A Bakewell Tart is a classic British dessert. This is a time-consuming recipe, but the result is an absolute show-stopper. Modified from Bake from Scratch July/August 2023.
Course: Breakfast, Dessert
Cuisine: British
Keyword: almond, cherries
Author: Beth Cato
Equipment
Rolling Pin
parchment paper
9-inch tart pan with removable plate
pie weights
pastry brush
pastry bag or freezer quart bag
uneven spatula
Ingredients
Tart
1pâte sucrée
1large egg white lightly beaten
1/2cupunsalted butter (1 stick) room temperature
1/2cupwhite sugar
2large eggs room temperature
2teaspoonsvanilla extract or vanilla bean paste
1/2teaspoonkosher salt
1/4teaspoonalmond extract
1cupalmond flour sifted to remove clumps
2Tablespoonsall-purpose flour
3/4cupcherry preserves
Topping
1/4cupsliced almonds
1/2cupconfectioners' sugar
1Tablespoonmilk or half & half
Instructions
Form the crust
If the pâte sucrée is quite firm from chilling, let it set at room temperature for about 20 minutes to make it more pliable. Use a rolling pin to roll it into a 12-inch circle, about 1/8-inch thick.
Remove the base of the tart pan and trace the shape onto parchment paper. Cut paper to fit in bottom of pan and apply baking spray. Carefully transfer dough to pan, but if it falls apart, that's okay--press it into an even layer across the bottom of the pan and up the fluted sides. Use a knife to cut excess dough from the top edge. Use a fork to dock the bottom of the pan, stabbing it here and there across the whole surface. Chill until firm, about 30 minutes.
Bake the crust
Preheat oven at 325-degrees.
Top the dough with a large piece of parchment paper, with ends extending over the sides. Add pie weights to fill the basin.
Bake the crust for about 15 minutes. Carefully lift with the parchment and weights, setting on another pan to cool. Brush the bottom of the pan with the egg white. Continue baking for another 15 minutes; the base should look dry with the dough lightly browned. Set aside to cool completely as the filling is made. Increase oven temperature to 350-degrees.
Make the frangipane
Beat the butter and white sugar until light and fluffy. Scrape the bottom of the bowl a few times to make sure everything is mixed. Add eggs, one at a time, followed by vanilla, salt, and almond extract. Scrape bottom and sides of bowl. Gradually mix in both flours until just combined.
Spoon frangipane into a pastry bag or a freezer quart bag. Cut off the tip.
Use an uneven spatula to spread the cherry preserves over the bottom crust. Pipe the frangipane over the preserves. Use a clean uneven spatula to smooth it into an even layer. Sprinkle sliced almonds on top.
Bake until frangipane is set and golden, about 30 minutes. Let cool about 20 minutes before removing the outer ring of the pan. Let tart cool completely on rack.
Add drizzle
In a small bowl, stir together confectioners' sugar and milk. Spoon into a pastry bag or freezer quart bag and snip off a tiny corner. Pipe glaze back and forth over tart. Let glaze set, about 20 minutes, then dig in. Store wrapped up or in sealed container in fridge for up to 4 days.