Bakewell Tart is absolutely my favourite kind of tart. It’s baked in a shortcrust pastry base then filled with lots of raspberry jam and almond frangipane. Finally, it’s finished off with sliced almonds and glacé icing. Unless you have an aversion to almonds, this tart is a delight to eat. This quintessential English tart is believed to be derived from the Bakewell Pudding. The Bakewell Pudding appears to have been created quite by accident, however whilst I was researching the story I found different versions of the pudding’s creation so rather than post something inaccurate I’ll leave it there.
I used Mary Berry’s Bakewell Tart recipe from The Great Comic Relief Bake Off, which I found on the BBC Food website.
I was delighted with this Bakewell Tart and there wasn’t a soggy bottom in sight. (Yes, I’m suffering from Great British Bake Off withdrawal symptoms). The frangipane was extremely moist and bursting with almond flavour. I decided to use 4 tablespoons of seedless raspberry jam and not the 1 tablespoon stated on the website. I’m so glad I did, there would not have been anywhere near enough jam otherwise.
The Bakewell Tart was a huge success with all my family enjoying it. As we were feeling a bit indulgent the tart was served with extra thick double cream, lovely. I would definitely recommend this recipe, it’s relatively easy and the resulting tart looks quite special. Most importantly, it tastes superb.
I hope you enjoy making this wonderful tart from Mary Berry. I’ll definitely be making it again soon.
I’ve entered this recipe into #CookBlogShare at Supergolden Bakes.