I had a request for a Bakewell Tart, but one that had icing on the top. Now Bakewell Tart is a favourite British dessert. It is a shortcrust pastry case that has raspberry jam on the base which is then covered with an almond frangipane. That is just about the perfect dessert. However it can be enhanced in a number of ways. So for this Iced Bakewell Tart it is covered with a sweet icing.
I have made various recipes using Bakewell Tart as the base, squares, individual tarts, Cherry Bakewells etc. But, since I had the request I thought I would make an iced version.
The tart requires a shortcrust tart case. The recipe can be made simpler by the use of a shop bought tart case, if you wish. Or, instead, you can make your own version of the tart case using any recipe you wish. For mine, though, I decided to make a lovely rich tart case, which is a very tender pastry. Blind baking the pastry makes it sturdy enough to be able to pick up slices of the tart and eat them as you wish. But I think you could make the tart without blind baking my pastry. That would give a softer version of the case, if desired. But it might also require a longer baking time that the 40 minutes I specify when the frangipane is in the case.
Perfect Bakewell Tart
This recipe can be used to produce the perfect Bakewell tart, without icing. Simple follow the instructions until the tart is cooled. Then it can be served as is, without the icing. I rather enjoy that served with some custard, as well as serving it just as an afternoon snack with tea.
The raspberry jam adds that fruity tartness which complements the sweet almond flavour in the frangipane. How much almond flavour is a matter of preference too, just add more or less almond extract. Be aware, though, that a little almond extract provides a lot of flavour.
If following the entire recipe it will take some time, since there are a number of steps. It is necessary to chill the pastry. Then, after rolling out, it has to be chilled again. There are then two steps to blind baking. After that the pastry case needs to cool down. Then it is time to assemble the tart. Make the frangipane. Layer jam in the pastry case. Cover it with frangipane. Sprinkle with flaked almonds. Bake the tart. At that stage you have a perfect Bakewell Tart. To finish it, for this recipe, we need the icing.
That is easy to make, since it uses just sugar and water. For mine I made a second, coloured icing using sugar and jam, to make a pattern on the top of the tart.
Because the pastry is very tender it is best to use a pan with a loose bottom that can slide under the rolled out pastry. An alternative is to press the pastry into the tart pan without rolling.
My tart case baked perfectly. Then, once cooled I filled it and baked it. My baking time was 40 minutes. The tart was nicely browned on top and firm to the touch.
Once it had cooled I iced it, with that simple icing. Then I left the icing to set up for at least an hour.
After that I cut a slice and tasted the tart. It was simply wonderful. The rich frangipane was complemented by the sweet but tart jam, with the sweet icing too and a perfect pastry case.
Why not try Individual Bakewell Tarts
Iced Bakewell Tart – Perfect DessertCourse: Desserts, Pies, TartsCuisine: BritishDifficulty: Medium
225g(1 1/2 cups, based on scooping packed flour into a 250ml cup) plain flour
113g(1 stick) cold unsalted butter, cubed
87g(7 tbsp) caster sugar
3 medium egg yolks(large in USA), beaten
pinch of salt
1 medium egg, for egg wash
150g(1 1/2 cups) ground almonds
38g(4 tbsp) plain flour
2g(1/2 tsp) baking powder
125g(1 stick+1 tbsp) softened unsalted butter
125(1/2 cup + 2 tbsp) caster sugar
2 medium eggs(large in USA)
2.5ml(1/2 tsp) almond extract
100g(4 tbsp) raspberry jam
15g(2 tbsp) flaked almonds
220g(2 cups) icing sugar
45ml(3 tbsp) water
more icing sugar, for a pattern, if desired
raspberry jam for a pattern, if desired
- Place the flour and salt into the bowl of a food processor(you can make the pastry by hand too).
- Add the butter and pulse until the mixture resembles fine breadcrumbs.
- Then add the sugar and pulse to combine.
- Slowly add the egg yolks, a little at a time and process until the mixture starts to clump. You may not need all the egg yolk.
- Tip the mixture out on to the counter and squeeze it into a soft, malleable, dough.
- Form the dough into a disc and wrap in plastic wrap. Then chill for at least an hour.
- Place the chilled dough on a floured surface and roll out to a thickness of 5mm(about1/4 inch).
- Carefully transfer the pasty to a 9 inch/23cm tart pan. I slid my loose base under the pastry and dropped it in.
- Press the pasrty up the side of the pan, leaving a slight overhang.
- Chill the pastry for at least 90 minutes.
- Preheat the oven to 200C/180C Fan/400F.
- Line the pastry with a sheet of parchment paper and fill with baking beans(or dried beans etc).
- Bake the pastry for 20 minutes.
- Beat the egg.
- Remove the baking beans and parchment paper, then brush the surface of the pastry with the beaten egg.
- Return the pastry to the oven for a further 10 minutes. Then remove it from the oven and allow it to cool.
- Reduce the oven temperature to 180C/160C Fan/350F.
- In a large bowl beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time and beat until fully combined.
- Add the almond extract and beat again.
- Mix the salt and baking powder into the flour.
- Add that mixture into the ground almonds and mix to combine.
- Pour the dry mixture into the wet and mix until everything is fully incorporated.
- Spread the raspberry jam over the base of the pastry case.
- Spoon, or pipe, the almond mixture onto the raspberry jam and spread to level all over.
- Sprinkle flaked almonds over the top.
- Bake the tart for 40 minutes, then take it out of the oven and allow it to cool completely.
- Mix the icing sugar with about 2 tbsp(3 ml) water, until you have a thick icing, that just slowly runs off the spoon, adjust the consistency with more or less water.
- Make a little pink icing with icing sugar and raspberry jam, if desired, and save to pipe later.
- Spread the icing over the top of the tart.
- Pipe lines of the pink icing over the top, leaving a gap of at least an inch between each.
- Turn the tart so the icing lines are horizontal, then gently drag a toothpick down in straight lines, leaving a gap of at least an inch each time.
- Rotate the tart and drag the skewer down again, between each of the already dragged lines. That will create the pattern.
- Leave the tart for the icing to set up before serving.