Recipe from Stephanie Johnston
Adapted by Dorie Greenspan
- Total Time
- 1 hour 45 minutes, plus 2 hours cooling
- Rating
- 4(261)
- Notes
- Read community notes
A classic British bakewell tart is a threesome: a crust; a layer of raspberry jam – one chockfull of seeds; and a sponge cake redolent of almonds.Sliced almonds and a drizzle of icing may or may not be optional, depending on whose recipe you’re using. I got my first taste of a bakewell, and this recipe, in Paris from my friend, Stephanie Johnston, who got it from her mom, Granny Annie, in England.Granny never used almonds or icing but occasionally swapped her homemade raspberry jam for red currant jelly or lemon curd.When I asked what made a good bakewell, Steph instructed, “The crust, the jam and the almond cake.”Well, of course.That settled, Stephanie confessed to using Bonne Maman jam from the supermarket. As for the crust, both Steph and her mom make a plain, all-butter crust, think pâte brisée or pie dough.We polished off Steph’s tart in one go after dinner, but had we shown more discipline, it would have kept at room temperature for three more days. —Dorie Greenspan
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Ingredients
Yield:8 servings
- Unbaked tart crust in a 9-inch fluted pan (see recipe here)
- 1¼cups (125 grams) almond flour
- ½cup (68 grams) all-purpose flour
- 1teaspoon baking powder
- Pinch of fine sea salt
- 1stick (113 grams) unsalted butter, very soft
- ½cup (100 grams) sugar
- 2large eggs, at room temperature, lightly beaten
- ½teaspoon almond extract
- 1jar (340 to 370 grams) raspberry jam, to make 1 slightly rounded cup
- ⅓cup sliced almonds (optional)
- ½cup (60 grams) confectioners’ sugar
- ½ to 1tablespoon water
For the Icing (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
466 calories; 22 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 61 grams carbohydrates; 3 grams dietary fiber; 42 grams sugars; 7 grams protein; 98 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Center a rack in the oven, and preheat it to 400. Prick the crust all over with a fork, cover with buttered foil and fill with dried rice or beans. Place on a baking sheet, and bake for 15 minutes. Remove the foil and weights, and bake for 3 minutes more, until lightly colored. Set aside to cool.
Step
2
To make the filling: Reduce the oven temperature to 350. Whisk the almond flour, all-purpose flour, baking powder and sea salt together. Working with a mixer, beat the butter and sugar together on medium speed for 3 minutes, until pale and creamy. Gradually beat in the eggs, scraping the bowl as needed. The mixture may curdle — it’s O.K. Beat in the almond extract. Reduce the mixer speed to low, and add half of the dry mixture. When incorporated, add the rest, and beat only until it disappears into the batter. Finish blending with a spatula.
Step
3
Spread the jam in the crust, and top with the filling, covering the jam as completely as you can. (The filling doesn’t spread easily, but imperfections work out in the end.) If you’d like, sprinkle with sliced almonds.
Step
4
Bake the tart for 40 to 50 minutes, or until the top feels firm and is puffed all the way to the center. (Check the tart after about 25 minutes, and if it is browning quickly, tent it loosely with foil.) Transfer to a rack, and let it cool before icing, if you’d like, and serving.
Step
5
To make the icing: Stir the sugar and ½ tablespoon water together. If the icing doesn’t run off the spoon slowly and steadily, add more water drop by drop. Drizzle over the tart, and let it dry at room temperature.
Ratings
4
out of 5
261
user ratings
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Cooking Notes
SarahP
I added a very thin layer of almond paste below the berry jam/berries layer, and it was, as Mary Berry would say, "scrummy."
LaurieG
I made this last night and we thought it was a bit too sweet and somewhat crumbly, but today it is just excellent.... I find that most of the tarts/cakes I make with almond flour do taste better after a day or so.
Having said that, I would like to find a way to make the entire recipe just a little bit less buttery but I'm not sure how to approach doing that.
btw I use Trader Joe's blanched almond flour which is an excellent product.
Rosemachree
I found it helpful to drop the batter by spoonfuls across the top of the jam, then use my index finger to spread the scattered batter clumps together. in doing so, I had no problem disturbing the jam layer.
PT
To you all worrying about ingredient substitution: From the early 1900's, my Maine born Nana used whatever scraps she had left from her marathon baking sessions & later passed the "idea" on to me in the midst of a holiday baking Bonanza. Simply take any scraps of pie crust, cake batter and a jar of home made jam, construct in a pie pan, bake and enjoy.
I assumed she'd invented it. I am thrilled to finally have a name for it after 65 years. Thank you Doris!
Flossie G
I made this delicious tart last week and I will definitely make it again. I did use a 10-inch tart pan; I think a 9-inch pan would be a bit too small. I did not use the crust suggested; I used my favorite pâte sablée recipe and it was perfect. I would not skip the glaze; it is a nice finishing touch. And while it was very good the day I made it, it was even better the day after.
