Bakewell Tart

By Bridget Edwards

Prep Time:

40m

Bake/Cook Time:

40m

Yield:

8 servings

Plan for:

1 hour inactive prep time

Fans of the The Great British Baking Show will recognize this classic British dessert. This Bakewell Tart has a sweet tart shell filled with fruit jam, almond frangipane, and glazed with a marbled pink and white icing. Deceptively easy, this is sure to become your go-to dessert for when you're expecting company. Great recipe for a tea party, baby shower, or wedding shower. Raised pinky not required.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Tart

1 egg yolk
1 1/2 tablespoons water
1 1/4 cups unbleached, all-purpose flour* + more for rolling
2 tablespoons Dixie Crystals Extra Fine Granulated Sugar + more for blind baking
1/4 teaspoon sea salt
10 tablespoons cold, unsalted European butter, cut into chunks

Filling

1/4 cup unsalted European butter, cut into chunks
1/4 cup Dixie Crystals Extra Fine Granulated Sugar (may use toasted sugar from blind baking)
1/2 cup almond flour
1 egg
1/2 tablespoon unbleached, all-purpose flour*
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
Pinch fine sea salt
3 tablespoons seedless raspberry or blackberry jam

Icing

2 cups Dixie Crystals Confectioners Powdered Sugar
2 tablespoons water
1/2 teaspoon almond extract
Pink gel paste food coloring

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Make tart first. With a fork, whisk egg yolk, and water together. Set aside. Place flour, sugar, and salt in a food processor and pulse a few times. Add butter, pulsing until dough resembles large crumbs and butter is mixed throughout.
With processor on low, add in egg yolk mixture. Pulse a few more times as needed until dough comes together when pressed. Dump onto a work surface, form into a ball. Wrap in plastic wrap and refrigerate.
Preheat oven to 400°F. Remove dough from refrigerator and roll to line a 14 x 4-inch rectangular tart pan. (A 9-inch round tart pan may be substituted.) Trim edges.
Press a sheet of foil into pan on top of dough. Pour granulated sugar into foil to hold in place (as you would pie weights or dried beans). Bake for 10 minutes. Remove foil and sugar from pan, reserving sugar, and return tart to oven. Bake another 5 minutes. (Cool sugar and save for baking.)
Let tart cool while preparing filling. Reduce oven to 350°F. Cream butter and sugar (toasted sugar from blind baking can be used here) together until light and fluffy. Mix in almond flour, scraping sides and bottom of bowl as needed. Beat in egg. Add flour, extracts, and salt, beating until incorporated.
Spread jam into tart shell. Gently dollop filling over jam, spreading evenly with an offset spatula or back of spoon. Bake for 25 minutes or until set. Let cool completely.
Once cooled, make icing. Whisk powdered sugar, water and almond extract together until smooth. Adjust sugar and water as needed to desired consistency. Remove 2 tablespoons to a small bowl and tint with food coloring. Spread white icing onto tart. Place pink icing in a piping bag or ziptop bag. Snip tip and pipe lines of pink across tart. Drag a toothpick back and forth through lines to marble. Serve. May be stored at room temperature or refrigerated.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Bridget Edwards @Bake at 350.

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