Scrumptious and sweet, Carla's bakewell tart in a nutshell.

Bakewell Tart

  • Pâte Sucrée
  • 1 Egg Yolk
  • 2 tablespoons Heavy Cream
  • 1/2 teaspoon Vanilla Extract
  • 1 1/2 cups Flour (plus for dusting)
  • 3/4 cup Powdered Sugar
  • 1/4 teaspoon Salt
  • 10 tablespoons Cold Unsalted Butter (cut into 1/2 inch pieces)
  • Filling
  • 3 tablespoons Raspberry Jam
  • 10 tablespoons Unsalted Butter
  • 2/3 cup Granulated Sugar
  • 3/4 cup Ground Almonds
  • 1 large Egg (whisked)
  • 1/2 teaspoon Almond Extract
  • 1/2 teaspoon Salt
  • 1/4 cup Sliced Almonds
  • Lemon Glaze
  • 1/2 cup Powdered Sugar (whisked)
  • 1 Lemon (zest & 1 teaspoon Juice)
  • 2 teaspoons Water (plus more as needed)
step-by-step directions
step-by-step directions
  • For Pâte Sucrée:
  • Whisk together the Egg Yolk, Cream and Extract in a measuring cup and chill.
  • In a food processor, pulse together the Flour, Sugar and Salt until well-blended. Add half of the Butter cubes and pulse for 2-3 seconds. Add the remaining Butter and pulse a few times just until a few pea-sized pieces of Butter remain.
  • Drizzle in the wet ingredients and pulse until the Dough starts to form a ball.
  • Turn the Dough onto a lightly Floured surface and work in any dry ingredients just until incorporated. Do not overwork the Dough. Shape into a 2 inch thick disk and wrap in plastic. Chill for at least 30 minutes to allow the gluten to relax.
  • Preheat oven 350°F. Generously Butter the inside of a 9" tart pan with removable bottom.
  • Remove Dough from the fridge and allow to sit for 5 minutes.  Lightly Flour your work surface and rolling pin then roll Dough out to 1/4" thickness.
  • Using your rolling pin to help lift Dough, place over the prepared tart pan and gently press into the edges. Cut off excess Dough and reserve for another use.
  • Place foil or parchment inside the Dough and fill with baking beans or weights. Place on a baking sheet and cook for 15 minutes.
  • Remove from oven and carefully remove the baking beans and weights. Return to the oven and cook for 5 more minutes.
  • Remove from oven and allow to cool.
  • For Filling:
  • Once the baked crust has cooled, spread the Raspberry Jam evenly over the bottom. Set aside.
  • Melt the Butter completely and pour over the Sugar in a large bowl. Stir until the Sugar dissolves then add the Almonds and stir to incorporate.
  • Stir in the remaining ingredients, except the sliced Almonds, and then transfer to the tart pan. Evenly distribute the Almonds over the top.
  • Place the tart bake in the oven to cook for 30-35 minutes, checking to make sure the Almonds aren't burning. If the Almonds begin to turn too golden, gently tent with foil and continue cooking.
  • Remove tart from the oven and allow to cool completely before adding the glaze.
  • For Lemon Glaze:
  • Stir together the Sugar, Lemon Zest and Juice along with the Water as needed until it is smooth and thin enough to drizzle.
  • Drizzle over the cooled tart before serving.
Similar categories: Desserts Courses & Meals

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Bakewell Tart

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