I don't know about you, but I am loving this spring weather. After what seems like one of the longest winters ever, I'm so happy to see it FINALLY getting into the 60s and 70s - not to mention all of the sunshine! It makes such a big difference in my mood, outlook, well, everything. The recipe I'm featuring today is great for this time of year in Chicago. Fresh fruit hasn't hit the market quite yet, at least nothing locally produced, but it feels like time to have some fruit in our dessert just the same. Enter the Bakewell Tart. Homey and comforting without the heaviness of hibernation fare. Fruity but not in the refreshing way we want our sweets to be during summer. Just right for now.
Ever since coming up with this tart crust, I have been thinking of ways to use it in both sweet and savory dishes. This classic Bakewell Tart was one of the first things that came to mind. I absolutely love the combination of almonds and fruit - which goes beautifully with the nutty whole grain crust featured here. Another variation that I am anxious to try is chocolate hazelnut subbing chocolate for the jam and hazelnuts for the almonds in both the filling and topping.
The recipe below is super-simple. The tart itself is rustic, yet pretty enough for company. It didn't last long in our house.
Yields one 7-inch tart about 6 servings.
One blind baked and cooled tart shell recipe here.
- 1 oz butter
- 2 oz cream cheese (full fat)
- 4 oz almond paste
- 1 teaspoon almond extract
- 1 1/2 teaspoons all purpose flour
- 1 egg
- 1/2 teaspoon kosher salt; 1/4 teaspoon if using granulated salt
- 2 teaspoons of sugar
- 1/4-1/3 cup sliced almonds
- Preserves of your choice (I think apricot, strawberry, raspberry or marmalade would all work well)
Preheat oven to 350F.
Using the paddle attachment of a stand mixer, beat butter, cream cheese, almond paste, flour, sugar and almond extract until fluffy, light in color and well-combined, about 5 minutes.
Spread a thin layer of preserves over the surface of your blind baked tart shell.
Spread almond paste over the preserves.
Sprinkle with sliced almonds.
Bake at 350F for about 40 minutes. Start checking the tart after about 20 minutes and loosely cover with foil if the top is getting too brown.