I still remember the first time I made Mary Berry’s Bakewell Tart Fingers. It was a chilly Saturday afternoon, and I was craving something sweet but not overly complicated. After browsing through a few of her recipes, I stumbled across these tart fingers. They looked delicious, simple, and perfectly balanced with that mix of almond and fruit flavors that’s so comforting.
I’ve always been a huge fan of Mary Berry. She has this incredible way of making baking seem effortless. Her recipes are straightforward, yet they always turn out beautifully. And these Bakewell Tart Fingers are no exception. The layers of buttery pastry, almondy filling, and jam are like a little slice of heaven.
This recipe brings together the best of a classic Bakewell tart in a way that’s easy to serve and share. It’s no wonder it’s become one of my go-to treats whenever I want something indulgent but not too fussy.
Mary Berry Bakewell Tart Fingers Recipe
The Mary Berry Bakewell Tart Fingers are a unique twist on the traditional Bakewell tart. Instead of a full tart, it’s baked as a set of rectangular "fingers," making it more convenient for serving. The layers of buttery shortcrust pastry, almond filling, and jam combine to create a snack that’s as delightful to eat as it is to bake.
Here’s what you’ll need to get started on this delightful recipe.
Ingredients Needed
Before you start, here’s a look at the ingredients you’ll need.
- Shortcrust pastry: You can either buy pre-made pastry or make your own. I prefer homemade for that extra buttery flavor.
- Raspberry jam: Classic raspberry is my go-to, but you can substitute with apricot or strawberry if you prefer.
- Butter: Unsalted butter works best for the filling and the pastry.
- Caster sugar: This helps to sweeten the filling.
- Ground almonds: The key to getting that signature Bakewell flavor.
- Eggs: Two eggs help bind the filling together.
- Baking powder: It gives the almond filling a slight lift and light texture.
- Almond extract: This adds an extra almondy depth to the filling.
- Flaked almonds: Optional but highly recommended for the topping-they give a lovely crunch.
These ingredients come together to create a bake that’s rich yet light and bursting with flavor.
Equipment Needed
Gathering the right tools for the job makes baking so much easier. Here’s what you’ll need for this recipe:
- Baking tin: I use a 20 x 30 cm (8 x 12 inch) tin, but you can adjust it slightly if needed.
- Rolling pin: Essential for rolling out your pastry.
- Mixing bowls: One for the almond filling and one for any dry ingredients.
- Electric mixer: A handheld mixer is fine for the almond filling, though you can use a spoon and some muscle if you prefer.
- Pastry brush: For brushing on the egg wash and giving your tart fingers that golden finish.
- Sharp knife: To slice the tart into perfect finger shapes once it’s baked.
How To Make Mary Berry Bakewell Tart Fingers?
Now, here’s the part where the magic happens. Making these tart fingers is surprisingly easy once you have everything laid out. Let me walk you through it step by step.
- Preheat your oven: Start by heating your oven to 180°C (160°C fan) or 350°F.
- Prepare the tin: Grease your baking tin or line it with parchment paper. This makes sure the tart fingers come out easily.
- Roll out the pastry: Roll out your shortcrust pastry to fit the bottom of the tin. Press it in gently and trim any excess. Make sure it’s even throughout.
- Add the jam: Spread a thin layer of raspberry jam over the pastry base. Don’t overdo it-just enough to give a sweet, fruity layer.
- Make the almond filling: In a bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Then mix in the ground almonds, baking powder, and almond extract. Stir everything until well combined.
- Pour the filling: Spread the almond mixture over the jam, smoothing it out with a spatula. It should cover the jam layer completely.
- Top with almonds: Sprinkle flaked almonds over the top. This adds a beautiful crunch and gives your tart fingers a nice, golden finish when baked.
- Bake: Pop the tin in the oven for 25-30 minutes or until the top is golden and the filling is firm to the touch. The smell that fills the kitchen at this stage is absolutely divine!
- Cool and slice: Let the Bakewell fingers cool completely in the tin before slicing them into rectangular fingers.
Recipe Variations
One of the things I love most about this recipe is its flexibility. There are plenty of variations you can try, depending on your taste preferences.
- Jam choices: While raspberry is the classic option, feel free to experiment with other jams. Apricot and strawberry work well, or even a mix of berries.
- Adding a drizzle: After the tart fingers have cooled, drizzle some white or dark chocolate over the top for an indulgent twist.
- Nuts: For an extra crunch, you could add chopped hazelnuts or walnuts to the almond filling.
- Spices: A pinch of cinnamon or cardamom can give the Bakewell tart fingers a lovely spiced aroma.
- Fruit layer: If you’re feeling adventurous, you could add fresh raspberries or strawberries on top of the jam before adding the almond filling.
What Goes Well With Mary Berry Bakewell Tart Fingers?
If you’re planning to serve these tart fingers at a gathering, here are a few ideas for what pairs perfectly with them:
- Tea: This classic pairing never goes wrong. Earl Grey or a fragrant herbal tea like chamomile complements the almond flavor beautifully.
- Coffee: A rich, strong coffee balances out the sweetness of the tart fingers. Try it with a cappuccino or espresso.
- Ice cream: Vanilla or a fruity sorbet can provide a refreshing contrast to the richness of the Bakewell tart.
- Cream: A dollop of whipped cream or clotted cream adds a luxurious touch when served alongside.
What I Have Learnt
Over the years, I’ve made these Bakewell Tart Fingers dozens of times, and every time, I learn something new. Here are a few tips I’ve picked up:
- Don’t overfill the jam: A little jam goes a long way. Too much jam can make the tart soggy.
- Room temperature ingredients: Make sure your butter and eggs are at room temperature. This helps them blend together seamlessly and ensures a smooth filling.
- Check for doneness: The almond filling can be tricky to gauge. It should feel firm to the touch and golden on top. If you poke it with a skewer, it should come out clean.
FAQs
What Are Bakewell Tart Fingers, And How Do They Differ From Traditional Bakewell Tarts?
Bakewell tart fingers are a variation of the classic Bakewell tart, reimagined into a more convenient, finger-shaped treat. Unlike the traditional round tart, these are sliced into long, rectangular pieces, making them easier to serve as individual portions. They consist of a buttery shortcrust base, a layer of raspberry jam, almond-flavored frangipane, and are topped with flaked almonds for added texture.
Can I Substitute The Raspberry Jam In Mary Berry’s Bakewell Tart Fingers Recipe With Another Type Of Jam?
Yes, you can substitute the raspberry jam with other fruit preserves such as strawberry, apricot, or blackcurrant. However, raspberry jam is traditionally used because of its tartness, which balances the sweetness of the frangipane. If you decide to use a different jam, the flavor profile may vary slightly, but the tart will still be delicious.
How Do I Ensure The Bakewell Tart Fingers Come Out With A Perfect Texture?
To achieve the perfect texture for your Bakewell tart fingers, it’s important to ensure the pastry is not overworked, which can make it tough. Chill the pastry for 30 minutes before baking to help it hold its shape. When making the frangipane, be sure not to overmix, as this can result in a dense texture. Finally, baking at the correct temperature is crucial: the tart fingers should be golden brown and firm to the touch without being over-baked, as this could dry them out.