The ultimate bakewell tart
- May 2011
- Serves 8
- Takes 25 minutes to make, 55-60 minutes to cook, plus chilling and cooling time
A proper bakewell tart recipe, as it should be, with crisp sweet shortcrust pastry, a layer of strawberry jam, a generous frangipane filling and flaked almonds.
If you fancy something a little different, try Nathan Outlaw’s bakewell tart made with apricot preserve and amaretto liqueur.
- 42.7g (19g saturated)
- 50.3g (28.7g sugar)
If you have warm hands, cool them under cold water before rubbing in the butter. If it begins to melt from over-handling, the finished pastry won’t be as light. If you’re not confident about making pastry by hand, you can use a food processor – but pulse the mixture gently. Don’t overwork it.
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