This delicious Mary Berry Bakewell Tart Fingers recipe is the perfect treat for any occasion. With a buttery pastry, sweet raspberry jam, and a rich frangipane filling, it’s a quick and simple dessert that’s sure to impress. You can easily swap ingredients to suit your taste, making it a versatile option for any home baker.
This Bakewell Tart Fingers Recipe Is From Simple Comforts Cookbook by Mary Berry
Ingredients Needed
For the Pastry:
- 175g plain flour
- 100g butter
- 2 tbsp icing sugar (plus extra for dusting)
- 1 beaten egg
For the Filling:
- 100g softened butter
- 100g caster sugar
- 2 large eggs
- 100g ground almonds
- 1 tbsp plain flour
- 1 tsp almond extract
- ½ jar raspberry jam (good quality)
- 25g flaked almonds
How To Make Bakewell Tart Fingers
- Prepare the Pastry: Preheat the oven to 200°C (180°C fan)/Gas 6. In a food processor, pulse together the flour, butter, and icing sugar until it resembles breadcrumbs. Add the beaten egg and pulse until the dough comes together. Alternatively, rub the flour, butter, and icing sugar together with your fingertips before adding the egg. Roll out the pastry thinly and use it to line a 33x23cm (13x9in) Swiss roll tin. Prick the base with a fork and chill in the fridge for 30 minutes.
- Bake the Pastry: Line the chilled pastry with non-stick baking paper and baking beans. Bake for 15 minutes, then remove the paper and beans and return to the oven for another 5 minutes until golden.
- Make the Frangipane Filling: In a food processor, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, blending well after each addition. Then, add the ground almonds, flour, and almond extract, and mix until smooth.
- Assemble the Tart: Spread a layer of raspberry jam over the base of the baked pastry. Spoon the frangipane mixture on top and spread evenly. Sprinkle with flaked almonds.
- Bake the Tart: Return to the oven and bake for 18–20 minutes, or until the top is golden and set. Allow to cool before slicing into 16 fingers. Dust with icing sugar before serving.
Recipe Tips
- Chill the Pastry: Make sure to chill the pastry in the fridge for at least 30 minutes before baking. This helps prevent shrinkage during baking and gives you a crispier base.
- Use Good Quality Jam: Choose a high-quality raspberry jam for the best flavour. It will make a big difference in the taste of your tart.
- Don’t Overmix the Frangipane: When making the frangipane, mix the ingredients until just combined. Overmixing can make the filling too dense.
- Bake Until Golden: Ensure the frangipane is lightly golden and firm to the touch. This ensures it’s cooked through and has the perfect texture.
- Dust with Icing Sugar Just Before Serving: For a beautiful finish, dust the tart with icing sugar right before serving to keep it fresh and not soggy.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers bakewell tart fingers in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap leftovers bakewell tart fingers in cling film or foil and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: To reheat leftovers bakewell tart fingers, warm them in a preheated oven at 350°F for 5-10 minutes until heated through. Avoid microwaving to keep the pastry crispy.
Nutrition Facts
Serving Size: 1 piece
- Calories: 568 kcal
- Total Fat: 30g
- Saturated Fat: 5g
- Cholesterol: 75mg
- Sodium: 128mg
- Potassium: 173mg
- Total Carbohydrate: 71g
- Dietary Fiber: 2g
- Sugars: 37g
- Protein: 6g
More Mary Berry Recipes:
Mary Berry Bakewell Tart Fingers
Description
This delicious Mary Berry Bakewell Tart Fingers recipe is the perfect treat for any occasion. With a buttery pastry, sweet raspberry jam, and a rich frangipane filling, it’s a quick and simple dessert that’s sure to impress. You can easily swap ingredients to suit your taste, making it a versatile option for any home baker.
Ingredients
For the Pastry:
For the Filling:
Instructions
- Prepare the Pastry: Preheat the oven to 200°C (180°C fan)/Gas 6. In a food processor, pulse together the flour, butter, and icing sugar until it resembles breadcrumbs. Add the beaten egg and pulse until the dough comes together. Alternatively, rub the flour, butter, and icing sugar together with your fingertips before adding the egg. Roll out the pastry thinly and use it to line a 33x23cm (13x9in) Swiss roll tin. Prick the base with a fork and chill in the fridge for 30 minutes.
- Bake the Pastry: Line the chilled pastry with non-stick baking paper and baking beans. Bake for 15 minutes, then remove the paper and beans and return to the oven for another 5 minutes until golden.
- Make the Frangipane Filling: In a food processor, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, blending well after each addition. Then, add the ground almonds, flour, and almond extract, and mix until smooth.
- Assemble the Tart: Spread a layer of raspberry jam over the base of the baked pastry. Spoon the frangipane mixture on top and spread evenly. Sprinkle with flaked almonds.
- Bake the Tart: Return to the oven and bake for 18–20 minutes, or until the top is golden and set. Allow to cool before slicing into 16 fingers. Dust with icing sugar before serving.
Notes
- Chill the Pastry: Make sure to chill the pastry in the fridge for at least 30 minutes before baking. This helps prevent shrinkage during baking and gives you a crispier base.
- Use Good Quality Jam: Choose a high-quality raspberry jam for the best flavour. It will make a big difference in the taste of your tart.
- Don’t Overmix the Frangipane: When making the frangipane, mix the ingredients until just combined. Overmixing can make the filling too dense.
- Bake Until Golden: Ensure the frangipane is lightly golden and firm to the touch. This ensures it’s cooked through and has the perfect texture.
- Dust with Icing Sugar Just Before Serving: For a beautiful finish, dust the tart with icing sugar right before serving to keep it fresh and not soggy.
Mary Berry Bakewell Tart Fingers