I still remember the first time I tasted a Bakewell tart. It was at a local bakery on a rainy afternoon. The delicate layers of almond-flavored filling, the rich jam, and that crisp, buttery pastry were so irresistible, I couldn’t stop at just one bite. Ever since, I’ve been hooked on this classic British dessert.
When I came across Mary Berry’s Bakewell Tart recipe, I was intrigued. Mary Berry is a household name for a reason-her recipes are always reliable, delicious, and perfect for both beginners and experienced bakers. I couldn’t wait to try it.
If you’re a fan of almond, shortcrust pastry, and fruit preserves, this tart is for you. It’s simple to make but yields a beautifully sophisticated dessert that’s perfect for any occasion. Let’s dive into how you can recreate this comforting tart at home, step by step.
Mary Berry Bakewell Tart Recipe
Mary Berry’s Bakewell Tart recipe is one of those that feels like a piece of British history, but it’s also approachable for anyone who’s just starting to explore baking. What I love most about it is the way the ingredients come together seamlessly. The combination of the crisp pastry base, the sweet fruit jam, and the almond frangipane filling creates a perfect balance of textures and flavors.
The recipe doesn’t require any special skills, and you don’t have to be a pastry pro to get it right. I followed it carefully the first time, and I was pleasantly surprised by how well it turned out.
Ingredients Needed
Here’s what you’ll need to make Mary Berry’s Bakewell Tart:
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For The Pastry
- 225g (8oz) plain flour
- 100g (4oz) butter, cubed
- 50g (2oz) caster sugar
- 1 egg yolk
- 2 tbsp cold water (to bring the dough together)
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For The Frangipane Filling
- 150g (5oz) butter, softened
- 150g (5oz) caster sugar
- 150g (5oz) ground almonds
- 2 large eggs
- 1 tsp almond extract
- 2 tbsp plain flour
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For The Jam Filling
- 100g (4oz) raspberry jam (you can also use strawberry or apricot jam if preferred)
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For The Decoration (optional)
- Flaked almonds (for sprinkling on top)
- A dusting of icing sugar (optional)
Equipment Needed
To make this tart, you don’t need a huge collection of tools, but there are a few essentials that will make the process easier:
- Food processor (optional but helpful for making the pastry)
- 9-inch tart tin (a fluted, loose-bottom tin works best for easy removal)
- Rolling pin (to roll out the pastry)
- Mixing bowls (for preparing the filling and pastry)
- Whisk (for the egg mixture)
- Spoon or spatula (for spreading the jam and frangipane)
- Baking paper (for lining the tart base during baking)
How To Make Mary Berry Bakewell Tart?
Making Mary Berry’s Bakewell Tart is easier than it looks. Here’s the step-by-step breakdown:
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Prepare The Pastry
- In a food processor (or by hand), combine the flour and butter until it resembles breadcrumbs.
- Add the sugar, egg yolk, and a little cold water to bring the dough together.
- Knead lightly on a floured surface, wrap it in cling film, and chill for at least 30 minutes.
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Blind Bake The Pastry
- Preheat your oven to 190°C (375°F).
- Roll out the chilled pastry and line your tart tin with it.
- Prick the base with a fork, cover with baking paper, and add baking beans or rice to weigh it down.
- Bake for about 15 minutes, then remove the paper and beans and bake for another 5 minutes until golden. Set aside to cool.
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Make The Frangipane Filling
- In a bowl, beat together the butter and sugar until light and fluffy.
- Add the ground almonds, eggs, almond extract, and flour, and mix until smooth.
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Assemble The Tart
- Spread a thin layer of raspberry jam over the cooled pastry base.
- Spoon the frangipane filling over the jam, smoothing it out with a spatula.
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Bake The Tart
- Bake for 30-35 minutes at 190°C (375°F), or until the frangipane is golden and set.
- Remove from the oven and let it cool completely in the tin.
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Finishing Touches
- Once the tart has cooled, sprinkle flaked almonds on top and dust with icing sugar if desired.
Recipe Variations
While the classic Bakewell tart is perfect as it is, there are plenty of ways to personalize it. Here are a few ideas to mix things up:
- Fruit filling: Instead of raspberry jam, try using strawberry, apricot, or even a mix of berries.
- Lemon twist: Add lemon zest to the frangipane filling to give the tart a refreshing citrus flavor.
- Chocolate version: For a more indulgent treat, drizzle some melted dark chocolate over the top of the tart before serving.
- Gluten-free: Swap the plain flour and ground almonds for a gluten-free flour blend and ensure the jam is gluten-free.
What Goes Well With Mary Berry Bakewell Tart?
The tart is a treat on its own, but pairing it with the right accompaniments can elevate the experience. Here are a few things that pair wonderfully:
- Clotted cream: A dollop of this rich cream takes the tart to another level of indulgence.
- Ice cream: Vanilla or raspberry ice cream works especially well with the tart’s almond and fruit flavors.
- Tea: The classic British way-pairing it with a pot of Earl Grey or English Breakfast tea makes for a comforting afternoon treat.
- Fresh berries: A handful of fresh raspberries or strawberries can bring an added burst of freshness to the tart.
What I Have Learnt
Baking the Bakewell tart has taught me a lot about the importance of balance in a recipe. Every layer serves a purpose-whether it’s the crisp pastry, the fruity jam, or the smooth frangipane filling. Each part complements the others, and that balance makes all the difference between a good tart and a great one.
I also learned how easy it is to switch up the flavors and make the recipe your own. Whether you want to experiment with different jams or add a touch of citrus or chocolate, the tart is flexible enough to accommodate many variations.
FAQs
What Makes Mary Berry’s Bakewell Tart Recipe Different From Others?
Mary Berry’s Bakewell Tart recipe is renowned for its perfect balance of flavors and textures. The recipe features a buttery shortcrust pastry base, a layer of raspberry jam, and a soft, almond-flavored frangipane topping. Mary Berry’s version emphasizes a rich almond taste, complemented by a delicate texture in the frangipane. The tart is baked to a golden perfection, ensuring a crunchy base and a smooth filling.
Can I Substitute The Raspberry Jam In Mary Berry’s Bakewell Tart Recipe?
Yes, you can substitute raspberry jam with other types of fruit preserves or jams. Common alternatives include strawberry, apricot, or even blackcurrant jam. However, raspberry jam is traditionally used due to its tartness, which balances the sweetness of the almond frangipane. If you opt for a sweeter jam, you might want to slightly reduce the amount of sugar in the frangipane filling to maintain the tartness.
How Can I Prevent The Frangipane From Sinking In The Bakewell Tart?
To prevent the frangipane from sinking in the Bakewell Tart, make sure the jam layer is spread evenly and not too thin, as the jam helps support the frangipane. Additionally, ensure that the frangipane mixture is not too runny; the consistency should be thick enough to hold its shape when spooned onto the jam. It’s also crucial to bake the tart at the correct temperature, typically around 180°C (350°F), to help the filling set properly and avoid sinking.