Bakewell Tart is one of those quintessentially British-sounding desserts that I’d never tried to make for myself– I know I definitely saw it on an episode of The Great British Baking Show (albeit with a sickly-sweet-looking icing on top… ugh), but it didn’t appeal to me at the time. That being said, when I found myself with some extra homemade plum jam and a refrigerated pie crust, I figured I’d give it a shot.
In case you didn’t know, Bakewell Tart is traditionally made with a shortcrust pastry, raspberry jam base, and a baked frangipane filling. That being said, a good-quality refrigerated pie crust worked just fine for me, and I think any reasonably tart jam would be delicious here. Tartness really is key, because the frangipane is pretty sweet– a nice apricot would be excellent, or sour cherry, and I can definitely see this working well with some infused herbs like rosemary if you wanted to be a bit adventurous.
This recipe couldn’t have been easier– the only slightly tricky step was the blind-baking process, which does require pie weights (I use dried beans). Aside from that, it whips up with a minimum of fuss and the finished tart is delicious. The crust is crisp, the interior is nicely plushy with a warm almond flavor, and it goes perfectly with a cup of tea. I highly recommend this one, and will be adding it to my go-to recipe box!
- 1 refrigerated pie crust (or your favorite crust recipe)
- 3/4 cup butter, softened (170g)
- 3/4 cup sugar plus two tablespoons (170g)
- 3 eggs
- 1 3/4 cups almond flour (170g)
- 1 tsp. almond extract
- Pinch salt
- 3/4 cup plum jam or jam of your choice (200g)
- 2 tbsp flaked almonds
- Preheat oven to 350 degrees F.
- Line a removable-bottom tart pan with your pie crust prick several times with a fork. Line the crust with foil or parchment and add pie weights to weigh it down.
- Bake crust for 15 minutes in the middle of the oven, then remove weights and lining and continue to bake for another 10 minutes, until crust is dry and lightly golden. Remove from oven to cool.
- In the meantime, beat together butter and sugar, then add eggs one at a time, beating until smooth with each addition.
- Add almond flour, almond extract, and salt, and stir to combine.
- Spread jam over the bottom of your mostly-cooled tart crust– the heat should help loosen it enough to make a thin, even layer.
- Spread almond filling over jam, then sprinkle with flaked almonds.
- Bake tart for 30-40 minutes, until filling is puffed, golden, and mostly firm to the touch.
- Remove from oven and let cool for about 10 minutes before removing from tart pan. Serve warm or at room temperature. You can dust the top with powdered sugar if you like, but I don’t think it’s necessary.