Friday, 22 November 2019

Traditional Bakewell Tart

A traditional Bakewell tart full of raspberry jam and a delicious frangipane filling!



The history of the Bakewell tart is incomplete and not as accurate as I would have liked. It can often be confused with the Bakewell Pudding which was first recorded in 1836 made from puff pastry, jam and a custard like filling but overall not too dissimilar from the Tart as seen here. 

What we do know is that tarts themselves became popular in medieval times and could have a sweet or savoury filling. It's also worth noting that the famous Cherry Bakewell is only a descendant of the Bakewell tart which came first. 

So like with all of my bakes, I made a delicious vegan one. It was so easy, and honestly, I've not had too many frangipan filled desserts but this one was spot on. 

Check out my other dessert recipes for more inspiration!

Lemon Meringue Pie
Banoffee Pie
Cookies and Cream Cheesecake

Makes 1 9 inch tart


Recipe

Prep: 20 minutes
Cook: 45 minutes to 1 hour
Serves: 6-8


Ingredients

Pie crust see here
4tbsp Raspberry Jam
Frangipane
60ml Melted butter or vegetable oil
95g Caster sugar
30g Plain flour
70ml Aquafaba from a can of chickpeas
150g Ground Almonds
½ tsp Almond extract
150g Raspberries 
Handful of flaked almonds optional
Drizzled glace on top optional




Method

✿Make your pie crust using this recipe.
✿Whilst your pastry is baking, prepare your frangipan filling. Cream the butter and sugar together using an electric mixer and then whisk in the flour.
✿Add the aquafaba in small amounts at a time mixing well after each portion. 
Then gently fold in the ground almonds and almond extract with a spatula until combined. You will have a thick batter.
✿Spoon the frangipan into your baked pie crust and smooth out evenly. Pop the raspberries into the filling pressing down on each one gently to push into the batter. Sprinkle flaked almonds over and then place in the oven and bake for 45 minutes until nicely browned. If it looks like its starting to burn on the pastry you can cover with foil for the last ten minutes. 
✿Remove from the oven and leave to cool completely before drizzling your glaze over and then serving. The tart will firm up as it cools. Enjoy! 


Christina
xx


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