A Figgy Bakewell

March 11, 2011
0 Ratings
  • Serves 1 tart
Author Notes

One semester we had an exchange with Sheffield University, so I got to spend time in the Peak District in Derbyshire. One of the most exciting discoveries was the Bakewell Pudding, which was one of those happy accident recipes you just have to love. Back in the 1800s a cook, instructed to make traditional jam tarts, had failed to mix the eggs and almonds in with the pastry as expected, so instead put them on top over the jam layer. And the rest is history. Whether you have a tart or a pudding version, there are many renditions. I have always made my version with a short crust, not puff pastry, using my favorite jams. In this version I am suggesting a blend of jams along with some dried figs. —Sagegreen

What You'll Need
  • the crust
  • 1 1/2 cups white whole wheat flour (organic King Arthur)
  • 4 ounces unsalted cold butter, cut into cubes
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons light muscovado sugar
  • small glass of chilled white wine
  • the filling
  • 4 ounces fig jam
  • 5 ounces apricot jam
  • 3 ounces Calimyrna figs, thinly sliced, divided
  • 4 ounces unsalted butter
  • 4 ounces light muscovado sugar
  • 3 eggs
  • 1/2 teaspoon almond oil essence
  • 4 ounces almonds, ground up
  • 1 tablespoon all purpose flour
  • 1 ounce sliced almonds
  1. Toss the salt and sugar into the flour in a bowl. Work the cold butter cubes into the flour using a pastry blender. Spoon in one tablespoon of the cold wine and work that in. Add another. If needed add a little more until the crust comes together. Form a ball and refrigerate for at least 30 minutes.
  2. Roll out the chilled dough to about 1/8 of an inch in thickness. Line a 9 inch flan pan. Trim the excess off around the rim.
  3. Spread an even layer of fig jam on top of the crust. Smear a layer of apricot jam right over that. Arrange a layer of the figs right on top. Store the pan in the fridge.
  4. Cream the butter until it is soft and, well, wimpy. Shoot in the sugar and whip that into the butter. Crack in one egg at a time, whisking each one into the mix. Stir in the almond essence. Then blend in the ground almonds and flour.
  5. Spoon the almond egg mix on the top of the figs and jams in chilled flan. Spread out the mix evenly. In the center arrange more of the sliced figs and some slice almonds.
  6. Bake in a 400 degree oven for about 30 minutes until golden brown. Cool. Then serve alongside whipped cream, creme fraiche, marscapone,or ice cream.

See what other Food52ers are saying.

  • gingerroot
  • Midge
  • Lizthechef
  • healthierkitchen
  • hardlikearmour

23 Reviews

cookerjones March 18, 2011
This sounds absolutely divine. I wish I had seen this in time for the party I am throwing this evening and will now have to concoct another reason to make this. Shouldn't be too hard:)
Sagegreen March 18, 2011
Thanks, cookerjones. We loved this version. I think it is worth creating an occasion!
gingerroot March 16, 2011
I love figs and your flavor combination sounds divine! I also wish I had a slice for breakfast (I'm finally looking at all these amazing tarts now).
Sagegreen March 16, 2011
Thanks, gingerroot. There sure were a ton of tarts last week; I could not keep up!
Midge March 15, 2011
Love that you used wine in the crust. This looks scrumptious; wish I had a slice for breakfast!
Sagegreen March 15, 2011
Thnaks, Midge. It is now gone, but does make a great breakfast, too!
Lizthechef March 14, 2011
I could dive right into this delectable dessert!
Sagegreen March 14, 2011
Thanks so much, Liz. Making this brought back floods of memories, too.
lapadia March 18, 2011
I second LTC's comment...the photo is mouthwatering, and it looks like you can dive right into the computer screen :)
Sagegreen March 19, 2011
Thanks, lapadia!
healthierkitchen March 12, 2011
This sounds terrific - don't think I've ever seen almond oil essence, though. Where can I get it. do you think?
Sagegreen March 12, 2011
Thanks, healthierkitchen. Oops, I typed a mistake with that is simply regular almond essence; I uploaded a photo of the vial I used.
hardlikearmour March 12, 2011
Love the almond, apricot, fig combo. Bet this is scrumptious!
Sagegreen March 12, 2011
Thanks, hla! I had one other tart in the works which did not make the deadline for the contest, but fortunately it is with ricotta! I just spied sunchokes at my market. Will want to try your tart, after a short break from tarts!
wssmom March 12, 2011
Everything sounds divine, can't wait for the photo!I
Sagegreen March 12, 2011
Thanks, wssmom. Just uploaded some photos. I threw this together really quickly. You can make a more elegant looking one with more care. But I have loved this recipe since I first had it in Bakewell. Then it was a strawberry one.
wssmom March 12, 2011
<~~~drooling .....
Sagegreen March 12, 2011
Thanks! This is really easy as pie to make and even easier to eat. At first I was adding the apricot jam because I had run out of the fig...but I have to say I really like the combination.
inpatskitchen March 12, 2011
Wow!! Love figs and there's that almond....
Sagegreen March 12, 2011
Thanks, inpatskitchen. Photos coming!
cheese1227 March 11, 2011
I had a Bakewell IN Bakewell this summer. Lovely tart. Lovely place.
Sagegreen March 11, 2011
Thanks. I have not been back to Bakewell in years, but remember it vividly!
Sagegreen March 13, 2011
I think it is the Rutland Arms that lays claim to the first Bakewell. We had tea there with our pudding. I love how the English call all desserts pudding!