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Bakewell Tart

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Introduction

The Bakewell Tart is a quintessential English dessert, known for its flaky pastry base layered with homemade jam and egg custard. This recipe takes you through the classic process of creating this beloved treat from scratch. Whether enjoyed as an occasional indulgence or partaken during special gatherings, Bakewell Tart has delighted generations, offering a perfect balance between rustic simplicity and sophisticated flavors.

Tips for This Recipe

– Keep all ingredients cold to achieve the flakiest pastry possible. Chill dough before rolling it out.
– Ensure that your butter is at room temperature, as this helps create a tender crust.
– When adding filling, do so gently and evenly for an appealing presentation.

Why You Will Love This Recipe

The allure of the Bakewell Tart lies in its delightful combination of textures—a buttery crust layered with a luscious jam filling, topped off with a smooth custard glaze. The process is as rewarding as it is delicious, making this dessert not only a treat for your taste buds but also an exciting culinary endeavor that can be mastered even by novice bakers.

Ingredients

4 cups all-purpose flour
1/8 teaspoon fine sea salt
1 pound (4 sticks) unsalted butter, chilled
1 large egg white
1/2 cup huckleberry jam or your choice of fruit jam
4 large eggs
3/4 cup (1 1/2 sticks, or 12 tablespoons) unsalted butter, melted and cooled slightly
3/4 cup sugar
1/2 cup all-purpose flour
Ingredients for pastry:
8-inch deep-dish pie plate
Parchment paper
Pie weights or dried beans
Pastry brush

Advised Equipments

– KitchenAid Artisan Stand Mixer (for mixing dough)
– NordicWare Bake-Off Classic Nonstick Pie Pan (10 Inch)
– OXO Good Grips 9-Inch Stainless Steel Pie Pan
– Cuisinart Artisan Series Nonstick Pie Dish with Lid
– Flexiform Silicone Bakeware (9-Inch pan)
– Williams Sonoma 10 Inch Round Spring Form Pan with Dome Lid
– Nordic Ware Classic Nonstick Baker’s Pie Pan (9-Inch)
– KitchenAid Attachments Set: Dough Hook and Paddle Whisk
– OXO Good Grips 9-Inch Nonstick Pie Pan
– Eighty-Two-inch Silicone Baking Mat

History of the Recipe

The origins of the Bakewell Tart can be traced back to a small town in England named Bakewell. As legend has it, an enterprising baker sought to differentiate his tart from others by adding layers and varied fillings. This innovative creation quickly gained popularity among locals, eventually becoming synonymous with the area’s culinary identity. Today, this recipe stands as a testament to Bakewell’s rich food culture, capturing the essence of traditional English dessert-making while evolving through generations of bakers seeking perfection in taste and texture.

Fun Facts About This Recipe

Did you know that a true Bakewell Tart uses raspberry jam as its filling, which is the traditional choice? However, variations using other jams have also become popular, each bringing a unique twist to this classic dessert. Furthermore, while most recipes call for custard on top of the tart, some modern interpretations use cream or even fruit preserves instead, showcasing the Bakewell Tart’s versatility and adaptability in contemporary kitchens.

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Bakewell Tart

Bakewell Tart

amanda

Equipment

  • - KitchenAid Artisan Stand Mixer - Professional Series: Perfect for mixing dough and batter with various attachments.

  • - NordicWare Bake-Off Classic Nonstick Pie Pan (10 Inch): Designed to ensure a perfectly baked tart every time.

  • OXO Good Grips 9-Inch Stainless Steel Pie Pan: Durable and versatile for creating the perfect Bakewell Tart base.

  • Cuisinart Artisan Series Nonstick Pie Dish with Lid: Features a nonstick surface ideal for baking pies or tarts.

  • Flexiform Silicone Bakeware (9-Inch): Oven safe and flexible silicone pan that allows easy removal of the tart without breaking it.

  • Williams Sonoma 10 Inch Round Spring Form Pan with Dome Lid: Sturdy springform pan for even baking, including tarts.

  • Nordic Ware Classic Nonstick Baker’s Pie Pan (9-Inch): Ideal nonstick option for tart base with a glass design.

  • KitchenAid Attachments Set - Dough Hook and Paddle Whisk: Comes as part of the stand mixer set, perfect for making shortcrust pastry dough.

  • OXO Good Grips 9-Inch Nonstick Pie Pan: Lightweight nonstick pie pan with a fluted edge for an attractive tart finish.

  • Eighty-Two-inch Silicone Baking Mat (14x20 Inch): Reusable, oven safe baking mat to prevent sticking and facilitate easy tart removal from the sheet.

Ingredients

  • 4 cups all-purpose flour

  • 1/8 teaspoon fine sea salt

  • 1 pound (4 sticks) unsalted butter

  • 1 large egg white

  • 1/2 cup huckleberry jam or jam of choice, such as blackberry or strawberry

  • 4 large eggs

  • 3/4 cup (1 1/2 sticks, or 12 tablespoons) unsalted butter

  • 3/4 cup sugar

  • 1/2 cup all-purpose flour

  • an 8-inch deep-dish pie plate, parchment paper, pie weights or dried beans, and a pastry brush

Instructions

1

Instruction 1

In a large bowl, sift together the flour and salt. Using a knife, stir in about 1 cup of water. Continue stirring until the dough just starts to come together but is still stringy and clumped together. Stir in more water as needed (you will probably use about 1 3/4 cups total), until the dough is smooth and gathers itself into a ball-like shape.
2

Instruction 2

Turn the dough out onto a lightly floured surface, and using a rolling pin, roll it into a long, 1/2-inch-thick rectangle. Arrange all of the butter in the center of the dough, 2 sticks on top of 2 sticks, so that the butter divides the rectangle of dough in half. Fold one long end of the dough over the butter, and then fold the other long end on top, like folding a business letter. Wrap the dough in plastic wrap and refrigerate for 10 minutes. Return the dough to the lightly floured surface and roll into a long, 1/2-inch-thick rectangle. Fold one long end of the dough toward the center, then fold the other long end on top. Wrap the dough in plastic wrap and refrigerate for 10 minutes. Repeat this step 1 more time so that the dough has been rolled, folded, and refrigerated a total of 3 times. DO AHEAD: The puff pastry can be prepared in advance and refrigerated, wrapped in a double layer of plastic wrap, up to 3 days. It can also be frozen for up to 3 months.
3

Instruction 3

Position a rack in the middle of the oven and preheat to 325°F. Butter an 8-inch deep-dish pie plate.
4

Instruction 4

On a lightly floured surface, roll the puff pastry into a 1/4-inch-thick circle about 12 inches in diameter. Fit the dough into the prepared pie plate, remove any excess dough, and reserve the excess for another use. If desired, use a fork to crimp the edge of the tart. Using a fork, prick the bottom and sides of the tart shell all over, then chill 15 minutes.
5

Instruction 5

Line the tart shell with parchment paper and fill with pie weights or dried beans, then bake until the pastry is set and pale golden along the edge, about 15 minutes. Remove the weights or beans and the parchment paper, then gently brush the bottom and sides of the tart shell with the egg white and cook for an additional 5 minutes. Remove the tart from the oven and spread the jam evenly across the bottom. Set aside to cool.
6

Instruction 6

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat until light and fluffy and pale in color, about 2 minutes. Add the eggs, 1 at a time, beating well after each addition and scraping down the bowl as necessary, about 2 minutes total. Using a spatula, gently fold in the flour. Pour the batter onto the jam in the cooled tart shell and smooth the top. Bake until the tart is golden and set, 40 to 45 minutes. Transfer tart to rack to cool and serve warm or at room temperature.
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