{"id":19779,"date":"2020-05-25T11:22:52","date_gmt":"2020-05-25T16:22:52","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=19779"},"modified":"2020-09-06T12:20:36","modified_gmt":"2020-09-06T17:20:36","slug":"bakewell-tart","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/bakewell-tart\/","title":{"rendered":"Bakewell Tart with a Salted Honey Crust"},"content":{"rendered":"\n

Bakewell tart is a classic British dessert named after the town of Bakewell in England. It has a delicate almond flavor that pairs so well with its tart berry jam and my salted honey crust. It’s wonderful for breakfast, but also as a dessert or snack any time of day.<\/p>\n\n\n\n

\"Slice<\/figure><\/div>\n\n\n\n

I love how it’s simple enough for a Sunday morning treat, but impressive enough to serve for company.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

This tart has three main components:<\/p>\n\n\n\n

  1. a thin layer of berry jam<\/strong> (raspberry is the most common)<\/li>
  2. a layer of frangipane<\/a><\/strong> – almond cream (The frangipane sets but is still soft after baking, giving the tart a consistency similar to a ricotta cheesecake.)<\/li>
  3. a shortcrust<\/a><\/strong> (I use a salted honey crust with a shortbread-like consistency. It’s not only easier, but it’s the part everyone raves about!)<\/li><\/ol>\n\n\n\n

    How It’s Made<\/h2>\n\n\n\n

    Start by preparing the shortcrust. Mix the ingredients by hand and press the dough into and up the sides of the tart pan. Be sure the crust goes all the way to the top because it will shrink a little during the bake.<\/em><\/p>\n\n\n\n

    Use a fork to poke holes throughout the crust before pre-baking it. This ensures an even bake. Prebake it for 20 minutes at 325 F.<\/p>\n\n\n\n

    \"salted<\/figure><\/div>\n\n\n\n

    Evenly distribute the jam evenly over the crust. I find that that the back of a spoon works well for this.<\/p>\n\n\n\n

    \"Spreading<\/figure><\/div>\n\n\n\n

    Mix all frangipane ingredients in an electric mixer and spread over the jam. It should come almost all the way to the top of the crust.<\/p>\n\n\n\n

    \"Sprinkling<\/figure><\/div>\n\n\n\n

    Bake for 25 minutes at 375 F. You’ll know the tart is done when it is set and the top is lightly browned.<\/p>\n\n\n\n

    \"overhead<\/figure><\/div>\n\n\n\n

    Expert Tips and FAQs<\/h2>\n\n\n\n
    Can you prepare this in advance?<\/strong>

    You can prepare the frangipane up to one week in advance and store it in the refrigerator. I like to make a little extra and use it for bostock<\/a> (a variation on French toast).<\/p> <\/div>

    Can you use anything other than berry jam?<\/strong>

    While the classic Bakewell tart is made with berry jam, I love making it with orange marmalade instead. You can also try using cranberry jam<\/a>, poppy seed filling<\/a>, bacon jam for a savory twist, or a curd instead of a jam (try roasted banana curd<\/a> or orange curd<\/a>).\"Bakewell<\/p> <\/div>

    How can I keep the crust from burning?<\/strong>

    If you check on your tart and it isn’t set yet, but the crust is getting brown, cover the crust with foil or a pie guard for the rest of the bake to keep it from burning.<\/p> <\/div>

    How long will it last for?<\/strong>

    Store at room temperature for up to three days, refrigerate for up to five days, or wrap tightly and freeze for months.<\/p> <\/div> <\/div>\n\n\n\n

    Related Recipes<\/h2>\n\n\n\n