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Grandma's Bakewell Tart
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
145 minutes
Authentic British bakewell tart passed down for generations - a decadent almond tart with fruity jam filling.
Ingredients:
  • 1.75 cups all-purpose flour
  • 9 tablespoons unsalted butter
  • 1 teaspoon cold water, or more as needed
  • 7 tablespoons unsalted butter, cubed
  • 0.75 cup self-rising flour
  • 6 tablespoons ground almonds
  • 2 tablespoons milk
  • 0.25 teaspoon almond extract
  • 3 tablespoons raspberry jam
  • 2 tablespoons sliced almonds
Instructions:
  • Pulse all-purpose flour and 9 tablespoons of butter in a food processor until they resemble bread crumbs. Mix in water and salt, adding 1 teaspoon of water at a time until a dough forms that is not too wet. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and generously grease a 7-inch loose-bottomed tart pan.
  • In a large bowl, cream together 7 tablespoons of butter and sugar until smooth and creamy using an electric mixer. Stir in self-rising flour, eggs, ground almonds, milk, and almond extract until well combined.
  • On a lightly floured work surface, delicately shape the dough into a thin round. Gently press it into the rim of the tart pan and trim any extra dough. Spread a generous layer of raspberry jam over the dough. Spoon the almond filling onto the jam and use the back of a spoon to even it out. Finally, generously sprinkle sliced almonds on top.
  • Bake the tart in the preheated oven until the top turns a beautiful golden brown, for 25 to 30 minutes. Let it cool on a rack for about 1 hour, then remove from the pan and transfer to a serving plate.

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