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Tart frangipane
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.
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
- Pre-heat the oven to 190 degrees C; grease a 20cm pie plate.
- Roll the pastry into a round shape a little larger than the plate.
- 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.
- Spread the centre with jam.
- Put butter and sugar into a bowl and beat until white and creamy.
- Beat the egg and lemon rind and add gradually to the creamed butter and sugar mixture.
- 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.
- Spread this mixture over the jam.
- Bake in the oven for about 30 mins until browned and thoroughly cooked.
- Sprinkle with sugar and serve.
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Reviews and Ratings
Global Ratings:
(26)
Reviews in English (28)
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)
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)
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)