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.
Ingredients
Scale
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)
Instructions
- Preheat the oven to 200°C / 400°F, positioning a baking sheet inside to create an evenly heated surface.
- 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.
- Refrigerate the pastry-lined tin for 20 minutes to firm up the dough and prevent shrinkage during baking.
- 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.
- Reduce oven temperature to 180°C / 350°F for the next baking stage.
- In a mixing bowl, sift together flour, baking powder, sugar, and ground almonds to eliminate any lumps and ensure even distribution.
- In a separate container, whisk soya milk, oil, and almond essence until thoroughly combined and smooth.
- Gently fold the wet ingredients into the dry mixture, stirring until just incorporated to maintain a light texture.
- Spread a generous layer of jam evenly across the cooled pastry base, ensuring complete coverage.
- Pour the prepared batter over the jam, using a spatula to create an even, smooth surface.
- 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.
- Transfer to a wire rack and allow to cool completely, which helps set the filling and makes slicing easier.
- Prepare a simple glaze by mixing icing sugar with a small amount of water until smooth and drizzling consistency.
- Drizzle the glaze over the cooled tart, then optionally garnish with flaked almonds and glace cherries for added texture and visual appeal.
- 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