Bakewell Tart with a Salted Honey Crust
Bakewell tart is a classic British dessert named after the town of Bakewell in England. It has a delicate almond flavor that pairs so well with its tart berry jam and my salted honey crust. It’s wonderful for breakfast, but also as a dessert or snack any time of day.
I love how it’s simple enough for a Sunday morning treat, but impressive enough to serve for company.
This tart has three main components:
- a thin layer of berry jam (raspberry is the most common)
- a layer of frangipane – almond cream (The frangipane sets but is still soft after baking, giving the tart a consistency similar to a ricotta cheesecake.)
- a shortcrust (I use a salted honey crust with a shortbread-like consistency. It’s not only easier, but it’s the part everyone raves about!)
How It’s Made
Start by preparing the shortcrust. Mix the ingredients by hand and press the dough into and up the sides of the tart pan. Be sure the crust goes all the way to the top because it will shrink a little during the bake.
Use a fork to poke holes throughout the crust before pre-baking it. This ensures an even bake. Prebake it for 20 minutes at 325 F.
Evenly distribute the jam evenly over the crust. I find that that the back of a spoon works well for this.
Mix all frangipane ingredients in an electric mixer and spread over the jam. It should come almost all the way to the top of the crust.
Bake for 25 minutes at 375 F. You’ll know the tart is done when it is set and the top is lightly browned.
Expert Tips and FAQs
You can prepare the frangipane up to one week in advance and store it in the refrigerator. I like to make a little extra and use it for bostock (a variation on French toast).
While the classic Bakewell tart is made with berry jam, I love making it with orange marmalade instead. You can also try using cranberry jam, poppy seed filling, bacon jam for a savory twist, or a curd instead of a jam (try roasted banana curd or orange curd).
If you check on your tart and it isn’t set yet, but the crust is getting brown, cover the crust with foil or a pie guard for the rest of the bake to keep it from burning.
Store at room temperature for up to three days, refrigerate for up to five days, or wrap tightly and freeze for months.
Salted Honey Tart Crust Ingredients
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1 1/2 cups almond meal also called almond flour
- 3 large eggs room temperature
- 1/2 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup berry jam
- 1/3 cup sliced almonds
- powdered sugar to taste
Salted Honey Tart Crust Instructions
- Preheat oven to 325 F.
- In a medium-sized mixing bowl, beat butter until light and fluffy.
- Beat in sugar and honey until fully combined.
- Mix in flour and salt until just combined.
- Press dough into the bottom and up the side of a greased 11" tart pan with a removable bottom. Be sure the dough goes all the way to the top of the side 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.
- Use a fork to poke shallow holes all over the dough.
- Bake for 20 minutes and remove from the oven to cool slightly.
- Increase oven temperature to 375 F.
- Using an electric mixer, mix butter and sugar until light and fluffy.
- Mix in almond meal until fully combined.
- Mix in eggs until fully combined.
- Mix in vanilla, flour, and salt until just combined to complete the frangipane.
- Spread jam evenly over pre-baked tart crust.
- Top with frangipane.
- Distribute almonds evenly on top of the frangipane layer.
- Bake for 25 minutes or until the filling is firmly set and lightly browned. If it's not done at 25 minutes, cover the edge of the tart with foil or a pie guard and return to the oven until set.
- When cool, dust with powdered sugar and serve or store covered at room temperature for up to four days.
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