Bakewell Tart

19th century bakewell tart that has a more custardy almond filling and more jam

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City/Region: England

Time Period: 1861

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This dessert evolved from the Bakewell pudding (flaky pastry with jam and almond filling) to the Bakewell tart (shortcrust shell, jam, and frangipane), though both terms can be used to refer to the same thing.

This version is kind of between the two, with a shortcrust pastry and a more custard-like filling than modern Bakewell tarts. There is a lot more jam in this one too, though you still get plenty of almond flavor coming through. So good, so pretty, and very Christmassy.

“Bakewell Pudding
(Very Rich.)
Cover a dish with thin paste, and put over this a layer of any kind of jam, 1/2 inch thick; put the yolks of 5 eggs into a basin with the white of 1, and beat these well; add the (6 oz) sifted sugar, the (1/4 lb) butter, which should be melted, and the (1 oz.) of almonds, which should be well pounded; beat all together until well mixed, then pour it into the dish over the jam, and bake for an hour in a moderate oven.
Time. - 1 hour.
Average cost, 1 s. 6d ”

— Beeton’s Book of Household Management by Isabella Beeton, 1861

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Ingredients:

Tart Dough

• 3 tablespoons (113 g) cold unsalted butter
• 3/4 cup (80 g) powdered sugar, sifted
• 3 egg yolks
• 1 3/4 cups (210 g) flour
• A pinch of salt

Filling

• 1 1/2 cups (480 g) raspberry jam, or any other jam
• 5 egg yolks
• 1 egg white
• A heaping 3/4 cup (170 g) castor sugar
• 8 tablespoons (113 g) butter, melted
• 1/4 cup (30 g) almond flour
• Flaked almonds, for decoration, optional

Instructions:

1. For the tart dough: Cream together the butter, salt, and powdered sugar for a few minutes until fluffy. Add the egg yolks and beat until smooth. Sift in the flour and mix slowly just until it comes together into a crumbly dough.
2. Turn the dough out onto a piece of parchment. Cover it with another piece of parchment and roll it into a thin disc, a little more than 1/8 inch thick. Refrigerate for 30 minutes.
3. Line a tart or pie tin with the chilled dough. Cover and chill in the freezer or fridge (freezer is best) for 30 minutes.
4. Preheat the oven to 400°F (205°C).
5. Line the chilled tart dough with foil and fill it with pie weights. Set it on a baking sheet and bake for 15 minutes. Remove the weights and the foil, then bake for another 5 to 10 minutes, or until the edges are a nice golden brown. Let it cool completely.
6. Turn the oven down to 325°F (165°C).
7. For the filling: Beat the egg yolks and egg white until smooth. While still beating, add the sugar and mix until it’s a pale yellow. Mix in the melted butter. Mix in the almond flour until smooth.
8. When the crust is cool, spread the jam evenly over the bottom. Slowly pour the almond filling over the jam, being careful not to disrupt the jam. We’re going for layers here, not the jam and filling jumbled together. Spread the filling evenly. You can leave it plain or top with flaked almonds.
9. Bake for 35 to 40 minutes, or until the top loses its shine and just starts to brown.
10. Let it cool completely, or the jam will all flow out like lava. Slice, and serve it forth.

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