Steph's Bakewell Tart from Baking with Dorie
When I looked through the chosen recipes for January for Tuesdays with Dorie I saw that the Bakewell Tart was on the list. After looking through the recipe I realized it sounded familiar. In fact, I had seen this once before, on the CBC Great Canadian Baking Show (Season 4, pastry) for one of the technical bakes!
But, what is a Bakewell Tart? The Bakewell tart is a British classic dessert and usually has a short crust pastry, frangipane and jam (typically raspberry). From what I have read, there can actually be different variations.
To me, it feels like you you are mixing the essence of a pie and cake together. Perhaps that simplifies it a bit, but let's go into how it went for me.
To make the recipe in Dorie Greenspan's Baking with Dorie you first make a pie crust. Hers is a pate sucree (mixture of cold butter, flour, egg and sugar). The dough is then rolled out into an 11inch circle, then partially blind baked (where you add pie weights onto the crust - to keep it from bubbling up in the oven).
|Blind baked pie crust cooling
I love how tasty this Bakewell Tart is. It isn't too sweet, despite the icing on top and the haskap jam went very well with the rest of the tart. The cake part of the tart has a nice almond flavour from the almond extract as well as the addition of almond meal and flour. I personally also love the nice crispy pate sucree crust at the bottom as it is my favourite part about pies. So, there you have it, my experience of baking up my first Bakewell Tart!
You can get the recipe for Steph’s Bakewell Tart on pg.298 of Baking with Dorie or here.