Prep Time: 25 mins Cook Time: 50 mins
Total: 1 hr 15 mins Yields: 6
Indulge in the delightful world of Mary Berry’s Bakewell Tart – a treat that brings together buttery pastry, luscious almond filling, and a touch of raspberry sweetness. This classic British dessert is a masterpiece of flavors and textures, a true embodiment of comfort and elegance.
What is the Mary Berry Bakewell Tart recipe?
Mary Berry’s Bakewell Tart is not just a dessert; it’s a piece of culinary history. With its crisp pastry, velvety almond filling, and a hint of tangy raspberry jam, each bite is a journey through layers of taste and tradition. Whether enjoyed as a tea-time treat or a dessert after dinner, this tart is a showcase of balance and perfection.
Why does this recipe work?
Prepare to fall in love with this recipe. The combination of all-purpose flour, butter, and cold water creates a delicate and flaky pastry that forms the tart’s base. The almond filling, made with butter, sugar, egg, rice flour (or semolina), and almond extract, adds a rich and nutty dimension. And that layer of raspberry jam? It’s the crowning touch that ties everything together in a burst of fruity sweetness.
Bakewell Tart Mary Berry
Ingredients
For the dough
- All-purpose flour – 1 1/2 cups all-purpose flour
- Butter – 6 tbsp chilled butter cut into cubes
- Water – 2 tbsp cold water
- Milk (for glazing)
For the filling & top
- Butter – 9 tbsp butter
- Granulated sugar – 1/2 cup granulated sugar
- Egg – 1 large egg, lightly beaten
- Rice flour – 3/4 cup rice flour or semolina
- Almond extract – 1/2 tsp almond extract
- Raspberry jam – 2 tbsp raspberry jam
- Confectioners’ sugar (for dusting)
Instructions
For preparing the dough
- Place the flour in a spacious bowl.
- Combine the butter and vegetable shortening, rubbing them into the flour until the mixture takes on the texture of fine bread crumbs.
- Add gradually just enough water to create a soft, pliable dough.
- Wrap it in plastic wrap and let it chill in the refrigerator for about 30 minutes.
For making the Almond Filling
- Melt the butter in a saucepan, followed by stirring in the granulated sugar.
- Allow it to cook for roughly a minute.
- Remove it from the heat and let it cool a bit.
- Mix in the egg and gradually add rice flour or semolina, and almond extract.
Assemble & Bake
- Preheat your oven to 400˚F (200˚C).
- Roll out the chilled dough on a lightly floured surface, then use it to line your tart pan. Remember to save the excess dough trimmings.
- Spread the raspberry jam evenly over the bottom of the tart crust.
- Pour the prepared almond mixture on top of the jam layer.
- Roll out the dough trimmings that were saved earlier, cutting them into thin strips of appropriate length for the tart.
- Arrange these strips in a lattice pattern over the almond filling, ensuring they are attached to the edge of the tart crust with a touch of milk.
- Bake the tart for around 45–50 minutes until the filling rises, turns beautifully golden, and springs back when gently pressed with your finger. If the crust is getting a bit too brown, simply cover the tart with foil while baking.
- Get out of the oven
- Sprinkle the tart with a delicate dusting of confectioners’ sugar.
Your masterpiece is now ready to be enjoyed, whether served warm or chilled.
Tips
- Ensure the butter and water used in the pastry are very cold for the best texture.
- Blind-bake the pastry before adding the almond filling to prevent a soggy bottom.
- For an extra touch of elegance, dust the finished tart with confectioners’ sugar just before serving.
Variations
- Try different flavors of jam for a unique twist.
- Add a handful of toasted almond slices on top for extra crunch.
Tools you will use
- 7 1/2 in (19cm) loose-bottomed fluted tart pan
How to serve the Bakewell Tart
- Serve Mary Berry’s Bakewell Tart as a delightful dessert, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream.
- Serve at home as a centerpiece for a tea party or a sweet finish to a dinner gathering. The tart’s combination of flavors and textures will leave your guests impressed and satisfied, making it a memorable addition to any occasion.
You might like more…
MORE PIE / TART RECIPES:
- Mary Berry Blueberry Muffins
- Mary Berry Banana Muffins with Chocolate Chips
- Tim Hortons Pumpkin Spice Muffins
MORE FRUIT BREAD RECIPES:
- Raspberry Jam Buns Mary Berry
- Hot Cross Buns Mary Berry
- Welsh Cakes Recipe (Mary Berry)
- Mary Berry Cheese Scones
- Fluffy Mary Berry Fruit Scones
- Paul Hollywood Scones
Mary Berry Bakewell Tart
Ingredients
For the dough
- 1 1/2 cups all-purpose flour
- 6 tbsp chilled butter cut into cubes about
- 2 tbsp cold water milk for glazing
For the filling
- 9 tbsp butter
- 1/2 cup granulated sugar
- 1 large egg lightly beaten
- 3/4 cup rice flour or semolina
- 1/2 tsp almond extract
- 2 tbsp raspberry jam
- confectioners’ sugar for dusting
Instructions
- For preparing the dough
- Place the flour in a spacious bowl.
- Combine the butter and vegetable shortening, rubbing them into the flour until the mixture takes on the texture of fine bread crumbs.
- Add gradually just enough water to create a soft, pliable dough.
- Wrap it in plastic wrap and let it chill in the refrigerator for about 30 minutes.
- For making the Almond Filling
- Melt the butter in a saucepan, followed by stirring in the granulated sugar.
- Allow it to cook for roughly a minute.
- Remove it from the heat and let it cool a bit.
- Mix in the egg and gradually add rice flour or semolina, and almond extract.
Assemble & Bake
- Preheat your oven to 400˚F (200˚C).
- Roll out the chilled dough on a lightly floured surface, then use it to line your tart pan. Remember to save the excess dough trimmings.
- Spread the raspberry jam evenly over the bottom of the tart crust.
- Pour the prepared almond mixture on top of the jam layer.
- Roll out the dough trimmings that were saved earlier, cutting them into thin strips of appropriate length for the tart.
- Arrange these strips in a lattice pattern over the almond filling, ensuring they are attached to the edge of the tart crust with a touch of milk.
- Bake the tart for around 45–50 minutes until the filling rises, turns beautifully golden, and springs back when gently pressed with your finger. If the crust is getting a bit too brown, simply cover the tart with foil while baking.
- Get out of the oven
- Sprinkle the tart with a delicate dusting of confectioners’ sugar.
