Best 3 Grandmas Bakewell Tart Recipes

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With its golden, buttery crust and sweet, jammy filling, grandma's Bakewell tart is a classic British dessert that is sure to satisfy any sweet tooth. The origins of this tart can be traced back centuries, but it wasn't until the 19th century that it gained widespread popularity. Today, grandma's Bakewell tart is a staple in many British households and is often served at special occasions such as afternoon tea or Christmas dinner. If you're looking for a traditional and delicious dessert that is sure to impress your family and friends, grandma's Bakewell tart is the perfect choice.

Here are our top 3 tried and tested recipes!

BAKEWELL TARTS



Bakewell Tarts image

This English pastry is noteworthy for its slick of jam topped with fragrant frangipane. Martha made this recipe on Martha Bakes episode 605.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes ten 4-inch tarts

Number Of Ingredients 17

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces and chilled
2/3 cup granulated sugar
2 large egg yolks
Pinch of salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for surface
2/3 cup blanched whole almonds, toasted
1/2 cup granulated sugar
6 tablespoons unsalted butter, softened
1 large egg
2 tablespoons all-purpose flour
1 tablespoon dark rum
3/4 teaspoon salt
1/2 teaspoon almond extract
2/3 cup sour cherry jam
1 cup confectioners' sugar
2 1/2 tablespoons fresh lemon juice

Steps:

  • Make the tart shells: In bowl of food processor, combine butter and granulated sugar and process until smooth. Add egg yolks, salt, and vanilla and process until combined, about 30 seconds. Add 1 cup flour and process until smooth. Add remaining 1 cup flour; process to combine. Turn dough out onto plastic wrap and form into a flat square; wrap tightly and refrigerate until chilled, about 1 hour. Wipe clean food processor bowl.
  • Make the filling: In bowl of food processor, add almonds and granulated sugar and process until finely ground. Add butter, egg, flour, rum, salt, and almond extract, and process until frangipane is smooth.
  • On a lightly floured work surface, roll out chilled dough to a 1/4-inch-thickness. Using a 4 1/2-inch round cutter, cut out 10 circles, re-rolling dough as necessary. Fit each circle into a 4-inch round fluted tart pan with removable bottom, and refrigerate until firm, about 1 hour.
  • Preheat oven to 350 degrees. Fill each tart shell with 1 tablespoon jam, then top with about 2 tablespoons frangipane; place on parchment paper-lined rimmed baking sheet. (You will have about 1/4 cup frangipane leftover.) Bake until golden, 30 to 35 minutes. Transfer to a wire rack to cool completely. Remove tarts from pans.
  • Make the glaze: Sift confectioners' sugar into a bowl. Stir in lemon juice to combine. Transfer to a pastry bag fitted with a small round tip. Pipe glaze onto tarts as desired.

TRADITIONAL BAKEWELL TART



Traditional Bakewell Tart image

A Bakewell tart is a traditional English baked dessert tart. It consists of a shortcrust pastry shell, spread with jam under a layer of frangipane, which is a sponge cake-like filling enriched with ground almonds.

Provided by Trishie

Categories     Desserts     Pies     Tarts

Time 1h10m

Yield 8

Number Of Ingredients 10

7 tablespoons all-purpose flour
3 tablespoons ground almonds
¼ teaspoon baking powder
¼ pound pie crust pastry
2 tablespoons strawberry jam
¼ cup butter
¼ cup superfine sugar
1 egg
¼ teaspoon lemon zest
1 teaspoon confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8 inch pie plate. Whisk together the flour, ground almonds, and baking powder; set aside.
  • Roll the pie crust pastry into a round shape a little larger than the pie plate. Cut off a 1/2-inch wide strip from the edge of the pastry circle, and line the lower sides of the pie plate with the strip, placing the cut side upwards (the pastry will not reach the rim of the pie plate). Dampen the strip with water, then place the remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps. This will create a crust that is slightly thicker around the lower edges. Spread the strawberry jam evenly over the center of the pastry shell.
  • Beat the butter and sugar with an electric mixer in a bowl until light and fluffy. Whisk the egg together with the lemon zest, and add gradually to the butter mixture, beating well after each addition. Gently fold the flour mixture, a spoonful at a time, into the egg mixture, folding until just incorporated. Spread the batter over the jam in the pie shell.
  • Bake the tart in the preheated oven until the filling is firmly set and browned, about 30 minutes. Sprinkle with confectioner's sugar.

Nutrition Facts : Calories 212.3 calories, Carbohydrate 21.9 g, Cholesterol 38.5 mg, Fat 12.8 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 133.5 mg, Sugar 9.8 g

GRANDMA'S BAKEWELL TART



Grandma's Bakewell Tart image

I recently came across my maternal Grandma's recipe book, printed in 1933. In it, I came across a piece of paper, placed between two pages, containing her version of Bakewell tart. I have not changed the recipe and it makes a delicious tart, which I remember her making for Sunday afternoon tea. The tart does not have to be blind baked first before adding the filler. I apologize for the poor photo but the family started tucking into the tart before I could photograph it. Serve with cream, ice cream, or custard. It will bring a smile to your face.

Provided by DorsetJammer

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 2h25m

Yield 8

Number Of Ingredients 13

1 ¾ cups all-purpose flour
9 tablespoons unsalted butter
1 teaspoon cold water, or more as needed
1 pinch salt
7 tablespoons unsalted butter, cubed
½ cup white sugar
¾ cup self-rising flour
2 eggs
6 tablespoons ground almonds
2 tablespoons milk
¼ teaspoon almond extract
3 tablespoons raspberry jam
2 tablespoons sliced almonds

Steps:

  • Combine all-purpose flour and 9 tablespoons butter in the bowl of a food processor; pulse until they resemble bread crumbs. Add water and salt. Mix, adding 1 teaspoon water at a time as needed, until a dough forms that's not too wet and sticky. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 7-inch loose-bottomed tart pan.
  • Combine 7 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add self-rising flour, eggs, ground almonds, milk, and almond extract and mix well.
  • Roll dough into a thin round on a lightly floured work surface. Press around the rim of the tart pan and trim off excess dough. Cover dough with raspberry jam. Spoon in almond filling and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
  • Bake in the preheated oven until top of the tart is a nice golden brown, 25 to 30 minutes. Remove from oven and place on a cooling rack to cool, about 1 hour. Remove pan when tart is cool and place on a serving plate.

Nutrition Facts : Calories 474.8 calories, Carbohydrate 48.7 g, Cholesterol 107.9 mg, Fat 28.4 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 15.4 g, Sodium 190.9 mg, Sugar 17.6 g

Tips:

  • Use good quality ingredients, especially the butter and flour. The better the ingredients, the better the tart will be.
  • Make sure the butter is cold when you add it to the flour. This will help to create a flaky crust.
  • Don't overwork the dough. If you do, it will become tough.
  • Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from shrinking in the oven.
  • Bake the tart in a preheated oven. This will help to ensure that the crust is cooked evenly.
  • Don't overcook the tart. The filling should be set, but still slightly wobbly in the center.
  • Let the tart cool completely before serving. This will allow the flavors to develop and the filling to firm up.
  • Serve the tart with whipped cream, ice cream, or fresh fruit.

Conclusion:

Grandma's Bakewell Tart is a classic English dessert that is sure to please everyone. With its flaky crust, sweet almond filling, and tart raspberry jam, it's the perfect treat for any occasion. So next time you're looking for a delicious and easy-to-make dessert, give Grandma's Bakewell Tart a try. You won't be disappointed!

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