Great British Baking Show Bakewell Tart Recipe
The Bakewell tart is a British classic, made with short crust pastry, frangipane and jam. It looks quite simple — but it’s not.
The Bakewell tart was the Technical Bake for Pastry Week on The Great Canadian Baking Show, Season 4. (Geoff George/The Great Canadian Baking Show)
The Bakewell tart is a British classic. It’s made with a beautiful pâte sablée crust, a layer of tart raspberry jam, a perfect frangipane filling and a glorious icing with a perfect finish.
Bakewell Tart (mary Berry's Recipe With A Mincemeat Option)
Using a fridge-cold egg for the pastry makes handling it easier, while a room-temperature egg helps the frangipane emulsify. However, you will have a level of success with either. If you find that the filling looks like it’s on the verge of splitting, whip at a higher speed for a moment or two to bring it together before adding your dry ingredients.
Place flour and butter in the bowl of a food processor fitted with a blade. Pulse until the butter resembles fine crumbs.
Stir in egg with a fork. Gently knead dough together until uniform. Wrap in plastic wrap. Flatten to a ½-inch thick disk and refrigerate for 10 minutes.
Great British Baking Show Series: Bakewell Tart
Roll dough to a 12-inch round. Line tart pan with dough; trim excess. Dock (prick with a fork) all over with a fork and refrigerate.
Meanwhile, mash raspberries with sugar in a medium saucepan. Bring to a boil over medium-high heat and cook, stirring often, for 4 to 5 minutes, until thick and dark red. Reduce heat to prevent sticking, if needed.
Remove tart shell from fridge. Line with aluminum foil to cover the pastry completely and fill with pie weights/beans. Bake on a half sheet pan for 28 minutes.
Mary Berry's Bakewell Tart
Meanwhile, cream together butter and sugar with a hand mixer in a large bowl until light and fluffy, about 2 minutes. Add egg and almond extract.
Drop oven temperature to 350 F, remove weights and foil and return tart shell to oven for 3 to 4 minutes, or until pale but completely matte. Let cool on counter for 5 minutes, then freeze for 5 minutes.
Spread jam to within a ¼-inch of the sides of the crust. Starting around the outside edge, gently dollop frangipane onto jam, carefully spreading to prevent stirring up the jam. Cover jam completely.
Cherry Bakewell Tarts
Bake until the filling is lightly golden and a toothpick inserted in the centre comes out clean, about 35 to 40 minutes; keep an eye on the colour of the crust. Tent with foil in the last 10 to 15 minutes if the crust is darkening too quickly.
Transfer about 3 tablespoons of icing mixture into a separate bowl and colour with desired shade of red. Spoon into a paper cone or a piping bag fitted with a small writing tip.
Spoon the white icing evenly over the tart. Pipe parallel lines of coloured icing over the white icing. Drag a toothpick through the lines to create a feathered effect.The June 2021 Bake Off Box challenge was a Bakewell tart – sweet shortcrust pastry filled with raspberry jam, frangipane and topped with glacé icing!
How To Make Bakewell Tart
June’s Bake Off Box contained ingredients to help me make a Bakewell tart! Not only had I never baked one before, I’d not even tasted one before. I’m not a big fan of almonds so I wasn’t convinced I’d like this one, but I was honestly pleasantly surprised – I thought it was delicious!
You’ll need a 23cm fluted, loose-bottomed tart tin to make this recipe as that wasn’t provided in the box. I have made shortcrust pastry before (like in my Lattice Apple Pie recipe!) but I’d never made frangipane or homemade jam before, so I’m glad this gave me the opportunity to try them. The jam I especially enjoyed making as it made me realise how easy it is; I can’t wait to try making other flavours 😊
I’ve typed up the full recipe and instructions (recipe created by The Great British Bake Off, not myself) – you can find it at the bottom of this post!
Gluten Free Bakewell Tart (inspired By 'the Great British Bake Off')
I personally think this tart is delicious and I can’t believe I’ve not tried it before simply because it contained almonds! The almond flavour is subtle (adding almond extract to the frangipane is optional but I decided to leave it out) but pairs so well with the sweet jam, pastry and icing.
The pattern on top is created using a technique called feathering, which again I’d not tried before. My feathering is far from perfect but it was still fun trying this technique!
If I was to make this tart again, one thing I’d personally try is reducing the blind baking time of the pastry and possibly reducing the oven temperature slightly too. I found that the edges of my pastry browned quite quickly during blind baking so I had to cover the edges with foil to prevent them from burning before putting the tart back in the oven to finish baking!
Pistachio Bakewell Tart Recipe
Also, in relation to the feathering, I suggest working quickly once you’ve poured the icing on top. My icing started to set and crack slightly as I ran my cocktail stick through for the feathering effect, which made my lines look a little jagged in places!
The recipe and instructions above are exactly as written on the recipe card provided with The Bake Off Box. This is not my own recipe!
Hi! I'm Jo, a self-taught home baker from South Wales, UK. I work as an Optometrist full time but try to fit baking into my life wherever possible.
Vegan Bakewell Tart
Here at Baker Jo I will share all of my recipes that I've personally tested and developed, to hopefully encourage you to join me on my baking journey!
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