Mary Berry’s Bakewell Tart Fingers Recipe [GUIDE]

Mary Berry’s Bakewell Tart Fingers are a delightful twist on the classic British Bakewell tart, a dessert that has been cherished for centuries. Known for her ability to simplify complex baking recipes without compromising on flavor, Mary Berry has made this traditional tart accessible in a new form: the fingers.

The Bakewell Tart, traditionally a round pastry base filled with a layer of jam, almond frangipane, and topped with flaked almonds, is reimagined here as a rectangular shape – the "fingers." This version still retains the core flavors and textures that make the Bakewell tart so beloved: a buttery shortcrust pastry, a zingy layer of jam, and the rich almond frangipane. These tart fingers are perfect for serving at afternoon tea, bringing the elegance of the original tart but in a more convenient and shareable form. The recipe strikes a wonderful balance between indulgent and refined, making it a crowd-pleaser in both casual and formal settings.

This bite-sized variation offers a crunchy, sweet exterior with a soft, almond-filled interior, creating a balanced contrast of textures. It’s a beautiful pastry that’s as visually pleasing as it is delicious – a perfect showcase of Mary Berry’s skill at taking the familiar and elevating it with simple techniques and ingredients.

Mary Berry’s Bakewell Tart Fingers Recipe

Ingredients Needed

To make Mary Berry’s Bakewell Tart Fingers, you’ll need a selection of ingredients that are staples in British baking. The ingredients are simple but contribute to a harmonious blend of flavors:

1. For The Pastry Base

   • 250g plain flour – This is the foundation of the shortcrust pastry, giving it structure and a crisp texture.
   • 125g unsalted butter – A key ingredient for creating a tender, melt-in-the-mouth pastry.
   • 1 egg yolk – This adds richness to the dough and helps bind the ingredients together.
   • 2 tablespoons cold water – Used to bring the dough together, ensuring it’s firm but not sticky.

2. For The Almond Frangipane Filling

   • 100g unsalted butter – Provides a rich, creamy base for the frangipane.
   • 100g caster sugar – Adds sweetness and helps create a smooth texture in the filling.
   • 100g ground almonds – The star of the frangipane, giving it a lovely almond flavor and a slightly grainy texture.
   • 2 large eggs – These help to bind the filling, giving it structure while keeping it moist.
   • 1/2 teaspoon almond extract – A little goes a long way to intensify the almond flavor.

3. For The Assembly

   • 4 tablespoons raspberry jam – The tartness of raspberry jam contrasts beautifully with the sweetness of the frangipane and pastry.
   • Flaked almonds – These are sprinkled on top before baking for an added crunch and visual appeal.

Equipment Needed

Creating these delicious Bakewell Tart Fingers requires only a few essential pieces of kitchen equipment, making it an easy recipe to follow for both beginners and seasoned bakers alike. Here’s what you’ll need:

• Baking Tray – A rectangular or square baking tray works best for creating the finger-sized portions. Ideally, choose one that is non-stick or line it with parchment paper to ensure easy removal of the tarts once baked.
• Mixing Bowls – You’ll need a couple of bowls to mix the pastry ingredients and the frangipane filling. Using a large bowl for the dry ingredients and a medium one for the wet will help with easy incorporation.
• Food Processor or Handheld Mixer – While you can mix the pastry dough by hand, using a food processor can save time and effort. The same applies to making the frangipane – a handheld mixer works perfectly, but you can also do it by hand with a whisk.
• Rolling Pin – This will help you roll out the pastry dough evenly.
• Pastry Cutter or Knife – For cutting the dough into neat, even fingers.
• Spoon or Palette Knife – To spread the jam evenly and also to smooth the frangipane mixture.
• Pastry Brush – To lightly brush the pastry base with egg wash before baking, which helps achieve a golden, glossy finish.

