Last week, we had a “big-ish” snow storm. It started snowing mid morning, and by late that night, we had around 8 inches.
I was still home on winter break, but my husband had to work. I knew he’d have a rough commute home, so I decided to bake him a surprise. He had the next 5 days off, so I wanted him to have a sweet treat to enjoy with his morning coffee while he was on vacation.
Plus, baking just seemed like a relaxing way to spend part of my day while I watched it snow.
Anyone else always get inspired to bake on snowy days? For me, I think it goes back to snow days when my kids were small and home with me. I loved baking them a batch of warm cookies to eat after they came in from playing in the snow. 💕☃️❄️
The Great British Baking Show
The past few weeks, I’ve been hooked on The Great British Baking Show on Netflix. I recently read a news article that talked about how many people have turned to baking this year as a way to ease anxiety and fill some of the extra time spent at home. The article also stated that baking-related shows have become extra popular, as they provide a calming, relaxing, and stress-free viewing experience.
I can whole-heartedly relate to this! I have enjoyed creating many new recipes during these past months with more at-home time, refining my skills, and learning new techniques. The Great British Baking Show has provided some fun inspiration, new learning, and a way to close tabs in my brain when I can’t stop worrying.
Cookbooks for Christmas
Lucky me, my sweet daughter and her husband got me one of the GBBS cookbooks for Christmas, and Santa brought me another! I’ve already made a few of the recipes from the show and cookbooks, and this tart is the first I’m ready to share with you!
Since the cookbooks are written with UK baking measurements, I’ve had to practice my conversion skills before I could bake! Also, some of the ingredients used in the British recipes are not readily available here in the States, so I’ve substitued as appropriate.
As a result, I’ve made it easy for you to replicate the recipe yourself!
The Bakewell Tart
The Bakewell Tart is a classic British pastry made with jam and a sweet almond filling. I made my own jam with equal parts frozen raspberries and sugar, but you can take a shortcut and use a jar of raspberry jam if you prefer.
Making jam is easy, though. For this purpose, just bring 1/2 cup fresh or frozen raspberries and 1/2 cup white granualted sugur to a boil in a medium-sized pot. Lower the heat, and simmer, stirring the whole time, for 5-6 minutes, or until jam thickens to a jam-like consistency. It will thicken even more as it cools.
Cut the butter into the flour, sugar, and salt. Add the egg yolk (save the white for the filling) and the water, and mix until a dough is formed.
Roll the dough out until just slightly larger than a 9″ tart pan. Gently transfer to the pan and press into the edges of the tin.
If you don’t have pie weights (why don’t I have pie weights? I need some pie weights), you can use a smaller pie plate to sit on top of the crust and keep it from bubbling up.
While the crust cooks, mix together the ingredients for the almond filling. It will be a very thick batter.
Spread the cooled jam over the baked crust, and spread into an even layer.
Then add dollops of the almond filling batter over the top of the jam, and spread into a smooth even layer. Sprinkle with sliced almonds before returning to the oven to bake the filling.
Cool the baked tart in the tin until cool enough to handle. Then remove the tart pan, and cool on a wire rack.
I had this finished tart displayed on my cake stand to surprise my husband when he got home from work. ❤️
Cut into 8 equal wedges and serve at room-temp. Once cut, you can easily see the pretty layers of shortcrust pastry, sweet raspberry jam, soft almond filling, and crispy almond slices on top.
This is the perfect pastry to enjoy with a cup of coffee.
Bakewell Raspberry Almond Tart
- 1½ cups all-purpose flour or pastry flour
- ¼ cup powdered sugar
- ¼ tsp salt
- 1 stick unsalted butter cold
- 1 large egg yolk reserve the white for the filling
- 2 TBSP water cold
- 1 stick unsalted butter softened
- ½ cup white granulated sugar
- ¼ tsp salt
- 1¼ cups almond flour
- ¼ cup all-purpose flour or pastry flour
- 1 large egg
- 1 large egg white
- 1 tsp almond extract
- ¼ cup raspberry jam
- ½ cup sliced almonds
For the Crust:
- Combine the flour, powdered sugar, and salt in a large mixing bowl.
- Cut the butter into 1/2” cubes and add to the flour mixture. Work the butter into the flour – using your fingers, a pastry cutter, or fork – until well combined, almost like sand.
- Add the egg yolk along with the water, gently mixing them into the flour/butter mixture to form a dough.
- On a lightly floured surface, roll the dough into a circle just slightly larger than your 9" tart pan. Gently transfer the dough circle to the tart pan, pressing it into the sides. Trim the dough with a knife, so that you’re left with about 1/2” of dough overhanging the edges of the tart pan. Fold the extra dough down to reinforce the sides of the pastry.
- Preheat your oven to 400°F, and pop the crust into the freezer for about 30 minutes.
- Line the crust with parchment paper and fill with pie weights. If you don't have pie weights, you can place a smaller pie plate into the tart pan to hold the crust flat while baking.
- Bake the crust on a baking sheet to catch any drips with the weights for 20 minutes, then remove the parchment or foil with the weights and bake for another 5 to 10 minutes. The edges and bottom of the crust should be just lightly golden.
- Remove the crust from the oven and reduce oven temp to 350°F.
For the Filling:
- Beat together the butter, sugar, and salt until fluffy. Stir in the flours, whole egg, egg white, and almond extract. Set aside.
- Spread the raspberry jam evenly into the bottom of the slightly cooled crust. Spoon the almond mixture over the jam, gently spreading it to the edges of the tart. Sprinkle the sliced almonds evenly over top.
- Bake the tart for 25 to 35 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the tart from the oven and allow it to cool on a rack. When cool enough to handled, remove from tart pan.
- Cut into 8 equal-sized wedges to serve.
- Store the tart, well covered, at room temperature for several days. This tart also freezes well for later enjoyment.
Have you watched The Great British Baking Show? Have you tried any of the recipes! If so, I’d love to hear about it!
As they say on the show….”On your marks, get set, baaake!”
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