This year, resolve to bake well!! For tips and to bake-along live, just follow along with the video.
Prep: 45 minutes
Bake: 30-40 minutes
Bakewell Tart Ingredients:
Almond Tart Crust:
1/2 cup unsalted butter
1 cup powdered sugar
1/4 cup + 1 T almond flour
1 & 1/2 cups all-purpose flour
2 lbs strawberries, hulled and quartered
1/3 - 1/2 cup granulated sugar*
1 T lemon juice
1/2 cup + 2 T granulated sugar
1/2 cup butter, softened
1 & 1/4 cup almond flour
1 & 1/2 t vanilla extract
1/2 t almond extract
3 T all-purpose flour
Stand mixer with paddle attachment
9 inch non-stick tart ring**
Begin by making your tart dough: You can see my method in the video beginning at the 2:17 mark.
Stir together the softened butter, powdered sugar, and almond flour until it is creamy and light.
Add the all-purpose flour and stir. The mixture will become sandy -- that's okay! Dive in their with your hands and "count coins" with the dough to ensure it is properly incorporated.
Make a well in the center of your sandy dough. Beat the egg a little bit with a fork or your finger, and then add the egg to the well. Mix it together with a rubber spatula or with your hands.
Using the "frasage" method, pour your dough onto your surface. Bring the dough pile towards you and, using the heel of your hand, press your dough into the surface and scrap it away from you. This helps the dough come together. Do this 2-3 times with the entire pile until your dough comes together and you can form it into a disc.
Cover with plastic wrap and place the dough in the refrigerator to rest.
Next make the jam: put the strawberries, lemon juice, and sugar in a saucepan over medium heat.
Once the sugar has melted and the mixture is warming mash the strawberries using a potato masher or the back of a spoon. You can mash as much or as little as you'd like.
Keep the jam over heat for 8-10 minutes, stirring constantly once the mixture comes to a rolling boil (where stirring doesn't stop the jam from boiling).
Once the jam is thickened pour into a shallow bowl to cool. You can see my jam consistency at the 11:42 mark.
Pre-heat the oven to 350°F.
Add a little flour to the bottom of your tart ring.
Roll out the dough to 2-3 mm thick and line the tart ring. You can see my process at the 12:09 mark.
Weigh down the pie crust with parchment and pie weights*** and par-bake for 10 minutes at 350°F until the bottom of the crust no longer looks wet.
Meanwhile make the almond frangipane: cream together the butter and sugar until they are light and fluffy.
Add in half of the almond flour and beat until combined.
Add in the eggs and both extracts and beat until combined.
Finish with the remaining almond flour and all-purpose flour and beat just until combined.
Scrape the bottom of the bowl and finish by hand if necessary.
Lastly assemble the tart: first line the tart with your cooled jam. You can use as much or as little as you'd like, I'd recommend using anywhere from 3/4 cup to 1 cup of jam.
Drop the frangipane on top of the jam in little amounts or spoonfuls. You want to avoid putting too much weight in one area or else the jam will spread to the edges. (You can pipe the frangipane on if that's easier for you). Watch the process at the 16:02 mark.
Spread the frangipane to the edges all the way to the crust.
Top with as many sliced almonds as you'd like and bake for 30-40 minutes until it is golden brown and a toothpick inserted into the center of the tart comes out clean. You can see my baked Bakewell Tart at the 17:57 mark.
Allow to cool to room temperature before removing the tart from its mold or slicing.
Or do whatever you'd like and eat immediately! No one can stop you. You do you.
If you do allow it to cool you can also sift some powdered sugar on top for style points!
Enjoy and Happy New Year!
*Give your fresh strawberries a taste! Are they sweet? Use 1/3 cup of sugar. Are they too tart? Use a 1/2 cup! Or go wild and go somewhere in between.
**You 100% do NOT need a tart ring! Use a pie plate or square or rectangular dish or simply turn this into a galette instead. Don't let not having a tart ring stop you from trying this recipe out.
***You can use foil and dried rice or beans.