This Bakewell Tart Is Good Enough For "The Great British Bake-Off"

Delish

This classic Bakewell tart recipe is made of almonds and filled with a sweet raspberry jam.

Transcript

00:00 How's it going everyone?

00:01 It's Justin here in the Delish Kitchen studios.

00:03 I am an enormous fan of great British bake-off,

00:07 and if you are too, you've probably heard

00:09 of a Bakewell tart.

00:10 It is a ubiquitous British dessert

00:12 that's like almond scented

00:14 and has beautiful tender pastry with raspberry jam.

00:17 It's delicious, and they're usually making

00:18 like some sort of riff of it on the show,

00:22 but if you're an American, I can almost guarantee

00:25 that you've never actually tried the real thing,

00:27 and it's worth it, not only because it's delicious,

00:28 but also because it's really easy to make,

00:30 and it's made with largely shelf-stable ingredients

00:32 that you probably have in your house right this second.

00:35 So let's get into it.

00:37 Like any good tart, we are going to start with the crust,

00:41 which is similar yet different to a pie crust,

00:44 especially 'cause it's gonna be thinner,

00:45 and there's a couple of different additional ingredients

00:47 in this recipe that I think adds a lot of flavor

00:50 and dynamicness to our crust.

00:53 So to a bowl, we're gonna add our all-purpose flour,

00:57 some salt, and some confectioner's sugar.

00:59 Now this is interesting, right?

01:00 You wouldn't usually put sugar into a pie dough,

01:04 but for this tart dough,

01:05 we want it to have a little bit more flavor,

01:06 a little bit more sweetness,

01:08 and it will also caramelize differently

01:09 in that shallow tart pan,

01:11 but we don't wanna be using granulated sugar

01:13 'cause it won't incorporate appropriately,

01:15 so confectioner's sugar is the move here.

01:17 Whisk that all up until just combined.

01:19 Then like with all flaky doughs,

01:21 we're gonna incorporate cubes of butter.

01:24 This is gonna create little pockets

01:25 that once that cold butter melts,

01:27 it will expand and create flaky layers within the crust.

01:31 I have very warm hands.

01:32 Some people are able to do this with their fingers

01:34 and get it into little bite-sized, pea-sized pieces.

01:36 I like using a pastry blender.

01:38 Truly, using this has changed my pie dough ability

01:43 throughout my entire life.

01:44 As someone who has always struggled with streaky pie doughs,

01:47 this can change your life, so I highly recommend.

01:49 What a pastry blender is essentially doing

01:51 is sometimes they tell you to use two butter knives

01:53 or two forks, and all these blades

01:56 are essentially just cutting up that butter

01:59 into little pieces without smudging it too much

02:02 and without putting the warmth of your body

02:04 into the butter and making it soft.

02:06 I just think it's a really effective tool.

02:08 I know some people say that they're pointless.

02:11 I have noticed that my flaky crusts

02:13 have gotten far better as a result of using them.

02:15 Lastly, we're gonna add two egg yolks and some water

02:18 until it becomes a shaggy dough.

02:21 We're using egg yolks in this case

02:22 to add a little bit of richness and tenderness to the dough.

02:25 Again, not something you'd see in a pie dough,

02:27 but it works really well in this application.

02:29 Also, I didn't mention it, but now I realize

02:31 that you should know this if you're making a dough like this.

02:33 Cold butter, cold water, that's what's needed here.

02:36 We're gonna wanna lightly flour our surface

02:39 as we typically do with pastry.

02:40 Then we're just gonna turn it out.

02:41 It is like shaggy, shaggy-magaggy.

02:45 It is like, this doesn't really look like a dough.

02:46 I promise it will come together as you start working it,

02:49 but again, you also don't wanna overwork it.

02:51 We worked hard to keep that butter cold, that water cold.

02:54 We wanna make sure that butter stays

02:57 so that it can melt and make beautiful layers.

02:59 You're gonna basically form this into a round,

03:01 and then we're gonna roll this out into a 12-inch round

03:05 because we're gonna go into a nine-inch tart pan.

03:09 Once it's rolled out, then you're gonna transfer it

03:12 by rolling it over your rolling pin

03:14 and placing it into your tart pan.

03:16 Press it into the corners.

03:17 You're gonna take your rolling pin,

03:19 and then you're gonna roll it along the edge of the tart pan.

03:21 This is going to essentially cut the excess dough off of it

03:25 while keeping it totally flush to the edges of the tart pan.

03:29 We want this dough to rest before we blind bake it,

03:32 so it's gonna go into the fridge for an hour,

03:35 and I actually have a swap that I made earlier

03:38 that we will be using for our tart.

03:43 Speaking of Great British Bake Off,

03:45 you're probably aware of the dreaded soggy bottom,

03:47 and we wanna avoid that here.

03:48 One of the easiest ways to do so

03:50 is to blind bake a crust like this.

03:52 It's only gonna take an additional 20 minutes,

03:54 but I promise you it's worth it.

03:55 And the first thing we're gonna do

03:56 is we're gonna take a fork,

03:57 and we're gonna do what's called docking.

