Store the tart, well covered, at room temperature for several days freeze for longer storage. A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds. Remove the tart from the oven and allow it to cool completely on a rack. To bake the tart: Bake the tart for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Carefully lay the rolled-out pastry over the tart ring and gently press into the edges, leaving a slight. Remove the pastry from the fridge and roll out until big enough to line the tart case. Sprinkle the sliced almonds evenly on top. 100g of pistachio nut s, blitzed, or 75g pistachio paste. Gently spread it to the edges of the tart, and smooth out the surface. Spread the raspberry jam evenly into the bottom of the slightly cooled crust. Stir in the flours, whole egg and egg white, and almond extract. To make the filling: Beat together the butter, sugar, and salt until pale and fluffy. Remove the crust from the oven and allow it to cool while you prepare the filling. Line the crust with parchment or foil and fill with pie weights, rice, or your favorite blind-baking weights.īake the crust on a baking sheet (to catch any butter drips) with the weights for 20 minutes then remove the parchment or foil with the weights and bake for 5 to 10 minutes longer, until the edges and bottom of the crust are lightly golden. In the meantime, preheat the oven to 400☏. Smooth the top using the back of a metal spoon, then scatter over the remaining blueberries, pressing them in lightly. Stir in half the blueberries and spoon into the pastry case. Stir in the almonds, egg and almond extract. Fold the overhang down to reinforce the sides of the pastry then use the tines of a fork to poke holes across the bottom.įreeze the crust for 30 minutes. Beat together the butter and sugar until it is light and fluffy, about 1 min. Trim the dough with kitchen scissors so that you’re left with just 1/2” of overhanging dough around the perimeter of the tart. Gently transfer the dough circle to a 9” tart pan, pressing it into the corners.
On a lightly floured work surface roll the dough into a 12” circle. Work the butter into the flour – using your fingers, a pastry cutter, or fork – until the mixture looks sandy.Īdd the egg yolk along with the water, gently incorporating them into the flour-butter mixture to form a cohesive dough. As this tart is filled with frangipane (which is quite dry), it won’t cause the pastry to become soggy so you can get away with filling it immediately.To make the crust: Combine the flour, confectioners’ sugar, and salt in a large mixing bowl.Ĭut the butter into 1/2” cubes and scatter over the flour mixture. With this tart, you don’t need to blind bake the pastry (blind baking is where you par-bake the pastry in the tart tin before adding any fillings). I’ve also included brown butter in the frangipane to really highlight that nutty flavour. To keep with the walnut theme, I replaced the ground almonds with ground walnuts which gives this tart a much more toasty flavour. When baked, the texture is rich and very moist and works amazingly with fruit (as this helps cut the richness). Usually made with ground almonds, frangipane is a rich batter simply made from butter, sugar, flour, eggs and ground nuts. Just make sure that you don’t process them for too long as the walnuts will easily turn from a meal to a butter due to their high fat content. To make the ground walnuts all you have to do is pulse them in a food processor (or blender) until finely ground – they don’t seem to get as fine as shop-bought ground almonds but they should have mealy texture. You can replace them with pretty much any nut – here I’ve gone for walnuts as they go so well with the flavour of pears. Usually I like to include some ground almonds in the pastry for sweet pies or tarts as they add a richness and help keep the pastry tender. This tart is a delicious fruit dessert to make in the winter, when pears are in season. A crunchy shortcrust pastry, filled with walnut frangipane and topped with sliced pears.
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