Stiff Peaks

An indulgent journey into baking

Classics: Bakewell Tart

So today, I’m dealing with my annoyingly oversized flan tin for making a Bakewell Tart. I’ll be using my scaling guide to work out what quantities of ingredients I’ll need.

The first time I made this, I had to deal with that moment where you look in the oven and it seems like your tart is leaking. Nobody likes a leaky tart. So, science and patience will make sure I get this right this time, and for posterity, I’ll record my findings here.

Also, just to get it off my chest, I had every intention of making this a few weeks ago, but for a pesky ground almond recall seeing my intended purchases taken away from me at the shop till!

Recipe Location

(The legendary Mary Berry version = 8 inch / 20.32 cm tin)

Ingredients for a 27 cm flan tin

Shortcrust pastry

  • 300g plain flour
  • 130g cold butter

Filling

  • 220g butter
  • 220g caster sugar
  • 220g ground almonds
  • 2 large eggs
  • 1 tsp almond extract
  • up to 88g of flaked almonds for decoration
  • 2-3 tbsp of raspberry jam

Because we’re working rather a large shortcrust pastry here, I would strongly recommend chilling the dough after you have first brought it together. For at least 20 minutes. It’ll make the rolling out much easier, and less prone to cracking.

Also, a little tip once you’re ready to load up your pastry with the frangipane, it’s quite a stiff mixture, so make sure you’ve loaded more jam in the centre of the pan than around the edge. Once you begin filling the pan, the weight of the mixture will begin to push your jam out to the edges, and before long you’ll have a jammy ring rather than an even jam base.

For my 27 cm flan tin, it took 15 minutes to blind bake, with an extra 5 minutes to dry without the baking beans. And the frangipane took approximately 40 minutes.

bakewell tart

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