03:59 We're gonna dock this crust,

04:01 which means we're gonna just add a bunch of holes

04:02 that will keep it from essentially an air pocket

04:05 forming underneath the dough and it expanding.

04:07 Then we're gonna go in with parchment

04:08 and some form of pie weight.

04:10 We wanna weigh down that crust

04:11 so we can still fill it eventually.

04:13 They sell literal marbles that are called pie weights

04:16 that are expensive for no reason.

04:18 We in the Delicious Kitchen

04:20 literally just use dried beans and rice.

04:23 One or the other or both work perfectly here.

04:25 Most important thing to remember,

04:26 regardless of what type of pie weight you're using,

04:28 is that you use parchment first

04:29 so that you're not baking marbles or beans or rice

04:33 into your crust.

04:34 Our oven's been preheated to 350 degrees.

04:38 This is gonna bake at first for just 20 minutes.

04:41 Then we're gonna actually remove it,

04:42 take those pie weights and parchment out,

04:44 and let it bake for an additional five minutes

04:46 so we get a nice golden brown color.

04:48 While that bakes off, we can talk about filling.

04:50 There are two layers to this tart.

04:52 There's first gonna be a thin layer of raspberry jam.

04:56 Then we're gonna make something called frangipane

04:58 or frangipane or frangipan,

05:00 however you wanna say it in the different languages.

05:02 It is essentially a very simple almond custard,

05:05 pseudo custard, that you can make

05:07 as long as you know how to cream butter and sugar together.

05:10 That's truly all this requires.

05:12 It's really good.

05:13 It's for those people who like almond extract

05:16 more than vanilla extract, which I am kind of in the camp of

05:19 and it's kind of like a creamier,

05:20 more delicate version of marzipan,

05:22 hence frangipane, marzipan, similar.

05:26 So to a large bowl, we're gonna add a stick

05:27 of softened butter and some sugar.

05:29 We're gonna beat that together

05:31 until it's nice and creamed and fluffy.

05:33 Then we're gonna incorporate our eggs one at a time

05:36 until that's nice and combined.

05:38 Then we'll add in a little bit of almond extract.

05:40 And then finally, to add some body,

05:42 we're gonna add almond flour and a bit of salt.

05:45 And then we're just gonna mix that all together

05:46 until it's nice and combined.

05:48 That's all it takes to make frangipane.

05:50 This is sort of what you're looking for.

05:52 It should be smooth and all incorporated.

05:55 And the kitchen just smells like almond extract,

05:57 which I am just, as I said before,

05:59 a total sucker for, I could literally

06:00 eat this with a spoon, but we're not gonna do that.

06:02 We're gonna get that into our crust.

06:05 Assembling this is rather straightforward.

06:07 You're gonna start with a layer of raspberry jam,

06:09 get it right into the center,

06:10 then you can use an offset to spread it to all corners.

06:13 You want a nice, even layer.

06:15 This isn't really a raspberry tart.

06:16 This is just to add some balance and acid

06:19 and some brightness, so it's not a full, chewy layer of jam.

06:22 Just a nice, good layer.

06:24 Then we're gonna go in with our frangipane,

06:26 smooth that out until we have a nice top.

06:28 Then we're gonna cover it with some sliced almonds.

06:30 Make sure we get good coverage,

06:31 but you don't want it to be all over the place.

06:34 This looks so stunning.

06:36 I gotta give myself a pat on the back.

06:38 I'm now gonna get this into our 350 degree oven,

06:41 and it's gonna go for 30 to 35 minutes

06:43 until that top is set and golden brown on the edges.

06:46 Once you take it out of the oven,

06:47 you're gonna let it cool entirely,

06:49 and then you're gonna dust it with powdered sugar.

06:51 If you do it beforehand, the sugar's just gonna melt.

06:53 You're not gonna see it.

06:55 I feel like a right bloke from the South of London.

06:58 I've got my Bakewell tart.

06:59 I've got my cup of tea.

07:02 Let's dig in, shall we?

07:06 That is so good.

07:08 It's not overly sweet, despite it being almost 60% sugar.

07:12 I feel like this is super well balanced.

07:15 I'm gonna use a word that I don't even know if it's right,

07:17 but this is ambrosial.

07:19 It's really well scented with almond

07:23 and that bright crispness and brightness of the raspberry.

07:27 It also just looks gorgeous.

07:28 No joke, I would serve this at tea or in the morning

07:32 with friends.

07:33 This would do really well at a brunch.

07:36 But honestly, this is a full dessert too.

07:38 And I think you could do this with pistachios.

07:41 You could do this with pistachio flour

07:43 or different nut flours.

07:44 There's a lot of variety that can happen here

07:46 with different jams as well.

07:48 This is genuinely something that I think

07:49 if you haven't made it before,

07:50 you should and add it to your baking arsenal.

07:52 It's simple, easy, and it comes out beautiful.

07:54 People are gonna be so impressed by you,

07:56 even though it's not that hard.

07:58 So for other classic baking recipes just like this one,

08:01 stick around here on delish.com.

08:02 (upbeat music)

08:05 (upbeat music)

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