Bakewell Tart is one of my favorite UK treats. It’s a sweet, melt in your mouth treat that can be made a few ways, here’s my version.
A Bakewell Tart is essentially a fangipane tart. Flaky pastry filled with an almond filling made of butter, sugar, ground almonds, all-purpose flour and lemon zest. A necessary layer of raspberry preserve goes between the pastry and the filling and it can be topped in a number of ways. For this recipe, I went with the simplest topping, a sprinkling of almonds, but there are other options such as a layer of confectioner’s sugar glaze or another layer of pastry. I love Bakewell Tarts for this reason, no matter how you make it, it’s always delicious.
I have been eating Bakewell Tarts practically all of my life. My first introduction was a huge slice as part of my school lunch. The cooks at my high school, we called them dinner ladies, made really tasty desserts and treats. As I grew older I bought my own, usually Mr. Kipling’s Cherry Bakewells. They were delicious too, although a little too sweet for me now.
Today I’m very partial to Pret a Manger’s Bakewell Slice. Always fresh and spot on. Pret a Manager is usually my first and last stops when I visit London. On arrival I buy two, sometimes three Bakewell Slices, and when leaving I can usually find a Pret in the airport where I buy up to six, much to the shock of the sales person. If I take my time I can enjoy Pret’s Bakewell Slice with two cups of tea. If I take my time.
Whenever I bake I usually share my sweet treats with all and everyone around me, but I must admit that I kept this wonderful treat to myself. Stealing away a slice once or twice a day, I was wicked!