How to make Mary Berry Bakewell Tart
Are you looking for the perfect classic dessert? This Mary Berry Bakewell Tart recipe is simply the best choice.
It features a buttery pastry and a sweet almond filling. You will love how easy it is to bake. Everyone will ask for a second slice of this treat.
Following this Mary Berry Bakewell Tart guide is very simple. It brings the taste of British baking to your home kitchen.
Tell Me About This Mary Berry Bakewell Tart
Wonderful Flavor: The combination of tart raspberry jam and sweet nutty almond frangipane is perfectly balanced and delicious.
Great Texture: You get a satisfying crunch from the pastry combined with a soft, moist and airy filling.
Simple Process: This recipe is very straightforward and does not require complex techniques for a professional bakery finish.
Quick Timing: Most of the work is just prep time and the oven does the rest of the magic.
Equipment List
Tart Tin: A loose-bottomed tin helps you remove the tart easily.
Mixing Bowl: You need a large bowl to cream your butter and sugar.
Rolling Pin: This tool is essential for rolling out your pastry dough evenly.
Electric Mixer: Using a hand mixer makes blending the frangipane very quick and effortless.
Baking Beans: These help keep the pastry base flat during the initial blind bake.
Ingredients You Need for Mary Berry Bakewell Tart
Shortcrust Pastry: The base must be crisp and buttery for the best results.
Raspberry Jam: A high-quality seedless jam adds a nice fruity sharpness to layers.
Butter: Use soft butter so it creams easily with the sugar for fluffiness.
Caster Sugar: This fine sugar dissolves perfectly into the butter and egg mixture.
Ground Almonds: These provide the classic nutty flavor and texture to the filling.
Egg: It acts as a binder to hold the frangipane filling together firmly.
Flaked Almonds: These add a beautiful golden crunch on top of the finished tart.
How to Assemble
1. Prep the Pastry
Roll your pastry on a floured surface. Line your tin gently. Press it into the sides. Trim the excess edges. Chill it for twenty minutes.
2. The Jam Base
Take the tin out of the fridge. Spread your jam over the bottom. Use a spoon to cover it evenly.
3. Make the Filling
Mix your butter and sugar until pale. Add the egg and almonds. Combine this well. Spoon this mixture over the jam carefully.
4. Bake the Tart
Sprinkle the almonds on top. Bake in a preheated oven until firm. Let it cool before you remove it.
Recipe Success Tips
➡️ Always chill your pastry before baking to stop it from shrinking away.
➡️ Use room temperature butter to get the smoothest and fluffiest almond filling.
➡️ Do not skip the blind baking step for a crispy pastry bottom.
➡️ If you enjoy baking, you might also like these Fluffy Pancake Poppers Recipe.
How To Store Leftover
Keep your leftover tart in an airtight container at room temperature. It will stay fresh for up to three days.
If you want it to last longer, keep it in the fridge. For the best flavor, bring it to room temperature before eating.
FAQs about Mary Berry Bakewell Tart
Can I use store-bought pastry? Yes, using high-quality shop-bought shortcrust pastry is perfectly fine and saves plenty of time while still giving a great result.
Should I serve it warm? It is delicious warm with custard or cream, but it is also wonderful served cold with a cup of afternoon tea.
Why did my pastry shrink? This happens if the dough gets too warm before baking. Always ensure you chill the tart tin well before putting it inside.
Nutritions
Serving size: 1 slice. Calories: 420kcal. Fat: 22g. Carbohydrates: 48g. Protein: 7g.
Conclusion
Making this tart is a rewarding experience for any home baker. It is a classic treat that everyone loves to eat.
If you enjoyed this, check out the Pioneer Woman Salmon Cakes Recipe for another great meal. Happy baking in your kitchen!
Mary Berry Bakewell Tart Recipe
Ingredients
- 250 g Shortcrust pastry
- 150 g Raspberry jam
- 150 g Butter softened
- 150 g Caster sugar
- 150 g Ground almonds
- 1 Egg beaten
- 50 g Flaked almonds
Instructions
- Roll out the pastry and line a tart tin.
- Spread the raspberry jam over the base.
- Cream the butter and sugar until fluffy.
- Add the egg and ground almonds to the mix.
- Spread the filling over the jam layer.
- Sprinkle flaked almonds on top.
- Bake at 180C for 40 minutes until golden.
