Bakewell tart is the famous British tart made in the picturesque town of Bakewell in the Derbyshire Peak District. This is a delicious variation of the classic Bakewell Tart with the addition of toffee instead of the more classic jam layer. This Toffee Bakewell Tart recipe takes a little time but the results are truly worth it.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Ingredients:
- 4 oz/125g all purpose/plain flour (see tip below)
- pinch of salt
- 2oz/ 55g butter, cubed or an equal mix of butter and lard
- 2-3 tbsp cold water
- For the Toffee Sauce
- 6oz/175g butter
- 3oz/85g fine/caster sugar
- 3oz/85g soft brown sugar
- 14oz/375g tin condensed milk
- For the Filling
- 1 1/2 sticks/ 150g butter
- 3/4 cup/ 150g super fine / caster sugar
- 3 medium eggs plus 1 yolk, beaten
- 1 1/2 cups/ 150g ground almonds
- Zest of 1 medium lemon
- 2 tbsp flaked almonds
- 1 egg white, lightly beaten
Preparation:
Method
Pastry
The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above.
Tip: Use equal quantities of all-purpose flour and cake flour for a lighter pastry.
More tips for successful shortcrust pastry.
Pastry
- Heat the oven 325°F/170°C/Gas 3
- Place the flour, butter and salt into a large clean bowl.
- Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
- Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
- Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
- Roll out the pastry on a lightly floured board to ¼ inch/5mm thick. Grease and then line an 8 inch/20cm deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes.
- Meanwhile make the toffee sauce. Melt the butter over a low heat then add the sugar and stir until all the sugar has dissolved. Add the condensed milk, stir then raise the heat to high and bring the mixture to a gentle boil. Immediately remove from the heat and leave to cool.
- Line the tart case with baking/greaseproof paper and fill with baking beans. Cook for 15 minutes or until the pastry is a pale golden color. Remove the baking beans, lightly brush the inside of the pastry case with a little egg white, cook for a further 5 minutes. Spread the toffee sauce onto the base of the pastry case. Leave to cool.
- Cream the butter and sugar together until pale in color. Add the beaten eggs and egg yolk a little at a time. Gently fold in the ground almonds and lemon zest.
- Pour the mixture in to the pastry case and gently level the surface to ensure the whole case is filled. Bake for 20 minutes. Sprinkle the flaked almonds on to the surface and bake for a further 20 minutes or until golden and set.
- Leave to cool and serve with custard sauce or cream.
The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above.
Tip: Use equal quantities of all-purpose flour and cake flour for a lighter pastry.
More tips for successful shortcrust pastry.
