Bakewell Tart with King Arthur Baking Company
King Arthur Baking Company’s version is just one of many variations on a traditional Bakewell Tart. Popularized by The Great British Baking Show, this classic British dessert combines a buttery, tender shortcrust pastry with a filling of Blake Hill Preserves Strawberry Rhubarb jam, frangipane (almond cream), and toasted almond slices.
1 hour to 1 hour 10 mins
Serving Size: one 9" tart
CRUST: 1 1/2 cups (170g) Pastry Flour Blend (King Arthur Baking Co.)
1/4 cup (28g) confectioners’ sugar
1/4 teaspoon salt
8 tablespoons (113g) unsalted butter, cold
1 large egg yolk; reserve the white for the filling
2 tablespoons (14g) water, cold
FILLING: 8 tablespoons (113g) unsalted butter, soft
1/2 cup (99g) granulated sugar
1/4 teaspoon salt
1 1/4 cups (120g) almond flour
1/4 cup (28g) Pastry Flour Blend
1 large egg & 1 large egg white
3/4 teaspoon almond extract
1/2 cup (43g) sliced almonds
1/4 cup (80g) Blake Hill Preserves Strawberry Rhubarb Jam
To make the crust: Combine the flour, confectioners’ sugar, and salt in a large mixing bowl.
Cut the butter into 1/2” cubes and scatter over the flour mixture. Work the butter into the flour – using your fingers, a pastry cutter, or fork – until the mixture looks sandy.
Add the egg yolk along with the water, gently incorporating them into the flour-butter mixture to form a cohesive dough.
On a lightly floured work surface roll the dough into a 12” circle. Gently transfer the dough circle to a 9” tart pan, pressing it into the corners. Trim the dough with kitchen scissors so that you’re left with just 1/2” of overhanging dough around the perimeter of the tart. Fold the overhang down to reinforce the sides of the pastry then use the tines of a fork to poke holes across the bottom.
Freeze the crust for 30 minutes. In the meantime, preheat the oven to 400°F.
Line the crust with parchment or foil and fill with pie weights, rice, or your favorite blind-baking weights.
Bake the crust on a baking sheet (to catch any butter drips) with the weights for 20 minutes then remove the parchment or foil with the weights and bake for 5 to 10 minutes longer, until the edges and bottom of the crust are lightly golden.
Remove the crust from the oven and allow it to cool while you prepare the filling.
Reduce the oven temperature to 350°F.
To make the filling: Beat together the butter, sugar, and salt until pale and fluffy. Stir in the flours, whole egg and egg white, and almond extract. Set aside.
Spread the strawberry rhubarb jam evenly into the bottom of the slightly cooled crust. Spoon the almond mixture over the jam. Gently spread it to the edges of the tart, and smooth out the surface. Sprinkle the sliced almonds evenly on top.
To bake the tart: Bake the tart for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the tart from the oven and allow it to cool completely on a rack. Serve at room temperature.
Store the tart, well covered, at room temperature for several days; freeze for longer storage.