Mary Berry’s Bakewell Tart is a classic British dessert that combines a crisp shortcrust pastry base with layers of raspberry jam and almond frangipane filling. Topped with a decorative icing, this tart offers a delightful blend of textures and flavors, making it a favorite choice for special occasions and afternoon teas.

Full Recipe:

Ingredients

For the Jam:

• 200g raspberries
• 250g jam sugar

For the Sweet Shortcrust Pastry:

• 225g plain flour
• 150g chilled butter
• 25g icing sugar
• 1 large egg, beaten
• 2 tbsp cold water

For the Filling:

• 150g butter, softened
• 150g caster sugar
• 150g ground almonds
• 1 large egg, beaten
• 1 tsp almond extract

For the Icing:

• 300g icing sugar
• 1 tsp almond extract
• 3 tbsp water
• Pink food coloring gel

Directions

1. Prepare the Jam: Place the raspberries in a saucepan, mash them, and add the jam sugar. Heat until the sugar dissolves, then boil for 4 minutes. Pour into a shallow container and let it cool to set.
2. Make the Pastry: In a bowl, rub the chilled butter into the plain flour until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the beaten egg and cold water, mixing to form a soft dough.
3. Chill the Pastry: Roll out the dough on a lightly floured surface to about the thickness of a pound coin. Line a 23cm fluted tart tin with the pastry, press it into the edges, and trim any excess. Chill in the refrigerator for 30 minutes.
4. Blind Bake the Pastry: Preheat the oven to 200°C (180°C fan)/390°F/gas mark 6. Line the chilled pastry case with baking paper and fill with baking beans. Bake for 15 minutes, then remove the beans and paper. Bake for an additional 5 minutes to dry out the base. Set aside to cool slightly.
5. Assemble the Tart: Spread 4 tablespoons of the cooled raspberry jam over the base of the pastry case. In a bowl, beat together the softened butter and caster sugar until light and fluffy. Add the beaten egg and almond extract, mixing well. Fold in the ground almonds. Spoon this almond mixture over the jam layer, smoothing the top.
6. Bake the Tart: Bake in the preheated oven for 25-30 minutes, or until the filling is golden and firm to the touch. Remove from the oven and let it cool in the tin for 10 minutes. Then, transfer to a wire rack to cool completely.
7. Prepare the Icing: In a bowl, mix the icing sugar with the almond extract and enough water to achieve a thick, spreadable consistency. Add a small amount of pink food coloring gel to tint the icing.
8. Decorate the Tart: Once the tart has cooled, spread the pink icing over the surface. To create a feathered pattern, pipe parallel lines of white icing (made by adding a little more water to the icing sugar) over the pink icing. Use a cocktail stick to drag through the lines, creating a feathered effect. Allow the icing to set before serving.

Nutritional Facts (per serving)

• Calories: Approximately 450 kcal
• Protein: 5g
• Carbohydrates: 60g
  • Sugars: 40g
• Fat: 20g
  • Saturated Fat: 10g
• Fiber: 2g
• Sodium: 50mg

Mary Berry’s Bakewell Tart: A Timeless British Delight

Mary Berry’s Bakewell Tart is a quintessential British dessert, loved for its delightful combination of buttery pastry, rich almond filling, and vibrant fruit jam. This dessert has become a staple in British baking, known for its classic flavors and elegant presentation. The Bakewell Tart is a perfect balance of textures, from the crispy, golden shortcrust pastry to the smooth, almond-infused frangipane filling, all complemented by a layer of tangy raspberry jam. This tart is often served at tea parties, family gatherings, and special occasions, making it a popular choice among bakers and dessert lovers alike.

The Origin of the Bakewell Tart

The Bakewell Tart has an interesting and somewhat disputed history, which adds to its charm. While it is often associated with the town of Bakewell in Derbyshire, England, its true origin is a subject of debate. The town claims that the tart was first created by accident in the 19th century at the Bakewell Arms Inn, where a cook allegedly made a mistake while preparing a jam tart. Instead of simply spreading jam on a pastry base, the cook accidentally added an almond-flavored filling, which turned out to be a happy accident. Whether this story is true or not, the Bakewell Tart has undoubtedly become a symbol of British baking.

The version of the tart we enjoy today has evolved over time. While traditional recipes call for raspberry jam, modern variations sometimes use strawberry or apricot jam, depending on personal preference. Additionally, the almond frangipane filling can be made with ground almonds, butter, sugar, and eggs, creating a smooth, creamy texture that complements the crisp pastry.

The Allure of the Bakewell Tart

What makes Mary Berry’s Bakewell Tart stand out from other desserts is its perfect harmony of flavors and textures. The combination of a crisp pastry base, sweet-tart raspberry jam, and the rich almond filling creates a mouthwatering dessert that appeals to a wide range of palates. The almond flavor in the frangipane filling is subtle yet distinctive, giving the tart a luxurious depth that pairs wonderfully with the sweetness of the jam.

