A traditional (UK) Bakewell Tart is inspired by a rich baking history dating back to the 1800’s in England.
It is a tart consisting of a simple shortbread crust, a layer of jam and frangipane (almond cream). Bakewell is a classic style of tart I’ve made lots of times and it can take on the personality of the fruit or filling you introduce. I decided to play with many different flavors and add a bit of texture to the filling by adding fresh fruit, that complements the jam.
In honor of the 4th of July I decided to make Red, White and Blue tarts; Cherry, Coconut and Blueberry.
Find the full recipe at the bottom of this post.
To make the crust:
Combine the flour, sugar and salt in a large bowl and set in the freezer.
Grate the unsalted butter with box grater. (If the butter starts to soften while you are grating, throw the whole thing, including the grater in the freezer for several minutes.)
Add the grated butter to the cold dry ingredients. Rub the butter between your fingers until it looks like…
breadcrumbs. If the mixture is getting too soft and butter seems like it is starting to melt, place the bowl in the freezer for several minutes, before adding liquids.
Combine the yolks, extract and 1 tablespoon of the water. Add the liquids to the dry ingredients. If it still is not coming together add the last tablespoon of water.
Form the dough into a disc and wrap in plastic. Refrigerate for at least an hour. Dough can be made the day before.
Once the dough is chilled, roll it out on a well floured surface, until it is 1/16-inch thick. Use your tart ring/rings to figure out how large to cut the dough with a Pastry wheel. Fit into tart ring/rings (I used my English Muffin Rings
Trim the excess dough off the top of the ring and freeze the dough while you prepare the filling.
To prepare the filling:
I chose to use cherries in some of my tartlellets, so I had to cut them in half and pit the cherries. I like to use gloves so I don’t stain my fingers.
To make frangipane (almond cream):
In a stand mixer or food processor, cream together the butter and sugar, until is light and fluffy. Scrape down the sides of the bowl and then add the eggs one at a time, scraping down after each. (The batter may appear curdled until you add the dry ingredients.) Add the extract. Add the ground almonds and flour, mix until well combined.
Preheat the oven to 400 degrees.
Remove the tart crust from the freezer. Fill the tart with a layer of jam, about 1/8-inch thick. Spoon on the frangipane filling, it should be just below the top of the crust. I used cherry and blueberry jam for the fruit tarts. (For the coconut tart I mixed shredded coconut to the frangipane. About 2 tablespoons shredded coconut per 1/2 cup of frangipane.)
Add fruit to the top, to match the jam that you have used.
Bake for about 20-30 minutes, depending on the size of your tart/s.
They will be slightly puffy and golden brown. Remove, run a knife around the edge, to loosen any stuck filling from the molds and allow to cool.
Serve at room temperature with absolutley nothing at all or a scoop of ice cream or dollop of cream. I’m in love with this tart all over again. I have to say that the cherry was my favorite. *If I make the coconut one again I will put a layer of German chocolate coconut icing as the layer of jam.
Ingredients
Shortbread crust
- 225 g (8 oz) all-purpose flour
- 30 g (1 oz) granulated sugar
- 1/2 tsp salt
- 110 g (4 oz) unsalted butter cold (frozen is best)
- 2 egg yolks
- 1/2 tsp almond extract
- 1-2 tbsp cold water
Frangipane (almond cream) by Jasmine and Annemarie:
- 125 g (4 1/2 oz) unsalted butter
- 125 g (4 1/2 oz) icing sugar baker's superfine sugar
- 3 eggs
- 1/2 tsp almond extract
- 125 g (4 1/2 oz) ground almonds
- 30 g (1 oz) all-purpose flour
- About 1 cup of jam for filling
- Fruit for top of tart depending on the jam you choose. Or, you can top off the tarts with shredded coconut or sliced almonds.
Instructions
To Make the Crust
- Combine the flour, sugar and salt in a large bowl and set in the freezer.
- Grate the unsalted butter with box grater. (If the butter starts to soften while you are grating, throw the whole thing, including the grater in the freezer for several minutes.)
