After visiting Borough Market in London, we made a delicious discovery: the buttery, rich bakewell tart.
Kin to the American lemon square, it has a dense bottom crust, covered with raspberry jam and a cake-like almond topping. The crunchiness and tangy flavor of the jam perfectly complement the smooth and slightly sweet layers on either side. Why haven’t I heard of this addicting British comfort food before?
We’re still in London, so I haven’t tested it yet, but I found this recipe for Bakewell Tart from the UK Food Channel which looks promising. Can’t wait to go home and try it out. (Enjoy translating the instructions which are very British.)
Bakewell Tart
- 5¼ oz (150g) butter
- 5¼ oz (150g) ground almonds
- 5¼ oz (150g) caster sugar
- 2¾ oz (75g) self raising flour
- 1 tsp baking powder
- 3 whole eggs, plus 1 egg yolk
- 1 tsp almond essence
- 1 grated rind of lemon
- 3 tbsp raspberry jam
For the shortcrust pastry:
- 8 oz (225g) plain flour
- 4 oz (115g) butter
How to make Bakewell Tart
Make the shortcrust pastry and rest in fridge.
Roll the tart and blind bake in the oven for 25 minutes. Remove from the oven and allow to cool. Once cooled, spread with the raspberry jam.
In a bowl, cream the sugar and butter until white and fluffy. Add ground almonds, eggs, self raising flour, almond essence, baking powder and lemon rind.
Pour into pastry case and bake 180°C (350° F) for 15 minutes.
After 15 minutes scatter over the flaked almonds and return to the oven for a further 12-15 minutes.