Traditional Bakewell Tart...12 Weeks of Christmas Treats

And what a treat it is!  I’ve wondered for years what a Bakewell Tart tasted like, and well, now I know….scrumptious!  A lovely buttery crust, topped with a slightly tart jammy layer, and then the frangipane!  My goodness, the frangipane!  It’s simply marvelous!

As you all know, my husband is notoriously picky; however, he is a fan of almond flavor as well as raspberry, so this was a thumbs-up dessert for him.

I think it would be absolutely gorgeous on a Christmas dessert table, and the taste is a perfect fit for the special occasion. 

The recipe comes from The Unofficial Downton Abbey Cookbook, and
while it may not be Mrs. Patmore’s actual recipe, I feel certain that
the Crawley family as well as the staff would be more than happy to have
a slice with a cup of tea. 

12 Weeks of Christmas Treats is a Christmas-focused blog hop hosted by Brenda of Meal Planning Magic; if you’d like to join us, please contact Brenda via email.  

Traditional Bakewell Tart
Pastry
1 cup flour
1/3 cup almond meal
3/4 cup unsalted very cold butter, diced
1 large egg, separated
1 teaspoon almond extract
2 -3 teaspoons cold water
Filling
4 Tablespoons jam (cherry, raspberry, strawberry)*
1 cup unsalted butter, softened
1 cup sugar
3 large eggs
1 large egg yolk**
1 cup almond meal
Zest of 1 clementine***
Zest of 1 lemon
1/4 teaspoon salt****
2 tablespoons sliced almonds
Powdered sugar, for dusting
NOTE: see my tweaks at the end
Prepare pastry:
In a large bowl, mix together flour, ground almonds, butter, and sugar.
Blend until mixture resembles coarse bread crumbs.
Mix in egg yolk, almond extract, and cold water, and blend until mixture just begins to come together.
Flatten dough into a large disc and cover with plastic wrap.
Chill for no more than 1 hour.
Remove from refrigerator and roll out pastry on a clean, lightly floured surface so it reaches about 1⁄8-inch thickness.
Press down into a medium tart tin (9″), and prick the base with a fork.
Chill crust for 15 minutes.
Preheat oven to 350°F.
Cover chilled tart crust with parchment paper, then weigh down with pastry weights. Bake in preheated oven for 20 minutes or until the pastry reaches a pale, golden color. Remove pastry weights, lightly brush tart crust with egg white, then cook for another 3 minutes.
Let cool slightly.

Prepare filling:
Cream together butter and sugar, then gradually add the 3 beaten eggs and 1 egg yolk. Fold in ground almonds and zests of clementine and lemon; set aside
Spread jam in an even layer over tart base.
Carefully and evenly spoon mixture over the jam, creating an even layer.
Bake tart for another 15–20 minutes, then sprinkle with almond flakes and bake for an additional 20 minutes until the tart is both set and golden.
Let cool to room temperature, then sprinkle with confectioners’ sugar and serve.
Notes:
*I used 8oz of raspberry-rhubarb fruit spread that I bought at World Market – fabulous!
**I did not use the extra yolk
***Zest from a small orange substituted for the clementine
****This was my addition – I think the addition of the salt brings out the other flavors