Go to your basket

0 items - Your basket is empty

 

You are here: Home > Recipes > Bakewell Tart

Bakewell Tart

Doves Farm recipe

Our recipe

Enjoyed cold as a cake and hot as a pudding this dish is associated with Bakewell in Derbyshire.

Customer rating: CakeCakeCakeCakeHalf Cake 6 customer reviews

Servings

Unit of measurement

Ingredients

100 gPlain White Flour or
100 gFine Plain Wholemeal Flour or
100 gGluten Free Plain White Flour
4 tbspsRaspberry Jam
2 Eggs
50 gCaster Sugar
50 gButter
50 gGround Almonds
25 gFlaked Almonds
3 tbspsWater
25 gSelf-Raising White Flour or
25 gGluten Free Self-Raising Flour Blend

Method

  1. Put the flour and butter into a large bowl.
  2. Using a fork mash the butter into the flour until it resembles breadcrumbs.
  3. Stir in just enough water and quickly bring the pastry together into a ball of dough. Add a few more drops of water if this does not happen easily. (If using wholemeal or gluten free flour make the dough slightly sticky then wrap it in film and rest it for 15 minutes)
  4. Put the pastry out on a floured surface or between two pieces of cling film.
  5. Roll out the pastry and lift into an oiled 20cm/8” round baking dish.
  6. Spread the jam over the pastry.
  7. In a bowl beat together the eggs and caster sugar until light and fluffy.
  8. Mix in the self raising flour and ground almonds.
  9. Spread the mixture over the jam.
  10. Sprinkle flaked almonds over the top.
  11. Bake in a pre-heated oven for 35/45 minutes.

Rate this recipe using the review button below, or click here to discuss it in our forum.
 

Temperature & cooking time:
35/40min at 180°C/Fan160°C/350°F/Gas 4

Dietary status:
Without Soya.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

6 Reviews
5 stars: 4
4 stars: 1
3 stars: 1
2 stars: 0
1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeHalf Cake

Share your thoughts with other customers:

Write Review

 

By Mrs Kay Young

12 May 2016 | 12:50 UTC

Rating: CakeCakeCakeEmpty CakeEmpty Cake

I've made the gluten free version and the pastry is very crumbly. Would you recommend adding xanthum gum to hold it together better?

Hi Kay. Yes, a pinch of xanthan gum could help. It is also important that the dough is quite wet and it is allowed to rest in the fridge for 30-40 minutes (but no longer) prior to rolling between two sheets of cling film or baking parchment.

By Mrs Michelle Gahagan

25 May 2015 | 20:58 UTC

Rating: CakeCakeCakeCakeCake

Made this just as instructions although blind baked the pastry case to ensure it was crisp. Was absolutely delicious, the filling rose really well, will deffo make again!

By Mrs Liz Cooper

31 Mar 2015 | 21:02 UTC

Rating: CakeCakeCakeCakeCake

Lovely cake, I used wholewheat flour and cherry jam instead. When I first tried it it wasn't quite almondy enough so I iced it with unrefined icing sugar and about half/1 teaspoon on almond extract and then it was perfect! :)

By Mr Evan Harding

19 Dec 2014 | 22:42 UTC

Rating: CakeCakeCakeCakeEmpty Cake

I tried this recipe twice (gluten free version) and the first time it worked but the second time it didn't because I made the base a bit thinner because if I follow the recipe the base is to thick so I made it a little thinner but it was way too thin. So I will try this again soon but will do something I advise everyone to do: blind bake it. Which is basically cookihg the base for a few minutes then putting the mixture on top then cooking the whole thing again. I will make another comment on wether it works or not, but over all the recipe is quite good.

By Mrs mo cook

27 Aug 2011 | 15:08 UTC

Rating: CakeCakeCakeCakeCake

I made this as a Gluten Free and Almond Free tart having discovered too late that my ground almonds were 3 years out of date!

I used the Gluten Free pastry recipe from this site with the addition of an egg yolk, a little less water and 10% Gram flour.

The non-Almond filling was made by replacing the ground almonds with 45g gram flour and
Approximately 1 tsp Almond Extract.

I used white bread flour with 1 tsp baking powder instead of the SF flour.

This produced quite a soft spreadable mix, almost like a thick pouring consistency.

I left the tart in the oven to cool down as the filling wasn't quite set after 40 mins.
I later iced the top with quite thick plain white icing.

My other half said it was the best Bakewell he has ever had and considering his love of these tarts that was praise indeed!

Plus for once I could bake my tart and eat it too......

By Mrs Lynn Whitaker

20 Mar 2010 | 17:38 UTC

Rating: CakeCakeCakeCakeCake

Excellent - I made this using the gluten free flour. It is particularly quick as there is no blind baking of the case. I used cherry jam and iced it on top instead of the flaked almonds: I have also made it as individual tarts which keep a little longer. Delicious recipeand very little mess involved - always a bonus.