Orange Marmalade Bakewell Tart with Salted Honey Crust

Orange Marmalade Bakewell Tart with Salted Honey Crust


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pies & cobblers, British, honey, orange
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Bakewell Tart

Bakewell tart is named after the town of Bakewell in England, but it still feels like a braggart title to me.  Bakewell (or “bake well” as I think of it) reminds me of the diner I used to visit in Pennsylvania whose name was simply “Best Diner.”  After making my first Bakewell tart, I learned that the name was not a laughable irony – unlike the diner.  Bakewell tart is a dessert that comes together simply and the tart will likely turn out splendidly even if you adjust the ingredients significantly (as you’ll see me suggest later in this post).

Bakewell tart is a pastry that traditionally consists of tart crust topped with a layer of jam and then a layer of frangipane (almond filling).  I baked on a chilly day when leaving the house had zero appeal.  So, I created my own version of Bakewell tart using what was available.  I made a salted honey tart crust, polishing off two almost-empty honey jars that should have long ago been combined.  For the jam layer, I used homemade orange marmalade gifted to me at Christmas that I’d saved for something special.  And, instead of an almond filling, I used pine nuts that I had my freezer.  (Tip: Keep nuts in the freezer so they don’t get rancid.)

Bakewell Tart

The salted honey crust was my favorite part of this tart.  You will see it appear again in future tart recipes on this site and maybe even as a shortbread-type cookie.  However, choosing a jam that you love is what will make or break the tart for you.  I want to try this again with a fig spread or some strawberry jam in the summer.

I encourage you to make this recipe your own; use an equal substitution of whatever jam and nuts you have on hand.  I left my tart without the flair of frosting or a caramel drizzle – not every dessert needs a snazzy costume.  But, gussy yours up as you see fit.

Orange Marmalade Bakewell Tart with a Salted Honey Crust

Yield: 11" tart

Orange Marmalade Bakewell Tart with a Salted Honey Crust

Ingredients

    Salted Honey Crust Ingredients
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/4 cup honey
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • Bakewell Tart Ingredients
  • 7 tablespoons all-purpose flour
  • 3 ounces pine nuts, ground in a food processor
  • 1/4 teaspoon baking powder
  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup superfine sugar
  • 1 large egg
  • tart crust, from above
  • 1 cup orange marmalade

Instructions

    Salted Honey Crust Instructions
  1. Preheat oven to 325 F.
  2. In a medium-sized mixing bowl, beat butter until light and fluffy.
  3. Beat in sugar and honey until fully combined.
  4. Mix in flour and salt until just combined.
  5. Press dough into the bottom and up the sides of a greased 11" tart pan with a removable bottom. Be sure the dough goes all the way to the top of the sides of the pan. It may fall a little during the baking and if it's already shy of the top, it will be even lower after the bake.
  6. Use a fork to poke shallow holes all over the dough.
  7. Bake for 20 minutes and remove from the oven to cool slightly.
  8. Bakewell Tart Instructions
  9. Increase oven temperature to 375 F.
  10. In a small bowl, whisk together flour, ground pine nuts, and baking powder.
  11. In a medium-sized bowl, beat butter and sugar until light and fluffy.
  12. Beat in the egg until just combined.
  13. Fold in the flour mixture a little at a time until just combined.
  14. Spread the marmalade over the tart crust.
  15. Evenly spread the batter over the marmalade.
  16. Bake for 25 minutes or until the filling is firmly set and lightly browned.

Notes

Recipe adapted from the traditional Bakewell tart posted by Trishie on AllRecipes.

http://www.cupcakeproject.com/2016/02/bakewell-tart.html

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9 comments on “Orange Marmalade Bakewell Tart with Salted Honey Crust”

  1. Karen says:

    This looks lovely! I have an allergy to pine nuts, could I substitute another type of nut?

  2. Laura says:

    When this popped into my email inbox you reminded me that I’ve previously had a fancy to try a Jaffa cake inspired Bakewell tart. Now I know that marmalade works well in such a thing I might finally give it a go! P.s. Coming from England, both the Jaffa cake and Bakewell tart come into conversation quite often and both can cause some heated debate!

    • Nessa says:

      Hey up, I’m from England too, Derbyshire in fact, where the town of Bakewell is. As we know, the real tart, made in the real town has many poor impersonators! Nothing, anywhere else, comes close to the gorgeousness of the real thing! This recipe sounds lovely, and I’m keen to try it, but maybe just drop the ‘Bakewell’ bit, there’s nooooo resemblance.

    • Stef says:

      I so want to go to England and try all of the desserts! Have you seen my Jaffa cupcake?

  3. Annabelle says:

    Can’t wait to make this. My question is – can I substitute Almond Paste and how much do you think would equal the 3 oz. of nuts?

  4. Annabelle says:

    I thought Bakewell used almond paste. I love that flavor but there isn’t any in your recipe. Am I wrong about almond paste?

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