It’s Thanksgiving holiday week here in the US and I am sharing something from England, go figure, giggle. I have dual citizenship with the US and UK so it is fun to blend yummy foods! In addition to the traditional Thanksgiving and Christmas holiday foods I hope you will give this tart a try. It is also a lovely treat for afternoon tea. The Bakewell Tart is a simple recipe that originated in the quaint country town of Bakewell in England. Enjoy.
What you need
For the pastry
3/4 Cup flour (sifted)
1/4 Cup almonds (finely ground)
1 Stick ( 4 oz) unsalted cold butter ( cut in bits)
Pinch of salt
2-3 tbsp. cold water
1 Egg white ( beaten)
Raspberry Jam ( or any berry jam)
4 Small tart pans ( or one large one 8”)
Nonstick cooking spray
Pastry weight ( see Katies tid bits at the bottom of the recipe if you do not have a pastry weight)
Before You Start– This recipe requires some refrigeration
Lets Make It! Combine flour, ground almonds and a pinch salt into a food processor and add the butter. Pulse the butter into the flour almond mixture until it looks like coarse sand (and there are no large lumps of butter left.0 Then add one tablespoon of water at a time until in resembles dough. Remove from food processor and bring the pastry together into a ball and place it into a bowl and cover with plastic wrap. Refrigerate for about 30 minutes.- Then prepare a flour dusted area for kneading and spray the tart pan/s with nonstick cooking spray
Preheat oven to 325°. Using a rolling pin (remember to lightly flour it before you roll the dough out) roll out the dough to about 1/4″ thick and line your tart pans with the dough and trim off the excess. Prick the bottom all over with a fork, and then place it back in the refrigerator for another 15 minutes. Lay a piece of parchment paper on top of the pastry in the tart pan/s and place your pastry weight on top of the parchment paper ( this will keep the dough from rising in the center while it bakes .)Place tart pan/s onto a baking sheet and bake for 15 minutes. Remove from the oven and remove parchment paper, using a basting brush, brush the inside bottom of the tart with the beaten egg white. Place it back into the oven for another 5 minutes. Remove from the oven and spread jam on the base of the tart and set aside to let cool. Now it’s time to make the filling.
What you need for the filling
1 1/2 Sticks unsalted butter (room temperature)
3/4 Cup super fine sugar (or caster sugar)
3 Medium eggs and 1 egg yolk, lightly beaten
1 1/2 cups ground almonds
Zest of 1 medium lemon
2 tbsp ground almonds
Powdered sugar (for dusting the tops)
Combine butter and sugar in a bowl and beat on medium speed using an electric mixer until creamy. Add the eggs a little at a time. Using a fork add the ground almonds and lemon zest and gently fold into the mixture. Place the mixture into the prepared tart pan/s. Smooth the top with the back of a spoon ( do not press to hard) Place back onto baking sheet and bake for 20 minutes. Then sprinkle the sliced almonds onto the tops of the tarts and bake for another 20 minutes. Let cool and dust with powdered sugar.
Do you have a favorite traditional recipe for the holidays?