Almond Peach Tart (Bakewell Tart)
This tart is all about simple layers that add up to something special: a crisp buttery shortcrust, a thin layer of golden peach jam, and a soft, nutty almond cream that bakes up fluffy and fragrant. Topped with a handful of almonds, it’s rustic and refined all at once, perfect with a cup of coffee or tea. Tip: It is heavenly with a dollop of whipped cream.This recipe was adapted from King Arthur's British Almond-Jam Tart.
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Equipment
- 1 9-inch tart pan with removable base preferred
Ingredients
Tart Shell
- 85 g all-purpose flour
- 85 g cake flour see notes
- 113 g unsalted butter cold and cubed
- 30 g powdered sugar
- ⅛ tsp salt
- 1 large egg yolk save egg white for filling
- water optional
Almond Cream Filling
- 113 g unsalted butter softened
- 90 g granulated sugar
- 120 g almond flour
- 2 tbsp all-purpose flour
- 2 tbsp cake flour see notes
- 1 large egg
- 1 egg white reserved
- 1 tsp almond extract
- ½ cup peach jam or filling see Peach Filling from Homemade Pop Tarts with Peaches and Cream recipe or see notes
- 45 g sliced almonds optional
Instructions
Make the Tart Shell
- Mix the flours, powdered sugar, and salt until well combined. Cut in cubed butter and rub the mixture between your fingers and palms until it resembles coarse sand. Add in the egg yolk and knead until a cohesive dough forms. If it feels dry, add a little cold water 1 tsp at a time. Cover and refrigerate for about 10-15 minutes.
- On a lightly floured surface, roll the dough into an 11 to 12-inch circle. Lift it over your tart pan, and press gently into the corners. It's ok if it breaks, it's a soft dough - just patch and press as needed. Trim the excess and prick all over with a fork. Freeze uncovered for 30 minutes.Tip: Roll the pastry over a large piece of wax or parchment paper and use the paper to make transferring into the tart pan easier. See notes.
- Meanwhile, preheat oven to 375℉. Remove the frozen tart shell, line with parchment paper, and fill with pie weights (or your preferred alternative). Place on a baking tray and bake for 20 minutes, then remove parchment and pie weights, and bake a few more minutes until the crust is lightly golden. Allow to cool slightly.
Make Almond Cream Filling
- Beat the butter and sugar until light and fluffy. Beat in the eggs until well combined. Stir in the flours and almond extract. Set aside.
Assemble and Bake the Tart
- Spread the peach jam or filling evenly into the tart shell. Spoon the almond cream filling over the jam, using a light hand to spread it evenly all the way to the edges. Sprinkle the sliced almonds on top.
- Lower the temperature to 350℉ and bake for 35-40 minutes, until nicely golden on top. Allow to cool completely and serve with whipped cream, if you like!
Notes
Flour:
- If you don't have cake flour, you can just use all all-purpose flour. However, if you have pastry flour, substitute both the all-purpose and cake flour for that.
- I used leftover peach filling from my Homemade Pop Tarts with Peaches and Cream recipe, but you can also use store-bought jam.
- You can also make a quick filling by blending 1 cup of chopped ripe peaches and combining that with 3 tbsp of sugar and 1 tsp of cornstarch. Bring to a boil and cook for a few minutes until thickened. Allow to cool completely.
- To make transferring the rolled pastry to your tart pan easier, place a large piece of wax or parchment paper under your dough as you roll it. Once rolled out, flip the paper over your tart pan, so that the bare dough is face down on your pan. Gently peel off the paper and press the dough into place.
Nutrition
Calories: 490kcal | Carbohydrates: 39g | Protein: 9g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 57mg | Potassium: 103mg | Fiber: 3g | Sugar: 17g | Vitamin A: 800IU | Vitamin C: 0.4mg | Calcium: 64mg | Iron: 2mg