This Bakewell tart recipe is a labour of love and an ode to my favourite sweets treat as a child.
A Frangipane Tart.
Whilst the sweet tooth I had as a child has long left the building, my love of childhood food memories has not.
This is quite unashamedly a nod to Mr Kiplings cherry Bakewells. Although the overly sweet icing has left the building.
This recipe really does only contain 3 things, a shortcrust pastry, a frangipane filling and some jam.
You can buy one in a jar, although Camilla at Fab Food For All has a wonderful cherry jam recipe.
The other two can really be considered two items and made separately.
The Shortcrust Pastry.
Yes, this pastry is short, very short but it is so much better for it.
It should only just hold together and crumble beautifully when you eat it. The moisture for this tart comes from the filling and the jam.
The secret to making shortcrust pastry is to work cold.
The easiest way to do this is by using a food processor.
You can, of course, do it by hand, if doing that I use a large glass bowl that I have chilled in the fridge to work in.
I will also transfer to the fridge to chill again if things are getting a bit warm.
It is important to leave any pastry overhang and not trim it until the tart case has cooled a little. This allows the case to shrink as it cools!
The Frangipane Filling.
Frangipane dates back to the 17th century and is French in origin.
That is not particularly important, but I like to know where stuff comes from.
What is important is that it is insanely easy to make and tastes fantastic.
It is nothing more than ground almonds, sugar and eggs really roughly mixed together.
Although I add some cherry liqueur to keep that cherry theme running through the filling.
A Bakewell tart features a frangipane filling in a shortcrust pastry case, lashings of dark cherry jam and a sliced almond topping.
For the Pastry Case
- 50 g Ground Almonds
- 425 g Plain Flour
- 100 g Caster Sugar
- 250 g Unsalted Butter
- 1/2 Tsp Salt
- 1 Egg
- 2 Egg Yolks
For the Frangipane Filling
- 8 Eggs
- 400 g Crushed Almonds
- 175 g Caster Sugar
- 1 Tbsp Cherry Liqueur
- 4 Tbsp Cherry Jam
- 50 g Flaked Almonds
- Add the Ground Almonds, Sugar, Flour, Salt for the Pastry Case a food processor.
- Dice the cold butter into 1cm cubes.
- Blend the butter into the mix to form a breadcrumb-like texture.
- Add in the whole egg and 2 egg yolks and bring together to form a smooth pastry.
- Wrap in cling film and return the fridge for at least an hour.
- Flour a large surface and roll out the pastry into a large disk about 5mm thick.
- Line a greased and floured 25cm with the pastry filling any gaps with the left over pastry.
- Do not cut off any pastry overhang, there will be lots!
- Cover the case with baking parchment and add baking beans.
- Place in the oven and cook at 180°C or 350°F for 45 minutes.
- When cooked remove from the oven and take out the baking beans then allow to cool for 30 minutes.
- When cooled cut any overhanging pastry from the case and prepare the Frangipane filling.
- Mix the almonds and Caster sugar in a bowl.
- Add the eggs and cherry liqueur and mix thoroughly.
- Spread the cherry jam on the base of the tart and then pour over the frangipane filling.
- Top with the flaked almonds.
- Place in the oven at 165°C or 325°F for 35-40 minutes until cooked and golden brown all over.
- This is best served when it is just warm.
Amount Per Serving: Calories: 734Total Fat: 43gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 215mgSodium: 365mgCarbohydrates: 67gFiber: 6gSugar: 32gProtein: 18g
Calorific details are provided by a third-party application and are to be used as indicative figures only.