Bakewell Tart Bars Recipe

Bakewell Tart Bars are a delicious and simplified version of the classic Bakewell tart, which originated in England. These bars combine a buttery shortcrust pastry base with a layer of jam and a rich almond filling, topped with flaked almonds. They are perfect for tea time or as a sweet treat any time of the day. Here’s how to make them:

Ingredients:

For the Shortcrust Pastry:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup granulated sugar
• 1 large egg yolk
• 2-3 tablespoons cold water (if needed)

For the Almond Filling:

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon almond extract
• 1 cup almond flour (or finely ground almonds)
• 2 tablespoons all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

For Assembly:

• ½ cup raspberry jam (or your choice of jam)
• ¼ cup flaked almonds (for topping)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang for easy removal.

2. Make the Shortcrust Pastry:

• In a large mixing bowl, combine the flour and sugar. Add the cold, cubed butter and rub it into the flour mixture using your fingertips until it resembles coarse crumbs.
• Add the egg yolk and mix until combined. If the mixture is too dry, add cold water, one tablespoon at a time, until it forms a dough.
• Press the dough evenly into the bottom of the prepared baking pan. Prick the surface with a fork to prevent bubbling.
• Bake in the preheated oven for 15-20 minutes, or until lightly golden. Remove from the oven and allow to cool slightly.

3. Prepare the Almond Filling:

• In a medium bowl, cream together the softened butter and sugar until light and fluffy.
• Beat in the eggs, one at a time, then stir in the almond extract.
• Fold in the almond flour, all-purpose flour, baking powder, and salt until well combined.

4. Assemble the Bars:

• Spread the raspberry jam evenly over the cooled shortcrust pastry.
• Pour the almond filling over the jam layer and spread it evenly with a spatula.
• Sprinkle the flaked almonds on top.

5. Bake:

• Return the pan to the oven and bake for an additional 25-30 minutes, or until the almond filling is set and lightly golden on top.

6. Cool and Serve:

• Remove the bars from the oven and allow them to cool in the pan for about 10 minutes. Then lift them out using the parchment overhang and transfer to a wire rack to cool completely.
• Once cooled, cut into squares or rectangles.

Storage:

• Store the Bakewell Tart Bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for longer storage.

Enjoy:

These Bakewell Tart Bars are a delightful treat, blending the flavors of sweet jam and almond filling in every bite. Enjoy them with a cup of tea or coffee!