Bakewell Tart
Recipe created by Cathal Armstrong
Tradition has it that the layering in Bakewell tart—in this case, a sweet, buttery filling over huckleberry jam—was a mistake that caught on. Served with whipped cream and fresh berries, this classic British confection is a proper dessert, or perfect for high tea.

This dish is part of our pub fare menu.
Servings: Serves 8
Ingredients
  • 1 puff pastry sheet (half of a 17.3-ounce package or chef Cathal's recipe)
  • 1 egg white , lightly beaten
  • 1/2 cup huckleberry jam (or other jam)
  • 12 Tbsp. (1 1/2 sticks) unsalted butter
  • 1/2 cup plus 2 Tbsp. sugar
  • 4 large eggs
  • 1/2 cup flour
  • 1/2 tsp. salt
  • Whipped cream , for serving
  • Fresh berries , for serving
Directions
Preheat oven to 375°. Roll out puff pastry on a floured surface to 1/4-inch thick. Grease an 8-inch tart pan, then line with pastry, trimming excess. Prick base all over with a fork. Chill 15 minutes.

Line inside of pastry with parchment paper, and fill with pie weights. Cook 15 minutes, or until pastry is golden. Remove weights and parchment; lightly brush pastry with egg white, and bake 5 minutes more. Spread jam on bottom of tart and cool about 20 minutes.

Lower heat to 325°. In a medium bowl using an electric mixer, cream butter and sugar until pale. Beat in eggs, one at a time, then gently fold in flour and salt.

Pour mixture into tart. Bake until golden and set, about 40 minutes. Cool completely on a rack. Serve with whipped cream and berries.

Chef Armstrong recommends pairing this dish with a Sullin.

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