Traditional British Bakewell Tart
with
Elaine Lemm
The bakewell tart is one of Britain's most famous tarts, made with a delicious almond filling. It makes a lovely pudding and can also serve as a treat for afternoon tea. Watch and see how to make bakewell tart.
Transcript: Traditional British Bakewell Tart
Today I am going to show you how to make a Bakewell Tart. Bakewell Tart comes form the picturesque town on Bakewell in the Derbyshire Peak District. Bakewell Tart makes a delicious pudding or can be eaten cold as a lovely afternoon treat. It is quick and simple to make and first we need to make some pastry.Bakewell Tart Pastry Ingredients
You'll need:- 6oz/150g all purpose/plain flour
- 3oz/ 85g butter, cubed
- pinch of salt
- 2-3 tbsp cold water
Make the Tart Pastry
To make pastry use all purpose or plain flour, butter a little salt and some cold water. First sieve the flour into a large glass bowl and add the butter. Working quickly, rub the butter into the flour until it looks like coarse sand and there are no large lumps of butter left. Then add the water one tablespoon at a time. As soon as the water is absorbed, using your fingers bring the pastry together into a ball.Refrigerate the Pastry Dough
This now needs to be wrapped in plastic wrap and popped into the refrigerator for 15 minutes or 30 minutes if possible.Bake the Tart
Roll out to 1/4" thick and line an 8" tart tin, prick the bottom all over with a fork, rest in the refrigerator for another 5 minutes. Lay a sheet of greaseproof or parchment paper in the tin and fill with baking beans. Bake in a hot oven at 325 degrees F/ 170 degrees C/ Gas 3 for 15 minutes. [br][br]Remove from the oven and paint the tart base with a beaten egg white and return to the oven for another 5 minutes. Spread 2 tbsp of raspberry jam on the base of the tart and leave to cool.Make the Bakewell Tart Filling
You will need- 1 1/2 sticks/ 150g butter
- 3/4 cup/150g super fine/caster sugar
- 3 medium eggs and 1 egg yolk, lightly beaten
- 1 1/2 cups/150g ground almonds
- zest of 1 medium lemon
- 2 tbsp ground almonds
Finish the Bakewell Tart
Using an electric hand whisk, or a fork, cream the butter with sugar. Then add the eggs a little at a time, finally add the ground almonds and lemon zest and gently fold into the mixture. Place the mixture into the tart tin. Bake for 20 minutes.Sprinkle the flaked almonds onto the tart and bake for a further 20 minutes.
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