Instructions To Make Mary Berry’s Bakewell Tart Fingers

Making Mary Berry’s Bakewell Tart Fingers is a fun and rewarding process that follows a few simple steps. Here’s a detailed breakdown of how to prepare this delicious treat:

1. Prepare The Pastry

   • Begin by sifting the flour into a large bowl, then rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Alternatively, you can pulse the butter and flour in a food processor for a quicker result.
   • Add the egg yolk and mix it in. Slowly add the cold water, a tablespoon at a time, until the dough comes together.
   • Turn the dough out onto a lightly floured surface and gently knead it to bring it into a smooth ball. Wrap the dough in cling film and chill it in the fridge for at least 30 minutes to firm up.

2. Make The Frangipane Filling

   • While the dough chills, prepare the frangipane. In a bowl, beat together the softened butter and sugar until light and fluffy. Add the ground almonds, eggs, and almond extract, and mix until fully incorporated. The consistency should be smooth and creamy.
   • Set aside while you prepare the pastry.

3. Roll Out The Pastry

   • Preheat your oven to 180°C (160°C fan) or 350°F. Remove the chilled pastry from the fridge and roll it out on a lightly floured surface to about the thickness of a pound coin (roughly 2-3mm).
   • Carefully lift the rolled pastry and line the base of your baking tray with it. Press the pastry into the corners of the tray, trimming off any excess.

4. Assemble The Tart Fingers

   • Spread a thin layer of raspberry jam evenly over the base of the pastry. Be careful not to spread it too thickly, as the jam can bubble over during baking.
   • Spoon the frangipane mixture over the jam, smoothing it out with a palette knife.
   • Sprinkle flaked almonds generously on top of the frangipane.

5. Bake The Tart Fingers

   • Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and the frangipane filling is firm and lightly golden.
   • Once baked, remove from the oven and let it cool in the tray for a few minutes before transferring to a wire rack to cool completely.

6. Cut And Serve

   • Once cooled, carefully cut the Bakewell tart into fingers. Serve them with a cup of tea or coffee for a delicious British treat!

Tips And Tricks

• Chill the Dough: Be sure to chill the pastry dough before rolling it out. This makes it easier to work with and prevents it from shrinking when baked.
• Don’t Overmix the Frangipane: When making the frangipane filling, mix just enough to incorporate all the ingredients. Overmixing can lead to a dense texture.
• Use Homemade Jam: If you have homemade raspberry jam, this can elevate the flavor of your tart fingers. The tartness of homemade jam pairs beautifully with the sweet almond frangipane.
• Experiment with Flavors: While raspberry jam is traditional, feel free to swap it with other fruit jams, such as strawberry or apricot, for a different twist on the Bakewell flavor.
• Decorative Touch: If you want to make your tart fingers even more special, drizzle some white icing over them after they’ve cooled for a simple but elegant finishing touch.

Mary Berry’s Bakewell Tart Fingers offer a delightful and accessible way to enjoy a classic British dessert with a modern twist. With a perfect balance of buttery pastry, sweet almond frangipane, and tangy raspberry jam, these finger-sized treats are a deliciously satisfying indulgence. Whether served at an afternoon tea, a casual gathering, or as a homemade snack, these Bakewell tart fingers are bound to impress.

Thanks to Mary Berry’s easy-to-follow approach, this recipe proves that you don’t have to be a professional baker to create something extraordinary. With just a handful of ingredients and basic equipment, you can create a dessert that is as impressive as it is delicious. So, roll up your sleeves, follow these steps, and treat yourself (and your guests) to a slice of baking perfection.

Easy Recipe Variations For Mary Berry’s Bakewell Tart Fingers

Mary Berry’s Bakewell Tart Fingers are a delicious twist on the traditional British Bakewell tart, with their buttery pastry base, almond-infused filling, and a sweet glaze topping. This charming finger-sized dessert is easy to eat, visually appealing, and versatile for all sorts of variations. Here are a few creative twists on the classic recipe that will help you personalize this treat to suit your tastes or cater to different dietary needs.

1. Fruit Variations:

While the traditional Bakewell tart often features raspberry jam, feel free to experiment with different fruit preserves or fresh fruit for a unique flavor. Try swapping raspberry jam for apricot, strawberry, or blackcurrant preserves for a different jammy layer. You can also incorporate thin slices of fruit like pears, peaches, or apples within the tart filling for a more natural, fresh flavor.

