An English Classic
with a Twist
~ Cranberry and Almond Bakewell Tart ~
I am not normally a lover of perfectly good recipes that have been messed about with and have a twist ~ I mean why meddle with perfection, and I would have added Bakewell Tart to the list until I discovered this recipe; but, having bought some lovely ripe, plump, scarlet cranberries recently, and at a bargain price, I gave this recipe a whirl and I am so glad I did too…….
So here it is, a recipe with a twist on the classic English Bakewell Tart or to be more authentic, a Bakewell Pudding, although a Bakewell Pudding is altogether a different recipe made with puff pastry……therein lies another tale and blog post. I simply added fresh cranberries to the basic almond sponge mixture and my family loved it.
I made my own shortcrust pastry for this recipe, but any good quality ready-made pastry would be fine if you want to cut back on prep time. This is delicious served warm or at room temperature, with a dollop of cream, crème fraîche or even better, custard! I plan to make this with blackberries and raspberries when they are season, or maybe some apricots.
~ Cranberry and Almond Bakewell Tart ~
Ingredients:
Pastry:
12 ounces plain flour
6 ounces butter or 6 ounces margarine or 6 ounces margarine, and butter combined
1 pinch salt
cold water, to mix
Bakewell Tart:
6 ounces unsalted butter, softened
6 ounces caster sugar or 6 ounces superfine sugar
3 large eggs, lightly beaten
2 ounces self-raising flour
6 ounces ground almonds
3 -4 drops almond essence
3 tablespoons raspberry jam
3 tablespoons cranberry sauce or 3 tablespoons jam
12 ounces fresh cranberries
2 ounces sliced almonds
icing sugar, for dusting
Page 2 of 3Cranberry and Almond Bakewell Tart: English Classic With a Twist (cont.)
Ingredients
Optional
16 ounces ready-made short crust pastry, instead of home-made pastry (optional)
Method:
Short crust Pastry:
Sieve the flour into a large bowl and add a pinch of salt. Mix.
Cut the butter or margarine into the flour, and then with your fingertips, rub the fat into the flour, until the mixture resembles fine breadcrumbs.
Add cold water gradually, until the pastry JUST comes together, it should NOT be sticky.
Roll the pastry out and line a 10″ to 11″ greased and lined round, deep flan tin.
Place a circle of baking parchment on top of the pastry and fill with baking beans.
Bake blind in a pre-heated oven 200C/400F/Gas mark 6 for 10 minutes.
Take out and carefully remove the baking beans and parchment.
Return to the oven for a further 5 minutes.
Remove and allow to cool slightly.
Bakewell Topping:
Beat the butter and sugar together until light and fluffy.
Gradually add the beaten eggs and then fold in the flour and ground almonds. Add the almond essence to taste and mix well.
Mix the raspberry jam and cranberry sauce together and spread over the base of the pastry case.
Spoon the almond mixture over the top, making sure it reaches the edges and it is even and smooth.
Sprinkle the cranberries over the top and then the flaked almonds.
Bake for 35 to 45 minutes or until golden and firm to the touch.
Cool for 5 to 10 minutes in the flan tin, then carefully turn out and just before serving, dust with icing sugar.
Cut into wedges and serve warm or at room temperature with cream, crème fraiche or custard.
Cooking time includes pre-baking pastry.
See you tomorrow, enjoy a slice of this tart!
Karen
Rebecca Subbiah says
lovely tart
Suelle says
That looks very tasty. I often vary Bakewell tart by using different fruit under the almond mixture, but I would never have thought of putting fresh fruit on top.
Mark Willis says
Looks lovely. Custard on mine please…
Jean says
Gosh, this looks beautiful.
I am almost ashamed to admit that although I live only few miles from Bakewell, I haven't made a bakewell tart for years !!
I have some cranberries in the freezer so this Sunday, when my dad comes round for his dinner, I will make one of these. (Sunday is the only day of the week that we have puddings, in the hope of limiting the damage to our ever-expanding waistlines.)
Hannah says
The cranberries look beautiful on your tart! Can imagine their sharpness against the sweet almond filling, yum!
Working london mummy says
very nice indeed! I love bakewell tart. Nice idea with the cranberries x
Choclette says
Ha ha, meddling with a good recipe indeed – you just can't help yourself! Just as well you did, it sounds fantastic and looks superb and I'm sure your folks are very much appreciating having you around.
Laura@howtocookgoodfood says
I am guilty of meddling with recipes myself so am all in favour of the sound of this great Bakewell tart with cranberries. Sometimes, like here the results can be superb!
Heather says
This looks so good! I love cranberry 🙂
Jacqueline says
It looks glorious, but I think it is crying out for custard 🙂
Kentish Keg-Meg says
This is a must to make. I love recipes with cranberries .
Baking Addict says
Looks amazing and the colours are popping out of my screen. I can see why everyone enjoyed it. I really must make my own pastry one day. I still havent gotten round to tea time treats yet… will it be bread? will it be pastry? stay tuned 🙂
Loretta says
What a beautiful Tart…altho’ it would look better on my plate…lol…..I’m having a “Chili Feed” a week from Saturday, and I was wondering what I was going to make for dessert…this looks great…thanks for sharing…
Karen says
THANKS so much for stopping by Loretta! And this would be amazing for a dessert after your Chili Feed too!
Aimee @ Food, Je t'Aimee says
Oh my goodness this looks wonderful! I’m a huge cranberry fan. I put those little suckers in nearly everything! I think I just found another recipe here for my tea on the 5th 😉 Your blog is just the best recipe resource, Karen! Love it!
Karen says
SO glad you found me Aimee! And I am delighted that you like my cranberry Bakewell Tart too! I have emailed you my Breakfast Club entry and link again!
Galina V says
Feast for eyes. Most beautiful combination of colours and flavours. Ingenius
anthony harrington says
what a fab combo!
Fiona Matters says
Wow – this looks absolutely gorgeous Karen. I would never have thought of using cranberries with this but it does look fantastic. I’m quite tempted to make one of these next – I’m practicing my shortcrust pastry and I have a bit of a soft spot for bakewell tart. Shared on google+
Maya Russell says
Yum! Shared on Twitter as @maisietoo – https://twitter.com/maisietoo/status/328589239304474626
Tracy Nixon says
Yummy! Shared via G+
Tracy Nixon says
Yummy! Thanks – shared on FB