Mary Berry’s Bakewell Tart is a modern twist on the traditional Bakewell Tart, a dessert with roots in the charming town of Bakewell in Derbyshire, England. This tart is a beautiful combination of shortcrust pastry, fruit jam (usually raspberry or strawberry), frangipane (an almond-based filling), and often a touch of icing or flaked almonds on top for added texture. Unlike its more famous cousin, the Bakewell Pudding, which uses a puff pastry base, the Bakewell Tart has a firm shortcrust base that adds structure and crispiness.
Mary Berry’s version of this tart is simple yet elegant, with a focus on balancing the flavors of the jam, almonds, and pastry. It’s an easy-to-follow recipe that can be made in a relatively short amount of time while still offering impressive results that look as beautiful as they taste.
The tart is typically served in wedges and enjoyed with a cup of tea, making it a quintessential treat for afternoon tea or a dessert at any casual or formal gathering. It’s a perfect dessert that combines the light sweetness of the jam and the rich nuttiness of the frangipane, creating a symphony of textures and flavors that is both indulgent and satisfying.
Mary Berry’s Bakewell Tart Recipe
Ingredients Needed
To make Mary Berry’s Bakewell Tart, you will need a few basic ingredients. Most of these are pantry staples, so it’s likely you’ll already have them on hand. Here’s a breakdown:
For The Shortcrust Pastry
- 225g plain flour – The base of the tart, providing structure and crispness.
- 125g unsalted butter – Gives the pastry a rich flavor and helps achieve a delicate, flaky texture.
- 50g caster sugar – Adds a hint of sweetness to the pastry.
- 1 egg yolk – Helps bind the pastry together and adds richness.
- Cold water – Just enough to bring the dough together, ensuring the pastry is manageable.
For The Frangipane Filling
- 175g unsalted butter – The key to a smooth, rich frangipane filling.
- 175g caster sugar – Balances the almond flavor and adds sweetness.
- 175g ground almonds – The star ingredient of the frangipane, giving it a nutty, delicate flavor.
- 2 eggs – Bind everything together and provide structure to the frangipane.
- 1 tsp almond extract – This intensifies the almond flavor in the filling.
- 2 tbsp plain flour – Helps to thicken the frangipane mixture and give it a light, sponge-like texture.
For The Topping
- 3 tbsp raspberry jam – Traditionally, raspberry jam is used to give a tart, fruity contrast to the richness of the frangipane.
- A handful of flaked almonds – For texture and crunch, and they also add a lovely toasted flavor once baked.
- Icing sugar (optional) – To drizzle over the top for a touch of sweetness and decoration.
Equipment Needed
Mary Berry’s Bakewell Tart doesn’t require a lot of specialized equipment, but there are a few essential tools to ensure your tart turns out perfectly:
- 9-inch tart tin – You’ll need a round, loose-bottomed tart tin. This makes it easier to remove the tart from the tin once it’s baked and allows for even cooking.
- Rolling pin – For rolling out your shortcrust pastry to the right thickness. Aim for about 2mm thickness for the perfect base.
- Baking paper – For lining your tart tin when blind-baking the pastry to ensure it doesn’t puff up.
- Weighing scales – To ensure accurate measurements for all your ingredients.
- Electric hand mixer or stand mixer – To mix the frangipane filling, ensuring it’s light and smooth.
- Pastry brush – For applying egg wash if needed and for brushing the frangipane mixture onto the pastry base.
- Spatula – To spread the jam and frangipane mixture evenly.
- Cooling rack – To allow the tart to cool without trapping steam and making the pastry soggy.
Instructions To Make Mary Berry’s Bakewell Tart
Making Mary Berry’s Bakewell Tart is relatively simple if you follow the steps carefully. Here’s a detailed guide to help you achieve the perfect result:
Step 1: Prepare The Pastry
- Make the pastry dough: In a large mixing bowl, combine the flour, sugar, and butter. Rub the butter into the flour with your fingers until the mixture resembles breadcrumbs. Alternatively, you can do this step in a food processor.
- Add the egg yolk: Add the egg yolk and mix it into the flour mixture. Gradually add cold water, a little at a time, until the dough comes together.
