This rich Hairy Bikers Bakewell Tart is made with a sweet shortcrust pastry, a layer of tangy raspberry jam, a nutty frangipane filling, and a drizzle of icing. The result is a classic, indulgent British dessert with layers of sweet and nutty flavor, perfect for a cozy afternoon tea or a special occasion, and is enough for 8-12 people.
Hairy Bikers Bakewell Tart Ingredients
For the Pastry:
- 175g plain flour
- 50g icing sugar
- 90g chilled unsalted butter, cubed
- 1 medium free-range egg yolk
- 1 tbsp ice-cold water
For the Filling:
- 125g unsalted butter, softened
- 125g caster sugar
- 2 medium free-range eggs, beaten
- 125g ground almonds
- 1 tsp almond extract
- 3 tbsp quality raspberry jam
For the Icing:
- 150g icing sugar
- 2-3 tbsp water
- A few drops of pink food coloring (optional)
- Flaked almonds, to decorate
How To Make Hairy Bikers Bakewell Tart
- Prepare the pastry: Sift the plain flour and icing sugar into a food processor. Add the chilled, cubed butter and pulse until the mixture looks like fine breadcrumbs. In a separate small bowl, whisk the egg yolk with the ice-cold water. Add this liquid to the flour mixture and pulse briefly until the dough just comes together into a ball. Do not overmix.
- Chill and roll the pastry: Form the dough into a disc, wrap it in clingfilm, and chill in the refrigerator for 30 minutes. Once chilled, roll out the pastry on a lightly floured surface to fit a 23cm (9-inch) fluted tart tin. Gently press the pastry into the tin, trim the edges, and prick the base all over with a fork. Chill for another 15 minutes.
- Blind bake the pastry: Preheat your oven to 180°C (160°C fan). Line the chilled pastry case with non-stick baking paper and fill it with baking beans or uncooked rice. Place the tin on a baking sheet and bake for 15 minutes. Remove the paper and beans, then return the pastry to the oven for 5 minutes more until the base is crisp and golden. Allow to cool completely.
- Make the frangipane: In a bowl, beat the softened butter and caster sugar together until light and fluffy. Gradually add the beaten eggs, a little at a time, beating well after each addition. Stir in the ground almonds and almond extract until just combined.
- Assemble and bake the tart: Spread the raspberry jam evenly over the cooled, baked pastry base. Carefully spoon the frangipane filling over the jam layer and smooth the top with a spatula. Bake for 30-35 minutes, or until the frangipane is a deep golden brown and firm to the touch.
- Decorate with icing: Let the tart cool completely. In a small bowl, mix the icing sugar with just enough water to create a thick, pourable icing. Add a drop of pink food coloring if desired. Drizzle the icing in a spiral pattern over the top of the cooled tart and scatter with flaked almonds. Let the icing set before serving.
Recipe Tips
- Don’t overwork the pastry: To get a tender and flaky shortcrust, mix the dough as little as possible. Overworking the gluten will make the pastry tough.
- Blind baking is key: This crucial step prevents the pastry from shrinking and keeps the base from getting soggy when you add the frangipane filling.
- Make sure the tart is cool before icing: If you ice the tart while it is still warm, the icing will melt and become transparent. Wait until it is fully cooled for a clean finish.
- Use quality jam: A good, flavorful raspberry jam is essential as it provides a perfect tangy contrast to the sweet frangipane.
What To Serve Bakewell Tart
This classic tart is delicious on its own with a hot cup of tea or coffee. For a more decadent dessert, serve it with a dollop of fresh cream, a scoop of vanilla ice cream, or a drizzle of custard. A few fresh raspberries can also add a nice touch of freshness.
How To Store Bakewell Tart Leftovers
- Refrigerate: Store the tart in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: Freezing is not recommended as the frangipane filling may change texture upon thawing.
Hairy Bikers Bakewell Tart Nutrition Facts
- Calories: 380 kcal
- Total Fat: 22g
- Saturated Fat: 11g
- Cholesterol: 80mg
- Sodium: 50mg
- Total Carbohydrate: 40g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 6g
Frequently Asked Questions
- Why did my frangipane crack on top? Cracks in the frangipane are often caused by the oven being too hot or the tart cooling too quickly. To prevent this, make sure your oven temperature is accurate and let the tart cool slowly on a wire rack.
- Can I use a different jam? While raspberry is the classic choice for a Bakewell Tart, you can experiment with other jams. A strawberry or apricot jam would also work well, offering a different but equally delicious flavor.
- Can I make this with a different pastry? A sweet shortcrust pastry is traditional for this tart. While you could use puff pastry for the top, it would create a different result, as a Bakewell Tart has a distinct, full-filled base.
Try More Recipes:
- Hairy Bikers Manchester Tart Recipe
- Hairy Bikers Victoria Sponge Recipe
- Hairy Bikers Mince Pies Recipe
Hairy Bikers Bakewell Tart Recipe
Description
The Hairy Bikers Bakewell Tart is a classic British treat featuring a sweet shortcrust pastry base, a layer of tangy raspberry jam, and a rich, moist frangipane filling made with ground almonds. It is finished with a simple drizzle of icing and a scattering of flaked almonds, creating a perfectly balanced sweet and nutty dessert.
Ingredients
Instructions
- Prepare the pastry dough, chill, and then roll it to fit a 9-inch tart tin. Chill again.
- Blind bake the pastry case at 180°C (160°C fan) for 20 minutes total, then let it cool.
- Make the frangipane filling by beating butter and sugar, then adding eggs, ground almonds, and almond extract.
- Spread raspberry jam on the cooled pastry, then top with the frangipane filling.
- Bake for 30-35 minutes until golden and set. Let it cool completely.
- Drizzle with a thick icing made from icing sugar and water. Sprinkle with flaked almonds and let the icing set before serving.
