Nigella’s Bakewell Tart is made with shortcrust pastry, jam, flour, baking powder, sugar, ground almonds, almond essence, soya milk, vegetable oil, icing sugar, flaked almonds, and cherries, creating a savory treat that takes 1 hour and 35 minutes to prepare!
Try More Nigella Lawson Recipes:
🤎 Why You’ll Love This Bakewell Tart Recipe:
- The perfect balance of textures and flavors crisp pastry, moist almond sponge, and fruity jam.
- Easy to make requiring simple ingredients and minimal prep time.
- Versatile Customize with your favorite jam flavor or add extra toppings for variety.
- A timeless dessert that pleases both casual gatherings and formal occasions.
❓ What Is Nigella’s Bakewell Tart Recipe?
Nigella Bakewell Tart features a shortcrust pastry base filled with almond sponge, topped with jam, and garnished with flaked almonds and glace cherries.
🥛 Nigella Bakewell Tart Ingredients
- 175 grams shortcrust pastry
- 2 tablespoons jam of your choice
- 200 grams of self-raising flour sieved
- 1 teaspoon baking powder sieved
- 200 grams caster sugar
- 50 grams of ground almonds
- 1 drop of almond essence
- 200 millilitres soya milk
- 80 millilitres of vegetable oil
- 50 grams of icing sugar sieved
- 50 grams of flaked almonds
- 50 grams of glace cherries optional
🥮 How To Make Nigella Bakewell Tart
- Set the oven to gas mark 5/200C/400F and place a baking tray on the middle shelf to heat, accommodating your tart tin.
- Roll out the pastry thinly and line a 26cm tart tin. Prick the pastry base with a fork and chill for 20 minutes.
- Line the pastry with baking paper or foil and fill with baking beans. Bake for 15 minutes, then remove beans and bake for another 10 minutes until lightly golden. Leave it in the tin.
- In a bowl, combine sieved flour, baking powder, ground almonds, sugar, and salt. In a jug, mix milk, oil, and almond essence. Add to the flour mixture and stir until just combined.
- Spread jam over the cooled pastry case, then pour in the cake mixture. Bake for about 30 minutes or until a cocktail stick comes out clean. Adjust oven temperature if necessary to prevent over-browning.
- Once cooked, leave the tart to cool. Mix the icing sugar with water to make a semi-thick glaze and spread over the tart. Sprinkle with flaked almonds and press in glace cherries if using.
- Slice the tart and serve, savoring each delightful bite of this classic Bakewell treat.
💭 Recipe Tips
- Ensure the pastry is thinly rolled for a crisp base.
- Blind-bake the pastry with baking beans to prevent it from puffing up.
- Adjust baking time if needed to achieve a golden, evenly baked tart.
- Allow the tart to cool before glazing to prevent the icing from melting.
☕ What To Serve With Bakewell Tart?
Serve Bakewell Tart with a dollop of whipped cream or a scoop of vanilla ice cream, a cup of hot coffee or tea, blow of fresh fruit salad.
🎚 How To Store Leftovers Bakewell Tart?
- In The Fridge: Keep leftover Bakewell tart in an airtight container for up to 3 days.
- In The Freezer: Wrap leftover Bakewell tart slices tightly in plastic wrap and aluminum foil, then store in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Bakewell Tart?
- In The Oven: Spread leftover Bakewell tart slice on a baking sheet and reheat in a preheated oven at 325°F for 15 minutes or until warmed through.
- In The Microwave: Heat leftover Bakewell tart slices on a microwave-safe plate at full power for 45 to 60 seconds or until heated.
FAQs
What is the difference between frangipane and Bakewell tart?
Frangipane, an almond-based filling, is central to Bakewell Tart, layered with jam between pastry, creating a rich, nutty dessert.
What is another name for a Bakewell tart?
Another name for Bakewell Tart is Bakewell Pudding, though they may vary slightly in their preparation and presentation.
What pastry is Bakewell tart made from?
Bakewell tart is traditionally made with shortcrust pastry, providing a crisp and sturdy base for its delicious almond filling.
Why is my Bakewell tart runny?
If your Bakewell tart is runny, cover with foil to prevent browning, then bake longer until the filling is set.
Try More Nigella Lawson Recipes:
Nigella Bakewell Tart Nutrition Facts
Amount Per Serving
- Calories 201
- Total Fat 10g
- Saturated Fat 3g
- Trans Fat 0.2g
- Cholesterol 22mg
- Sodium 37mg
- Potassium 101.8mg
- Total Carbohydrates 25g
- Dietary Fiber 1.7g
- Sugars 14g
- Protein 4g
Nigella Bakewell Tart
Description
Nigella’s Bakewell Tart is made with shortcrust pastry, jam, flour, baking powder, sugar, ground almonds, almond essence, soya milk, vegetable oil, icing sugar, flaked almonds, and cherries, creating a savory treat that takes 1 hour and 35 minutes to prepare!
Ingredients
Instructions
- Set the oven to gas mark 5/200C/400F and place a baking tray on the middle shelf to heat, accommodating your tart tin.
- Roll out the pastry thinly and line a 26cm tart tin. Prick the pastry base with a fork and chill for 20 minutes.
- Line the pastry with baking paper or foil and fill with baking beans. Bake for 15 minutes, then remove beans and bake for another 10 minutes until lightly golden. Leave it in the tin.
- In a bowl, combine sieved flour, baking powder, ground almonds, sugar, and salt. In a jug, mix milk, oil, and almond essence. Add to the flour mixture and stir until just combined.
- Spread jam over the cooled pastry case, then pour in the cake mixture. Bake for about 30 minutes or until a cocktail stick comes out clean. Adjust oven temperature if necessary to prevent over-browning.
- Once cooked, leave the tart to cool. Mix the icing sugar with water to make a semi-thick glaze and spread over the tart. Sprinkle with flaked almonds and press in glace cherries if using.
- Slice the tart and serve, savoring each delightful bite of this classic Bakewell treat.
Notes
- Ensure the pastry is thinly rolled for a crisp base.
Blind-bake the pastry with baking beans to prevent it from puffing up.
Adjust baking time if needed to achieve a golden, evenly baked tart.
Allow the tart to cool before glazing to prevent the icing from melting.