Tart frangipane

    (24)
    55 minutes

    This is an English dessert of a shortcrust pastry shell, spread with jam and covered with a sponge-like filling enriched with ground almonds. Simple and lovely.


    23 people made this

    Ingredients
    Serves: 6 

    • enough short crust pastry for a 20cm pie plate
    • 2 tablespoons strawberry jam
    • 60g butter
    • 30g castor sugar
    • 1 egg
    • a teaspoon of grated lemon rind
    • 60g flour
    • 30g ground almonds
    • 1/4 tsp baking powder

    Directions
    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Pre-heat the oven to 190 degrees C; grease a 20cm pie plate.
    2. Roll the pastry into a round shape a little larger than the plate.
    3. Cut a strip 1cm wide off the pastry and put round the edge of the plate with the cut edge outwards. Damp this strip with a little water and line the plate with the remainder of the pastry. Trim the edges and prick pastry with a fork.
    4. Spread the centre with jam.
    5. Put butter and sugar into a bowl and beat until white and creamy.
    6. Beat the egg and lemon rind and add gradually to the creamed butter and sugar mixture.
    7. Mix the flour and ground almonds. Fold the flour and ground almond mixture into the butter and sugar using a metal spoon, one spoonful at a time, adding the baking powder with the last addition of flour.
    8. Spread this mixture over the jam.
    9. Bake in the oven for about 30 mins until browned and thoroughly cooked.
    10. Sprinkle with sugar and serve.
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    Reviews and Ratings
    Global Ratings:
    (24)

    Reviews in English (26)

    by
    47

    The Bakewell Tart is a bit of a tradition for my family and I. Having lived in the pretty market town of Bakewell in Derbyshire, England. Home to the original Bakewell tart, before we moved here to America 2 years ago. The dessert dates back to the 1860s. Bakewell tarts are often called Bakewell puddings, but the two desserts are essentially the same. While this recipe is pretty good, I have had to make a few changes to make the recipe more traditional. The pastry should be an almond short crust pastry, I make my pastry as usual but add 1/3 cup of ground almonds. For the frangipane centre I use Clementine zest not lemon. Once the tart has been baked, I always top with Royal icing. A Bakewell tart can essentially be iced or not, but for me the icing just finishes off the cake entirely.  -  05 Dec 2009  (Review from Allrecipes USA and Canada)

    by
    37

    The Bakewell Tart is a bit of a tradition for my family and I. Having lived in the pretty market town of Bakewell in Derbyshire, England. Home to the original Bakewell tart, before we moved here to America 2 years ago. The dessert dates back to the 1860s. Bakewell tarts are often called Bakewell puddings, but the two desserts are essentially the same. While this recipe is pretty good, I have had to make a few changes to make the recipe more traditional. The pastry should be an almond short crust pastry, I make my pastry as usual but add 1/3 cup of ground almonds. For the frangipane centre I use Clementine zest not lemon. Once the tart has been baked, I always top with Royal icing. A Bakewell tart can essentially be iced or not, but for me the icing just finishes off the cake entirely.  -  21 Feb 2010  (Review from Allrecipes UK & Ireland)

    by
    21

    You can omit all the pastry trimming stuff and just fill a regular pastry pie shell!  -  18 Aug 2009  (Review from Allrecipes USA and Canada)

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