Description
A Bakewell tart is a traditional English baked dessert tart. It consists of a shortcrust pastry shell, spread with jam under a layer of frangipane, which is a sponge cake-like filling enriched with ground almonds.
Ingredients
- 7 tablespoons all-purpose flour
- 3 tablespoons ground almonds
- ¼ teaspoon baking powder
- ¼ pound pie crust pastry
- 2 tablespoons strawberry jam
- ¼ cup butter
- ¼ cup superfine sugar
- 1 egg
- ¼ teaspoon lemon zest
- 1 teaspoon confectioners’ sugar (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8 inch pie plate. Whisk together the flour
- ground almonds
- and baking powder; set aside.
- Roll the pie crust pastry into a round shape a little larger than the pie plate. Cut off a 1/2-inch wide strip from the edge of the pastry circle
- and line the lower sides of the pie plate with the strip
- placing the cut side upwards (the pastry will not reach the rim of the pie plate). Dampen the strip with water
- then place the remaining pie pastry circle into the pie plate
- pressing to seal the edges of the circle onto the strip where the pastry overlaps. This will create a crust that is slightly thicker around the lower edges. Spread the strawberry jam evenly over the center of the pastry shell.
- Beat the butter and sugar with an electric mixer in a bowl until light and fluffy. Whisk the egg together with the lemon zest
- and add gradually to the butter mixture
- beating well after each addition. Gently fold the flour mixture
- a spoonful at a time
- into the egg mixture
- folding until just incorporated. Spread the batter over the jam in the pie shell.
- Bake the tart in the preheated oven until the filling is firmly set and browned
- about 30 minutes. Sprinkle with confectioner’s sugar.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 1 hr 10 mins
Servings: 8