What is a Bakewell Tart you may ask? Well, before I tell you, let me show you…
See that right there. That’s a Bakewell Tart. Basically, it’s a pastry party in your mouth.
So, let’s talk about what makes this dessert so life-changing, and how I discovered it.
For starters, I have been baking what’s called a Pear Frangipane Tart for a good 12 months or so now, as some of you may have seen on my Insta feed. We first discovered it on the menu at one of our fave restaurants since life – Gemelli, where the atmosphere is always electric, and the pasta will transport you on the highway to carb euphoria. But let’s get back to dessert . A pear frangipane tart is a short crust pastry case, filled with frangipane which is made using almond flour and really is a delicious, velvety, almost custard like filling, slotted with poached pears, and glazed with a jam reduction. It’s nothing short of insanely delicious, and always attracts fabulous commentary, and a request for seconds from those who I feed it to. In case you didn’t notice, I’m a feeder…
That Pear Frangipane Tart was Tom’s favorite dessert, until 2 weeks ago.
Q: the Bakewell Tart!
I’m going to cut a long story short. Tom, who disagreed with my observation that he enjoys British style cuisine a fair amount of the time, ate the proverbial humble pie when I presented him with this tart. (which just for the record, is a traditionally English confection). I know, because I specifically researched “traditional English desserts” before I went ahead and baked it, and presented it to him, made with a heap of love, and a side of curiosity around my aforementioned theory.
I was happy he loved it, as I find his enjoyment of English fare quite endearing. Furthermore, I love cooking British style food, and trying hearty new recipes for me lovah.
This is now officially his favorite dessert.
In a nutshell, or for the case of this post, a pie shell… This tart is made in almost the same way as my pear frangipane tart. The difference is, that once the pie crust is almost baked, I cool it down, layer it with a nice amount of good quality strawberry jam, fill it with the frangipane, bake it, and top it with toasted almond flakes, a drizzle of lemon sugar glaze, and dust with with snow sugar. It’s quicker to make than the pear frangipane, and it’s just confection perfection!
Let’s say that again, it’s CONFECTION PERFECTION!
Just before I give you the recipe, rest assured, the pastry case is not that difficult to make, it gets easier every time you make it, and it’s totally worth all the effort and time!
Makes 1 round tart
1 1/2 cups all purpose flour
1/2 cup caster (granulated) sugar
1/2 t salt
135g butter (cubed and very cold)
1 egg yolk
1/4 cup ice water (plus extra in case needed)
Butter to grease
Baking beads or 1 cup rice
Flat bottom glass filled with ice
Bowl of ice water
7T soft butter
3/4 cup caster (granulated sugar)
1 cup almond flour
1 1/2 t cornstarch
3T all purpose flour
1 whole egg
2 egg whites
2t vanilla extract
1t almond extract
1 cup of strawberry jam
1/4 cup powdered sugar
2T lemon juice
3/4 cup almond flakes
1T powdered sugar to dust
This tart is best served warm, with a dollop of whipped cream and some fresh strawberries. It keeps really well for a couple of days in a sealed container. In fact, Tom says it tastes even better on day 2… You be the judge.
Until next time…