Traditional Bakewell Slices: A British Classic with a Fruity, Nutty Twist 🍒🥧
Transport yourself to the charming tearooms of Derbyshire with these Traditional Bakewell Slices—a delightful blend of buttery shortcrust pastry, tangy raspberry jam, velvety almond frangipane, and crunchy flaked almonds. This iconic British treat is the perfect balance of sweet, nutty, and fruity flavors, making it an irresistible addition to your afternoon tea spread or a cozy #dessertgourmand to share with loved ones. Whether you’re a baking novice or a seasoned pro, this #recettefacile recipe is straightforward yet yields bakery-worthy results. Let’s dive into this #cuisine classic and create a dessert that’s as heartwarming as it is delicious!
Why Bakewell Slices?
Inspired by the famous Bakewell tart from the town of Bakewell in England, these slices offer all the nostalgic charm of the original in a convenient, shareable format. The crisp pastry base, vibrant jam, and rich almond topping make every bite a symphony of textures and flavors. Perfect for tea parties, picnics, or simply indulging at home, this recipe is a celebration of #food heritage that’s easy to master. Plus, it’s endlessly customizable, allowing you to put your own spin on a timeless favorite. Ready to bake up some British magic?
Ingredients
This recipe makes approximately 12–16 slices, depending on how you cut them, and uses simple ingredients to create a show-stopping dessert. Here’s what you’ll need:
For the Shortcrust Pastry:
- 200 g (1⅔ cups) plain flour – All-purpose flour works perfectly for a tender, flaky base.
- 100 g (½ cup) unsalted butter – Cold and cubed for that perfect crumbly texture.
- 2–3 tbsp cold water – Ice-cold to bind the dough without making it tough.
- Pinch of salt – Enhances the pastry’s flavor.
For the Filling and Topping:
- 150 g (½ cup) raspberry jam – Use good-quality jam for a vibrant, fruity layer; seedless or seeded, your choice.
- For the Almond Frangipane:
- 100 g (½ cup) unsalted butter – Softened for a creamy texture.
- 100 g (½ cup) caster sugar – For a fine, even sweetness.
- 2 large eggs – To bind and add richness.
- 100 g (1 cup) ground almonds – The star of the frangipane, giving it that nutty depth.
- 25 g (¼ cup) plain flour – To stabilize the mixture.
- 1 tsp almond extract – For an extra boost of almond flavor.
- 50 g (½ cup) flaked almonds – For a crunchy, golden topping.
- Optional: Icing sugar – For a light dusting to finish.
Optional Garnishes:
- Fresh raspberries for a pop of color
- A drizzle of melted white chocolate for decadence
- Whipped cream or clotted cream for serving
Equipment Needed
- 20×30 cm (8×12 inch) baking tray or similar rectangular tin
- Parchment paper
- Mixing bowls
- Rolling pin
- Fork or pastry cutter
- Spatula or offset spatula
- Measuring cups and spoons
- Oven
Instructions: Crafting Your Bakewell Slices
This recipe is broken into three main steps: making the shortcrust pastry, preparing the frangipane, and assembling and baking the slices. Total prep time is about 20 minutes, with a baking time of 25–30 minutes.
Step 1: Make the Shortcrust Pastry
- Preheat the Oven: Set your oven to 180°C (350°F, or 160°C fan) and line a 20×30 cm baking tray with parchment paper, leaving a slight overhang for easy removal.
- Mix the Dough: In a large mixing bowl, combine the 200 g of plain flour and a pinch of salt. Add the 100 g of cold, cubed unsalted butter. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- Form the Dough: Add 2 tablespoons of ice-cold water and mix gently with a fork or your hands. If the dough is too dry, add an additional tablespoon of water, a little at a time, until it just comes together. Be careful not to overwork the dough—it should be soft but not sticky.
- Roll and Fit: On a lightly floured surface, roll out the dough to a rectangle about 3 mm thick, large enough to fit your baking tray. Carefully transfer it to the lined tray, pressing it gently into the corners. Trim any excess dough and prick the base all over with a fork to prevent puffing.
- Chill (Optional): For an extra flaky crust, refrigerate the pastry-lined tray for 15 minutes while you prepare the filling.
Step 2: Prepare the Almond Frangipane
- Cream Butter and Sugar: In a medium bowl, beat the 100 g of softened butter and 100 g of caster sugar together with a whisk or electric mixer until light and fluffy, about 2 minutes.
- Add Eggs: Beat in the 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Mix in Dry Ingredients: Fold in the 100 g of ground almonds, 25 g of plain flour, and 1 teaspoon of almond extract. Stir until smooth and well-combined, creating a thick, spreadable frangipane.
Step 3: Assemble and Bake
- Spread the Jam: Evenly spread the 150 g of raspberry jam over the pastry base, leaving a small border (about 1 cm) around the edges. Use an offset spatula for a smooth layer.
