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Bakewell Tart

Prep Time1 hour 30 minutes
Cook Time1 hour 30 minutes
Total Time3 hours

Ingredients

Pastry

  • 1 large egg
  • 2 tbsp heavy cream
  • 1 1/2 cup all-purpose flour
  • 1/3 cup powdered sugar
  • 1/2 tsp fine salt
  • 8 tbsp cold unsalted butter cut into tablespoons

Almond Cream

  • 8 tbsp softened unsalted butter
  • 3/4 cup sugar
  • 3 large eggs
  • 1 1/2 cup ground almonds
  • 1 tbsp all-purpose flour
  • 2 tsp lemon zest
  • 4 tbsp raspberry preserve
  • 2 tbsp almond slices

Equipment & Utensils

  • Mixer
  • Plastic wrap
  • Rolling pin
  • Rectangle tart pan 14 x 4.5 inches or round tart pan (9 inches)
  • Parchment paper
  • Pie weights

Instructions

Pastry

  • Whisk together egg and heavy cream.
  • Place flour, sugar and salt in mixer and mix on low.
  • Add butter and pulse or mix on low until you arrive at a cornmeal consistency.
  • While mixer is on low add egg mixture and mix until at least 2/3 of the ingredients form a dough.
  • Tip out dough onto a floured surface and mold dough into a circle shape.
  • Cover dough with plastic wrap and place in fridge for 30 mins.
  • Remove from fridge and roll out to at least an inch larger than the tart pan on all sides.
  • Fold dough in half, then in half again, then carefully place it in the middle of the tart pan and unfold dough to cover tart pan
  • Carefully push dough into the corners and edges and trim excess dough by rolling pin on top of the tart pan.
  • Prick base with a fork a few times then place in the fridge for 30 mins.
  • After 30 minutes remove tart pan from the fridge.
  • Cut a piece of parchment paper the size of the tart pan and place on top of the dough, then carefully tip pie weights on top.
  • Place tart pan in a preheated oven at 350 and cook until golden.
  • Once pastry is golden remove from oven and set aside.

    Almond Filling

    • Whisk together butter and sugar until fluffy.
    • Add eggs one at a time whisking as you add each one.
    • Fold in ground almond, flour and lemon zest.
    • Once all ingredients are combined remove pie weights and parchment paper from on top of pastry.
    • Brush raspberry preserve on the base of the pastry, then pour almond filling on top.
    • Evenly sprinkle almond slices on top of almond cream and place in the oven with temperature still at 350.
    • Cook until almond filling is set (approx. 30-40 mins)