Blueberry Bakewell Tart
- MakesMakes one 9-inch tart
- Cook Time2 hours
- Active time plus cooling1 hour active, plus cooling
- 1
Bakewell tart, a British sweet from the 19th-century, features a buttery pastry shell filled with raspberry jam, then frangipane, a creamy blend of almonds, flour, butter, egg and sugar. Baking sets the frangipane into a rich, sliceable custardy-cakey layer. Our version features a more robustly flavored crust thanks to a blend of whole-wheat and all-purpose flours. And we swap blueberry preserves for the raspberry jam, then stud the frangipane with fresh blueberries. The tart is best at room temperature and travels well. It can be made a day in advance. Wrapped in plastic, leftovers keep for up to five days at room temperature.
Don’t fill the tart shell before it has fully cooled. If it is warm, the butter in the filling has a tendency to soften and separate before the tart goes into the oven.
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