Contents
Shortcrust, a layer of jam, and frangipane — an almond cream — baked until set and often iced with a glacé icing and a glacé cherry. It comes from Bakewell in Derbyshire, where the older Bakewell pudding is a different and stranger thing: puff pastry, jam and an egg-and-almond custard that sets to a wobble rather than a cake.
Both exist, both are defended locally, and the tart is the one worth learning because frangipane is useful everywhere.
What makes it work
- Frangipane is a 1 : 1 : 1 : 1 ratio. Equal weights of butter, sugar, ground almonds and egg, with a spoonful of flour. Remember the ratio and you never need the recipe. See Almonds.
- Chill the jam layer before adding the frangipane, or the two marble together and the clean stratum is lost.
- Do not overbeat the frangipane after the eggs go in. It is an emulsion; too much air makes it dome and then sink.
- Blind bake the shell. Frangipane is wet enough to soak an unbaked one.
- A drop of almond extract, not more — the flavour people associate with Bakewell is benzaldehyde, and it is easy to overdo.
Ingredients
One 23 cm tart. Serves 10.
- 1 blind-baked shell — pate sucree or all-butter pie crust
- 200 g raspberry jam — see Fruit Jellies Jam Jellies Butters
Frangipane:
- 150 g unsalted butter, softened
- 150 g caster sugar
- 150 g ground almonds
- 3 eggs, about 150 g
- 30 g all-purpose flour
- 3 g fine salt
- ½ tsp almond extract
To finish: 50 g flaked almonds, or 150 g powdered sugar mixed with 2 tbsp water and a glacé cherry
Method
Blind bake the shell. Set the oven to 180 °C / 350 °F.
Spread the jam over the base of the cooled shell and chill it 15 minutes.
Cream the butter and sugar two minutes. Beat in the eggs one at a time, then fold in the ground almonds, flour, salt and extract. Do not beat once the almonds are in.
Spoon the frangipane over the chilled jam and spread it carefully to the edges. Scatter flaked almonds if you are not icing it.
Bake 35–40 minutes, until golden, set, and springy at the centre.
Cool completely. If icing, whisk the powdered sugar with just enough water to give a thick pourable glaze, spread it over, and set a cherry in the middle.
Notes
- The frangipane is the transferable part. The same mixture makes pear frangipane tart, fills mince pies, and tops a plum or apricot tart.
- The Bakewell pudding uses puff pastry and a much looser almond custard, and is served warm.
- Keeps four days at room temperature, and is better on day two.
Elsewhere on the site
Method and theory: Pie and tart recipes · pies and tarts · Almonds
Nearby: pear frangipane tart · treacle tart · mince pies