Simple Toaster Oven Bakewell Tart

bakewell tart
Question of the day: Can you make a bakewell tart without a food processor? Yes! This is my third time making a bakewell tart, but it never survived long enough for pictures. Not until today!
Although it is a bit on the sweet side, I loved the flaky delicate crust. The only thing you need to watch out for is uneven browning. However, if it happens, rest assured, powdered sugar goes a long way. After taking a bite, one of my friends took my hand and shook it.


Simple Bakewell Tart

YIELDS one 8 inch tart
ADAPTED from Smitten Kitchen

  • 1 tart shell, partially baked in a tart pan. I used the same recipe from my almond tart.
  • 3/4 cup of almond meal
  • 1 tablespoons all purpose flour
  • 1/2 cup sugar
  • 83 grams unsalted butter, at room temperature
  • 1 large egg
  • 1/3 cup raspberry jam
  • Slivered or sliced almonds, for garnish (optional)
  • DIRECTIONS Mix almond meal and flour. Add in sugar, then butter, extract and orange zest. Blend until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 1 hour, but Smitten Kitchen recommends 3 hours.

    Position rack in center of oven and preheat to 160C/350F. Spread jam over base of tart shell. Dollop the almond filling all over, then spread it carefully with an offset spatula. If using slivered or sliced almonds as garnish, sprinkle them over the top now. Bake tart until golden and tester inserted into center of filling comes out clean, about 35-45 minutes. Cool tart in pan on rack.

    Sprinkle with powdered sugar.


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