Bakewell tart is really one of my favorites. The multi-textured components and balance of flavors make it particularly addicting, and it’s infinitely adaptable for whatever fruit is in season. It starts with a crisp, short pastry crust, then fruit topped with an almond frangipane, and finished with almonds and a light glaze.
This recipe is adapted from a cookbook I received for Christmas two years ago, The Farmhouse Cookbook by Sarah Mayor. It is a stunning collection of traditional yet modern British farmhouse recipes—fresh, seasonal, savory and sweet. I’ve made this particular recipe a few times, once as written with spiced pears and dark chocolate, and earlier this summer with white chocolate and strawberries. I would recommend making it with whatever fresh fruit you have on hand, asap!!
I like to make it in an array of shallow tart tins, but the recipe is enough for exactly one 9”, 2” deep tin. Make it however you’d like!
Bakewell Tart
Yields one 9”, 2” deep tart
Adapted from The Farmhouse Cookbook by Sarah Mayor
Crust:
scant 2 c (225 g) AP flour
pinch salt
1/2 c (65 g) powdered sugar
generous 1/2 c (125 g) chilled butter, cubed
1 egg yolk, beaten with 4 t ice-cold water
Filling:
3/4 c (175 g) butter, room temperature
scant 1 c (175 g) sugar
2 xl eggs, room temperature
1/3 c (40 g) self-rising flour
2 c (175 g) group almonds
1 t vanilla extract
3 ripe nectarines, peeled and sliced
1 pint blackberries
1/4 c (25 g) slivered almonds
Glaze:
1/2 c + 2 T (75 g) powdered sugar
1/4 t cinnamon
3 t warm water
Directions:
Make the crust: Add the flour, salt, and powdered sugar into a food processor. Add the butter and pulse until the mix is homogeneously sandy. Add the egg yolk mixture and pulse again until it begins to form a dough. Tip onto a lightly floured counter, and knead until smooth. Roll out to line a 9” round tart pan, 2” deep. (or, whatever shaped tart pans you’d like!). Prick the bottom all over with a fork, and freeze for 20 minutes (or for up to a week).
Blind-bake the crust: Preheat the oven to 400 F. Line the tart shell with foil or parchment, and fill with pie weights. Bake for 15 minutes until the edges are lightly golden. Remove the weights and return to the oven for 5-7 minutes, or until the dough is crisp and golden brown throughout (don’t worry if the edges taken on a little bit of extra color). Set aside and let cool completely. Lower the oven temperature to 350 F.
Make the filling: Beat the butter and sugar together in a stand mixer with the paddle attachment until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl and briefly mix again before adding the vanilla. By hand, stir in the flour and ground almonds.
Arrange the nectarine slices and blackberries on the bottom of the tart shell. Spoon the almond mixture over the top and spread to the edges to cover the fruit completely (it should be nearly level with the top of the crust).
Bake the tart for 20 minutes, then remove from oven and sprinkle the slivered almonds over the top. Return to the oven and bake for another 30 minutes, or until the top is golden brown and puffed around the edges, and set in the center. Let cool while making the glaze.
Glaze: whisk together the powdered sugar, cinnamon, and water in a small bowl. Drizzle over the tart and let cool before slicing and serving!
