This classic Bakewell tart recipe is made of almonds and filled with a sweet raspberry jam.
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00:00 How's it going everyone?
00:01 It's Justin here in the Delish Kitchen studios.
00:03 I am an enormous fan of great British bake-off,
00:07 and if you are too, you've probably heard
00:09 of a Bakewell tart.
00:10 It is a ubiquitous British dessert
00:12 that's like almond scented
00:14 and has beautiful tender pastry with raspberry jam.
00:17 It's delicious, and they're usually making
00:18 like some sort of riff of it on the show,
00:22 but if you're an American, I can almost guarantee
00:25 that you've never actually tried the real thing,
00:27 and it's worth it, not only because it's delicious,
00:28 but also because it's really easy to make,
00:30 and it's made with largely shelf-stable ingredients
00:32 that you probably have in your house right this second.
00:35 So let's get into it.
00:37 Like any good tart, we are going to start with the crust,
00:41 which is similar yet different to a pie crust,
00:44 especially 'cause it's gonna be thinner,
00:45 and there's a couple of different additional ingredients
00:47 in this recipe that I think adds a lot of flavor
00:50 and dynamicness to our crust.
00:53 So to a bowl, we're gonna add our all-purpose flour,
00:57 some salt, and some confectioner's sugar.
00:59 Now this is interesting, right?
01:00 You wouldn't usually put sugar into a pie dough,
01:04 but for this tart dough,
01:05 we want it to have a little bit more flavor,
01:06 a little bit more sweetness,
01:08 and it will also caramelize differently
01:09 in that shallow tart pan,
01:11 but we don't wanna be using granulated sugar
01:13 'cause it won't incorporate appropriately,
01:15 so confectioner's sugar is the move here.
01:17 Whisk that all up until just combined.
01:19 Then like with all flaky doughs,
01:21 we're gonna incorporate cubes of butter.
01:24 This is gonna create little pockets
01:25 that once that cold butter melts,
01:27 it will expand and create flaky layers within the crust.
01:31 I have very warm hands.
01:32 Some people are able to do this with their fingers
01:34 and get it into little bite-sized, pea-sized pieces.
01:36 I like using a pastry blender.
01:38 Truly, using this has changed my pie dough ability
01:43 throughout my entire life.
01:44 As someone who has always struggled with streaky pie doughs,
01:47 this can change your life, so I highly recommend.
01:49 What a pastry blender is essentially doing
01:51 is sometimes they tell you to use two butter knives
01:53 or two forks, and all these blades
01:56 are essentially just cutting up that butter
01:59 into little pieces without smudging it too much
02:02 and without putting the warmth of your body
02:04 into the butter and making it soft.
02:06 I just think it's a really effective tool.
02:08 I know some people say that they're pointless.
02:11 I have noticed that my flaky crusts
02:13 have gotten far better as a result of using them.
02:15 Lastly, we're gonna add two egg yolks and some water
02:18 until it becomes a shaggy dough.
02:21 We're using egg yolks in this case
02:22 to add a little bit of richness and tenderness to the dough.
02:25 Again, not something you'd see in a pie dough,
02:27 but it works really well in this application.
02:29 Also, I didn't mention it, but now I realize
02:31 that you should know this if you're making a dough like this.
02:33 Cold butter, cold water, that's what's needed here.
02:36 We're gonna wanna lightly flour our surface
02:39 as we typically do with pastry.
02:40 Then we're just gonna turn it out.
02:41 It is like shaggy, shaggy-magaggy.
02:45 It is like, this doesn't really look like a dough.
02:46 I promise it will come together as you start working it,
02:49 but again, you also don't wanna overwork it.
02:51 We worked hard to keep that butter cold, that water cold.
02:54 We wanna make sure that butter stays
02:57 so that it can melt and make beautiful layers.
02:59 You're gonna basically form this into a round,
03:01 and then we're gonna roll this out into a 12-inch round
03:05 because we're gonna go into a nine-inch tart pan.
03:09 Once it's rolled out, then you're gonna transfer it
03:12 by rolling it over your rolling pin
03:14 and placing it into your tart pan.
03:16 Press it into the corners.
03:17 You're gonna take your rolling pin,
03:19 and then you're gonna roll it along the edge of the tart pan.
03:21 This is going to essentially cut the excess dough off of it
03:25 while keeping it totally flush to the edges of the tart pan.
03:29 We want this dough to rest before we blind bake it,
03:32 so it's gonna go into the fridge for an hour,
03:35 and I actually have a swap that I made earlier
03:38 that we will be using for our tart.
03:43 Speaking of Great British Bake Off,
03:45 you're probably aware of the dreaded soggy bottom,
03:47 and we wanna avoid that here.
03:48 One of the easiest ways to do so
03:50 is to blind bake a crust like this.
03:52 It's only gonna take an additional 20 minutes,
03:54 but I promise you it's worth it.
03:55 And the first thing we're gonna do
03:56 is we're gonna take a fork,
03:57 and we're gonna do what's called docking.
