Bakewell tart

Bakewell tart

A delicious afternoon treat, Gordon Ramsay's version of this classic British tart is a real crowd-pleaser

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Total time

Ready in 1 hour 30 mins, plus chilling

Method

  1. For the pastry, put the butter and sugar in a food processor and whizz until just combined. Add the egg and blitz for 30 seconds. Tip in the flour and process for a few seconds until the dough just comes together (be careful not to over-process, or the dough will become tough). Add a tbsp of cold water if the dough seems too dry. Knead lightly on a floured surface and shape into a flat disk. Wrap in clingfilm and chill for 30 minutes before using.
  2. Once chilled, roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then use most of it to line a 23-25cm-wide, 4cm-deep fluted tart tin with a removable base. Leave a little excess pastry sticking up above the tin and chill for 30 minutes.
  3. Heat the oven to 190C/fan 170C/gas 5. Meanwhile, re-roll the pastry trimmings into a rough rectangle, long enough to fit the top of the tart, and transfer to a baking sheet. Use a ruler as a guide to cut neat 1cm strips. These will be used to decorate the tart. Chill until needed.
  4. Line the pastry tin with foil and fill with baking beans. Bake blind for 15-20 minutes until the pastry is firm and lightly golden round the edges. Remove the foil and beans and return to the oven for another 5 minutes, until the base is golden and you don't see any uncooked patches. Take the pastry out of the oven to cool slightly and turn the oven down to 180C/fan 160C/gas 4.
  5. For the topping, beat the butter and sugar together until light and fluffy. Gradually beat in the eggs and vanilla, then fold through the ground almonds and flour.
  6. Trim off the excess pastry from the cooked shell. Spoon a thin layer of strawberry jam over the base of the pastry, then spread the topping over the jam. Use the pastry strips to create a lattice pattern on top of the filling, leaving about 2cm gaps between the strips and trimming off any ends that protrude. Bake for 35-40 minutes until the top is a light golden brown. Remove from the oven and leave to cool. While the tart is still warm, brush a little apricot glaze over the top. Allow to cool completely before slicing and serving.

790 kcalories, protein 11.6g, carbohydrate 68.8g, fat 54 g, saturated fat 24g, fibre 31g, salt 0.1 g

Recipe from olive magazine, May 2009.

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Latest comments and suggestions

  • Binder photo auds file

    17 September 2009

    auds file commented on this recipe

    I never seem to get the pastry just right, with NEAT edges, but i will now give this recipe a try, to see how it goes. My elderly father enjoys a lovely slice of bakewell tart, and my son has bakewell tart on his very nice cake, but i would love to give them a slice without my ragged edges. Fingers crossed. aud x

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  • Binder photo Jane

    17 September 2009

    Jane commented on this recipe

    absolutely delicious

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  • Binder photo efm9l

    05 October 2009

    efm9l rated and commented on this recipe

    5 stars

    Very easy recipe to follow . Used recipe exactly as listed (to a point) but realised that I wouldn't have enough pastry to form the lattice on my 25cm fluted flan ring. Another small pastry batch knocked up really quickly (3rd of each ingredient ) Looked exactly as cover pic. Very moist tart only 1 suggestion to add more almond. This could have been down to shops own brand so will try another source next time. Also mine was sliced into 16 slices which accommodated the office generously in 1 sitting :-)

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  • Binder photo windynook

    20 November 2009

    windynook rated and commented on this recipe

    2 stars

    The pastry is delicious....the filling...NASTY. Sorry but the recipe on the back of a packet of semolina is much tastier...obviously we aren't refined enough for this one Gordon!! ; )

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  • Binder photo kimbob

    09 August 2010

    kimbob commented on this recipe

    Ive just made this tart, I feel that the pastry is too sweet the centre wsnt nice at all and the time it suggested for cooking the finished article is way out, really disappointed will not be tryingt it again

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  • Binder photo Liz

    08 October 2011

    Liz commented on this recipe

    Going to try the other recipe for Bakewell tart but after reading the comments will import the following changes from this one: 1. will omit the 3rd egg and extra egg yolk, 2. will add a little flour to the filling, plus vanilla essence. Want 4 individual ones have bought ready-to-roll shortcrust :) will report back soon! ps using raspberry jam.

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  • Binder photo nosh

    30 December 2011

    nosh rated and commented on this recipe

    4 stars

    I have made this on 3 seperate occasions now, and each time it has blown people away. It is so nice with a proper creme anglaise. Also best served slightly warm. Each time though I have used considerably more jam!!

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  • Binder photo Clara B

    09 June 2012

    Clara B rated and commented on this recipe

    5 stars

    Fabulous - I put a thin layer of marzipan on the base of the pastry and used raspberry jam. I have made this several times each time was a success.

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  • Binder photo Alexandra

    01 November 2012

    Alexandra rated and commented on this recipe

    4 stars

    Very dangerous recipe - tastes excellent! I found the filling to be too viscous so added in an extra egg. Also, used raspberry jam with some fresh raspberries. The second time that I made this I spaced the lattice much further apart and decorated the top with toasted flaked almonds - made it look a bit prettier! For neat edges; don't trim the pastry when blind baking; when you take off the baking beans trim the pastry then as it should still be pliable. Enjoy!

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  • Binder photo Spela

    30 November 2012

    Spela rated and commented on this recipe

    5 stars

    This is the best bakewell tart ever, don't know what the other people did wrong, but this is THE tart!!! the only thing I do differently is reduce the amount of sugar in the filling by half, and it is always perfect. Indulgence,......

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  • Binder photo jennifer

    22 March 2013

    jennifer commented on this recipe

    Most of the recipes for bakewell tart do not have any flour in ,just ground almonds .So will it be more dry ? Not sure which one to try

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Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Total time

Ready in 1 hour 30 mins, plus chilling

Ingredients

SWEET FLAN PASTRY

  • 125g unsalted butter , at room temperature
  • 90g golden caster sugar
  • 1 large egg
  • 250g plain flour

TOPPING

  • 300g unsalted butter , at room temperature
  • 275g golden caster sugar
  • 2 large eggs , lightly beaten
  • 1 tsp vanilla extract
  • 300g ground almonds
  • 3 tbsp plain flour
  • 3-4 tbsp strawberry jam (ideally homemade or reduced-sugar if bought)
  • 2 tbsp apricot jam mixed with 1-2 tsp boiling water, to glaze
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790 kcalories, protein 11.6g, carbohydrate 68.8g, fat 54 g, saturated fat 24g, fibre 31g, salt 0.1 g

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