Take the classic Bakewell tart recipe and make it into a tray bake! A golden layer of shortcrust pastry filled with an almond cake, strawberry jam, and topped with icing and glacé cherries!

I can’t believe it’s nearly Christmas! Times goes by so quickly, doesn’t it?

Today, I bring you another Christmas recipe. A Christmas classic with a twist. Iced Bakewell Tart Tray Bake! I love  Bakewell tarts, and I came across this tray bake version on Delicious Magazine. I think these delicious squares look even better than individual mini tarts!

 I made my own shortcrust pastry instead of buying ready-made, but feel free to buy if you are short on time! Look for 500g shortcrust pastry.

I hope you enjoy this classic recipe with a twist as much as I do. Enjoy!

5.0 from 1 reviews

Iced Bakewell Tart Tray Bake

 

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Prep time

20 mins

Cook time

35 mins

Total time

55 mins

 

Ingredients

For the Shortcrust Pastry

• 110g cold unsalted butter, cubed
• 225g plain flour
• 80g caster sugar
• 1 large egg

For the Filling

• 6 tablespoons strawberry jam
• 200g unsalted butter, softened
• 200g caster sugar
• 4 medium eggs
• 100g ground almonds
• 100g self-raising flour
• 2 teaspoons almond extract

For the Icing

• 300g icing sugar
• 3 tablespoons water
• Glacé cherries

Instructions

For the Shortcrust Pastry

1. Using a handheld or stand mixer fitted with the paddle attachment, mix together the butter and flour until there are no lumps of butter, and a fine crumb consistency is formed. Add the sugar and mix until combined. Add the egg and mix until a dough starts to form. Don't over-mix otherwise the pastry will become stiff and brittle.
2. Turn the pastry out onto a lightly floured surface, and bring it together until smooth and even. Form into a ball and flatten slightly, then wrap the pastry in clingfilm, and place in the fridge to rest for about 30 minutes.

For the Filling

1. Preheat the oven to 200C/400F. On a lightly floured surface, roll out the pastry to fit the base and sides of a greased 12" x 8" baking tray. Spread the jam over the pastry base.
2. Using a handheld or stand mixer, beat the butter and sugar until smooth and creamy, Beat in the eggs, 1 at a time, adding 1 tablespoon of ground almonds after each addition. Add the flour, remaining almonds, and almond extract, and stir well. Pour the mixture over the jam, spreading out to make an even layer.
3. Bake for 30 - 35 minutes until well risen, firm and golden. Remove from the oven and leave to cool completely in the pan on a wire rack.

For the Icing

1. In a small bowl, mix together the icing sugar and 3 tablespoons of water to make a fairly thick icing. When the tart is cool, pour the icing on top, spreading out evenly. Decorate with glacé cherries, and leave to set. Cut the tart into squares and serve.

3.5.3208

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