Nut-Free Traditional Bakewell Tart
Indulge in the timeless elegance of a Nut-Free Traditional Bakewell Tart, a nut-free twist on the classic British dessert that's perfect for any occasion. This recipe features a buttery, homemade shortcrust pastry filled with a generous layer of vibrant raspberry jam, topped with a soft and golden frangipane infused with optional almond extract to mimic the traditional nutty flavor. Finished with smooth lemon icing and optional glacé cherry decorations, this tart offers all the charm of the original Bakewell without nuts, making it ideal for those with allergies. With step-by-step instructions for blind baking the pastry and achieving a perfectly set frangipane, this recipe caters to baking enthusiasts and beginners alike. Serve slices of this delightful tart for afternoon tea or post-dinner treats, and enjoy the harmonious blend of sweet and tangy flavors with every bite.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 125 g Unsalted butter (cold, cubed)
- 50 g Granulated sugar
- 2 large Egg yolks
- 2 tbsp Cold water
- 6 tbsp Raspberry jam
- 100 g Softened butter
- 100 g Caster sugar
- 2 large Eggs
- 100 g Self-raising flour
- 1 tsp Almond extract (optional, but makes up for nut flavor)
- 100 g Icing sugar
- 1 tbsp Lemon juice
- 8 Glacé cherries (optional, for decoration)
Instructions
Preheat your oven to 180°C (355°F) and grease a 23cm (9-inch) tart tin with a loose bottom.
Prepare the shortcrust pastry: In a mixing bowl, combine the all-purpose flour, cold cubed butter, and granulated sugar. Rub the ingredients together with your fingertips until the mixture resembles breadcrumbs.
Add the egg yolks and 2 tablespoons of cold water. Mix gently until the dough comes together, but avoid over-handling. Wrap the dough in cling film and chill in the fridge for 20 minutes.
Roll out the chilled pastry on a lightly floured surface to about 3mm thickness. Carefully line the tart tin with the pastry, trimming off any excess. Prick the base lightly with a fork and chill again for 10 minutes.
Blind bake the pastry: Line the pastry with baking paper and add baking beans or rice to weigh it down. Bake for 15 minutes, then remove the paper and weights and bake for an additional 5 minutes until lightly golden. Set aside to cool.
Spread a thin layer of raspberry jam evenly over the base of the cooled pastry.
Make the frangipane filling: In a bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, followed by the almond extract (if using). Fold in the self-raising flour until fully incorporated.
Spoon the frangipane mixture over the jam layer and smooth the surface with the back of a spoon.
Bake the tart for 35–40 minutes, or until the frangipane is risen and golden. A skewer inserted into the center should come out clean. Allow the tart to cool in the tin.
Prepare the icing: Mix the icing sugar and lemon juice together to form a thick yet pourable icing.
Once the tart is completely cool, pour the icing over the top and spread evenly. Decorate with glacé cherries if desired.
Let the icing set before slicing and serving. Enjoy your nut-free Bakewell tart!
Nutrition Facts
Calories |
4680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.8 g | 263% | |
| Saturated Fat | 122.4 g | 612% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1232 mg | 411% | |
| Sodium | 1010 mg | 44% | |
| Total Carbohydrate | 652.7 g | 237% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 374.7 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 211 mg | 16% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 647 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
