Bakewell Tart

Description

Bakewell Tart - Authentic recipe from Great Britain. Ready in 65 min. Try it now!

1. 1

   Preheat oven to 180 °C. Shortcrust pastry: knead 250 g flour, 125 g butter and a little sugar into a dough, press into a tart tin and blind bake. Spread 150 g raspberry jam over the base.

   ⏱️ approx. 12 min

   💡 Tip: Bakewell Tart is a classic British almond tart — a shortcrust pastry base with jam and an almond frangipane filling, often topped with icing. Sweet, nutty and fruity. A beloved British teatime classic (from Bakewell, Derbyshire).

2. 2

   Frangipane: beat 100 g butter, 100 g sugar, 100 g ground almonds and 2 eggs together into a smooth almond cream, then spread over the jam.

   ⏱️ approx. 12 min

   💡 Tip: A Bakewell Tart has a crisp shortcrust base, a layer of raspberry jam and an almond frangipane filling (ground almonds, butter, sugar, egg — moist and nutty). Baked and often decorated with icing (and a glacé cherry) or flaked almonds. Sweet, nutty and fruity. A British teatime classic (from Bakewell, Derbyshire).

3. 3

   Bake the frangipane at 180 °C for 25–35 minutes until golden and set. Leave to cool, then decorate with icing/almonds.

   ⏱️ approx. 12 min

   💡 Tip: Bakewell Tart is served in slices with tea or coffee, or with cream or custard as a dessert — shortcrust pastry with jam and almond frangipane. Sweet, nutty and fruity. A British teatime classic.