There is nothing better than having a slice of a Bakewell Tart on a cold night. Bakewell Tarts are a British treat. Although you can find them boxed individually with a thick white icing and a cherry, a homemade one is best.
Bakewell Tarts were invented by accident in the town of Bakewell in the Peak District of England. It is a tart made with shortcrust pastry, a layer of raspberry jam, then an almond frangipane on top. Baked and served alone or with a custard sauce.
This is my Holiday Twist on a British classic. I am using Lingonberry Jam here. if you cannot find Lingonberry Jam, you can substitute it with Cranberry Sauce.
- 1 cup all-purpose flour
- 1/3 cup unsalted butter, cold and diced
- 2 tablespoons sugar
- 1 egg, separated
- 1/3 cup lingonberry jam
- 2/3 cup unsalted butter, room temperature
- 3/4 cup sugar
- 3 eggs, beaten
- 1 egg white
- 1 1/2 cups ground walnuts
- 1 orange, zested
- 2 tablespoons powdered sugar for garnish
- Combine the flour, butter and sugar into a food processor with a pinch of salt. Pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1 tsp of cold water and pulse again until the dough comes together. Flatten into a flat circle, wrap with plastic wrap and chill for no more than 1 hour. Roll out the pastry on a lightly floured surface. Line a 8-inch fluted tart pan with a depth of 1 1/2 inches. Prick the base with a fork and chill for 20 minutes. Heat the oven to 350 degrees (180C).
- Line the pastry case with parchment paper and fill with baking beans. Cook for about 20 minutes until the pastry is a pale golden color. Take out the beans, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes. Cool slightly.
- Spread the jam in an even layer over the base of the pastry case. Cream together the butter and sugar. Gradually add the beaten eggs and egg yolk. Fold in the ground walnuts and orange zest. Carefully spoon the mixture over the jam and spread level. Bake for 40 minutes until golden and set.
- Cool to room temperature, dust with icing sugar.
Yields: 8 servings
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