- Chill the dough: Wrap the dough in cling film and chill it in the fridge for at least 30 minutes to relax the gluten, which will prevent the pastry from shrinking when baked.
Step 2: Line The Tart Tin
- Preheat the oven: Heat your oven to 180°C (160°C fan) or 350°F.
- Roll out the dough: On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 2mm.
- Line the tin: Carefully transfer the rolled-out dough into a 9-inch tart tin. Press the dough gently into the base and sides of the tin. Trim off any excess pastry with a knife, leaving a slight overhang.
- Blind bake the pastry: Line the pastry with baking paper and fill with baking beans or rice. Bake in the preheated oven for 15 minutes, then remove the paper and beans and bake for another 5-7 minutes until the pastry is golden and crisp.
Step 3: Make The Frangipane Filling
- Cream the butter and sugar: In a mixing bowl, beat together the butter and sugar until light and fluffy using an electric mixer.
- Add the eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Add the dry ingredients: Sift the flour into the bowl along with the ground almonds and almond extract. Mix everything until well combined.
Step 4: Assemble The Tart
- Spread the jam: Once the pastry has cooled, spread the raspberry jam evenly over the base.
- Top with frangipane: Spoon the frangipane mixture over the jam and spread it out evenly.
- Add almonds: Sprinkle the flaked almonds over the top of the frangipane.
Step 5: Bake And Cool
- Bake the tart: Place the tart in the oven and bake for about 25-30 minutes, or until the frangipane is golden and firm to the touch.
- Cool: Allow the tart to cool in the tin for 10 minutes before transferring it to a cooling rack to cool completely.
Step 6: Optional Icing
Once the tart is completely cooled, you can drizzle a little icing sugar over the top for decoration, though this is entirely optional.
Tips And Tricks
- Use cold butter: When making shortcrust pastry, ensure the butter is cold. This will help create a flaky texture and prevent the dough from becoming too soft and difficult to work with.
- Chill the pastry: Don’t skip the step of chilling the dough. It helps the pastry hold its shape when baking and prevents shrinkage.
- Jam choice: While raspberry jam is traditional, feel free to use other fruit jams like strawberry, apricot, or blackberry for different flavor profiles.
- Blind baking: Don’t rush the blind baking process. It ensures that the pastry stays crisp and doesn’t become soggy from the wet frangipane.
- Frangipane texture: For an ultra-smooth frangipane, make sure to sift the ground almonds before mixing them into the batter. This ensures there are no clumps.
- Decorative touch: For an extra touch of elegance, you can toast the flaked almonds lightly in a pan before sprinkling them on top of the tart.
Mary Berry’s Bakewell Tart is a beautiful and scrumptious dessert that captures the essence of British baking with its perfect combination of flaky pastry, fruity jam, and rich, nutty frangipane filling. Whether you’re a seasoned baker or a beginner, this recipe offers a wonderful balance of flavors and textures that will make you look like a pro in the kitchen. The tart is an ideal choice for any occasion-from family gatherings to afternoon teas-and it’s sure to be a crowd-pleaser.
With these detailed instructions, you can recreate this classic tart in your own kitchen, and with the tips and tricks provided, you’ll ensure it turns out flawlessly every time. So, get ready to bake, enjoy the process, and most importantly, indulge in the delightful results of your hard work!
Easy Recipe Variations For Mary Berry’s Bakewell Tart
Mary Berry’s Bakewell Tart is a timeless classic, known for its rich combination of sweet shortcrust pastry, a layer of raspberry jam, almond frangipane filling, and a crisp, golden finish. However, this beloved British dessert is versatile, and there are a variety of easy recipe variations you can experiment with to suit different tastes or dietary preferences.
1. Fruit Variations
One of the most popular twists on the traditional Bakewell Tart is changing up the fruit jam base. While raspberry is the most common, you can substitute it with other fruit jams, such as strawberry, blackberry, or even fig. The tartness of the fruit balances out the sweetness of the almond filling, and experimenting with different fruits can create subtle yet delightful variations. For a more indulgent treat, you can layer the jam with fresh fruit before adding the frangipane filling. For example, a layer of fresh blueberries or blackberries pairs wonderfully with almond.
