Apple Bakewell Tart

There’s something about the aroma of buttery pastry, warm almonds, and softly baked apples that wraps around you like a comforting hug. This Apple Bakewell Tart is a delightful twist on the classic British dessert, bringing in a touch of fruity sweetness with elegant swirls of thinly sliced apples baked into rich frangipane. Every slice melts into layers of flaky crust, nutty almond filling, and delicate fruit, making it a cozy, flavor-packed treat perfect for gatherings or a quiet afternoon indulgence.

Behind the Recipe

This version of the Bakewell Tart came to life one autumn when the orchard apples were too beautiful to resist. Instead of letting them sit in the fruit bowl, I folded them into the creamy almond frangipane, and the result was magic. Combining the buttery pastry shell, raspberry jam, and the soft texture of baked apples created a dessert that felt both nostalgic and refreshingly new. It’s now a beloved family favorite, especially during the colder months when something warm and fragrant out of the oven feels like a blessing.

Recipe Origin or Trivia

The original Bakewell Tart hails from the quaint English town of Bakewell in Derbyshire. Traditionally, it’s made with a shortcrust pastry base, a layer of jam, and a rich almond frangipane topping. Over time, this dessert has evolved in many kitchens, leading to delightful variations like this one with apples. The addition of fruit is not just a nod to the seasons but also a reflection of how food travels, adapts, and becomes personal with every baker who touches it.

Why You’ll Love Apple Bakewell Tart

This tart has a way of making itself right at home, whether you’re serving it at a holiday dinner or alongside your afternoon cup of tea.

Versatile: You can swap the apples for pears or even stone fruits when in season, making this recipe flexible year-round.

Budget-Friendly: Uses basic pantry staples like flour, sugar, and eggs, with apples often already on hand or easily affordable.

Quick and Easy: With a food processor and a bit of prep, it comes together smoothly and bakes while you relax.

Customizable: Adjust the sweetness, fruit, or nut flavor to make it truly your own.

Crowd-Pleasing: The combination of familiar flavors and beautiful presentation makes it a guaranteed hit.

Make-Ahead Friendly: Prepare the tart a day in advance, and it’ll taste even better as the flavors meld.

Great for Leftovers: A slice the next day is just as satisfying, especially slightly warmed with a scoop of vanilla ice cream.

Chef’s Pro Tips for Perfect Results

Baking this tart is easier than it looks, especially with these insider tips.

• Use cold butter for the crust to ensure a crisp, flaky base.
• Don’t skip chilling the dough before rolling, as it helps maintain structure while baking.
• Thinly slice the apples with a mandoline or sharp knife for a delicate floral pattern on top.
• Blind-bake the tart shell before filling to avoid sogginess.
• Let the tart cool fully before slicing so the layers set beautifully.

Kitchen Tools You’ll Need

Before you dive in, make sure you have these essentials at the ready.

Food Processor: Speeds up the dough-making process and blends the frangipane smoothly.

Tart Tin with Removable Base: Helps you get that perfect fluted edge and easy release.

Rolling Pin: To roll out your pastry evenly.

Mandoline or Sharp Knife: For ultra-thin apple slices.

Mixing Bowls and Spatula: For whipping up the almond filling with ease.

Ingredients in Apple Bakewell Tart

Each ingredient in this tart plays its part in balancing texture, flavor, and structure. Here’s what you’ll need and why it matters.

1. Plain Flour: 250g. Forms the structure of the shortcrust pastry base.
2. Unsalted Butter: 125g cold and cubed. Creates a tender, flaky crust.
3. Icing Sugar: 50g. Sweetens the pastry without making it overly crisp.
4. Egg Yolk: 1 large. Adds richness and helps bind the dough.
5. Cold Water: 2 to 3 tablespoons. Just enough to bring the dough together.
6. Apples: 2 medium (such as Braeburn or Gala), thinly sliced. Adds tartness and elegance to the top.
7. Ground Almonds: 100g. The base of the frangipane filling, bringing nutty richness.
8. Caster Sugar: 100g. Sweetens the frangipane without overpowering the almond flavor.
9. Large Eggs: 2. Give the filling body and a light, fluffy texture.
10. Almond Extract: 1 teaspoon. Deepens the nutty aroma of the filling.
11. Raspberry Jam: 2 tablespoons. A tart-sweet layer under the frangipane for contrast.
12. Flaked Almonds: 2 tablespoons. Add crunch and a rustic finish on top.
13. Powdered Sugar: For dusting after baking, giving a soft, elegant look.

Ingredient Substitutions

Feel free to adapt this tart with what you have on hand.

Plain Flour: Can use pastry flour for an even softer crust.

Unsalted Butter: Substitute with plant-based butter for a dairy-free option.

Apples: Try pears, plums, or peaches depending on the season.

Caster Sugar: Granulated sugar works if needed, though it may slightly change the texture.

Raspberry Jam: Strawberry or apricot jam also work beautifully.

Ingredient Spotlight

Ground Almonds: These give the tart its signature nutty flavor and moist, rich texture.

Apples: When sliced thin and layered like petals, they don’t just taste amazing, they also elevate the tart visually.

Instructions for Making Apple Bakewell Tart

Let’s bake something beautiful, step by step.

