Bakewell tartlets (quick and easy)

December 18, 2014  • 

Bakewell

I was in London for a couple of days and was delighted to visit my English cousin and his family. He even cooked from scratch an exquisite meal, (save for the dessert), a quintessentially English Bakewell tart. A Bakewell tart is originally from Derbyshire, and if you have ever been to this lovely region of rolling hills, adorable sheep grazing about, steeples and vicars, you’d know that this is the ideal setting to have tea and English pastries.
I devised a quick and easy way to make it, in single-serving portions, by using Digestive biscuits as a base.
Digestive cookies can be found in mainstream supermarkets in the international section. Otherwise, use a really crumbly cookie, like a very buttery shortbread.

Makes 6 to 8 mini-Bakewell tartlets.

2 large eggs, room temperature
½ cup unsalted butter, room temperature
¾ cup granulated sugar
1 cup almond flour
¼ cup all-purpose flour
1 tablespoon orange or citrus rind
6 Digestive cookies or similar cookies
¼ cup or more raspberry jam or spread


Garnish: ¾ cup sliced almonds
1 cup fresh raspberries

1. Mix the butter and sugar till fluffy. Add the eggs, one at a time, rind and then add the almond flour and regular flour. When the batter is smooth and shiny, stop. Place one cookie (upside down) in a muffin or tartlet mold, slather with a couple of teaspoons of jam and place a couple of dollops of batter over the jam. Smooth the top with a spatula and sprinkle a few almond slices.
2. Bake in a preheated 325F oven for about 15 minutes or longer until the tarts are set and a cake tester inserted in the batter comes out clean. Cool and serve with fresh raspberries if desired.

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Comments

8 Comments  •  Comments Feed

  1. Andrew J says:

    Of course this really should be made with puff pastry so you end up with a delicious fluffy creation. The almond should almost be an egg almond buttery custard.

  2. Joumana says:

    @Andrew: I am sure it would be exquisite with puff pastry but I personally have never liked to bother making it at home, nor do I care much for the store-bought ones. I like the crunch and sturdiness of the Digestive biscuits better. Just a matter of taste. 🙂

    @Susan: I agree, citrus cuts the richness of the filling.

    @Alicia (foodycat): Lucky you, never visited the place, only their tart! (I did visit Derbyshire, forgot the name of the village, it had only 12 houses and my childhood friend and her family lived in the old train-master’s house)

    Tanya: Thanks and it is a lot faster! 🙂

    Maureen (Orgasmic chef); My daughter’s comment to this was “at least I can’t mess it up!”

  3. Susan says:

    This is a tart I have never tried myself. I love the sound of a shortbread-like crust and the almond flour and citrus must taste delicious in these!

  4. Alicia (foodycat) says:

    The biscuit base is a great variation!

    As I understand it from visiting Bakewell, Bakewell Tart is made with shortcrust & a sturdy frangipane, and Bakewell Pudding is made with puff pastry and a lighter almond custardy filling. They are both good! But innovation is also good.

  5. Tanya Dernaika says:

    I love ready-make shop bought Bakewell tarts and I am delighted to know I can recreate an even tastier and home-made healthier version now. Thank you!

  6. Maureen | Orgasmic Chef says:

    I’ve always wanted to make a Bakewell tart and your tartlets sound not only easy but also delicious!

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