Here is my 2nd favourite recipe from Mrs. Marson. To see my favourite click here.

Mrs. Marson’s Bakewell Tart

I love Bakewell Tart but I have never made one so I was excited to try this recipe. It was very straight forward and the result was delicious!

The last time I made one of Mrs. Marson’s recipes I used her all in one pastry method. I decided to be brave and make the pastry using a traditional method. I increased the pastry ingredients as when I used the all in one recipe there wasn’t enough. There was plenty this time but having more ingredients meant that it was harder to make. I don’t know how Mrs. Marson catered for 100! My Bakewell Tart was 10” and the quantities below were perfect for a tart this size.

I have attached details of both pastry methods below.

Pastry

Ingredients

7.5 oz butter

3 tbs water (I used a little more to help bring the pastry together.)

12 oz plain flour

All In One Method 

1) Put the butter, water and 1/3rd of the flour into a bowl and bled with a fork.

2) Gradually work in the remaining flour with a fork and mix to a dough.

Dough

3) Wrap the dough in cling film and put it in the fridge for 30 minutes. (This will make the dough easier to work with.)

4) Lightly flour your worktop and your rolling pin and roll out the dough.

Pastry

5) Line a flan tin with the dough and blind bake.

* Cover the base with baking parchment and fill with dried rice or peas. Bake at 200 for approximately 15 minutes, until the pastry turn light brown.

Traditional Method

* I didn’t manage to take as many photographs of this process as it is much messier than the all in one method.

1) Sieve the flour into a bowl.

2) Cut the butter into cubes and rub into the flour.

3) Add sufficient cold water to mix to a stiff dough.

4) Wrap the dough in cling film and put it in the fridge for 30 minutes. (This will make the dough easier to work with.)

5) Lightly flour your worktop and your rolling pin and roll out the dough.

Pastry

6) Line a flan tin with the dough and blind bake.

* Cover the base with baking parchment and fill with dried rice or peas. Bake at 200 for approximately 15 minutes, until the pastry turn light brown.

The recipe didn’t say to blind bake but I did as I didn’t want a soggy bottom. 😉

Filling

I cheated slightly with the filling. As my arms were aching from making the pastry, I turned to my trusty mixer. Sorry Mrs. Marson.

Ingredients

3 tablespoons raspberry jam. (Mine were very large tablespoons.) 🙂

4.5 oz Butter

4.5 oz Caster Sugar

3 Eggs

3 oz Self Raising Flour

3 oz Almonds Ground Almonds

1/2 tsp Almond Essence

Icing Sugar for dusting

Method

This recipe was an all in one but the cake maker in me will not allow me to do this. I cannot add eggs before I have creamed together the butter and the sugar and I must fold in self raising flour so I altered the method slightly. I am sure the all in one method would work, you just have to braver than I am to try it. If you are brave instead of following steps 2, 3 & 4 put the ingredients into a bowl and mix. If you do this please let me know how it turns out.

1) Spread the jam in the bottom of the pastry case.

Jam1

2) Cream together the butter and sugar.

3) Gradually add the eggs.

4) Fold in the flour and ground almonds.

Mixer

5) Fill the pastry case evenly with the mixture.

Filled

6) Bake in the middle of the oven at 190º for approximately 30 minutes.

7) Dust with icing sugar when cool.

Slice

Delicious!

 Posted by Charlotte on July 19, 2016 Baking  Add comments

  8 Responses to “Bakewell Tart Recipe”

  1.  

    yum! Bakewell tart is on of my favourite things – we had it for the pudding at our wedding breakfast x

  2.  

    Bakewell Tart is quite possibly my favourite desert and reminds me of my grandparents so much as they always used to bake it when I went to visit. Thanks for sharing this, I need to give it a go! x

  3.  

    Oh that looks delicious! I have never tried making it myself…may have to try this recipe

  4.  

    Ooooh how yummy does this look?! Your recipe seems easy to follow so I must add this to the baking list 🙂 x

  5.  

    Oh, I do love a Bakewell tart and this looks completely yummy. I also adore baking but the idea of making pastry always brings me out in a cold sweat. I am sure one of these methods will sort me down to the ground. Hugs Lucy xxxx

  6.  

    I love Bakewell tarts! Never tried to make one myself! x

  7.  

    This is very close to the recipe I use! I absolutely love a Bakewell tart, and luckily the husband hates it so all the more for me!

  8.  

    I love bakewell tart, and I will be saving this recipe x

Leave a Reply to Susanna Cancel reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)