Legend has it that the Bakewell tart was invented in the 1800s in the village of Bakewell. An inexperienced cook made a mistake when putting together a strawberry tart—and ended up with a pie crust with a layer of preserves on the bottom and a soft, cake-like filling. This version uses raspberry preserves, but strawberry would also be delicious.
Ingredients
8 to 10 servings
Crust:
Filling:
For crust:
Step 1
Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, cut in until very coarse meal forms. Add 3 tablespoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic wrap; chill 1 hour. DO AHEAD:Can be made 1 day ahead. Keep chilled.Soften briefly at room temperature before rolling.
Step 2
Preheat oven to 375°F. Roll out dough on floured surface to 12- to 13-inch round. Transfer dough to 9-inch tart pan with removable bottom. Cut off all but 1/2 inch of overhang and fold in, pressing dough to come 1/4 to 1/3 inch higher than pan sides. Freeze crust until firm, about 10 minutes.
Step 3
Line crust with foil and dried beans or pie weights. Bake crust until sides are set, about 25 minutes. Remove foil and beans. Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer. Cool on rack 30 minutes. Reduce oven temperature to 350°F.
For filling:
Step 4
Spread raspberry preserves evenly over bottom of crust. Scrape seeds from vanilla bean halves into medium bowl. Add sugar and blend with back of fork to distribute vanilla seeds evenly. Add butter, egg yolks, egg whites, almond extract, and salt; whisk to blend. Finely grind almonds in processor; stir into filling. Pour filling into crust.
Step 5
Bake tart until browned on top and set in center, 30 to 35 minutes. Cool on rack until just slightly warm, about 45 minutes.
Step 6
Push up tart pan bottom to release tart. Serve slightly warm or at room temperature with whipped cream.
Nutrition Per Serving
- Tender Spanish almonds that are usually sold roasted and salted; available at specialty foods stores and natural foods stores and from latienda.com.
How would you rate Bakewell Tart with Raspberry Preserves?
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Reviews (11)
Back to TopThis was probably the worst recipe I've made from the Epicurious site. It was weird and eggy, and the crust was hard. My filling didn't set until well past the stated baking time. My guests seemed to like it, but I will never make it again.
bonvivant64
Cleveland
3/17/2019
The recipe with corrected egg white made a delicious tart. I had no problem making the crust; there was plenty of dough. It was somewhat hard however and would have been difficult to eat if it had been any thicker. The Marcona almonds make the recipe as their flavor is far superior to standard variety. I picked some up at Whole Foods.
jbowling
Chapel Hill
1/24/2011
Here's a link to the original recipe posted on Bon Appetit's site. This has the CORRECT ingredients (the egg white quantity is listed): http://www.bonappetit.com/recipes/2010/05/bakewell_tart_with_raspberry_preserves
Rainy_Day
Seattle
10/18/2010
I made this with a bit of hesitation due to the negative reviews. The end result was pretty good, though. I agree, the crust measurements do not provide enough crust for a strong crust. It was a bit sparse and thin in some areas. Additionally, it wasn't as flakey as I would have liked. Thank you to the reviewer who pointed out the correct egg white measurements. Based on that I was able to achieve the perfect consistency for the filling. I didn't have any marcona almonds, so I roasted almond slivers and ground them in the cuisinart. I found that the raspberry flavour came through just fine. Would I make this again? Yes, but I would use either a different crust recipe or make more of the one listed.
Rainy_Day
Seattle
10/11/2010
Important: The original recipe in the magazine calls for 3 egg whites. This has been left out of the ingredient list here.
Anonymous
Encinitas, CA
6/6/2010
I would like to try this recipe but please note that your list of ingredients calls for 4 large egg yolks and no mention of egg whites, but you directions for the filling say add egg yolks and egg whites - HOW MANY EGG WHITES - maybe the 4 from the 4 egg yolks
baehed
miami florida
5/18/2010
总disappointment! Followed directions exactly, but was a disaster. Crust filling was too scant and shrunk after baking. Filling with eggs appeared to have unusual texture.Could it be missing flour? Terrible-would not recommend at all. Threw in the trash!
hadfieldeast
pipersville, pa
5/13/2010
Will never make again....very bland...not enough raspberries. It was just okay and wouldn't make again. There are too many other fantastic dessert recipes to make
Anonymous
Chicago
5/1/2010
Very tasty. I had forgotten to get whipping cream, which I wanted to add a little Amaretto to! I found the dough to be super easy to work with. I did have to add 2 tsp. extra of water, but no problem after that. Will definately make again!
donnaluv2cruise
4/27/2010
Yummy and easy. Didn't have a food processor or a tart pan or fancy almonds or almond extract or a vanilla bean and it still turned out great. I used regular sliced almonds and ground them up in the coffee grinder, vanilla extract and a little rum extract. The kids liked it too.
DMacG
Lowell, ma
4/18/2010
Not extremely exciting but good texture and the crust was great even though it was a bit hard to work with compared to others. Make sure to get good preserves. Best part is I had everything in the pantry to make it so it was very low cost. I would probably make it again for that reason.
AVass
Pasadena, CA
4/18/2010
