Bakewell Tart

If you’re a fan of “The Great British Bake Off,” then you’ll be familiar with this tart. If you’re unfamiliar, allow us to introduce you: This is a classic British dessert made of frangipane (a soft, slightly chewy almond filling made from almond flour) and raspberry jam. If you’re an American, you’ve likely never had an authentic one before, and that’s a true shame: the sweet tart is easy to make, with a crust that's like a cross between a pie crust and shortbread. With just a few staple ingredients and a handful of hours, you’ll feel like a star baker in no time. On your marks, get set—bake! 

How to prevent a soggy bottom:
If you’re familiar with baking shows, you’ll know to dread a soggy bottom. The best trick for avoiding one in this recipe? Blind bake your crust. It only takes 20 minutes, but makes all the difference in the end result of your tart. 

Top tips for making a Bakewell tart:
— Use cold ingredients. Just like in many of our recipes, your butter and water should be cold here—real cold—to achieve the best crust.
— Flour your surface. To prevent any sticking, flour the surface you're working on before rolling out your tart.
— Don’t overwork your dough. We want to keep our ingredients cold here. If you overwork your dough, you risk everything warming up, and creating a less-than-ideal pie crust. 

Serving a Bakewell tart:
This classic tart can be topped in a few different ways. We love the classic sliced almonds and light dusting of confectioners' sugar, but a confectioners' sugar icing is also common. 

Storage:
Once made, the tart stays good for several days wrapped tightly or in an airtight container. 

Made this recipe? Let us know how it went in the comments below!