Thursday, June 24, 2010

Bakewell Tart

Here is a wonderful English dessert called the Bakewell tart which I have been wanting to try for quite some time.  In my research on the Internet I found the following information regarding its' history:    In 1820 Mrs. Greaves the landlady of the White Horse Inn, (now known as the Rutland Arms), invited friends round for dinner. She was busy entertaining, so gave instructions to her cook directing her to make a pudding.

She told her to mix an egg mixture with a secret ingredient into a pastry crust and spread strawberry jam on top. The cook was inexperienced so misunderstood Mrs. Greaves instructions, and poured the egg mixture onto the jam instead, therefore making a tart, not a pudding.

This is a a tasty dessert with its combination of a custard like filling over a jam filled crust.  My recipe called for almond extract but I substituted vanilla extract instead.   It went together very quickly as I had a round of my favorite pie crust already in the freezer and it rolled out into a lovely tart crust.  Next time I make this, I will not be so skimpy with the jam and will spread on a much thicker layer. 

Now to go put the tea kettle, cut a slice of tart and think of England.
Bakewell Tart

Pastry for one 9" tart pan  (Or use your favorite tart crust recipe)
(This recipe makes enough for two, so freeze the second one for another time)

2 1/2 sticks of cold butter, cut into bite size pieces
1/3 cup cold shortening, cut into bite size pieces
1 tsp salt
3 cups all purpose flour
1/4 cup sugar
1/2 cup ice water

Pulse flour, sugar and salt together in food processor fitted with the steel blade. Add the butter and shortening and pulse until the mixture has the consistency of small peas. Slowly add the ice water until the mixture comes together in a clump.

Put out onto floured board and knead slightly and form two even sized balls. Press into flat discs and put in fridge for at least 30 minutes or freeze for future use.

Bakewell Tart Filling

2-3 Tbsp jam of your choice (I used raspberry)
2 whole eggs and 2 extra yolks
1/2 cup superfine sugar
1/2 cup melted butter
2/3 cup ground almonds
1/2 tsp vanilla extract
confectioners sugar to dust

Preheat oven to 400 degrees.  Roll out the pastry and use to line a 7-9 inch loose based tart pan.  Spread the jam over the filling.  Set aside.
Beat the eggs, egg yolks and sugar together in a bowl until the mixture is thick and pale.  Gently stir in the melted butter, ground almonds and vanilla.
Pour the mixture over the jam in the pastry shell.  Put the tart into the oven and cook for 30 minutes until just set and browned.  When cool, sift confectioners sugar over the top before serving warm or at room temperature.


Anonymous said...

Yum. Delicious but also simple. I'll have to give it a try. Thanks for sharing! =)

A Feast for the Eyes said...

I'm with you. I keep making a mental note to make one of these. I have homemade raspberry jam that screams for this. LOVE the photo of your perfect tart crust and the jam... total envy. I'm scratching my head. Why doesn't your blog have more traffic? What's up with that. I love your recipes. I love your photos.
I must think of something... you're too much of a well-kept secret!

Anonymous said...

What a lovely tart. And the dessert looks good too.

Brenda De Sousa said...

This tart looks REALLY good. I could use a piece right now, in fact! I've bookmarked this wonderful recipe and hope to make it soon. Yum!

whack patti said...