2. Nuts & Flavors
The frangipane, the almond cream filling that is the heart of the tart, can also be modified for a more personalized flavor. Although almonds are traditionally used, you can easily swap them out for other nuts like hazelnuts, pistachios, or even walnuts. Hazelnuts bring a rich, slightly chocolatey taste that can create an interesting depth of flavor. For a more indulgent twist, adding a little splash of liqueur-such as amaretto, grand marnier, or brandy-into the frangipane can elevate the flavor profile of the tart, giving it a more sophisticated edge.
3. Gluten-Free & Vegan Alternatives
If you’re catering to gluten-free or vegan diets, it’s easy to modify the Bakewell Tart recipe to accommodate these needs. For gluten-free variations, simply swap out the regular flour in the pastry and frangipane for a gluten-free flour blend, ensuring the tart crust still holds up to the rich filling. In place of butter, use dairy-free margarine or coconut oil, and replace the egg in the frangipane with an egg substitute like a flaxseed or chia egg. When making the jam layer, make sure to choose a fruit preserve that doesn’t contain gelatin if you’re vegan, or you can easily make your own jam at home using pectin.
4. Chocolate Twist
For a decadently indulgent variation, consider incorporating chocolate into your Bakewell Tart. You can drizzle melted dark or milk chocolate over the frangipane layer, or even swirl it into the jam before baking. Alternatively, using a chocolate-flavored shortcrust pastry, or adding cocoa powder to the frangipane, can create a rich, chocolatey version of the Bakewell Tart. Chocolate and almond are a natural pairing, so this variation is sure to be a hit with chocolate lovers.
5. Mini Bakewell Tarts
Instead of making a large tart, you can transform this recipe into individual mini Bakewell tarts. Simply use a muffin tin or tartlet pans to create small, individual servings, which are perfect for parties or gatherings. Not only does this make portion control easier, but it also makes for a charming, bite-sized dessert. The baking time will be shorter for smaller tarts, so be sure to keep an eye on them while they bake.
6. Citrus Infusion
A refreshing variation of the traditional Bakewell tart involves adding a citrus twist to the almond frangipane filling. Try incorporating finely grated lemon or orange zest into the frangipane mixture. This brightens the flavor profile, making the tart feel lighter and more vibrant. A drizzle of citrus glaze over the top of the finished tart can also give it a glossy finish and add a lovely zesty contrast to the sweet jam and almond filling.
Storing Leftovers
If you’ve made Mary Berry’s Bakewell Tart and find yourself with leftovers (which, let’s be honest, is a rare occurrence!), knowing how to store them properly will ensure that the tart remains fresh for as long as possible.
1. Room Temperature Storage
The Bakewell Tart can be kept at room temperature for up to 2 days, provided it is stored in an airtight container. It’s important to keep the tart away from direct sunlight or heat sources, as the pastry can become soggy or stale more quickly in warm conditions. Room temperature storage is best if you’re planning to eat the leftovers fairly soon.
2. Refrigeration
If you want to store your tart for a longer period, refrigeration is the best option. Wrap the tart in cling film or store it in an airtight container, and keep it in the fridge for up to 4 days. The cold temperature helps preserve the frangipane and jam, maintaining their flavor and texture. However, be aware that the pastry may lose some of its crispness when stored in the fridge. You can combat this by reheating the tart in the oven for 5-10 minutes at a low temperature (around 160°C or 320°F) before serving to restore some of the pastry’s crunch.
3. Freezing
If you have an abundance of Bakewell Tart and want to keep it for an extended period, freezing is a good option. To freeze, slice the tart into individual portions, then wrap each slice tightly in cling film or aluminum foil. Place the wrapped slices in a freezer-safe container or freezer bag. The tart can be frozen for up to 3 months. When ready to eat, simply thaw at room temperature for a few hours, or pop it in the oven to reheat. The pastry may lose a bit of its texture, but the flavor will remain intact.
4. Reheating Tips
When reheating leftovers, be sure to do so gently. A low oven temperature (about 150°C or 300°F) will heat the tart through without burning the pastry. If you’re in a rush, you can also reheat individual slices in the microwave, but keep in mind that the pastry may become soft.
What To Eat With Mary Berry’s Bakewell Tart?
