Blackberry Bakewell Tart
Blackberry Bakewell Tart: a crisp shortcrust pastry case filled with bramble jelly, a frangipane filling and fresh blackberries!
Hello bakers! I’m continuing the autumnal feel on the blog with this recipe for Blackberry Bakewell Tart. I’m super excited to have teamed up with What Jessica Baked Next, a fellow baking blogger! We’ve both being working on a collaboration inspired by blackberries, a fruit in a plenty at this time of year. Jessica has some delicious recipes on her blog and her new recipe for Apple and Blackberry Crumble sounds delicious!
You may have seen over on my Instagram page I’ve had a spell of baking disasters. I originally wanted to bake a blackberry loaf cake, however the baking fairies had other plans it seemed. I decided on a yummy Bakewell tart that can be served warm or cold with cream or ice cream. Maybe even custard to really feel cosy this autumn! I love a classic Bakewell tart, it’s always been a favourite of mine since childhood. The flavours of almond paired with fruit, especially blackberries should definitely be on your baking to do list!
This recipe for Blackberry Bakewell Tart uses bramble jelly on the bottom of the tart case. Bramble Jelly is a jam made from brambles and is one of my favourite toppings on a piece of toast! An almond frangipane filling sits on top with fresh blackberries pushed down into the sponge. Each bite you get a taste of everything, it’s so so tasty!
As always I would recommend making your own sweet shortcrust pastry however you can use store bought as well. I’ve also used my new favourite Lakeland tin called perfobake… it really helps to cook the pastry through and avoid those soggy bottoms!!
Baking blind? What does that mean?
To make the tart you will need to bake the tart case blind. This means you’ll need to place some baking paper on top of the lined tart tin, fill with baking beans or rice and bake the pastry without the filling first. It only takes 10 minutes and helps to make sure you don’t get a soggy bottom, because no one likes that!!
Not quite ready for the autumnal flavours of a Blackberry Bakewell Tart?!
Why not try some sweet summer baking still. I have a yummy recipe for a Berry Drizzle Cake or how about a Lemon and Elderflower Traybake Cake? If you fancy something more chocolatey then I have lots of delicious brownie recipes including my Revel Brownies or Mint Aero Brownies!
Blackberry Bakewell Tart
For the pastry:
- 125 g Unsalted butter, cold, cubed
- 250 g Plain flour
- 75 g Golden Caster sugar
- 1 medium Egg, beaten
For the frangipane filling:
- 125 g Butter
- 125 g Golden Caster sugar
- 2 medium Eggs
- 150 g Ground almonds
For the filling:
- 6 tbsp Bramble jelly (or another kind of jam)
- 50 g Blackberries (halve them if larger than 2cm)
- 25 g Flaked almonds
- Icing sugar (for dusting)
To make the pastry:
- Rub together the butter and flour with your fingertips until the mix resembles breadcrumbs. Give the bowl a shake and any larger pieces of butter will come to the top.
- Fold in the sugar.
- Add the beaten egg to the mix and bring together with your hands to form a dough. Knead for a couple of minutes until smooth and combined well. Wrap in clingfilm and chill in the fridge for 30 minutes.
- Preheat the oven to 180C fan/200C. Roll out the pastry to a 4mm thickness. Line a 7 inch tart tin with the pastry. Trim off any excess. Chill for 10 minutes more in the fridge.
- Bake the tart case blind. Place some baking paper on top of the pastry in the tin and fill with baking beans or rice. Bake in the oven for 10 minutes.
- Remove the baking beans or rice from the case and remove the baking paper. Set aside. Leave the oven on at the same temperature.
To make the frangipane:
- Cream the butter and sugar together until soft and fluffy. Mix in the eggs and stir well.
- Fold in the ground almonds and mix. It with look grainy and a little lumpy because of the ground almonds.
Assemble the tart:
- Spread the bramble jelly onto the bottom of the tart case. Spread all the way to the edges.
- Spoon over the frangipane filling, being careful not to let any bramble jelly seep through. Spread evenly.
- Press the blackberries down into the frangipane so just the top is showing.
- Sprinkle with flaked almonds.
- Bake for 25 – 35 minutes. The tart will be golden brown on top and solid, no wobble in the middle. Leave in the tin to cool.
- Dust with icing sugar if desired. Slice and enjoy.
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