Make this tart for your next Bridgerton marathon.
Here’s how to make a Bakewell, including tips for storing the finished tart.
What Is a Bakewell Tart?
Credit:Rachel Marek. Prop Styling: Addelyn Evans
There are many variations of the dish, including puddings andpastries.
It has a strong almond flavor, with sweetness from the jam.
Add 1/2 cup of the butter and pulse until it is the consistency of breadcrumbs.
Add ice water and pulse until the dough comes together.
Shape into a 5 to 6-inch disc and wrap in plastic wrap.
Chill at least 1 hour to overnight.
On a lightly floured surface roll dough to a 12-inch circle.
Gently transfer to a 9-inch fluted tart pan with removable bottom, pressing into the sides.
Trim dough even with the rim of the pan; discard extra dough.
Prick sides and bottom of pastry evenly with the tines of a fork.
Chill 1 hour before baking.
Preheat oven to 400F.
Line the tart pan with parchment paper.
Fill with pie weights or dry beans.
Remove parchment and weights.
Re-prick bottom of the crust evenly with the tines of a fork.
Bake 10 minutes more or until lightly browned.
Cool 20 minutes on a wire rack.
(Note: The crust should still be warm when adding the filling.)
Reduce oven temperature to 350F.
Spread jam in the bottom of the warm crust.
For frangipane, in a medium bowl beat 10 tbsp.
of the butter with an electric mixer on medium 30 seconds.
Add granulated sugar and almond extract.
Beat until light and creamy.
Beat in eggs, one at a time.
Beat in almond meal and 3 Tbsp.
Dollop spoonfulls of frangipane over the jam layer.
Spread mixture evenly over the jam, being careful not to mix the frangipane layer into the jam layer.
Bake 35 to 45 minutes or until slightly puffed, starting to brown, and firm to the touch.
Cool completely on a wire rack before removing from the pan.
Sprinkle with powdered sugar before serving.
(Or freeze up to 3 months.)
2,000 calories a day is used for general nutrition advice.