Michele
Use Mark Bittman's pastry crust.Use a 10 inch tart pan.Make a day ahead.Delicious and a little fancy.
Judy R
I made this with the pastry crust recipe as noted, and also made a gluten free version for my celiac friends with a g/f crust from the grocery store and a combination of g/f flours replacement for the wheat. Both were excellent. I froze and refroze left overs also with no bad results.
Anna
Using Trader Joe's unblanched (whole) almond flour for one project, I concluded that that almond flour was bet sieved to get the larger chunks of skin out before adding to the rest of the ingredients.
Chris Segatti
Well, if anyone can screw up a recipe, I can. Think I didn't mix the dough enough--couldn't roll out. So I ended up pressing it into the pan, but too large blobs of butter fairly "boiled" in the oven, and the crust ended up being very tough. Rats!! But I was able to assemble the rest of it and was happy with the way it looked and tasted. Never knew that pretty, swirly, icing was merely confectioner's sugar and water...
MA
I reduced the raspberry jam by half and added half the almond extract to it. Less sweet and delish.
pfc
add a bit of almond paste on top of crust before the betties
Judy R
I made this with the pastry crust recipe as noted, and also made a gluten free version for my celiac friends with a g/f crust from the grocery store and a combination of g/f flours replacement for the wheat. Both were excellent. I froze and refroze left overs also with no bad results.
Michele
Use Mark Bittman's pastry crust.Use a 10 inch tart pan.Make a day ahead.Delicious and a little fancy.
Flossie G
I made this delicious tart last week and I will definitely make it again. I did use a 10-inch tart pan; I think a 9-inch pan would be a bit too small. I did not use the crust suggested; I used my favorite pâte sablée recipe and it was perfect. I would not skip the glaze; it is a nice finishing touch. And while it was very good the day I made it, it was even better the day after.
Rosemachree
I found it helpful to drop the batter by spoonfuls across the top of the jam, then use my index finger to spread the scattered batter clumps together. in doing so, I had no problem disturbing the jam layer.
PJ
I made this with demerara sugar and gluten free flour, and enjoyed the result. I also made my own jam from some blueberries I had around, and that helped with controlling the sugar. I'm making it again, and I think I cut back slightly on the sugar in the cake, and perhaps bake slower and longer- the cake was kind of soft. It is better the day after, and nice to have something that looks so good that can be made a day before, to take to dinner with friends.
Maggie
I agree that this tastes better the next day. I had high hopes for this recipe and was a little disappointed. The suggested crust was too savory and hard. Next time I will use a sweeter tart crust. The almond flavor was imperceptible, so next time I will double (or quadruple) the almond extract. And the cake part was dry and fluffy while I was expecting it to be more marzipan-like. This improved a lot overnight, and today it's much moister and yummier. It's an elegant dessert.
Linda
This was good, but I'd tweak. I thought there was to much "cake" part, mine rose quite high and was thicker than the photo showed. Baked in a 9" tart pan as directed, but I think a 10" would yield more balanced results with a thinner layer of cake. I would add a bit more jam next time. Loved the flavors and texture of crisp pastry shell with the moist cake.
Harriet
Made this for a party and everyone loved it. I'd recommend however, that if you use a 9" tart pan you add filling only to come barely level with the crust topline. I used it all and the filling puffed and set just before going over the edge. I also found that the cup of jam came close to overpowering the delicate taste of the filling, although it was still delicious. I'd just cut back to less jam based on personal preferences. Overall, excellent.
SarahP
I added a very thin layer of almond paste below the berry jam/berries layer, and it was, as Mary Berry would say, "scrummy."
Oscar
Made it with a lovely cherry preserve and it turned out very good! Not too sweet and very satisfying. Also made this in a pie tin.
LaurieG
I made this last night and we thought it was a bit too sweet and somewhat crumbly, but today it is just excellent.... I find that most of the tarts/cakes I make with almond flour do taste better after a day or so.
Having said that, I would like to find a way to make the entire recipe just a little bit less buttery but I'm not sure how to approach doing that.
btw I use Trader Joe's blanched almond flour which is an excellent product.
Anna
Using Trader Joe's unblanched (whole) almond flour for one project, I concluded that that almond flour was bet sieved to get the larger chunks of skin out before adding to the rest of the ingredients.
PT
To you all worrying about ingredient substitution: From the early 1900's, my Maine born Nana used whatever scraps she had left from her marathon baking sessions & later passed the "idea" on to me in the midst of a holiday baking Bonanza. Simply take any scraps of pie crust, cake batter and a jar of home made jam, construct in a pie pan, bake and enjoy.
I assumed she'd invented it. I am thrilled to finally have a name for it after 65 years. Thank you Doris!
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