Dessert · United Kingdom · Bakewell

Bakewell Pudding Tart 🥧

Name: Bakewell Pudding Tart
Prep time: 36 min
Cook time: 54 min
Total time: 90 min
Yield: 2-4 servings
Cuisine: British
Ingredients: For the pastry: 175 g plain flour, 75 g chilled butter cubed, 2–3 tbsp cold water; 1 tbsp raspberry jam (seedless); For the filling: 125 g butter, 125 g caster sugar, 125 g ground almonds, 1 free-range egg beaten, 1/2 tsp almond extract; 50 g flaked almonds; Icing sugar, to dust

The Peak District town of Bakewell has a 19th-century legend about a cook who forgot to smooth the almond filling into its jam-lined case — and created a classic in the mess. The tart that resulted is all buttery shortcrust, a seal of raspberry jam and a frangipane layer of ground almonds, butter and egg that bakes golden and stays faintly wobbly in the middle, capped with toasted almond flakes and snow of icing sugar.

Derbyshire British ⏱ 90 min Medium

Method

1

Rub butter into flour until it resembles breadcrumbs, add cold water and bring into a soft dough; roll out and line a 20 cm flan tin. Chill 30 minutes.
2

Heat oven to 200°C/180°C fan. Line with foil and baking beans, blind-bake 15 minutes; remove beans and bake 5 more minutes to dry the base.
3

Spread the jam in a thin, even layer over the base.
4

Melt the butter off the heat; stir in sugar, ground almonds, beaten egg and almond extract, then pour over the jam.
5

Scatter flaked almonds on top and bake about 35 minutes until golden and just set — shield loosely with foil if the almonds colour too fast.
6

Cool in the tin, dust with icing sugar and serve with pouring cream.

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Bakewell Pudding Tart 🥧

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