly across the cooled pastry base, ensuring complete coverage.
10. Pour the prepared batter over the jam, using a spatula to create an even, smooth surface.
11. Bake for 30-35 minutes, checking doneness by inserting a skewer into the center – it should come out clean when the tart is fully baked.
12. Transfer to a wire rack and allow to cool completely, which helps set the filling and makes slicing easier.
13. Prepare a simple glaze by mixing icing sugar with a small amount of water until smooth and drizzling consistency.
14. Drizzle the glaze over the cooled tart, then optionally garnish with flaked almonds and glace cherries for added texture and visual appeal.
15. Slice into wedges and serve at room temperature, perfect for afternoon tea or dessert.

Notes

• Choose quality jam for a richer, more intense flavor profile that complements the almond base.
• Ensure pastry is well-chilled before blind baking to prevent shrinkage and maintain crisp edges.
• Avoid overmixing batter to keep the texture light and prevent a dense, heavy result.
• Swap traditional dairy ingredients with plant-based alternatives for a vegan-friendly version without compromising taste or texture.

• Prep Time: 20 minutes
• Cook Time: 45-50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 6
• Calories: 345
• Sugar: 28g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 2.5g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 0mg