The tart’s visual appeal is also a major factor in its popularity. The smooth, golden-brown almond filling contrasts beautifully with the vibrant red of the raspberry jam, creating an aesthetically pleasing dessert that looks as good as it tastes. The feathered icing on top of the tart adds an extra touch of elegance, making the Bakewell Tart a showstopper at any event.

A Versatile Dessert for Every Occasion

The Bakewell Tart is a versatile dessert that can be enjoyed at any time of day. Traditionally served as part of an afternoon tea spread, it pairs perfectly with a cup of tea or coffee. However, it is also suitable as a dessert for a dinner party or family meal, offering a refined yet comforting treat to end a meal on a high note.

Whether you’re hosting a gathering or simply indulging in a sweet treat at home, the Bakewell Tart fits a wide range of occasions. Its rich flavors make it a perfect dessert for special occasions like birthdays, anniversaries, and holidays, while its relatively simple ingredients and preparation method make it an accessible option for everyday baking. Additionally, the tart can be made in advance, allowing you to prepare it ahead of time and save the stress of last-minute baking.

Why Mary Berry’s Bakewell Tart Is So Popular

Mary Berry is renowned for her mastery of British baking, and her Bakewell Tart recipe is no exception. Her version of this classic dessert captures the essence of the traditional Bakewell Tart while adding her own touch of finesse. The recipe is easy to follow and produces a tart that is both authentic and modern, making it a favorite among home bakers.

One reason for the enduring popularity of Mary Berry’s Bakewell Tart is its balance of flavors. The sweetness of the jam is perfectly complemented by the nutty almond filling, creating a dessert that is rich without being overpowering. The buttery pastry provides a satisfying contrast to the smooth frangipane, making each bite a delightful experience.

Another reason for the tart’s popularity is its versatility. While the traditional version uses raspberry jam, you can experiment with other fruit jams to suit your preferences. The almond frangipane filling is also a blank canvas for variation, as you can adjust the amount of almond extract or even add different flavorings like orange zest or vanilla.

The Perfect Pastry for the Bakewell Tart

A key element of the Bakewell Tart is its shortcrust pastry. The pastry serves as the base for the tart and must be crisp and buttery to complement the rich filling. Mary Berry’s version of the pastry is simple yet effective, using just a few basic ingredients: plain flour, chilled butter, icing sugar, and a beaten egg. The dough is rolled out and pressed into a tart tin, then blind-baked to ensure it holds its shape and becomes golden and crisp.

Blind baking is an important step in the preparation of the Bakewell Tart, as it helps prevent the pastry from becoming soggy once the almond filling is added. By baking the pastry first, you ensure that it remains crisp and provides a sturdy base for the frangipane filling.

The Almond Filling: A Rich and Creamy Centerpiece

The frangipane filling is the heart of the Bakewell Tart. Made with ground almonds, butter, sugar, and eggs, this filling has a smooth, creamy texture that contrasts beautifully with the crisp pastry and the tangy jam. The almond flavor is subtle but distinctive, providing a nutty richness that elevates the tart to a whole new level.

One of the reasons frangipane is so popular in baking is its versatility. While it’s commonly used in tarts and pastries, frangipane can also be used as a filling for cakes and other desserts. The almond flavor is not too overpowering, making it a favorite among people who enjoy nutty flavors without being overwhelmed by them.

Decorating the Bakewell Tart

Mary Berry’s Bakewell Tart is finished off with a decorative icing that adds a touch of elegance to the dessert. The icing is made from sifted icing sugar, almond extract, and water, creating a smooth glaze that can be spread over the top of the tart. To add a decorative touch, the icing is piped into parallel lines, and then a cocktail stick is used to drag through the lines, creating a feathered pattern.

The pink food coloring adds a pop of color, enhancing the tart’s visual appeal. While the feathered icing is an optional step, it adds a refined and artistic touch that makes the Bakewell Tart look as beautiful as it tastes.

How to Serve the Bakewell Tart

Once the Bakewell Tart has cooled and been decorated, it is ready to be served. The tart can be enjoyed at room temperature or slightly chilled, depending on your preference. It pairs beautifully with a cup of tea, making it an ideal choice for afternoon tea or a special treat to enjoy with friends and family.

If you’re serving the Bakewell Tart at a dinner party or special occasion, consider pairing it with a light dessert wine or a glass of champagne to complement its rich, almondy flavors. The tart can also be served alongside fresh fruit, such as berries, to add a refreshing contrast to the sweetness of the dessert.

Conclusion: A Classic British Dessert Worth Trying

Mary Berry’s Bakewell Tart is a timeless British dessert that combines simple ingredients with elegant presentation. Its balance of rich almond frangipane, tangy raspberry jam, and buttery pastry makes it a favorite among bakers and dessert enthusiasts alike. Whether you’re an experienced baker or a novice in the kitchen, this tart is an excellent choice for anyone looking to create a delicious and visually stunning dessert.