British Almond-Jam Tart (Bakewell Tart)

Popularized by The Great British Baking Show, this classic British dessert combines a buttery, tender shortcrust pastry with a filling of raspberry jam, frangipane (almond cream), and toasted almond slices. Our version is just one of many variations on a traditional Bakewell Tart.

British Almond-Jam Tart

Prep time: 30 min | Bake Time: 1 hr to 1 hr 10 min | Yield: 1 (9-inch) tart

Ingredients

Crust

  • 1 1/2 cups (170g) King Arthur Pastry Flour Blend
  • 1/4 cup (28g) confectioners' sugar
  • 1/4 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold
  • 1 large egg yolk, reserve the white for the filling
  • 2 tablespoons (14g) water, cold

Filling

  • 8 tablespoons (113g) unsalted butter, soft
  • 1/2 cup (99g) granulated sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups (120g) King Arthur Almond Flour
  • 1/4 cup (28g) King Arthur Pastry Flour Blend
  • 1 large egg
  • 1 large egg white
  • 3/4 teaspoon almond extract
  • 1/4 cup (80g) raspberry jam
  • 1/2 cup (43g) almonds, sliced

Instructions

  1. Crust: Combine the flour, confectioners’ sugar, and salt in a large mixing bowl.
  2. Cut the butter into 1/2-inch cubes and scatter over the flour mixture. Work the butter into the flour – using your fingers, a pastry cutter, or fork – until the mixture looks sandy.
  3. Add the egg yolk along with the water, gently incorporating them into the flour-butter mixture to form a cohesive dough.
  4. On a lightly floured work surface roll the dough into a 12-inch circle. Gently transfer the dough circle to a 9-inch tart pan, pressing it into the corners. Trim the dough with kitchen scissors so that you’re left with just 1/2 inch of overhanging dough around the perimeter of the tart. Fold the overhang down to reinforce the sides of the pastry then use the tines of a fork to poke holes across the bottom.
  5. Freeze the crust for 30 minutes. In the meantime, heat the oven to 400 degrees F.
  6. Line the crust with parchment or foil and fill with pie weights, rice or your favorite blind-baking weights.
  7. Bake the crust on a baking sheet (to catch any butter drips) with the weights for 20 minutes then remove the parchment or foil with the weights and bake for 5 to 10 minutes longer, until the edges and bottom of the crust are lightly golden.
  8. Remove the crust from the oven and allow it to cool while you prepare the filling.
  9. Reduce the oven temperature to 350 degrees F.
  10. Filling: Beat together the butter, sugar, and salt until pale and fluffy. Stir in the flours, whole egg and egg white, and almond extract. Set aside.
  11. Spread the raspberry jam evenly into the bottom of the slightly cooled crust. Spoon the almond mixture over the jam. Gently spread it to the edges of the tart, and smooth out the surface. Sprinkle the sliced almonds evenly on top.
  12. To bake the tart: Bake the tart for 35 to 40 minutes, until the top is golden brown and a wooden pick inserted into the center comes out clean.
  13. Remove the tart from the oven and allow it to cool completely on a rack. Serve at room temperature.
  14. Store the tart, well covered, at room temperature for several days; freeze for longer storage.

Recipe and photo used with permission from: King Arthur Flour