Bakewell Tart Recipe | Ready-Made Pastry | Jus-Rol (2024)

FAQs

What pastry is Bakewell tart made from? ›

About our Bakewell tart recipe

It's a real 'make your tummy happy' tart. What's not to love? Buttery crisp shortcrust pastry base, squidgy almondy frangipan middle, and soft runny icing with delicate feathering and the finishing touch is literally “the cherry on top”.

Many visitors ask us whether they should buy a Bakewell Tart or a Bakewell Pudding, and the answer of course is to buy both! That said, a tart is made with short crust pastry and a Bakewell Pudding is made with puff pastry. The recipe for the filling is very similar.

If the filling still feels very liquid after 40 mins baking, cover the top with foil to stop it from browning and return to the oven for another 5-10 mins or until the filling is just set.

Frangipane is also a key component in Bakewell Tart, where it teams up with jam as a filling between layers of pastry. And it's imperative in Bostock, a breakfast pastry made by saturating slices of day-old brioche with sugar syrup, then slathering on frangipane and baking until golden.

You can grind your own almonds if you prefer. This can be done using a food processor or even a clean coffee grinder. If using almond flour, the texture may be a bit different since it is finer than ground. Also, you may need to add some additional moisture to the filling.

The Bakewell Tart, on the other hand, was developed as a variant of the Pudding later in the 20th century. The Tart's base is made from sweet shortcrust pastry, which is then layered with seedless strawberry jam and finished with a pale, fluffy frangipane sponge filling of eggs, almonds and sugar.

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.

Keeping pies from getting soggy after baking can be achieved by following these tips: Blind bake the crust: If you're making a pie with a moist filling, like fruit pies, blind baking the crust can help prevent sogginess. Blind baking means baking the crust without any filling in it.

The best fat for pastry-making

Unless you don't eat dairy, we recommend butter for flavour and texture. You can also try a 50/50 split between butter and lard, which works well for savoury recipes like quiches. Make sure your butter is really cold when you rub it in to the flour.

Frangipane is a pastry filling made with finely ground almonds or almond meal. It is sometimes referred to as almond cream. And, being more or less like a pie filling, frangipane is never consumed raw because it contains raw eggs.

Why did my Bakewell tart sink? ›

Try to avoid opening the oven before 15 minutes have passed, as the delicate structure of the frangipane means they have a tendency to sink.

Marzipan and frangipane are only similar in the fact that they use almonds and have very similar-sounding names. Their purposes and textures, however, are very different, making them unable to be substituted with one another.

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard.

Use ready-made pastry

To save time, you can use ready-made shortcrust pastry for this recipe. Buy a block rather than ready-rolled as it's easier to roll it to the thickness you require.

The Bakewell tart is a British classic. It's made with a beautiful pâte sablée crust, a layer of tart raspberry jam, a perfect frangipane filling and a glorious icing with a perfect finish. The Bakewell tart was the Technical Bake for Pastry Week on The Great Canadian Baking Show, Season 4.