|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 60g||77%|
|Saturated Fat 24g||121%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 6g||22%|
|Total Sugars 14g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are some great British tarts and puddings, and the Bakewell tart is one of them. It originated in the picturesque town of Bakewell in the Derbyshire Peak District and is easy to make. It is a delicious dessert, and also makes a delightful afternoon treat, a pudding, or simply a snack with a cup of tea.
For the Pastry:
2 1/4 cups (270 grams) all-purpose flour
4 ounces (1/2 cup) unsalted butter, or an equal mix of butter and lard, cubed
Pinch kosher salt
2 to 3 tablespoons cold water
For the Filling:
Note: while there are multiple steps to this recipe, this Bakewell dessert is broken down into workable categories to help you better plan for preparation and baking.
Make the Pastry
Gather the ingredients. Preheat the oven 325 F / 170 C / Gas 3.
Sift the flour into a bowl.
Add the butter and salt and rub into the flour with your fingertips until the mixture resembles sand (working as quickly as you can so the dough does not get warm).
Add the water to the mixture, a little at a time, and, using a cold knife, stir until the dough binds together. You should have a soft, but not sticky, dough that has formed. Wrap the dough in plastic wrap, and chill for a minimum of 15 to 30 minutes.
Make the Filling and Prepare the Tart
Gather the ingredients.
Roll out the pastry on a lightly floured board to 1/4 inch thick.
Grease and then line an 8-inch deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes.
Line the tart case with parchment paper and fill with baking beans. Cook for 15 minutes or until the pastry is a pale golden color.
Remove the baking beans, lightly brush the inside of the pastry case with a little egg white, and cook for a further 5 minutes.
Spread the raspberry jam onto the base of the pastry case. Leave to cool.
Cream the butter and sugar together until pale in color using an electric hand whisk.
Add the beaten eggs and egg yolk a little at a time.
Gently fold in the ground almonds and lemon zest.
Pour the mixture into the pastry case and gently level the surface to ensure the whole case is filled.
Bake for 20 minutes, then sprinkle the flaked almonds onto the top of the tart.
Bake for a further 20 minutes, or until golden and set.
Leave to cool and serve with custard sauce or cream.
- Make as individual tarts if you prefer. For this, use a 12-hole muffin tin instead of a tart tin and follow the methods as above.