A sweet almond cake with a ribbon of caramel apple jam, this Apple Bakewell Tart is a delicious fall twist on an British classic.
This post is sponsored on behalf of #AppleWeek. Our generous sponsors, Swiss Diamond, Envy Apples, Imperial Sugar, Nordic Ware, Rodelle Vanilla, Flahavan’s Irish Oatmeal, Nairn’s and The Spice House have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.
Today’s recipe will be my last recipe for #AppleWeek, and it’s a goodie. I’ve been waiting months to make it, and it did not disappoint!
You see, I’ve had a Bakewell Tart on my baking bucket list for a while. Not only are they always so pretty, but every blog or social media post promised a rich almond flavor – my personal favorite cake flavor. So when I received this gorgeous light blue-green quiche and tart pan from Nordic Ware, I knew instantly that a Bakewell Tart was going to happen. I just needed to tweak the traditional recipe a bit.
This tart stands out from others, with its rich almond flavor and a ribbon of jam that runs between the pastry crust and almond cake. It goes perfectly with coffee or tea, and was a fabulous breakfast, snack and dessert the other week.
- A traditional British Bakewell Tart has a pastry crust, a ribbon of raspberry jam, and topped with a sweet almond cake. Sliced almonds are optional, but appear to be common, based on my research. I’ve even seen one recipe with an optional drizzle of icing.
- In the spirit of #AppleWeek and the slowly approaching fall, I used homemade caramel apple jam in this recipe.
- The tart crust: I did not use the “plain, all-butter” dough recipe that was suggested in the recipe by Dorie Greenspan. I tried the first time and just couldn’t get the dough to work. I ended up with a sweeter dough, a Basic Tart Dough from Williams Sonoma (links to both below the recipe).
- I used a couple of ingredients from our #appleweek sponsors in this recipe – sugar from Imperial Sugar and gourmet vanilla extract from Rodelle Vanilla. These are ingredients I’ve used in the past and loved, otherwise I would not be using them today.
Apple Bakewell Tart
Ingredients for the Crust:
- 1 1/4 c. all-purpose flour
- 1/4 tsp. salt
- 1/3 c. granulated sugar
- 1 stick cold unsalted butter, cut into 8 pieces
- 1 egg yolk
- 2 Tbs. very cold water
- 1 tsp. vanilla extract
- cooking spray
Ingredients for the Apple Bakewell Tart:
- 1 stick of unsalted butter at room temperature
- 1/2 c. granulated sugar
- 2 large eggs at room temperature
- 1/2 tsp. almond extract
- 1 1/4 c. almond flour
- 1/2 c. all-purpose flour
- 1 tsp. baking powder
- 1 pinch of fine sea salt
- 1 c. caramel apple jam
- 1/3 c. sliced almonds
Make the Crust:
Preheat oven to 400F.
Add flour, sugar, and salt to the bowl of a stand mixer fitted with the beater attachment. Stir together on lowest speed until combined.
Increase speed to medium and add butter, beating until butter is no larger than pea-shaped pieces.
In a small bowl, lightly whisk egg yolk, water and vanilla until just combined. Add to dry ingredients and beat on medium speed until dough comes together.
Turn out dough onto a lightly floured workspace. Form into a disk. Then, roll out dough evenly, flipping and rotating every so often so the dough doesn't stick to workspace (add more flour if needed). Roll into a circle, about 1/8-inch thick.
Transfer dough to a tart pan that is 10-inches in diameter and has a removable bottom. Press along bottom and sides, using your fingers to trim off any excess dough. Spray a piece of aluminum foil with cooking spray and place on top of dough. Top with pie weights. Place filled tart pan on top of a cookie sheet, for baking.
Bake in the preheated oven for 15 minutes. Remove pie weights and foil and return to oven, baking for another 3 minutes, until just starting to brown. Remove from oven and set on a wire rack to cool.
Make the Filling:
In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. With the mixer still running, add eggs, one at a time, until incorporated. Scrape down sides of the bowl and add almond extract.
Reduce speed to low and add sea salt, baking powder, almond flour and all-purpose flour, a little at a time. Mix until just incorporated. Scrape down sides of the bowl and give one more mix, with a rubber spatula, if needed.
Assemble & Bake the Tart
With a thin spatula or butter knife, spread jam along the bottom of the crust, covering the bottom as best as possible.
Top jam with tart filling, doing your best to spread evenly across the top. It's ok if a little jam peeks out - it'll settle in baking.
Top with slivered almonds.
Bake in preheated oven for about 40 minutes, checking partway through. If the top is browning too quickly, cover edges with aluminum foil. The tart is done when the top is firm and is puffed up all the way to the center. Remove from oven and transfer to a wire rack to cool completely before serving.
Friday #AppleWeek Recipes:
Friday #AppleWeek Recipes
- Apple, Bacon and Caramelized Onion Pizza by Strawberry Blondie Kitchen
- Apple Bakewell Tart by Books n’ Cooks
- Apple Cider Pulled Pork with Apple Slaw by Simple and Savory
- Apple Cinnamon Baklava by Kate’s Recipe Box
- Apple Cream Pie with Oatmeal Crust by Savory Moments
- Easy Apple Crisp Pie with Oats by The Anthony Kitchen
- Apple Gingerbread Cakelets by The Monday Box
- Apple Oatmeal Muffins by House of Nash Eats
- Apple Pie Crepes by The Bitter Side of Sweet
- Apple Pie Moonshine by Cookaholic Wife
- Apple Snack Cake by Caroline’s Cooking
- Apple Stuffed Acorn Squash by Palatable Pastime
- Baked Apple Donuts with Oatmeal Crumble Topping by Girl Abroad
- Baked Cinnamon Apple Doughnuts by Jonesin’ For Taste
- Braised Chicken with Apples by A Day in the Life on the Farm
- Buttery Apple Streusel Thumbprint Cookies by Faith, Hope, Love & Luck
- Caramel Apple Stuffed Waffles by 4 Sons R Us
- Caramel Apple Cider Vodka Slush Cocktail by Everyday Eileen
- Caramel Drizzled Apple Pie Egg Rolls by The Freshman Cook
- Chai Apple Multigrain Pancakes by Amy’s Cooking Adventures
- Chai-Spiced Baked Apple Oatmeal by The Redhead Baker
- Crumbly Apple Cranberry Casserole by Who Needs a Cape
- Easy Apple Dumplings by Corn, Beans, Pigs and Kids
- Gingered Apple Trifles by Culinary Adventures With Camilla
- Individual Apple Croissant Bread Pudding by A Kitchen Hoor’s Adventures
- Instant Pot Applesauce by Hezzi-D’s Books and Cooks
- Marlborough Apple Custard Pie by Karen’s Kitchn Stories
- Maple Apple Crisp by Jolene’s Recipe Journal
- Overnight Apple Pie Steel Cut Oatmeal by Tip Garden
- Prairie Apple Crunch by Family Around the Table
- Ricotta Tart with Apples and Prosciutto by Cooking With Carlee
- Shaved Apple Salad by Cindy’s Recipes and Writings
- Spiced Apple Cider Charlotte Cake by Love and Confections
- Vegan Apple Pie Cinnamon Rolls by The Baking Fairy
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Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.