STEPHANIE JOHNSTON'S BAKEWELL TART
A classic British bakewell tart is a threesome: a crust; a layer of raspberry jam - one chockfull of seeds; and a sponge cake redolent of almonds. Sliced almonds and a drizzle of icing may or may not be optional, depending on whose recipe you're using. I got my first taste of a bakewell, and this recipe, in Paris from my friend, Stephanie Johnston, who got it from her mom, Granny Annie, in England. Granny never used almonds or icing but occasionally swapped her homemade raspberry jam for red currant jelly or lemon curd. When I asked what made a good bakewell, Steph instructed, "The crust, the jam and the almond cake." Well, of course. That settled, Stephanie confessed to using Bonne Maman jam from the supermarket. As for the crust, both Steph and her mom make a plain, all-butter crust, think pâte brisée or pie dough. We polished off Steph's tart in one go after dinner, but had we shown more discipline, it would have kept at room temperature for three more days.
Provided by Dorie Greenspan
Categories cakes, dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Center a rack in the oven, and preheat it to 400. Prick the crust all over with a fork, cover with buttered foil and fill with dried rice or beans. Place on a baking sheet, and bake for 15 minutes. Remove the foil and weights, and bake for 3 minutes more, until lightly colored. Set aside to cool.
- To make the filling: Reduce the oven temperature to 350. Whisk the almond flour, all-purpose flour, baking powder and sea salt together. Working with a mixer, beat the butter and sugar together on medium speed for 3 minutes, until pale and creamy. Gradually beat in the eggs, scraping the bowl as needed. The mixture may curdle - it's O.K. Beat in the almond extract. Reduce the mixer speed to low, and add half of the dry mixture. When incorporated, add the rest, and beat only until it disappears into the batter. Finish blending with a spatula.
- Spread the jam in the crust, and top with the filling, covering the jam as completely as you can. (The filling doesn't spread easily, but imperfections work out in the end.) If you'd like, sprinkle with sliced almonds.
- Bake the tart for 40 to 50 minutes, or until the top feels firm and is puffed all the way to the center. (Check the tart after about 25 minutes, and if it is browning quickly, tent it loosely with foil.) Transfer to a rack, and let it cool before icing, if you'd like, and serving.
- To make the icing: Stir the sugar and 1/2 tablespoon water together. If the icing doesn't run off the spoon slowly and steadily, add more water drop by drop. Drizzle over the tart, and let it dry at room temperature.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 21 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 116 milligrams, Sugar 42 grams, TransFat 0 grams
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LaRonda Davis
[email protected]This tart is a bit too sweet for my taste, but I think it would be perfect for someone with a sweet tooth.
Sohel Hossain Shuvo
[email protected]I'm not a fan of almond flavor, but I still enjoyed this tart. The pastry and jam were so good that I didn't even miss the almonds.
Vikas Raj
[email protected]This tart is a bit pricey to make, but it's worth every penny. The ingredients are high-quality and the flavor is amazing.
Sami khalid
[email protected]I'm always looking for new and exciting recipes to try, and this tart definitely fits the bill. It's unique and delicious, and I can't wait to make it again.
Kitimbo Maxwell
[email protected]This tart is perfect for any occasion. I've made it for everything from birthday parties to potlucks.
Muhammad Ahtisham
[email protected]I love the combination of flavors in this tart. The sweet pastry, tangy jam, and creamy frangipane are a perfect match.
super gaming
[email protected]This tart is so beautiful, it almost looks too good to eat. But it tastes even better than it looks!
Melanie Lilly
[email protected]I'm not a baker, but I was able to make this tart without any problems. It's a great recipe for beginners.
Tinnaing Tun
[email protected]This tart was a bit time-consuming to make, but it was worth it. It's the perfect dessert for a special occasion.
Balika Adhikari
[email protected]I had some trouble getting the pastry to roll out evenly, but the tart still tasted great.
mountain phiri
[email protected]This tart was a bit too sweet for my taste, but my kids loved it. I think I'll try using less sugar next time.
Abdullah Hayat
[email protected]I'm not a huge fan of frangipane, but I really enjoyed this tart. The pastry was flaky and the jam was tangy, and the frangipane was not too sweet.
Silcom Spencer
[email protected]I made this tart for a bake sale, and it was the first to sell out. Everyone loved it!
Muhammad Said
[email protected]This tart is so easy to make, and it always turns out perfect. I love that I can use store-bought pastry and jam to save time.
Bhoganand Choudhary
[email protected]I've made this tart several times now, and it's always a crowd-pleaser. The combination of the sweet pastry, tangy jam, and creamy frangipane is irresistible.
Santosh Dhakal
[email protected]This Bakewell tart was a huge hit with my family! The shortcrust pastry was flaky and tender, and the almond frangipane filling was rich and flavorful. The tart was also very easy to make, and it looked as good as it tasted. I will definitely be maki