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For the Crust Pastry
Ingredients
- 2 cups (8 ½ ounces) all-purpose flour
- ½ cup cold unsalted butter, cut into ½-inch cubes
- 1 tablespoon powdered sugar, plus more for dusting
- 2 tablespoons cold water
- Pinch of salt
- 1 large egg yolk
Method
- Preheat the oven to 350°F. Butter a 9-inch fluted tart pan with a removable bottom.
- In the bowl of a food processor, combine the flour, butter, powdered sugar, water, salt and egg yolk. Process until a dough forms into a ball. Wrap the dough in plastic wrap and chill until slightly firm but still rollable, about 15 minutes. If you do not have a food processor, in a large bowl combine the flour, powdered sugar, salt and butter and, using your fingertips, rub the butter into the dry ingredients until it looks like fine breadcrumbs. Add the water and egg yolk and work until a dough forms.
- Lightly flour a work surface and roll the dough until it is about 12 inches in diameter and 1/8 inch thick. Use the rolling pin to lift the dough into the tart pan, lining the pan evenly on the bottom and up the sides. Crimp the edges and trim off any excess dough, reserving for another use.
- Line the pastry case with parchment paper and weigh it down with either pie weights or dried beans. Set the tart on a baking sheet and bake until the pastry is set, about 10 minutes. Remove the paper and baking weights. Return the tart shell to the oven and bake until the pastry is dry and a light golden brown, another 15 minutes or so. Place on a wire rack to cool.
For the Frangipane Filling
Ingredients
- 12 tablespoons unsalted butter, softened and cubed
- ¾ cup (6 ounces) extra fine or caster sugar
- 3 large eggs
- 1 ¼ cups (7 ounces) ground almonds or almond flour
- 1 teaspoon pure almond extract
- ½ cup (7 ounces) strawberry, raspberry or other jam
- 2 tablespoons (1 ounce) sliced or flaked almonds
Method
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until it is light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the almond flour and the almond extract and beat until combined.
- Spread the jam over the base of the baked pastry case. Spread the filling evenly on top and sprinkle over the flaked almonds. Bake until the frangipane filling is firm and golden brown on top, 30 to 40 minutes. The frangipane filling should be soft and have a moist crumb texture. If the filling still feels too loose after baking but is browning too much, tent the tart with aluminum foil to protect from further browning. Continue to bake until the filling is set, another 5 to 10 minutes. Allow to cool slightly before dusting with powdered sugar.
- Serve with ice cream, whipped cream or custard and fresh berries, if you like.
I absolutely love a classic bakewell tart. Some people argue that this tart should always be made with raspberry jam, but I think any jam of your liking will do just fine. I use strawberry jam below but have also made this easy tart with orange marmalade and, in the wintertime, fig jam. This dish is such a crowd-pleaser. Feel free to serve it with fresh berries and a dollop of whipped cream if you like.