Description
A classic British Bakewell Tart with crisp orange-infused pastry, sweet raspberry conserve, and rich almond frangipane. Finished with toasted almonds, orange-glazed raspberries, and a dusting of icing sugar.
Ingredients
250 g plain flour, plus extra for dusting
125 g cold unsalted butter, cubed
50 g icing sugar
Zest of 1 orange
1 medium egg, beaten
Pinch of salt
1 tablespoon cold water, if needed
250 g unsalted butter, softened
250 g caster sugar
4 medium eggs
275 g ground almonds
250 g raspberry conserve
Pinch of salt
20 g flaked almonds
Juice of ½ orange
25 g caster sugar
150 g fresh raspberries
Icing sugar, for dusting
Instructions
- Combine the plain flour, cold cubed butter, icing sugar, orange zest, and a pinch of salt in a large bowl. Rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
- Add the beaten egg and mix until the pastry begins to come together. Add up to 1 tablespoon cold water if needed. Bring the dough together without overworking it, shape into a disc, wrap, and refrigerate for at least 1 hour.
- Roll the chilled pastry on a lightly floured surface until a few millimeters thick. Use it to line a 23 cm fluted tart tin, pressing gently into the base and edges. Trim most of the excess, leaving a small overhang, and refrigerate for another 30 minutes.
- Preheat the oven to 200°C, 180°C fan, or Gas 6.
- For the frangipane, beat the softened butter and 250 g caster sugar until pale and fluffy. Beat in the eggs one at a time. Add a little of the ground almonds with the third and fourth eggs to help keep the mixture smooth.
- Fold in the remaining ground almonds and a pinch of salt until evenly combined.
- Spread the raspberry conserve evenly over the chilled pastry base. Spoon the frangipane over the conserve and carefully smooth the surface to the edges.
- Bake for 40–45 minutes, until golden with only a slight wobble in the center. Loosely cover with foil if the surface browns too quickly.
- Transfer the tart to a wire rack and cool completely. Once cool, trim away any remaining pastry overhang.
- Spread the flaked almonds on a baking tray and toast in the oven for 3–4 minutes, watching carefully, until lightly golden.
- Combine the orange juice and 25 g caster sugar in a small saucepan. Bring to a boil, reduce the heat, and simmer for about 3 minutes to make a light syrup.
- Arrange the fresh raspberries on a lined tray and gently brush them with the warm orange syrup.
- Transfer the cooled tart to a serving plate. Dust generously with icing sugar, scatter with the toasted flaked almonds, and decorate with the glazed raspberries before slicing and serving.
Notes
For a more traditional Bakewell Tart, omit the orange zest and orange syrup.
Raspberry conserve can be replaced with cherry, strawberry, blackberry, or apricot conserve.
For a stronger almond flavor, add a small amount of almond extract to the frangipane.
The fresh raspberries and orange glaze can be omitted for a simpler finish of toasted almonds and icing sugar.
For individual tarts, divide the pastry, conserve, and frangipane between smaller tart tins and reduce the baking time accordingly.
Store the undecorated tart in an airtight container in a cool place for 1–2 days, or refrigerate for longer storage.
Once decorated with fresh raspberries, keep the tart covered in the refrigerator and enjoy within 3–4 days.
Allow refrigerated slices to come closer to room temperature before serving for the best texture and flavor.
The cooled, undecorated tart can be wrapped thoroughly and frozen. Thaw in the refrigerator and add the decorations after thawing.
Serve on its own or with softly whipped cream.
- Prep Time: 55 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 31 g
- Sodium: 90 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 120 mg
