Serves a Crowd

Bakewell AlmondĀ Tart

March 10, 2011
13 Ratings
  • Serves 12
Author Notes

I developed it when I was trying to find for a use for a bunch of slivered almonds and jam. I remembered seeing similar tarts when I traveled to England last summer with a friend, and decided to use ingredients on hand, including rice flour and spelt flour, to recreate the tasty treat and keep suitable for those sensitive to gluten. —maiah03

What You'll Need
  • Tart Crust
  • 3/4 cup spelt flour
  • 1/3 cup rice flour
  • 3 ounces cold unsalted butter, diced
  • 2 tablespoons sugar
  • 1 large egg yolk
  • 1 large egg white
  • 1-2 teaspoons ice water
  • Tart Filling
  • 2 tablespoons blueberry jam
  • 2 tablespoons apricot jam
  • 3/4 cup unsalted butter at room temperature
  • 3 large eggs, beaten
  • 1 large egg yolk
  • 3/4 cup ground almonds
  • 1/2 cup slivered almonds
  1. For the tart dough: mix flour, butter and sugar in a mixer or processor until it resembles coarse crumbs. Add the egg yolk and 1 to 2 teaspoons (or more if needed) of ice water until dough comes together. Wrap in plastic wrap and chill in the fridge at least 35 minutes.
  2. Preheat the oven to 350. Roll out dough when ready, trimming as needed to keep it a circle, and lay inside a tart pan. Crimp edges and poke the dough with a fork several times. Cover with tin foil and bake 20 minutes or so until lightly backed. Gently push center of tart dough down to flatten if necessary halfway through. Brush with the egg white and bake for another 3-4 minutes without the foil.
  3. Once crust has cooled slightly, mix jams together and spread in an even layer over the crust.
  4. Beat butter and sugar together for the top layer. Add the beaten eggs and yolk, and gradually stir in the almonds. Spread this mixture over the jam layer carefully. Bake for 15-20 minutes.
  5. Spread the slivered almonds on top, and bake another 12-16 minutes or until it is set and the slivered almonds are browned. Let cool, garnish with powdered sugar if desired.

See what other Food52ers are saying.

  • Kayleigh Larner
    Kayleigh Larner
  • Sagegreen
  • hardlikearmour
  • susan g
    susan g

5 Reviews

Kayleigh L. October 17, 2017
Where is sugar quantity
Julie F. April 29, 2015
Sagegreen March 14, 2011
I just found this. Your Bakewell looks beautiful! I loved spending time in Derbyshire.
hardlikearmour March 10, 2011
This sounds yummy. You should add a gluten-free tag.
susan G. March 10, 2011
Spelt is not gluten free (has "weak gluten") -- but it could be adapted easily. OK to call it wheat free.