Baking Dessert

Bakewell tart

Name: Bakewell tart recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: 150g unsalted butter; 1/3 cup (75g) raw (demerara) sugar; 150g almond meal; 1 tbs rosewater; 2/3 cup (50g) fresh white breadcrumbs; 2 eggs; Pinch of grated nutmeg; 3 tbs raspberry jam; Handful of flaked almonds; 1 2/3 cup (250g) plain flour; 100g pure icing sugar, sifted; Pinch of sea salt; 125g unsalted butter, chilled, chopped, plus extra softened butter to grease; 1 egg; 1 tbs water; Flour, to dust

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by delicious. team

delicious. team

Jun 01, 2020

You will need a 20cm round springform cake pan for this recipe. This is an edited extract from Oats in the North, Wheat from the South: The History of British Baking, Sweet and Savoury by Regula Ysewijn (Murdoch Books, $49.99).

150g unsalted butter
1/3 cup (75g) raw (demerara) sugar
150g almond meal
1 tbs rosewater
2/3 cup (50g) fresh white breadcrumbs
2 eggs
Pinch of grated nutmeg
3 tbs raspberry jam
Handful of flaked almonds

Pastry

1 2/3 cup (250g) plain flour
100g pure icing sugar, sifted
Pinch of sea salt
125g unsalted butter, chilled, chopped, plus extra softened butter to grease
1 egg
1 tbs water
Flour, to dust

Method

1.

For the pastry, combine the flour, sugar, salt and butter in a food processor and whiz for 8 seconds or until the mixture resembles breadcrumbs. Add the egg and water and whiz again until the dough forms a ball in the bowl. Remove from the bowl and knead briefly. Wrap the pastry in plastic wrap and let it rest in the refrigerator for 30 minutes.
2.

Preheat oven to 180°C. Grease the base and side of the cake pan with butter. Line the base with baking paper and coat the sides with flour, dusting off any excess.
3.

Roll out the pastry on a floured work surface to a thickness of 5mm. Fold in the sides so that the pastry will fit into the base of the cake pan, then gently lift it into the pan, letting it sink down into the base. Use a small piece of excess dough to firmly press the edges of the pastry into the pan. Trim the excess pastry with a knife and then pierce the base with a fork. Rest in the fridge for at least 30 minutes or overnight (we don’t blind bake this pastry as we want it to blend a little with the filling).
4.

Melt the butter in a saucepan over low heat but don’t let it bubble. Remove the pan from the heat, add the sugar, almond meal, rosewater and breadcrumbs and stir well. Add the eggs and nutmeg and mix well. Let the filling rest for at least 1 hour.
5.

Spread the raspberry jam over the pastry base and spoon the filling on top. Sprinkle with the flaked almonds and bake for 40-45 minutes until golden brown. Remove from the oven and cool in the pan on a wire rack.