Next Level Bakewell Tart

4.45 (17)
⏱ 90 mins 🍽 Serves 8-10 ✅ More effort 🏷 Dessert

This recipe elevates the traditional bakewell tart with an exceptionally crumbly pastry and a rich, toasted almond frangipane. It involves making a sweet pastry dough, blind baking a tart case, and creating a frangipane filling with toasted almonds. The assembled tart is baked until golden and finished with a lemon icing drizzle. Optional serving suggestions include fresh raspberries and clotted cream. The total preparation and cooking time is approximately 90 minutes.

Next Level Bakewell Tart

Ingredients

  • 250g marzipan
  • 4 tbsp raspberry jam
  • raspberries and clotted cream, to serve (optional)
  • 125g butter
  • 185g plain flour
  • 2 large egg yolks
  • 65g golden caster sugar
  • 1⁄2 tsp vanilla extract
  • 125g flaked almonds
  • 125g butter softened
  • 85g golden caster sugar
  • 1 large egg
  • 3 tbsp icing sugar
  • 2 tsp lemon juice

Method

  1. To prepare the pastry, use your fingers to rub the butter into the flour and a pinch of salt in a bowl until the mixture resembles crumbs. Combine the egg yolks, sugar and vanilla extract with the crumbs to form a dough. Shape this into a log, cover it and refrigerate for at least 1 hr or for up to two days. Take the pastry from the fridge and cut it into rounds roughly 3mm thick. Arrange these rounds to line a 20cm tart tin, pressing with your fingers to cover the base and sides fully, leaving a slight overhang. Chill or freeze the lined tin for a minimum of 1 hr.
  2. Preheat your oven to 200C/180C fan/gas 6, placing a baking sheet inside to get hot. Use a fork to prick the pastry case, then line it with baking parchment and fill with baking beans. Bake this on the preheated sheet for 20 mins. Take out the paper and beans, then return the case to the oven for 10-15 mins more until it turns golden brown. Allow the tart case to cool. Reduce the oven temperature to 180C/160C fan/gas 4.
  3. While the pastry bakes, prepare the frangipane. Place the almonds in a frying pan and toast them until they become light brown. Transfer all but 1 tbsp of the toasted almonds to a food processor, adding the remaining frangipane ingredients, and process into a paste. Set this mixture aside.
  4. For assembly, roll the marzipan into a circle that matches the tart base and place it inside. Cover the marzipan with a layer of raspberry jam, then spread the frangipane paste over the top. Bake the tart for 45-50 mins until it is puffed, golden and set with just a slight wobble. Trim away any excess pastry from the edges and let the tart cool.
  5. Prepare the drizzle by combining the icing sugar and lemon juice in a bowl, stirring until a thick but pourable icing forms. Gently take the cooled tart from its tin, drizzle the icing over the top and sprinkle with the reserved almonds. Cut into slices and offer with fresh raspberries and clotted cream, if desired.

Nutrition (per serving)

Calories549 kcal
Fat33 g
Saturates14 g
Carbs55 g
Sugars40 g
Fibre1 g
Protein8 g
Sodium200 mg

Recipe details

Skill levelMore effort
CategoryDessert
DietVegetarian