Mary Berry's Bakewell Tart
User Reviews
4.8
Mary Berry's Bakewell Tart
Description
Mary Berry's Bakewell Tart combines a crumbly pastry shell with a sweet, nutty almond filling layered over raspberry jam. The pastry is made from flour, butter, and a touch of sugar and salt, chilled before being blind baked to a partially cooked state. The filling consists of butter, sugar, ground almonds, eggs, and optionally almond extract, poured over the jam layer. Flaked almonds sprinkled on top add texture and a toasted finish after baking. The tart is baked again until the filling is set and golden. An optional icing made from confectioners sugar and water or milk can be drizzled over to add sweetness, but can be omitted for a less sweet tart. This Bakewell Tart offers contrast between the buttery crust, tangy jam, nutty frangipane, and crunchy almond topping and is suitable as a dessert or a sweet snack.
Ingredients
Tart Shell
- 2 cups all-purpose flour
- 1 pinch salt my addition
- ½ cup butter good quality, I use Kerrygold
- 1 ½ tsp sugar my addition
- 4 to 5 tbsp water ice cold
Filling
- 3 to 4 tbsp raspberry jam or any other flavor (you can also use mincemeat for a delicious twist)
- ¾ cup butter
- ¾ cup sugar
- ¾ cup almonds ground
- 2 egg preferably organic, beaten
- ½ tsp. almond extract I omitted this as it's not my favorite flavor
- ½ cup almonds flaked
Icing
- ⅔ cup confectioners sugar
- 2 Tbsp water or milk (more as needed)
Instructions
Preheat the oven to 200C/400F
PASTRY
- Place the flour and salt into a bowl and rub in the butter with your fingers until the mixture looks like fine breadcrumbs. Add the sugar, then the water and mix gently to make a soft dough. (Or you can make it in a food processor, like this.)
- Roll out the dough on a lightly floured surface, then line a 9"in tart tin. Refrigerate for 30 minutes.
- Using a fork, press the tines into the bottom and sides of the pastry in the tin, then bake for about 15 to 20 minutes, until cooked, but not completely (it's going back in the oven.) Remove and set aside.
FILLING
- Spread the jam or mincemeat on the bottom of the crust then make the frangipane filling.
- Melt the butter in a pot, remove from heat and stir in the sugar, ground almonds, egg and almond extract (if using.) Pour the mixture over the jam or mincemeat and sprinkle the flaked almonds on top.
- Bake for about 35 minutes. If the almonds begin to brown too quickly, cover the tart loosely with aluminum foil.
ICING
- Place the confectioner's sugar into a bowl. Stir in cold water or milk. Using a knife or spoon (any kitchen cutlery would probably work), drizzle the icing all over the cooled tart (make sure it isn't warm or the icing will not look as pretty as it should.) Allow the icing to set before serving.
- Cut into slices and enjoy!
Notes
- The icing is optional; leaving it off results in a less sweet tart, which some prefer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10one 9" tart
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 519kcal | 26% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 198mg | 8% |
| Potassium | 182mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 757IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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