Dr Mobeus
Bakewell Tart
Bakewell is a real town in Derbyshire, and the tart that carries its name is one of the few British classics where the cheap version is genuinely the same thing everyone eats. A layer of raspberry jam, a layer of almond sponge, a case of shortcrust. There is no expensive ingredient in it and no skill barrier either.
The whole tart costs about £2.40, which is around 24p a slice. The ground almonds are the priciest item at around a pound, and they are what turn a plain sponge into something that tastes like a bakery counter.
What makes a bakewell taste right is the balance: the jam has to be sharp enough to cut through the sweetness of the almond filling, and the filling has to be baked until deep golden rather than pale. Get those two things right and it is one of the most impressive-looking puddings you can produce from a value shopping basket.
Bakewell Tart
Ingredients
Method
- Heat the oven to 180C/160C fan. Use the pastry to line a 23cm loose-bottomed fluted tart tin, press it into the edges, trim the overhang and chill the case in the fridge for 15 minutes.
- Beat the softened butter and caster sugar together until pale and fluffy, then beat in the ground almonds, followed by the eggs, almond extract and salt. Finally fold in the flour. The mixture will look like a thick, slightly grainy cake batter.
- Spread the jam over the base of the chilled pastry case in a thin, even layer. Sharp or seedless jam works best here because sweetness is coming from the filling too.
- Spoon the almond mixture over the jam and spread it gently to the edges without disturbing the jam layer beneath. Scatter the flaked almonds on top if using.
- Bake for 35-40 minutes until the filling is risen, deep golden brown and firm to a gentle press in the centre with the faintest wobble left.
- Cool in the tin for at least 20 minutes before removing and slicing, the frangipane needs to set or the slices will smear. Excellent warm, arguably better cold, and a small slice goes a long way.
Tips and Variations
A spoonful of lemon juice in the jam sharpens it if your jam is very sweet. Do not be tempted to add more jam, a thin layer is the tradition and a thick one turns the base soggy. The tart keeps for 3 days in an airtight tin and actually improves on day two. A dusting of icing sugar hides any cracks if you are serving it to guests.