03:59 We're gonna dock this crust,
04:01 which means we're gonna just add a bunch of holes
04:02 that will keep it from essentially an air pocket
04:05 forming underneath the dough and it expanding.
04:07 Then we're gonna go in with parchment
04:08 and some form of pie weight.
04:10 We wanna weigh down that crust
04:11 so we can still fill it eventually.
04:13 They sell literal marbles that are called pie weights
04:16 that are expensive for no reason.
04:18 We in the Delicious Kitchen
04:20 literally just use dried beans and rice.
04:23 One or the other or both work perfectly here.
04:25 Most important thing to remember,
04:26 regardless of what type of pie weight you're using,
04:28 is that you use parchment first
04:29 so that you're not baking marbles or beans or rice
04:33 into your crust.
04:34 Our oven's been preheated to 350 degrees.
04:38 This is gonna bake at first for just 20 minutes.
04:41 Then we're gonna actually remove it,
04:42 take those pie weights and parchment out,
04:44 and let it bake for an additional five minutes
04:46 so we get a nice golden brown color.
04:48 While that bakes off, we can talk about filling.
04:50 There are two layers to this tart.
04:52 There's first gonna be a thin layer of raspberry jam.
04:56 Then we're gonna make something called frangipane
04:58 or frangipane or frangipan,
05:00 however you wanna say it in the different languages.
05:02 It is essentially a very simple almond custard,
05:05 pseudo custard, that you can make
05:07 as long as you know how to cream butter and sugar together.
05:10 That's truly all this requires.
05:12 It's really good.
05:13 It's for those people who like almond extract
05:16 more than vanilla extract, which I am kind of in the camp of
05:19 and it's kind of like a creamier,
05:20 more delicate version of marzipan,
05:22 hence frangipane, marzipan, similar.
05:26 So to a large bowl, we're gonna add a stick
05:27 of softened butter and some sugar.
05:29 We're gonna beat that together
05:31 until it's nice and creamed and fluffy.
05:33 Then we're gonna incorporate our eggs one at a time
05:36 until that's nice and combined.
05:38 Then we'll add in a little bit of almond extract.
05:40 And then finally, to add some body,
05:42 we're gonna add almond flour and a bit of salt.
05:45 And then we're just gonna mix that all together
05:46 until it's nice and combined.
05:48 That's all it takes to make frangipane.
05:50 This is sort of what you're looking for.
05:52 It should be smooth and all incorporated.
05:55 And the kitchen just smells like almond extract,
05:57 which I am just, as I said before,
05:59 a total sucker for, I could literally
06:00 eat this with a spoon, but we're not gonna do that.
06:02 We're gonna get that into our crust.
06:05 Assembling this is rather straightforward.
06:07 You're gonna start with a layer of raspberry jam,
06:09 get it right into the center,
06:10 then you can use an offset to spread it to all corners.
06:13 You want a nice, even layer.
06:15 This isn't really a raspberry tart.
06:16 This is just to add some balance and acid
06:19 and some brightness, so it's not a full, chewy layer of jam.
06:22 Just a nice, good layer.
06:24 Then we're gonna go in with our frangipane,
06:26 smooth that out until we have a nice top.
06:28 Then we're gonna cover it with some sliced almonds.
06:30 Make sure we get good coverage,
06:31 but you don't want it to be all over the place.
06:34 This looks so stunning.
06:36 I gotta give myself a pat on the back.
06:38 I'm now gonna get this into our 350 degree oven,
06:41 and it's gonna go for 30 to 35 minutes
06:43 until that top is set and golden brown on the edges.
06:46 Once you take it out of the oven,
06:47 you're gonna let it cool entirely,
06:49 and then you're gonna dust it with powdered sugar.
06:51 If you do it beforehand, the sugar's just gonna melt.
06:53 You're not gonna see it.
06:55 I feel like a right bloke from the South of London.
06:58 I've got my Bakewell tart.
06:59 I've got my cup of tea.
07:02 Let's dig in, shall we?
07:06 That is so good.
07:08 It's not overly sweet, despite it being almost 60% sugar.
07:12 I feel like this is super well balanced.
07:15 I'm gonna use a word that I don't even know if it's right,
07:17 but this is ambrosial.
07:19 It's really well scented with almond
07:23 and that bright crispness and brightness of the raspberry.
07:27 It also just looks gorgeous.
07:28 No joke, I would serve this at tea or in the morning
07:32 with friends.
07:33 This would do really well at a brunch.
07:36 But honestly, this is a full dessert too.
07:38 And I think you could do this with pistachios.
07:41 You could do this with pistachio flour
07:43 or different nut flours.
07:44 There's a lot of variety that can happen here
07:46 with different jams as well.
07:48 This is genuinely something that I think
07:49 if you haven't made it before,
07:50 you should and add it to your baking arsenal.
07:52 It's simple, easy, and it comes out beautiful.
07:54 People are gonna be so impressed by you,
07:56 even though it's not that hard.
07:58 So for other classic baking recipes just like this one,
08:01 stick around here on delish.com.
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