Skip to navigation Skip to content
Luis Troyano Bakewell Tart WEB

Bakewell Tart

Read reviews
4 stars based on 3 ratings

This delicious recipe is taken from Great British Bake Off 2014 Finalist, Luis Troyano’s recipe book; ‘Bake it Great’, published by Pavilion.

The Bakewell tart got me into baking. I live fairly close to Bakewell in the Peak District and would frequently take a visit there to stock up on the famous tarts, as well as the lesser-known Bakewell pudding. My mission was to learn how to make it. The Bakewell tart is a fantastic tutor in the world of baking. It teaches you how to make and blind bake pastry (it doesn’t matter if it’s not perfect), how to make a cake-like frangipane filling and also the art of decoration. It’s a great place to start as well as being totally delicious.”

 

Recipe photography by Clare Winfield

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

Membership sign up

Membership-sign-up[1] Sign up

Ingredients

For the pastry

  • 215g 7⅝ oz Plain white flour (we use Allinson) Plain white flour
  • 30g 1⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 120g 4¼ oz Butter (unsalted) cut into 1cm cubes
  • 2 2 Egg yolk(s) (free range) medium
  • 2tbsp 2tbsp Water cold

For the frangipane filling

  • 75g 2¾ oz Butter (unsalted)
  • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 75g 2¾ oz Almonds (ground)
  • 1tbsp 1tbsp Plain white flour (we use Allinson) Plain white flour
  • 1tsp 1tsp Almond extract (we use Nielsen-Massey) Almond extract
  • 1 1 Lemon zest finely grated, unwaxed
  • 1 1 Egg(s) (free range) medium, beaten

For the topping

  • 200g 7⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 1tsp 1tsp Almond extract (we use Nielsen-Massey) Almond extract
  • Red food colouring gel
  • 1 1 Glacé cherries Glacé cherries
  • 2tbsp 2tbsp Raspberry jam

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    This recipe requires a 23cm tart tin with a loose bottom; approximately 35mm deep.

  2. Classic mode Step 2

    To make the pastry, place all the dry ingredients in the bowl of your food processor and give them a quick pulse. Add the butter and pulse until the mixture resembles breadcrumbs.

    Ingredients for this step

    • 215g 7⅝ oz Plain white flour (we use Allinson) Plain white flour
    • 30g 1⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 120g 4¼ oz Butter (unsalted)
  3. Classic mode Step 3

    Tip the mixture into a large mixing bowl and add the egg and water. Bring together with your hands and then gently knead the mixture a couple of times to make a smooth pastry. Wrap in cling film and place in the fridge until required.

    Ingredients for this step

    • 2tbsp 2tbsp Water cold
  4. Classic mode Step 4

    Pre-heat the oven to 180°C (160°C fan/320°F/gas 4).

  5. Classic mode Step 5

    Spread the raspberry jam evenly over the pastry case – don’t go right to the edge, but leave about 1cm jam-free all the way around.

    Ingredients for this step

    • Strawberry jam
  6. Classic mode Step 6

    To make the frangipane, cream together the butter and sugar until pale and fluffy; this takes about 5 minutes in a kitchen mixer fitted with a paddle, or a little longer with a hand mixer. Fold in the remaining ingredients and place the mixture in a disposable piping bag. Cut the end off the bag to make a hole about 12mm wide and pipe the mixture evenly into the pastry case over the jam layer. Smooth out gently using a palette knife or spatula.

    Ingredients for this step

    • 75g 2¾ oz Butter (unsalted)
    • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 75g 2¾ oz Almonds (ground)
    • 1tbsp 1tbsp Plain white flour (we use Allinson) Plain white flour
    • 1tsp 1tsp Almond extract (we use Nielsen-Massey) Almond extract
    • 1 1 Lemon zest finely grated, unwaxed
    • 1 1 Egg(s) (free range) medium, beaten
  7. Classic mode Step 7

    Place the tart tin on a baking sheet and bake for 25–30 minutes until the filling is golden. Test with a skewer inserted into the centre: it should come out clean and the frangipane should be firm to the touch.

  8. Classic mode Step 8

    Place on a wire rack and leave to cool completely before removing the tart from the tin. To make the topping, put the icing sugar in a mixing bowl with the almond extract. Stir while adding a little water until you have a thick, smooth fondant.

    Ingredients for this step

  9. Classic mode Step 9

    Place 2 tablespoons of the fondant in a small bowl and colour it bright red. Place in a disposable piping bag fitted with a 2mm plain round nozzle.

    Ingredients for this step

    • Red food colouring gel
  10. Classic mode Step 10

    Pour the white fondant mixture into the tart tin until level with the top. Pipe parallel lines of red fondant on the tart and then drag a toothpick across the lines to create a feathered effect. Place a red glacé cherry in the centre.

    Ingredients for this step