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Bakewell Tart

A pastry tart with almond base, raspberry jam, apricot jam glaze, and lemon icing.

From the Recipes Wiki (Fandom) · 17 ingredients
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Why it works: Apricot and raspberry work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 257 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Bakewell Tart

Ovenmoderately hot oven
Timeabout 25 minutes

Ingredients

Directions

Make the pastry

  1. Cream butter, sugar and egg yolk in small bowl with electric mixer until combined.

  2. Stir in sifted flour and almonds in 2 batches.

  3. Knead on lightly floured surface until smooth; cover, refrigerate for 30 minutes.

  4. Roll dough between sheets of greaseproof paper until large enough to line 24 cm flan tin.

  5. Lift pastry into tin, ease into sides, trim edges.

Make the filling

  1. Cream butter and sugar in small bowl with electric mixer until mixture is light and fluffy.

  2. Beat in eggs, one at a time.

  3. Stir in almonds, rice flour and rind.

Bake and finish

  1. Spread base of pastry with raspberry jam.

  2. Spread filling over jam, place tart on oven tray, bake in moderately hot oven about 25 minutes or until lightly browned.

  3. Place apricot jam in small pan, heat, strain.

  4. Brush top of hot tart with hot jam; cool.

  5. Sift icing sugar into small bowl. Stir in juice. Stir until smooth.

  6. Pipe or drizzle with lemon icing.

Nutrition, whole recipe (rough)

990Calories
26 gProtein
20 gFat
176 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Raspberry1 cup (123g)64
Sugar1 tbsp (12.5g) granulated49
Apricot1 medium (35g)17
Lemonjuice of 1 lemon (48ml)12
Almond1 almond (1.2g)7
Icingnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apricot + raspberrytop 4% of all pairs
    Smell alikemoderate
    Cooked together257 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Almond + apricottop 5% of all pairs
    Smell alikestrong
    Cooked together852 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Almond + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Almond + raspberrytop 7% of all pairs
    Smell alikestrong
    Cooked together552 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Adds richness and tenderness to the pastry and the filling.
Plain flour
Provides the structure that holds the pastry shell together.
Ground almonds
Adds moisture and a dense, tender texture to the pastry and filling.
Eggs
Bind the filling and help it set as it bakes.
Raspberry jam
Forms a sweet, fruity layer that sits between the pastry and filling.
Apricot jam
Glazes the hot tart, giving a shiny, sweet finish.

The step that matters

Brush the hot tart with hot jam. Warm jam spreads evenly and soaks slightly into the surface, giving a smooth, glossy glaze. Cold jam would be thick and patchy.

Swap the raspberry

How well each one fits the dish's main ingredients (butter, sugar, egg, flour, almond, apricot, rice):

  1. Vanillafits better
  2. Figfits better
  3. Raisinfits better
  4. Raspberrythe original

Fit is the average pairing score against butter, sugar, egg, flour, almond, apricot, rice. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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