Nigella Recipes

Nigella Bakewell Tart Recipe

I first stumbled upon Nigella Lawson’s Bakewell Tart on a lazy Sunday afternoon. I was lounging on the couch, scrolling through recipes to satisfy a sudden craving for something sweet but not overly complicated. Nigella’s warm and inviting personality, mixed with her indulgent recipes, caught my attention once again. She had this magical way of making even the simplest dishes feel like they were made just for you. When I saw her Bakewell Tart recipe, I had to try it. The idea of combining sweet almond frangipane, fruit jam, and a buttery shortcrust pastry was irresistible.

What struck me the most was how Nigella made it all look effortless. She wasn’t fussing over perfect measurements or exact timings; it was more about embracing the joy of baking. That was something I could really get behind. So I gathered my ingredients, followed her instructions, and after a little while, I was greeted with the most comforting, golden tart I had ever seen.

It became a staple for weekend baking. Whenever I wanted a dessert that was both comforting and indulgent, Nigella’s Bakewell Tart was my go-to recipe.

Nigella Lawson’s Bakewell Tart Recipe

When it comes to Nigella’s version of the Bakewell Tart, it’s all about simplicity and flavor. There’s no complicated layering of ingredients. It’s a combination of a buttery pastry crust, raspberry jam, and frangipane that makes it feel so homey and decadent. The great thing about this recipe is how easy it is to make but how impressive it looks when you take it out of the oven.

I remember the first time I made it. The smell of the frangipane baking in the oven was so incredible. I didn’t even mind that the edges of the crust were a little uneven. The taste was exactly what I hoped for-sweet, nutty, with a lovely contrast from the tart raspberry jam. Every bite was like a little moment of indulgence.

Ingredient List

Here’s what you’ll need to create your own slice of heaven:

For The Pastry

  • 225g plain flour
  • 125g unsalted butter (cold and cubed)
  • 25g icing sugar
  • 1 large egg yolk
  • 2 tbsp cold water

For The Frangipane

  • 200g ground almonds
  • 200g unsalted butter (softened)
  • 200g caster sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp plain flour

For The Jam

  • 150g raspberry jam (or any fruit jam you prefer)

How To Make Nigella Lawson’s Bakewell Tart?

Making the Bakewell Tart is easier than it might seem at first glance. Here’s how you can recreate this delicious treat in your own kitchen.

  1. Start With The Pastry

    • In a food processor, pulse together the flour, icing sugar, and cold cubed butter until it resembles breadcrumbs.
    • Add the egg yolk and pulse again. Then add the cold water slowly until the dough just comes together.
    • Turn the dough out onto a lightly floured surface and knead gently. Wrap it in cling film and refrigerate for 30 minutes.

  2. Prepare The Tart Shell

    • Preheat your oven to 180°C (350°F).
    • Once the dough has chilled, roll it out on a lightly floured surface until it’s about 3mm thick. Use it to line a tart tin (I use a 23cm/9-inch round tin).
    • Prick the base of the pastry with a fork, line it with parchment paper, and fill it with baking beans or rice to keep it from puffing up during baking.
    • Bake for about 15 minutes, remove the paper and beans, and bake for another 5-10 minutes until the pastry is golden and crisp.

  3. Make The Frangipane

    • While the pastry cools, cream the butter and sugar together in a mixing bowl until light and fluffy.
    • Beat in the eggs one at a time, then add the ground almonds, vanilla extract, and flour. Mix until well combined.

  4. Assemble The Tart

    • Spread the jam evenly over the base of the baked pastry shell. I love using raspberry jam, but you can experiment with other flavors like apricot or strawberry.
    • Spoon the frangipane mixture on top of the jam and spread it out evenly with a spatula.

  5. Bake And Enjoy

    • Bake the tart in the preheated oven for about 30 minutes, or until the top is golden brown and firm to the touch.
    • Let it cool in the tin for 10 minutes before removing it. Then, let it cool completely on a wire rack.

Things I Learned

Making Nigella Lawson’s Bakewell Tart taught me a few valuable lessons along the way. Here’s what I learned from my experience:

  • Chill the pastry: The dough for the tart needs to be cold when you roll it out. I found that if I skipped this step, the dough would shrink as it baked. So, don’t rush it-give it that half-hour in the fridge.
  • Don’t overwork the dough: I learned that the more you handle the dough, the tougher it becomes. Be gentle with it, and it will yield a tender, flaky crust.
  • Use good-quality jam: The jam plays a big role in the overall flavor of the tart. A high-quality, fruit-forward raspberry jam makes a world of difference. I recommend using a seedless variety for smoother texture.
  • Frangipane is forgiving: One of the best things about frangipane is that it’s a simple mixture of butter, sugar, eggs, and almonds. Even if you don’t have all the exact ingredients, it’s quite adaptable. I’ve swapped ground almonds for hazelnuts or used margarine instead of butter with decent results.

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