Friday 1 April 2016

Bakewell Tart

When I made the fruit tarts yesterday, I did too much pastry (always preferable to too little!). I lined up a 20cm tin, and a 12cm one, and popped them in the fridge wrapped in cling film at the time, as it lets you put together a tart/flan quickly.

I decided to do a classic bakewell tart, using a variant of the recipe in Paul Hollywoods British Baking. I did this recipe for the first time last year, and I love the use of raspberries, as it gives it a real lightness of texture. I did, however, muck up a bit...

1) Read the recipe. Always, always, read the recipe, even if you think you know it. I misread the final cooking instructions, which were "cook for 10 minutes, do something, then cook for an additional 15 minutes". I scan-read just the second bit, so under-baked it. Novice error, and I sort of knew it wasn't done when I was taking it out.

2) The sweet crust caught a little bit (even under-baked). This is probably as it was quite high sugar content. I could have avoided this by either doing the blind-bake at a lower temperature, or covering it with foil for part of the final bake.

Bakewell Tart - Recipe

The pastry was the same as I used in the Raspberry Tartlets, rolled out to 3mm and used to line a 20cm deep flan tin.

1) Pre-heat oven to 190'C

2) Prick the base of the pastry with a fork

3) Line it with cling film, and place in dried rice/baking beans

4) Bake in the oven for 10 minutes

5) Remove the cling film and beans, and bake for another 5 minutes

6) Remove from the oven, and turn oven down to 180'C

Frangipane Ingredients

  • 100g butter
  • 100g caster sugar
  • 2 eggs
  • 75g ground almonds
  • 50g plain flour
  • A few drops of almond essence
1) Beat the sugar, butter and essence together until very soft and creamy

2) Beat in the eggs one at a time

3) Beat in the flour and almonds


  • 100g raspberry jam
  • 100g raspberries
  • 30g flaked almonds
1) Spread the jam over the base of the pastry

2) Spread the raspberries out over the flan

3) Put the frangipane into a piping bag, and cut off the end

4) Pipe the frangipane between the raspberries, then over the top

5) Roughly flatten the top, using a fork (I find this is better for holding the flaked almonds)

6) Sprinkle the top with the flaked almonds, pressing them in slightly

7) Bake for 20-25 minutes. It's done when the middle of the filling starts to rise and dome.