- Add the Frangipane: Spoon the frangipane over the jam and spread it gently to cover evenly, ensuring it reaches the edges. Smooth the top for a polished look.
- Top with Almonds: Sprinkle the 50 g of flaked almonds evenly over the frangipane, creating a crunchy, golden topping.
- Bake: Place the tray in the preheated oven and bake for 25–30 minutes, or until the frangipane is set and golden brown, and the almonds are lightly toasted. Check doneness by gently pressing the center—it should feel firm, not wobbly.
- Cool and Slice: Allow the Bakewell slab to cool completely in the tray on a wire rack. Once cooled, use the parchment overhang to lift it out, then cut into 12–16 slices or squares, depending on your preference.
Step 4: Serve and Enjoy
Dust the slices lightly with icing sugar for a classic touch, or serve as is for a rustic look. Pair with a steaming cup of tea or coffee for the ultimate British experience. These slices are perfect for sharing, so gather your loved ones and savor this #gourmandise treat!
Nutritional Information
Per slice (based on 12 slices):
- Calories: Approximately 280 kcal
- Protein: 5 g
- Fat: 18 g
- Carbohydrates: 25 g
- Fiber: 1 g
Note: Nutritional values may vary depending on the brand of jam or exact quantities used. These slices are indulgent but portion-controlled, making them a delightful treat.
Tips for Success
- Pastry Perfection: Keep the butter and water cold to ensure a flaky, tender crust. If the dough feels too soft, chill it before rolling.
- Jam Quantity: Too much jam can make the base soggy. Stick to a thin, even layer (about 2–3 mm thick) for the best texture.
- Frangipane Smoothness: Ensure the butter is softened but not melted for a creamy frangipane. If it’s too thick to spread, warm it slightly with a spatula.
- Prevent Overbrowning: If the almonds are browning too quickly, cover the tray loosely with foil during the last 5 minutes of baking.
- Make Ahead: Prepare the pastry and frangipane a day in advance and store in the fridge. Assemble and bake when ready to serve.
Variations to Try
Make these Bakewell Slices your own with these creative twists:
- Cherry Bakewell: Swap raspberry jam for cherry jam and add a drizzle of icing (mix icing sugar with a splash of water) for a retro vibe.
- Lemon Zest: Add the zest of one lemon to the frangipane for a citrusy lift that pairs beautifully with raspberry.
- Nut Swap: Replace flaked almonds with chopped hazelnuts or pistachios for a different crunch.
- Gluten-Free Option: Use a gluten-free flour blend for the pastry and frangipane, ensuring it’s suitable for coeliac guests.
- Mini Bites: Bake in a muffin tin for individual mini Bakewell tarts, adjusting baking time to 18–22 minutes.
Serving Suggestions
These Bakewell Slices are versatile and perfect for various occasions:
- Afternoon Tea: Serve alongside scones and finger sandwiches for a classic British tea experience.
- Dessert Table: Cut into smaller squares for a buffet or party spread, garnished with fresh raspberries.
- Picnic Treat: Pack in an airtight container for a portable, crowd-pleasing dessert.
- Pair with Earl Grey tea, a flat white, or even a glass of dessert wine for a sophisticated touch.
Why You’ll Love This Recipe
Traditional Bakewell Slices are a celebration of simple ingredients transformed into something truly special. The buttery pastry, sweet-tart jam, and nutty frangipane create a harmony of flavors that’s both comforting and elegant. This #plaiteasy recipe is perfect for bakers of all levels, offering impressive results with minimal fuss. Whether you’re sharing it with friends, posting it on social media with #food and #cuisine, or enjoying a quiet moment with a cuppa, these slices are sure to bring joy. So, roll up your sleeves and bake a batch of this British classic!
FAQs
Can I use store-bought pastry?
Yes! A pre-made shortcrust pastry sheet saves time. Just roll it to fit your tray and follow the assembly steps.
What type of raspberry jam is best?
A good-quality jam with a high fruit content adds the best flavor. Homemade jam works wonderfully if you have it!
Can I freeze Bakewell Slices?
Yes, freeze the cooled, uncut slab in an airtight container for up to 1 month. Thaw at room temperature and dust with icing sugar before serving.
How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Bring to room temperature before serving for the best flavor.
Can I make this nut-free?
For a nut-free version, replace ground almonds with extra flour in the frangipane and omit the flaked almonds. The texture will differ but still be delicious.
Final Thoughts
These Traditional Bakewell Slices are more than just a dessert—they’re a slice of British tradition, bringing warmth and nostalgia to every bite. Perfect for cozy afternoons, festive gatherings, or simply treating yourself, this recipe is a must-try for any baking enthusiast. Share your creation with #dessertgourmand and inspire others to join the Bakewell love. Happy baking, and enjoy this delightful journey into classic #cuisine!
For more baking inspiration, check out grok.com or explore dessert trends on x.com!
