The Bakewell tart was always a cake that we learnt to make in the Army from the beginning. Its light, buttery flaky pastry with a nutty, light sponge and the punchy sweetness of the raspberries whispers a perfect humble British cake.
In this recipe, I have added fresh raspberries. A luxury that was never used when cooking for the troops, due to budget and can be left out if you don’t fancy it, but I urge you to add them as they make this incredible difference. The raspberries, although remain their shape when the tart is cooked when you bite into them they burst into this sauce like consistency. The whole experience that you get while eating this Bakewell is one that cannot be forgotten. Try eating with your eyes closed and savor each mouthful as the textures and flavours melt into a heavenly few minutes that is your moment and no one else’s. Go on be selfish.
This version is also made in a baking tray where traditionally is made in a tart case or as I used to, on a plate as I could then make a fair amount of them.
So here it is, my Bakewell tart and one of my all-time favourite cakes.
- 225 g Unsalted Butter cold and cubed
- 350 g Plain Flour
- ¼ tsp. Salt
- 50 g icing sugar
- 1 Large egg yolk
- 2 tbsp. water
- 150 g Seedless raspberry jam
- 200 g Fresh raspberries
- 125 g Unsalted Butter softened
- 125 g golden caster sugar
- 1 Large egg
- 150 g ground almonds
- ½ tsp. Almond extract
- Flaked almonds to sprinkle on top
- 65 g icing sugar
- First make the pastry by sifting the flour and salt in to a large mixing bowl and then add the cubed butter. Mix between your fingers until it resembles bread crumbs.
- Add the sugar and briefly rub a little more. Add the egg yolk and water and gently combine. When it has almost all come together empty on to a work surface and knead gently until it comes to a smooth ball.
- Wrap in cling film and refrigerate for about 30 minutes.
- Once chilled pre-heat the oven to 180C and lightly grease a baking tray (20cm x 30cm). Roll out the pastry on a floured surface to the thickness of a pound coin, in to a rectangle and about big enough to fit the baking tray. Don’t worry too much about the hanging edges. A little hang is good at this point.
- Once in the tray press lightly in to the corners for a snug fit. Prick the base of the pastry and bake for 10-15 minutes until the edges just start to turn a light golden brown. Remove from the oven, leaving it on then trim away the hanging edges and allow to cool.
- While the base cools, make the frangipane by creaming the butter and sugar in a large bowl with an electric whisk until light and fluffy. Add the egg and mix on a low speed then add the ground almonds and almond extract.
- At this point the pastry will be cool. Spread the raspberry jam on the base leaving a 1cm gap around the edge. This stops the jam coming up the sides when cooking. Scatter the raspberries on the jam and then spread the frangipane over the top with a spatula filling the pastry case completely. Sprinkle with the flaked almonds and then bake for 35-40 minutes. The tart will be done when a skewer inserted in the middle comes out clean. If the tart browns too quickly cover loosely with foil. Place the tart on a pastry wire and allow to cool in the tray. While the tart cools whisk together the icing sugar and a tbsp. of water until smooth and glossy. Drizzle the glaze over the tart while warm in any fashion you like.
- Allow the tart to completely cool and glaze to set before removing from the tray. Remove and cut into squares to which ever size you like and keep in an air tight container for up to 4 days.