Description
Indulge in the perfect Bakewell Tart recipe with a luscious almond frangipane filling and sweet fruit jam. Learn how to bake this classic dessert now!
Ingredients
Scale
- 2 cup (480 ml) s (240 grams) all-purpose flour
- 2 tablespoon (30 ml) s granulated sugar
- 1/2 teaspoon (3 ml) salt
- 1/2 cup (120 ml) (113 grams) unsalted butter, frozen
- 2 large egg yolks
- 1/2 teaspoon (3 ml) almond extract
- 1–2 tablespoon (23 ml) s cold water
- 9 tablespoon (135 ml) s (127 grams) unsalted butter, room temperature
- 1 cup (240 ml) plus 2 tablespoon (30 ml) s (127 grams) confectioners’ sugar
- 3 large eggs, room temperature
- 1/2 teaspoon (3 ml) almond extract
- 1 1/3 cup (320 ml) s (112 grams) almond meal
- 1/4 cup (60 ml) (30 grams) all-purpose flour
- 1 cup (240 ml) (340 grams) cherry jam
- 2 tablespoon (30 ml) s confectioners sugar
- 1/2 cup (120 ml) (43 grams) sliced almonds
Instructions
- To create the shortbread base, combine the flour, sugar, and salt in a bowl. Shred the frozen butter into the dry ingredients and integrate it using your fingers or a pastry blender until the mixture resembles fine crumbs.
- Beat the egg yolks slightly with almond extract and incorporate them into the flour mixture. Gradually add just enough cold water to form a cohesive dough. Roll out the dough on a floured surface to about 1/4-inch thick. Place the dough in a tart pan, pressing it against the sides and removing any excess. Chill for at least 30 minutes.
- Set your oven to 400 °F. Once heated, cover the dough’s surface with parchment paper and fill it with pie weights or dried beans. Pre-bake the crust for 10 minutes, then take out the weights and parchment, and bake for another 5 minutes until it just starts to color. Lower the oven to 375 °F and let the crust cool.
- For the frangipane, beat the butter and sugar together with a mixer on medium until fluffy, approximately 1 minute. Incorporate the eggs one at a time, ensuring each is well mixed before adding the next. Add in the almond extract and mix for an additional 30 seconds. Gradually add the almond meal and flour while the mixer is on, ensuring a smooth mixture.
- Spread the jam evenly over the cooled shortbread crust. Pour the frangipane mixture on top, making sure to cover the entire tart evenly. Bake in the oven at 375 °F for 20 minutes. Take the tart out and sprinkle with sliced almonds. Return to the oven for another 5-10 minutes until it’s golden and a toothpick comes out clean from the center. Lightly dust with confectioners’ sugar and serve warm or at room temperature.
Notes
- Make sure to gradually add cold water when making the shortbread dough for the right consistency.
- Be patient while beating the butter and sugar for the frangipane to achieve a fluffy texture.
- Spread the jam evenly on the shortbread crust to ensure a balanced flavor in the tart.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Unknown
Nutrition
- Calories: Unknown
- Fat: Unknown
- Protein: Unknown
Keywords: shortbread crust, almond frangipane, cherry tart, sliced almonds, confectioners sugar