- Add the grated butter to the cold dry ingredients. Rub the butter between your fingers until it looks like…breadcrumbs. If the mixture is getting too soft and butter seems like it is starting to melt, place the bowl in the freezer for several minutes, before adding liquids.
- Combine the yolks, extract and 1 tablespoon of the water. Add the liquids to the dry ingredients. If it still is not coming together add the last tablespoon of water.
- Form the dough into a disc and wrap in plastic. Refrigerate for at least an hour. Dough can be made the day before.
- Once the dough is chilled, roll it out on a well floured surface, until it is 1/16-inch thick. Use your tart ring/rings to figure out how large to cut the dough with a Pastry wheel. Fit into tart ring/rings (I used my English Muffin Rings) to make individual size tartlettes).
- Trim the excess dough off the top of the ring and freeze the dough while you prepare the filling.
To Prepare the Filling
- I chose to use cherries in some of my tartlellets, so I had to cut them in half and pit the cherries. I like to use gloves so I don’t stain my fingers.
To Make Frangipane (Almond Cream)
- In a stand mixer or food processor, cream together the butter and sugar, until is light and fluffy. Scrape down the sides of the bowl and then add the eggs one at a time, scraping down after each. (The batter may appear curdled until you add the dry ingredients.) Add the extract. Add the ground almonds and flour, mix until well combined.
- Preheat the oven to 400℉.
- Remove the tart crust from the freezer. Fill the tart with a layer of jam, about 1/8-inch thick. Spoon on the frangipane filling, it should be just below the top of the crust. I used cherry and blueberry jam for the fruit tarts. (For the coconut tart I mixed shredded coconut to the frangipane. About 2 tablespoons shredded coconut per 1/2 cup of frangipane.)
- Add fruit to the top, to match the jam that you have used.
- Bake for about 20-30 minutes, depending on the size of your tarts.
- They will be slightly puffy and golden brown. Remove, run a knife around the edge, to loosen any stuck filling from the molds and allow to cool.
- Serve at room temperature with absolutley nothing at all or a scoop of ice cream or dollop of cream. I’m in love with this tart all over again. I have to say that the cherry was my favorite. *If I make the coconut one again I will put a layer of German chocolate coconut icing as the layer of jam.
your tarts look awesome! love the step by step guide! great work!
What an awesome idea – red/white/blue tartelettes! They look so good I want to grab one off of the computer screen. But I can’t. So I’m bummed.
Your photos are beautiful. These looks delicious!
How patriotic! Lovely tartelettes. My favourite would be the cherry one. Well done
Zoe, you totally rocked this challenge. What a great idea with the 4th around the corner. Not to mention, your tarts look awesome, and the photos are like..wow!
I love how your tarts have turned out. The jam looks so delicious and you’ve even added extra fruit for topping. Yum!
Love the addition of fruit on top. So pretty!
mmm mmm mmm!
The red white and blue was a great idea. I wouldn’t have thought to add the fruit to the frangipane.
you are a perfectionista in every sense of the word…absolutely divine!
Gorgeous! I’d never have thought to use english muffin rings to make tartelettes, but it looks like it turned out perfectly!
Lovely! The red, white, and blue theme is so clever.
oh, very nice! i’ll try the cherry, please!!
Simply delicious!!!!
I really like the idea with the cherries. Your tarts look just lovely.
The sunken cherry tartlet has stolen my heart. Lovely!
Your tarts really turned out well; thanks for the how to pictures.
The cherry ones look delicious! Yummy!
What a wonderful idea! It reminds me a bit of clafoutis this way, only yummier!
I love that picture of the grated butter – that was probably my favorite part of the recipe. I had never done that before and it was kind of cool.
Those look delicious!!
Great tarts! I had never made them before, so enjoyed them a lot. Your take on the red, white, and blue was a very nice touch.
The cherry tart would have been my favorite also. Beautiful renditions!
Very nice!
These are so beautiful! I love the ones with cherries.
What lovely little tarts! Great job on this month’s challenge. Definitely worth the wait. 🙂