Bakewell Tart

Ingredients

• 1.25 cups all-purpose flour
• 3.5 oz unsalted butter, cold and cubed
• ¼ tsp fine sea salt
• 2.5 tbsp ice water
• 1 large egg yolk
• ½ cup raspberry jam or strawberry jam
• 3.5 oz unsalted butter, softened
• ½ cup caster sugar or superfine sugar
• 2 large eggs, room temperature
• ¾ cup ground almonds
• 2 tbsp all-purpose flour
• ½ tsp almond extract
• 1.5 oz flaked almonds
• 1 tbsp powdered sugar
• 2 tbsp whole milk

Instructions

1. 1

   In a medium bowl, combine 1.25 cups all-purpose flour and 0.25 teaspoon fine sea salt. Cut 3.5 ounces of cold unsalted butter into small cubes and add to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs — you want visible pea-sized pieces of butter throughout. This creates steam pockets for a flaky pastry.

2. 2

   Make a small well in the center. Add 2.5 tablespoons ice water and 1 large egg yolk. Using a fork, gently mix until the dough just comes together — it should look shaggy and barely hold together. Do not overmix, or the pastry will become tough.

3. 3

   Gently gather the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This resting period relaxes the gluten and prevents shrinking during baking.

4. 4

   Preheat your oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough into an 11-inch round, about 1/8 inch thick. Transfer to a 9-inch round tart pan with a removable bottom, pressing gently into the corners. Trim any overhang and prick the base all over with a fork. Chill while you prepare the filling.

5. 5

   Spread 0.5 cup raspberry jam or strawberry jam evenly over the pastry base in a thin, even layer.

6. 6

   In a medium bowl, cream 3.5 ounces softened unsalted butter and 0.5 cup caster sugar together using an electric mixer on medium speed for 2-3 minutes, until the mixture is pale and fluffy. This incorporates air for a light, spongy texture.

7. 7

   Add 2 large room-temperature eggs one at a time, beating well after each addition — add 1 tablespoon of the 2 tablespoons all-purpose flour with the second egg if the mixture begins to separate. Adding eggs gradually prevents the batter from curdling.

8. 8

   Fold in 0.75 cup ground almonds, the remaining 1 tablespoon all-purpose flour, and 0.5 teaspoon almond extract using a rubber spatula. Gently fold until just combined — do not overmix, which would deflate the batter.

9. 9

   Spoon the almond filling over the jam layer, spreading it gently to even it out — it will not cover the edges completely, which is traditional. Scatter 1.5 ounces flaked almonds evenly over the top, concentrating them in the center where the filling is thickest.

10. 10

    Place the tart on a baking sheet and bake for 25-30 minutes, until the almond topping is golden brown and a skewer inserted into the filling comes out with just a few moist crumbs. The edges of the pastry should be light golden. If the top browns too quickly, loosely tent with foil for the remaining bake time.

11. 11

    Remove from the oven and cool in the pan for 10 minutes — this sets the structure. Carefully remove the tart from the pan and transfer to a wire rack to cool completely, about 30 minutes.

12. 12

    Once cooled, whisk 1 tablespoon powdered sugar with 2 tablespoons whole milk until smooth, then drizzle lightly over the top in a thin zigzag pattern. Slice with a warm, dry knife, wiping between cuts, and serve at room temperature or slightly warm with afternoon tea or as a dessert.

Tools you’ll need

• medium mixing bowl
• fork
• plastic wrap
• rolling pin
• 9-inch round tart pan with removable bottom
• fork for pricking
• electric mixer
• rubber spatula
• baking sheet
• skewer
• aluminum foil
• wire cooling rack
• whisk
• chef's knife

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