The sixth recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Steph’s Bakewell Tart and can be found in the Baking with Dorie book on page 298-299 and page 355 for the All Purpose Tart Dough recipe. You can also search for it online.
Ingredients: flour, sugar, salt, butter, egg, water (for the tart part) and almond flour, all-purpose flour, baking powder, salt, butter, sugar, eggs, almond extract, raspberry jam (I used cherry jam), almonds, and confectioner’s sugar.
We always watch The Great British Baking Show when it comes on and we always wondered what a Bakewell Tart was so I was very happy to see that this recipe was chosen this month and couldn’t wait to make it and see what all the fuss was about…everyone seems to love them and they are somewhat of a tradition in England. They are easy enough to make…a tart crust, a layer of jam (I used cherry instead of raspberry because Mark wanted cherry and since he will be the one mostly eating it, Bob’s your uncle on that), and then a cakey type layer topped with almonds and a little drizzle of icing to pretty it up. Not at all difficult. The only thing I changed besides the jam flavor was making it a half size in my beloved 6” tart pan, because just how much Bakewell Tart can two people be responsible for in a timely manner?
Now I see what all the fuss is about…this was delicious. It certainly hits the sweet tooth, so smaller rather than larger slices are the better part of your decision on a given day, but the mix of almonds and cherry and cake and tart and drizzle…well, Bakewell Tart deserves its place in the rotation every now and again. Easy enough for everyday…fancy enough for company…a wonderful recipe.
If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website: click here. At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun. Currently there are two groups baking at this website: this one, Baking with Dorie (BWD), and one that is in its final year, Dorie’s Cookies (DC), which uses recipes from that book. We don’t publish Dorie's recipes here, but you can buy the book and have them all at your fingertips, what a deal!