2. Nut Substitutes:

The classic Bakewell tart calls for ground almonds, but you can switch things up by using different nuts to create a more diverse flavor profile. Consider using hazelnuts, pistachios, or even cashews in place of almonds to add a new dimension to the nutty filling. Toasting the nuts before adding them to the recipe will also enhance their flavor, giving your Bakewell fingers a warm, aromatic crunch.

3. Gluten-Free Option:

For those following a gluten-free diet, a simple swap for the pastry can make this recipe accessible to everyone. Substitute regular all-purpose flour with a gluten-free flour blend, ensuring you use one that includes xanthan gum to help with texture and binding. You could even make your own gluten-free pastry using ground almonds or oat flour for an extra nutty bite. Make sure to check the jam you’re using as well, as some commercially available jams may contain gluten-based thickeners.

4. Vegan Bakewell Tart Fingers:

If you’re looking for a plant-based alternative, the recipe can be easily veganized. Start by swapping the butter in the pastry for a plant-based alternative, such as coconut oil, margarine, or vegan butter. For the almond filling, replace the egg with a flax or chia seed egg (1 tablespoon ground flax or chia mixed with 3 tablespoons of water, let sit for a few minutes to gel). Use a vegan-friendly glaze (simple icing sugar mixed with a splash of water or almond milk) to top off the tart fingers.

5. Chocolate Chip Bakewell Fingers:

For a more indulgent version, you can add chocolate chips or a swirl of melted chocolate to the filling before baking. Dark chocolate complements the almond and fruit flavors beautifully, creating a rich, comforting treat. If you’re feeling adventurous, top each finger with a drizzle of melted white chocolate for a striking contrast against the golden almond crust.

6. Adding Liquor for Extra Depth:

A splash of flavor-enhancing liquor, such as amaretto, Chambord (raspberry liqueur), or kirsch (cherry liqueur), can add a delightful richness to your Bakewell fingers. Simply mix a teaspoon of the liquor into the almond filling to infuse the entire tart with a subtle, boozy warmth. This variation is especially great for adult gatherings, elevating the dessert to something truly special.

7. Festive Spice Twist:

For a seasonal variation, consider adding a pinch of cinnamon, nutmeg, or ground ginger to the almond filling. This will infuse the Bakewell fingers with warming spices that are perfect for winter or autumn gatherings. You could even add some orange zest to the mix to give the tart a citrusy kick, brightening up the flavors for a more vibrant take.

Storing Leftovers

Mary Berry’s Bakewell Tart Fingers are undoubtedly delicious, but if you find yourself with any leftover pieces, don’t worry! Proper storage is key to ensuring that your dessert stays fresh for as long as possible.

1. Refrigerating Bakewell Tart Fingers:

To preserve the tart fingers, store them in an airtight container in the refrigerator. This helps maintain the crispness of the pastry and prevents the almond filling from becoming soggy. When stored properly, they can last up to 3-4 days in the fridge, though they are best eaten within the first couple of days for optimal texture.

2. Freezing Bakewell Tart Fingers:

If you’ve made a larger batch and want to enjoy them at a later time, freezing is a great option. Allow the tart fingers to cool completely before wrapping each piece individually in plastic wrap or parchment paper. Place the wrapped pieces in a freezer-safe container or zip-lock bag to prevent freezer burn. When stored properly, they can be frozen for up to 3 months. To defrost, simply take them out of the freezer and allow them to thaw at room temperature for a few hours. For an extra crispy texture, you can also reheat them in the oven for 5-10 minutes at 180°C (350°F).

3. Best Practices for Reheating:

If you want to enjoy the Bakewell fingers warm and freshly baked, reheating them in the oven rather than the microwave is the way to go. Preheat your oven to 180°C (350°F) and place the tart fingers on a baking tray. Heat for 5-10 minutes until warmed through and slightly crispy. The microwave will make the pastry softer and less appealing, so it’s best avoided if you want that freshly-baked crunch.

What To Eat With Mary Berry’s Bakewell Tart Fingers?

