Bakewell tarts are a traditional English tea sweet named after the town of Bakewell in Devonshire where it originated in the late 1800s. There are a few versions of how it was invented but essentially involves a cooking mistake where the jam was added before the custard. Just goes to show that inexperience in the kitchen can lead to glorious result!
The Best Bakewell Tarts
- Rolling Pin
- rolling mat
- 12 cup muffin tin
- 9 inch fluted pan
For the pastry
- 1 cup unbleached all-purpose flour plus extra for dusting
- 2 tbsp. sugar (or sugar substitute)
- ½ tsp. salt
- 6 tbsp. unsalted butter cold and cut into small pieces
- 2 large egg yolks
- ½ tsp. vanilla
- 1 to 2 tablespoons cold water
For the filling
- 1/4 cup raspberry or other jam (sugar free cuts some calories)
- 1/2 cup unsalted butter
- 2 tbsp. lemon zest finely grated
- 1/2 cup unbleached all purpose flour
- 1/2 cup ground almonds*
- 1 cup caster sugar (or sugar substitute)
- 3 large eggs beaten
- 1/4 tsp. almond essence (optional)
- 1/4 cup flaked almonds
Prepare the Pastry
- Combine the flour, salt, sugar. Work in butter until the mixture resembles breadcrumbs (if you must you may use a food processor)
- Add the egg yolks, vanilla and water until a smooth dough is formed.
- Wrap the dough in cling film and chill in the fridge for 30 minutes.
- Preheat the oven to 375 degrees F.
- Unwrap the chilled pastry and roll out as thin as you can (again cuts the calories) to fit a 9 inch fluted pan, or you can cut into circles and press into muffin tins. Work the dough into the crevices of the pan.
Prepare the Filling
- Cream the butter with the sugar and lemon zest. Add the beaten eggs, then the flour, ground almonds, almond essence, and mix well.
- Spread the jam on the crust, then spoon the mixture over the jam.
- Top with flaked almonds, then bake in the oven for 25-30 minutes, or until the filling is baked through and golden-brown all over.
- Dust with icing sugar once they have cooled.