Bakewell tart with frangipane cream

Bakewell Tart with Frangipane Cream: A Delicacy with a Story

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Number of servings: 8

Who doesn't love a delicious tart, with a perfect texture and a combination of flavors that delights the senses? The Bakewell tart with frangipane cream is an excellent choice for a quick dessert that will surely impress your guests. This tart has a fascinating history, being associated with pastry traditions, where each ingredient plays an essential role in creating a symphony of tastes.

Making this tart is a pleasure, and the cooking process will transform your kitchen into a small culinary workshop. So, get ready to embark on a delicious journey!

Necessary ingredients:

*For the tart dough:*
- 250 g flour
- 125 g butter (at room temperature)
- 1 egg
- 125 g sugar
- 1 pinch of salt

*For the frangipane cream:*
- 1/2 cup blanched almonds (ground)
- 60 g butter (melted)
- 1 egg
- 5 tablespoons sugar
- 1 teaspoon cinnamon

*For the berry reduction:*
- 500 g frozen berries
- 2 tablespoons sugar
- 100 ml Marsala wine

Step by step:

1. Preparing the berry reduction:
In a saucepan, add the frozen berries, the two tablespoons of sugar, and the Marsala wine. Place the saucepan over medium heat and stir occasionally. Let the mixture boil until the juice reduces and thickens slightly. This step not only intensifies the flavors but also adds elegance to the dessert. Once the mixture has reduced, let it cool to maintain the perfect consistency.

2. Preparing the tart dough:
Let the butter soften at room temperature, but do not melt it. Use a wooden spoon to mix the butter with the sugar until you achieve a smooth and creamy mixture. Add the egg and continue to mix quickly until everything is combined. It is essential not to overmix to avoid gluten development, which could lead to a less flaky dough.

3. Adding the flour:
Sift the flour together with a pinch of salt over the butter mixture. Use your hands to quickly mix the ingredients. It is important to knead very little, just enough to combine the dough. Press the mixture with the palm of your hand 5-6 times. Then, form a ball of dough, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This step will help the dough cool and become easier to roll out.

4. Preparing for baking:
Take the dough out of the refrigerator about 10 minutes before rolling it out. Roll it out on a floured surface and place it in a tart pan. Put the pan back in the fridge so that the dough is well chilled before baking.

5. Preparing the frangipane cream:
In a bowl, combine the melted butter, ground almonds, sugar, cinnamon, and egg. Mix well until you achieve a smooth mixture. This frangipane cream is the heart of the tart, bringing a fine texture and rich flavor that will perfectly complement the berries.

6. Assembling the tart:
It’s time to assemble the delight! Take the tart dough from the fridge and evenly pour the berry reduction over the bottom of the tart. Then, add the frangipane cream on top, ensuring it is evenly distributed. This will create a contrasting texture that will delight the taste buds.

7. Baking:
Preheat the oven to 180 degrees Celsius. Place the tart in the oven and bake for about 35-40 minutes, until it is beautifully golden. In the last 10 minutes of baking, sprinkle almond flakes on top. They will add a crunchy note and an appealing look to your tart.

8. Cooling and serving:
Once the tart is baked, remove it from the oven and let it cool in the pan for 15 minutes, then transfer it to a cooling rack. Serve the Bakewell tart warm or at room temperature, alongside a scoop of vanilla ice cream or cream, for a delicious contrast.

Useful tips:
- If you don’t have Marsala wine, you can substitute it with orange juice or water, but the wine adds a unique flavor.
- When choosing almonds, you can use whole almonds that you grind at home for added freshness.
- The tart keeps well in the fridge for a few days, but it is best consumed on the first day.

Nutritional values (per serving):
- Calories: 320 kcal
- Fat: 18 g
- Carbohydrates: 37 g
- Protein: 4 g

Frequently asked questions:
1. Can I use other fruits instead of berries?
Yes, you can adapt the recipe using apples, peaches, or cherries. Choose fruits that pair well with the frangipane cream.

2. How can I make the tart less sweet?
You can reduce the amount of sugar in the frangipane cream or choose more tart fruits.

3. Is it possible to freeze the Bakewell tart?
Yes, the tart can be frozen, but it is recommended to consume it fresh for the best experience.

This Bakewell tart with frangipane cream is not just a dessert; it’s a story you share with loved ones. Prepare it with your heart and enjoy every bite!

 Ingredients: Tart dough ingredients: 250g flour, 125g butter, 1 egg, 125g sugar, 1 pinch of salt. Frangipane ingredients: 1/2 cup of peeled almonds, 60g butter, 1 egg, 5 tablespoons of sugar, 1 teaspoon of cinnamon. Berry reduction ingredients: 500g frozen berries, 2 tablespoons of sugar, 100ml Marsala wine.