If you’ve never tasted the sweet and nutty perfection of a homemade Bakewell Tart, you’re in for a treat! This classic British dessert combines a buttery almond crust, raspberry jam, and a luscious almond frangipane filling to create a treat that is comforting but fresh-tasting. Get ready to impress your friends and family with this irresistible Bakewell Tart straight from your own kitchen.
Ingredients:
- 1 1/2 cups of all-purpose flour
- 1/2 cup of almond flour
- 1/2 cup of unsalted butter, cold and cubed
- 1/4 cup of granulated sugar
- 1 large egg
- 1/2 cup of raspberry jam
- 1 cup of almond flour
- 1/2 cup of soft unsalted butter
- 1/2 cup of white sugar
- 2 large eggs
- 1 teaspoon almond extract
- A handful of flaked almonds
- 1/2 cup of icing sugar
- 1-2 tablespoons water
- 1/2 teaspoon almond extract
Instructions:
Pastry
- In a food processor, combine all-purpose flour, almond flour, cold cubed butter, and granulated sugar. Mix until the mixture resembles breadcrumbs.
- Add the beaten egg and combine again until the dough comes together.
- Turn the dough out onto a floured surface, knead it briefly, then wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (180°C). Roll out the chilled dough and line a tart pan with it. Trim the excess and prick the base with a fork. Blind bake the crust for 10 minutes.
Filling
- Spread raspberry jam over the partially baked crust.
- In a bowl, beat together your almond flour, softened butter, sugar, eggs, and almond extract until smooth.
- Pour the almond filling over the jam layer, spreading it evenly.
- Sprinkle flaked almonds on top.
- Bake for 25-30 minutes or until the filling is set and golden brown. In a small bowl, mix icing sugar, water, and almond extract to make the glaze.
- Drizzle the glaze over the cooled tart.
- Slice, serve, and enjoy your homemade Bakewell Tart!
