There’s something undeniably comforting about the idea of baking. For me, it’s a blend of nostalgia, creativity, and, of course, the eventual reward of something delicious straight from the oven. One recipe that’s always stuck with me is Nigella Lawson’s Bakewell Tart, a quintessential British dessert that brings together a buttery shortcrust pastry, sweet jam, and a rich frangipane filling. There’s just something about the combination of textures and flavors that makes this tart special.
I first stumbled across this recipe one rainy afternoon when I was craving something sweet but didn’t want to spend hours in the kitchen. Nigella’s recipe, with its simplicity and elegance, seemed like the perfect match. As I followed her steps, I found myself drawn into the process, the familiar rhythm of stirring, whisking, and folding-the kind of mindful baking that makes time slow down a bit. The result? A golden tart with a satisfying, nutty filling, and a layer of jam that adds a touch of sweetness without overwhelming the palate.
What I love most about this tart is that while it looks impressive, it’s not complicated. It’s perfect for a Sunday afternoon baking session or for when you want to impress guests without stressing over every detail. It has a homemade charm that feels like you’re giving someone a little piece of warmth, no matter the occasion.
Nigella Lawson’s Bakewell Tart Recipe
Nigella’s version of Bakewell Tart is everything you want from a classic British dessert, but with a few smart shortcuts that make it accessible for home bakers. The key elements of the Bakewell Tart-jam, frangipane, and shortcrust pastry-are all there, but she simplifies the process with easy-to-find ingredients and a foolproof method.
One thing that immediately appealed to me about her recipe was the use of store-bought shortcrust pastry. It’s a time-saver, for sure, and I found it didn’t compromise the final result. In fact, it allowed the tart’s other components to shine without worrying too much about making the pastry from scratch (though if you’re feeling ambitious, homemade pastry is always an option).
Nigella’s Bakewell Tart also has a bit of a twist. She suggests using raspberry jam, which is traditional, but also mentions experimenting with different jams if you’re feeling adventurous. I personally tried a mix of raspberry and strawberry once, and it worked beautifully. The key is to ensure the jam layer is thin, allowing the frangipane filling to take center stage.
Ingredient List
I’ve always found that the simplicity of a recipe’s ingredients speaks volumes about its potential. Nigella’s Bakewell Tart, with its relatively short list of ingredients, is a testament to the idea that sometimes, less is more. Here’s what you’ll need:
For The Pastry
- 250g (9 oz) shortcrust pastry (store-bought or homemade)
- A small pinch of salt
For The Frangipane
- 150g (5 ½ oz) unsalted butter, softened
- 150g (5 ½ oz) caster sugar
- 150g (5 ½ oz) ground almonds
- 2 large eggs
- 1 tsp almond extract (this is key-don’t skip it)
- 1 tbsp plain flour
For The Filling
- 6 tbsp raspberry jam (or any jam you prefer, though raspberry is most traditional)
I love how these ingredients are all fairly common pantry staples. It’s the kind of recipe that invites you to make it on a whim, without needing a special trip to the store.
How To Make Nigella Lawson’s Bakewell Tart?
Making this tart is surprisingly simple, especially considering the flavor payoff. The steps are straightforward, but there’s a rhythm to them that I’ve come to enjoy. Here’s how it goes:
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Prepare The Pastry
Roll out the shortcrust pastry on a lightly floured surface to about the thickness of a £1 coin (or 3mm). Fit it into a tart tin, pressing it into the edges and trimming any excess. If you’ve got time, it’s worth chilling the pastry in the fridge for 30 minutes to prevent shrinkage.
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Blind Baking
Preheat your oven to 180°C (350°F). Line the pastry with parchment paper and fill it with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes until it’s golden. The tart shell should be crisp, as it will hold up against the gooey frangipane filling.
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Make The Frangipane
While the pastry is cooling, prepare the frangipane. Cream together the softened butter and caster sugar until light and fluffy. Add the ground almonds, eggs, almond extract, and plain flour, and mix until well combined. This step is key to getting the right texture. The mixture should be thick but spreadable.
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Assemble The Tart
Once the pastry is cool, spread a thin layer of raspberry jam across the base. Then, spoon the frangipane over the jam and smooth it out. Bake in the oven for 25-30 minutes, or until the frangipane is golden and set in the middle. It will puff up a little during baking, and the aroma as it bakes is mouthwatering.
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Cool And Serve
Let the tart cool completely before removing it from the tin. Nigella suggests dusting the top with a little icing sugar before serving. I’ve also added a handful of sliced almonds on top for a little crunch, but that’s purely optional.
The result is a perfectly balanced tart with a delicate, buttery crust, a sweet jam layer, and a soft, nutty frangipane filling that holds everything together beautifully. It’s the kind of dessert that feels familiar yet special at the same time.
Things I Learned
Baking this tart taught me a few valuable lessons that go beyond just the ingredients and method. For one, I realized that baking doesn’t have to be a stressful or overwhelming experience. Nigella’s approach made me feel like I could be creative within a simple framework, and I could play with flavors and textures without worrying too much about perfection. Sometimes, the best results come from embracing the process rather than aiming for flawless execution.
I also learned about the importance of allowing each component to shine. The jam, while sweet, doesn’t dominate the tart-it complements the frangipane perfectly. The almond extract is subtle but essential, giving that distinct nutty flavor that ties everything together.
Lastly, I became more comfortable with blind baking-a technique I used to avoid because it felt like a bit of a hassle. But with this recipe, I realized that it’s just one of those small steps that makes all the difference, ensuring the pastry stays crisp and doesn’t become soggy from the jam or filling.