Mary Berry’s Bakewell Tart is made with all-purpose flour, confectioners’ sugar, butter, eggs, almond flour, almond extract, raspberry jam, and slivered almonds. This delicious Bakewell Tart recipe creates a delightful dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
This Bakewell Tart Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Bakewell Tart Ingredients
For the Shortcrust Pastry:
- 1¼ cups (6 oz/175g) all-purpose flour
- 1 tbsp confectioners’ sugar
- 6 tbsp (3 oz/85g) butter, cubed
- 1 large egg, beaten
- About 1 tbsp cold water
For the Filling:
- ½ cup (4 oz/114g) butter, softened
- ½ cup (4 oz/100g) superfine sugar
- 2 large eggs
- 1 cup plus 1 tbsp (4 oz/100g) almond flour
- 1 tsp almond extract
- 4 tbsp raspberry jam
- A few slivered almonds
How To Make Mary Berry Bakewell Tart
- Prepare the Tin: Use a deep, 8-inch (20 cm) loose-bottomed fluted tart tin.
- Make the Pastry: Blend flour, confectioners’ sugar, and butter in a food processor until the mixture resembles breadcrumbs. Add beaten egg and cold water, and process until a dough forms. Roll out the dough on a floured surface and line the tart tin. Prick the base and sides, then chill in the fridge for 30 minutes.
- Preheat the Oven: Set your oven to 400°F (200°C) or Convection 350°F (180°C). Place a baking sheet on the shelf just above the center of the oven.
- Prepare the Filling: Blend softened butter and sugar in a food processor until light and fluffy. Add eggs and blend until combined. Stir in almond flour and almond extract until smooth.
- Assemble and Bake: Spread raspberry jam over the tart base. Pour the almond filling on top and sprinkle with slivered almonds. Place the tart tin on the preheated baking sheet. Bake for 30–35 minutes, or until the pastry edges are pale golden and the filling is set.
- Cool and Serve: Let the tart cool in the tin. Lift it out and place on a serving plate. Cut into wedges and serve.
Recipe Tips:
- Chill the Pastry: Ensure you chill the pastry in the fridge for at least 30 minutes before baking. This helps prevent shrinkage and keeps the crust crisp.
- Use Room Temperature Butter: For the filling, make sure the butter is softened to room temperature. This makes it easier to cream with the sugar and results in a smoother filling.
- Check for Doneness: Bake until the tart edges are a pale golden brown and the filling is set. An undercooked filling can be too runny, so ensure it is firm to the touch.
- Spread the Jam Evenly: Spread the raspberry jam in an even layer over the base. This helps prevent it from pooling and ensures a balanced flavor throughout the tart.
- Cool Before Serving: Let the tart cool completely in the tin before removing it. This allows the filling to set properly and makes it easier to slice cleanly.
What To Serve With Bakewell Tart?
This delicious Bakewell Tart pairs well with clotted cream, vanilla ice cream, fresh berries, or a light dusting of icing sugar. It also can be served alongside a hot cup of tea, coffee, or a glass of sweet dessert wine for a delightful afternoon treat.
How To Store Leftovers Bakewell Tart?
- Refrigerate: Let the leftover Bakewell Tart cool to room temperature. Once cooled, cover it with plastic wrap or store it in an airtight container. Refrigerate for up to 5 days.
- Freeze: To freeze, wrap theleftovers bakewell tart tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw the tart in the refrigerator overnight before serving.
How To Reheat Leftovers Bakewell Tart?
- In The Oven: Preheat your oven to 350°F (175°C). Place the leftover Bakewell Tart on a baking sheet and heat for about 10 minutes, or until warmed through.
- In The Microwave: Place a slice of leftover Bakewell Tart on a microwave-safe plate. Heat on medium power for about 30 seconds to 1 minute, or until warm.
Mary Berry Bakewell Tart Nutrition Fact
Amount Per Serving
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 60mg
- Sodium: 150mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 5g
More Mary Berry Recipe:
- Mary Berry Peanut Butter Cookies
- Mary Berry Tiramisu
- Mary Berry Rum Truffles
- Mary Berry Butter Biscuits
- Mary Berry Brandy Snaps
Mary Berry Bakewell Tart
Description
Mary Berry’s Bakewell Tart is made with all-purpose flour, confectioners’ sugar, butter, eggs, almond flour, almond extract, raspberry jam, and slivered almonds. This delicious Bakewell Tart recipe creates a delightful dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
Ingredients
For the Shortcrust Pastry:
For the Filling:
Instructions
- Prepare the Tin: Use a deep, 8-inch (20 cm) loose-bottomed fluted tart tin.
- Make the Pastry: Blend flour, confectioners’ sugar, and butter in a food processor until the mixture resembles breadcrumbs. Add beaten egg and cold water, and process until a dough forms. Roll out the dough on a floured surface and line the tart tin. Prick the base and sides, then chill in the fridge for 30 minutes.
- Preheat the Oven: Set your oven to 400°F (200°C) or Convection 350°F (180°C). Place a baking sheet on the shelf just above the center of the oven.
- Prepare the Filling: Blend softened butter and sugar in a food processor until light and fluffy. Add eggs and blend until combined. Stir in almond flour and almond extract until smooth.
- Assemble and Bake: Spread raspberry jam over the tart base. Pour the almond filling on top and sprinkle with slivered almonds. Place the tart tin on the preheated baking sheet. Bake for 30–35 minutes, or until the pastry edges are pale golden and the filling is set.
- Cool and Serve: Let the tart cool in the tin. Lift it out and place on a serving plate. Cut into wedges and serve.
Notes
- Chill the Pastry: Ensure you chill the pastry in the fridge for at least 30 minutes before baking. This helps prevent shrinkage and keeps the crust crisp.
- Use Room Temperature Butter: For the filling, make sure the butter is softened to room temperature. This makes it easier to cream with the sugar and results in a smoother filling.
- Check for Doneness: Bake until the tart edges are a pale golden brown and the filling is set. An undercooked filling can be too runny, so ensure it is firm to the touch.
- Spread the Jam Evenly: Spread the raspberry jam in an even layer over the base. This helps prevent it from pooling and ensures a balanced flavor throughout the tart.
- Cool Before Serving: Let the tart cool completely in the tin before removing it. This allows the filling to set properly and makes it easier to slice cleanly.
Mary Berry Bakewell Tart