Mary Berry’s Bakewell Tart Fingers are a delightful treat on their own, but there are plenty of other foods that pair beautifully with them to make a more decadent dessert spread or afternoon tea experience. Here are some ideas to enhance your Bakewell fingers:

1. Cream or Custard:

A dollop of whipped cream or a drizzle of rich, homemade custard can complement the almond filling of the tart fingers wonderfully. The creamy textures balance the sweet, nutty flavors, elevating the dessert experience. A splash of vanilla extract in the cream or custard will make it even more indulgent.

2. Fresh Berries:

Fresh, tart berries such as raspberries, strawberries, or blackberries make the perfect accompaniment. Their slight tang contrasts nicely with the sweetness of the Bakewell tart, providing a refreshing contrast to the richness of the almond and jam. You could even sprinkle a few berries on top of the tart before serving, for an added pop of color and flavor.

3. Ice Cream:

For those who love a little extra decadence, serve the tart fingers with a scoop of ice cream. Vanilla or almond-flavored ice cream is a natural choice, but feel free to experiment with other flavors like pistachio or salted caramel. The cold, creamy ice cream provides a beautiful contrast to the warm, nutty tart.

4. Tea or Coffee:

Since Bakewell tart fingers are a quintessential British treat, they pair perfectly with a pot of hot tea. Earl Grey, Assam, or a classic English Breakfast tea would all work wonderfully. For a coffee pairing, opt for a strong espresso or a cappuccino for a bitter contrast to the sweet dessert.

5. Chocolate Truffles:

For those with a serious sweet tooth, serve your Bakewell tart fingers alongside a few rich chocolate truffles. The chocolate will complement the almond filling, and the smoothness of the truffle will balance the crunchiness of the pastry.

Conclusion

Mary Berry’s Bakewell Tart Fingers are a beloved British dessert that combines the simplicity of a buttery shortcrust pastry with the indulgence of an almond-flavored filling and jam. They are not only easy to make but also incredibly versatile, allowing you to experiment with various fruit flavors, nuts, and dietary modifications. Whether you enjoy them in their classic form or with creative variations, these tart fingers are guaranteed to be a hit at any gathering.

When storing leftovers, both refrigeration and freezing options ensure you can enjoy the tart fingers long after they’ve been made, without compromising on flavor or texture. And if you’re wondering what to pair them with, there’s no shortage of ideas-from creamy custards and fresh berries to indulgent ice creams and fragrant teas.

FAQs

What Is Mary Berry’s Bakewell Tart Fingers Recipe?

Mary Berry’s Bakewell Tart Fingers recipe is a delightful variation of the classic Bakewell Tart. Instead of the traditional tart form, it’s made in a rectangular shape and cut into fingers or bars. The recipe features a buttery shortcrust pastry base, a layer of sweet raspberry jam, a frangipane filling made from almonds, and is topped with flaked almonds for extra texture and flavor. The result is a delicious, portable treat with all the iconic flavors of the classic Bakewell Tart, perfect for afternoon tea or as a snack.

Can I Use A Different Type Of Jam In The Bakewell Tart Fingers Recipe?

Yes, you can experiment with different types of jam in Mary Berry’s Bakewell Tart Fingers recipe. While the original calls for raspberry jam, you could use other fruit jams like strawberry, apricot, or even blackcurrant to give it a unique twist. However, raspberry jam is traditionally used because its tartness complements the sweetness of the almond filling perfectly. Just ensure that the jam you choose has a similar consistency to raspberry to maintain the texture of the tart fingers.

How Do I Store Mary Berry’s Bakewell Tart Fingers?

Mary Berry’s Bakewell Tart Fingers can be stored in an airtight container at room temperature for up to 3-4 days. If you want to keep them fresh for longer, you can refrigerate them, though this may slightly alter the texture of the pastry. Alternatively, you can freeze them for up to 1-2 months. To freeze, place the tart fingers in a single layer on a baking tray, freeze until solid, then transfer them to a freezer-safe container or bag. When ready to serve, simply thaw at room temperature for a few hours.