Bakewell tarts are the nutty British cousin to the crumb bar. This was my favorite coffee shop pastry when I lived in England. This is a dessert for almond lovers – the blueberry is firmly there to accompany the nutty flavors. Adapted from The Guardian.
For the pastry
- 140 g plain flour, plus extra to sprinkle
- 85 g cold butter, plus extra to grease
- Pinch of salt
- Ice cold water
For the frangipane
- 110 g butter
- 110 g caster sugar
- 2 eggs
- 110 g ground almonds
- 25 g plain flour
- ½ t baking powder
- Zest of ½ lemon
For the compote (or use 100g low-sugar blueberry jam):
- 250 g blueberries (fresh or frozen)
- 25-35 g caster sugar
- Juice of ½ lemon
- 25 g flaked almonds
- To make the pastry:
- Mix the flour and salt in a large bowl.
- Grate in the cold butter and rub into the flour by hand, until the texture is like lumpy wet sand.
- Stir in just as much cold water as you need to bring the dough, making sure it doesn’t become sticky.
- Wrap in clingfilm and chill for at least an hour.
- Preheat the oven to 375 F.
- To make the compote:
- Put the berries into a small pan with the sugar and lemon juice.
- Bring to a boil and simmer for about 12 minutes, until thickened.
- Set aside and allow to cool slightly.
- Grease a 9″ tart/pie tin.
- Roll out the pastry on a lightly floured surface until large enough to line the tin.
- Carefully nestle pastry into tin.
- Line with baking paper and weigh down with baking beans or dried pulses, then bake for about 15 minutes until golden brown.
- To make the frangipane:
- Cream together the butter and sugar until fluffy.
- Beat in the eggs.
- Fold in the dry ingredients and zest and a pinch of salt.
- Spread the compote over the golden brown base, and top with the frangipane.
- Level out and bake for 25 minutes until golden and well risen.
- Add the almonds on top in the last 5 minutes of cooking.
- Let cool slightly before serving.