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Bakewell Tart

Make this Bakewell Tart as a decadent dessert that elevates simple flavors in an easy to follow recipe everyone will love. 
Course Dessert
Cuisine French
Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings 12
Calories 639kcal
Author Dina

Equipment

Ingredients

Ingredients for the dough

Ingredients for the raspberry Frangipane filling

US Customary - Metric

Instructions

  • Helpful note before you get started: The dough and frangipane filling can be made a day ahead of time and covered and stored in the fridge for later. In a large bowl, mix 1 cup cold butter into 2 cups of flour, and 3/4 cup powdered sugar. You can do this with a fork or pastry cutter, or to speed things up you can do this in a food processor.
  • Add 1 egg yolk and 1 teaspoon vanilla extract. Mix until it begins to take shape. Using your clean hands, form the dough into a flat disk. Cover with plastic wrap and refrigerate for 1 hour.
    Steps to make a Bakewell Tart: add the cut butter to the flour and powdered sugar, then mix and add egg yolk and vanilla, and mix again before rolling it out into a disc.
  • Remove the chilled dough from the plastic wrap and place it on a floured surface. Roll it out to a circle 12 inches in diameter.
  • Press the dough into an 11-inch tart pan and prick it generously with a fork. Poking the dough with a fork will prevent the dough from puffing up when it bakes. You can also use parchment-lined pie weights instead of pricking the dough.
  • Bake the tart at 380 degrees Fahrenheit for 15-20 minutes. Or until the crust begins to brown a little.
    Steps to make a Bakewell Tart: form the dough into a tart pan and poke it with a fork before baking.
  • In a bowl, combine 1 cup softened butter with 1 cup of granulated sugar.
  • Add 4 eggs and 1 teaspoon baking powder. Use an electric hand mixer to combine the ingredients thoroughly.
  • Lastly, mix in the 1/2 cup all-purpose flour and 1 1/2 cup almond flour.
    Steps to make a Bakewell Tart: cream the butter and granulated sugar together, then add the eggs and baking powder, then mix in the all purpose flour and almond flour.
  • Remove the tart from the oven. Spread 1/2 cup of raspberry jam into the tart shell. Fill it with the almond frangipane filling. (note: if the filling was kept in the fridge, let it soften at room temperature before spreading). Then press in 1 cup of frozen raspberries over the top along with a sprinkle 1/4 cup of sliced almonds. Bake at 350 degrees Fahrenheit for 35-40 minutes.
  • Once it's cooled, dust some powdered sugar over the top and enjoy!
    Steps to make a Bakewell Tart: fill the tart shell with raspberry jam, almond frangipane filling, and top with almonds slices and raspberries, then bake.

Notes

Make ahead: You can prep the frangipane and dough and store it covered in the fridge up to one day ahead of time. You can also prepare the tart up to 3 days ahead, wrap it well with plastic wrap, and refrigerate. Then when you are ready to serve it, take it out of the refrigerator, dust it with powdered sugar, and serve. It takes amazing served cold. (You can leave it at room temperature as well, but it will only last about 1 day.)

Nutrition

Calories: 639kcal | Carbohydrates: 60g | Protein: 9g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 208mg | Potassium: 158mg | Fiber: 4g | Sugar: 32g | Vitamin A: 1254IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 2mg