The Bakewell Tart is a traditional English tart, consisting of a shortcrust pastry, a layer of jam and a frangipane topping. Frangipane is an almond sponge filling usually used in French patisserie.
I use a slightly sweetened shortcrust pastry because it adds a lot of flavour and I make it in the food processor because it is so much easier. Because the frangipane bakes at the same time as the pastry, there is no need to blind bake the pastry case. Overfilling the tart with jam is an absolute cardinal sin – loosen the jam by mixing it in a bowl until it is smooth to ensure an even covering of jam and you won’t put in as much.
Sweetened Shortcrust Pastry
250g plain flour
125g Stork, or you can use butter if you prefer
25g icing sugar
2-3 tbsp cold water OR 1 egg
125g Stork or butter
125g caster sugar
125g ground almonds
4 tbsp plain flour, sifted
1 egg, plus 1 egg yolk
75g raspberry jam of the highest quality you can afford, mixed in a bowl until loose and smooth
- Make the pastry by blitzing the flour with the Stork and icing sugar until it resembles breadcrumbs. Whilst running, add the water or egg until it comes together into a dough. Transfer to the work surface and knead gently until it is smooth. Wrap in clingfilm and chill for 30 minutes.
- Preheat the oven to 180°C.
- On a lightly floured work surface, roll out the pastry until it is 3mm thick. Cut out 12 rounds of pastry using a fluted cutter which is slightly larger than the size of one hole of your bun tin. Line the tins with the pastry, ensuring they line the sides and base.
- Cover the base of each pastry shell with the mixed raspberry jam.
- Beat all the ingredients for the frangipane in a bowl until it is combined. It will be thick but it should be like this.
- Spoon some of the mixture over the top of the jam, being careful not to move the jam when spreading the frangipane level.
- Bake for 20-25 minutes until the frangipane is golden, and when you lift the tart up, the base is lightly browned.