Authentic Bakewell Tart Recipe Bakewell, England

To make the pastry, add the flour, the powdered sugar, and the butter to a food processor. Pulse until breadcrumbs. Now, add the egg and pulse until it turns into a dough.

Lightly flour your working surface and place the dough onto the floured surface. Roll to a ¼-inch (6.5 mm) thickness and line an 8-inch (20 cm) quiche pan (with a removable bottom preferably).

Set the oven to preheat to 350°F/180°C.

Place a large piece of round baking paper onto the pastry, making sure to tuck into the corners, then fill the pan with baking beans (or dried beans or rice!). Blind-bake for 15 minutes. Then, remove the beans and the baking paper and bake for 5 more minutes.

Spread the bottom of the tart shell with strawberry jam.

To make the filling, add the butter and the sugar to a large bowl and mix with a mixer until creamed. Then, add the rest of the ingredients and stir until combined. Place the filling into the tart shell and level the surface.

Sprinkle the flaked almonds on top of the tart.

Bake for 25-35 minutes, until golden brown on top. Check the doneness by inserting a toothpick into the tart. If it comes out clean, it’s done.

Let cool, so the jam and the filling can settle, then sprinkle lightly with powdered sugar.