While Mary Berry’s Bakewell Tart is delightful all on its own, pairing it with other dishes can elevate the experience even further. Whether you’re serving it as part of a larger meal or simply enjoying a slice with a cup of tea, here are some great ideas for what to eat with this iconic dessert.
1. Fresh Cream Or Whipped Cream
The classic pairing with any tart or pie is a dollop of fresh cream. Serve your Bakewell Tart with lightly whipped cream, or for extra indulgence, try clotted cream. The richness of the cream balances the sweetness of the jam and almond filling, creating a luxurious contrast. If you’re feeling adventurous, add a drizzle of honey or a few drops of vanilla extract to the cream for a unique twist.
2. Custard
Another traditional British pairing is custard. A warm, velvety vanilla custard complements the texture of the almond frangipane, creating a comforting and nostalgic combination. You can make your own custard or opt for store-bought varieties-either way, it’s a crowd-pleasing accompaniment to your Bakewell Tart.
3. Ice Cream
For a more decadent option, serve your Bakewell Tart with a scoop of ice cream. The cool, creamy texture contrasts beautifully with the rich, nutty flavor of the tart. Almond or vanilla ice cream are natural choices, but you can also experiment with fruity options like raspberry or even caramel for a more indulgent treat.
4. Fruit Compote
A fresh fruit compote, made from seasonal fruits like berries or rhubarb, adds a fruity freshness to your dessert. The slight tartness of the fruit compote can cut through the sweetness of the Bakewell Tart, creating a well-rounded flavor experience. You could also serve a fresh fruit salad as a lighter pairing, keeping the balance of flavors bright and refreshing.
5. Tea Or Coffee
In true British style, enjoy your Bakewell Tart with a cup of tea or coffee. Earl Grey, English Breakfast, or even a fruity infusion like chamomile or hibiscus can complement the tart’s flavors. If you prefer coffee, a smooth espresso or cappuccino works beautifully. The warmth of the drink enhances the comforting elements of the tart, creating a lovely balance.
Conclusion
Mary Berry’s Bakewell Tart is not just a dessert-it’s an iconic, versatile treat that brings together the best of British baking. Whether you stick with the traditional raspberry jam and almond frangipane or mix things up with creative variations like chocolate, citrus, or gluten-free alternatives, there’s always room to make this tart your own.
The ability to store and preserve leftovers means you can enjoy this delectable dessert for days after baking, whether you keep it at room temperature, refrigerate it, or freeze it for later enjoyment. When served with whipped cream, custard, or a cup of tea, the Bakewell Tart becomes the ultimate comfort food, perfect for any occasion.
With its endless possibilities for flavor and texture combinations, it’s no wonder that Mary Berry’s Bakewell Tart remains a timeless favorite in the world of baking. Whether you’re an experienced baker or a novice, this tart is guaranteed to impress and satisfy any sweet tooth!
FAQs
What Makes Mary Berry’s Bakewell Tart Recipe Unique?
Mary Berry’s Bakewell tart recipe is known for its balance of a crisp, buttery shortcrust pastry base, a rich raspberry jam filling, and a light almond-flavored sponge topping. Unlike some traditional versions, Mary Berry uses ground almonds in the sponge to create a delicate texture that complements the jam, while a hint of almond extract enhances the flavor. Her method ensures the tart is both moist and firm, giving it the perfect structure without being overly sweet.
Can I Make Mary Berry’s Bakewell Tart In Advance?
Yes, Mary Berry’s Bakewell tart can be made in advance. In fact, it’s often better the next day as the flavors have had time to meld together. You can bake the tart and then store it in an airtight container for up to 3 days. If you need to make it even earlier, you can freeze the tart before adding the almond sponge topping, and then finish baking it after thawing.
What Can I Use As A Substitute For The Ground Almonds In Mary Berry’s Bakewell Tart Recipe?
If you’re looking for a substitute for ground almonds in Mary Berry’s Bakewell tart, you could try using ground hazelnuts, which will give the tart a slightly different but still nutty flavor. Alternatively, you could use sunflower seeds ground into a fine powder for a nut-free option. Keep in mind that this might slightly change the texture, but it will still work well as a replacement.