1. Preheat Your Equipment:
   Preheat your oven to 180°C (350°F). Place a baking tray inside to heat up—this will help the tart base crisp up.
2. Combine Ingredients:
   In a food processor, pulse the flour, butter, and icing sugar until the mix resembles breadcrumbs. Add the egg yolk and just enough cold water to form a dough. Wrap and chill for 30 minutes.
3. Prepare Your Cooking Vessel:
   Roll out the chilled dough on a floured surface and line a 9-inch tart tin. Trim edges and chill again for 10 minutes. Prick the base with a fork, then line with parchment and fill with baking beans. Blind bake for 15 minutes, remove beans and bake 5 more minutes.
4. Assemble the Dish:
   Spread raspberry jam over the cooled tart shell. In a bowl, cream together butter and sugar. Beat in eggs and almond extract, then fold in ground almonds. Pour frangipane over the jam layer.
5. Cook to Perfection:
   Arrange apple slices gently in a spiral pattern on top of the filling. Sprinkle with flaked almonds. Bake for 35 to 40 minutes until golden and the center is set.
6. Finishing Touches:
   Let the tart cool in the tin. Dust with powdered sugar just before serving.
7. Serve and Enjoy:
   Slice and serve with cream, custard, or a scoop of ice cream. It’s heavenly warm or at room temperature.

Texture & Flavor Secrets

The crust is crisp and buttery, the frangipane soft and slightly chewy, and the apples tender with just a bit of bite. The tartness from the jam and apples balances beautifully with the sweet almond richness, creating a satisfying bite from top to bottom.

Cooking Tips & Tricks

• Chill the dough twice for the flakiest crust.
• Use firm apples that hold their shape during baking.
• Don’t overfill the frangipane—it will rise as it bakes.
• Toast your flaked almonds slightly beforehand for extra crunch.

What to Avoid

• Don’t skip blind baking or the base will turn soggy.
• Avoid overmixing the frangipane which can make it dense.
• Make sure apples are dry to prevent sogginess on top.

Nutrition Facts

Servings: 8
Calories per serving: 410
Note: These are approximate values.

Preparation Time

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Make-Ahead and Storage Tips

You can make the pastry a day in advance and store it in the fridge. The fully baked tart keeps well for up to 3 days at room temperature, covered. For longer storage, refrigerate or freeze slices and reheat gently in the oven before serving.

How to Serve Apple Bakewell Tart

Serve it slightly warm with a scoop of vanilla ice cream, a drizzle of custard, or even a spoonful of crème fraîche. It pairs beautifully with black tea or a spiced chai for a cozy afternoon delight.

Creative Leftover Transformations

Leftover tart makes a great breakfast pastry. You can also cube it and layer with whipped cream and berries for a fun trifle-style dessert.

Additional Tips

• Add a pinch of cinnamon to the frangipane for warmth.
• Brush the apples with a little apricot jam after baking for a glossy finish.
• Use a fluted tart pan for that classic, elegant edge.

Make It a Showstopper

Use apple slices with a mix of red and green skin for visual contrast. Arrange them in a rosette shape or layered spiral to wow guests. A light dusting of icing sugar gives it a professional finish that looks bakery-worthy.

Variations to Try

• Pear Bakewell Tart: Swap apples for thinly sliced pears and use pear jam underneath.
• Chocolate Almond Tart: Add a thin layer of dark chocolate under the frangipane.
• Gluten-Free Version: Use gluten-free flour blend for the pastry.
• Mini Tarts: Make individual portions using mini tart tins.
• Lemon Almond Tart: Add lemon zest to the filling and use lemon curd instead of jam.

FAQ’s

Q1: Can I make the tart shell without a food processor?

Yes, you can rub the butter into the flour with your fingertips until it resembles breadcrumbs, then mix in the wet ingredients by hand.

Q2: Can I freeze the tart?

Absolutely. Once baked and cooled, wrap tightly and freeze for up to a month. Thaw and reheat gently before serving.

Q3: What apples work best?

Firm, slightly tart apples like Braeburn, Gala, or Pink Lady hold their shape and balance the sweetness.

Q4: Can I use a different nut instead of almonds?

Yes, ground hazelnuts or pistachios can work but will change the flavor profile.

Q5: Can I use store-bought pastry?

You can, but homemade shortcrust makes a world of difference in texture and flavor.

Q6: Is this recipe suitable for vegetarians?

Yes, this tart is completely vegetarian-friendly.

Q7: What jam is best for this tart?

Raspberry is traditional, but apricot or cherry jam are also delicious.

Q8: How do I know the tart is done baking?

The top should be golden and firm to the touch. A toothpick inserted into the center should come out clean.

Q9: Can I make this tart the day before?

Definitely. It tastes even better the next day as the flavors deepen.

Q10: Do I need to peel the apples?

It’s optional. Keeping the peel adds color and texture, but you can peel them if you prefer a softer bite.

Conclusion

The Apple Bakewell Tart is more than just a dessert. It’s a moment of warmth, a celebration of flavor, and a feast for the eyes. With its crisp crust, nutty filling, and delicate fruit topping, it brings comfort and joy in every slice. Trust me, you’re going to love this one.

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