Now, I know that the majority of The Yum Yum Club’s readers are actually from outside of the UK. That being the case, you are unlikely to know how the UK is split into Counties (our version of the US’s States), and that Derbyshire is one of these Counties. More than that, I’m pretty damn sure that 99% of you will have never heard of a small town in Derbyshire called Bakewell. Well, let me tell you, the town of Bakewell has a wonderful claim to fame… The Bakewell Tart!
The Bakewell Tart is, traditionally, made from a sweet short cut pastry with a frangipane filling. For those of you who don’t know, frangipane is basically an almond-based sweet filling. I love it and when also covered with marzipan I think it is one of the best puddings our there. Especially with loads of custard poured all over it.
However, almonds are not everyone’s nut, so to speak, and with the marzipan, this can be a very sweet dessert. With this in mind, I’ve modified the traditional Bakewell Tart recipe to create peanut butter Bakewell Tart. For all of you who like your puddings but also have a bit of a savoury pallet.
And, I have to say, it wasn’t bad…Yum!
1. Get the ingredients together
Although there are quite a number of ingredients in this peanut butter Bakewell Tart recipe you really only have to make 2 things. The pastry and the filling. And, to be honest, if you want you can cheat and buy in the pastry. Of course, I made the pastry but I will be honest and say I use a tin for the custard. Well, sometimes it’s just easier, right?
The printable recipe is below and has all of the ingredient measurements but, as always, I highly recommend you getting everything together before you start any preparation or cooking.
2. Make the pastry base
For the pastry base, first sieve the flour and icing sugar together into a bowl to ensure they are properly mixed together. Do this twice if needed. Then add the cubed butter and mix all together by rubbing the flour, icing sugar and butter through your hands until you have a crumbly texture.
Once you have a crumbly texture make a well in the middle of the mixture and add the egg yolk.
Now, mix the egg into the ingredients until your for a pastry. Knead this together for a couple of minutes and then place in the fridge for 30 minutes while you make the filling.
3. Make the peanut butter filling
Making the filling is actually really easy. Just one word before you start. The peanuts should be unsalted and roasted. You can buy them like this but I like to dry roast my own. To do this, just get raw plain peanuts and toss them in a dry frying pan over medium heat until they start to color. Just be careful not to burn them.
With the peanuts ready, put them, along with the peanut butter, flour, baking powder, butter, caster sugar, and eggs into a blender. Remember to leave the jam out. Now blitz all ingredients until you have a smooth paste.
And that’s it. The filling is ready. It’s now time to finish off the base.
4. Finish off the base
To finish off the base, remove the pastry from the fridge and roll out to around 0.5 cm thick. Lay the pastry in a 22 cm fluted flan tin and trim the overlay so it still covers the tin plus around 2 cms.
Now dock the pastry base with a fork and blind bake the base at 200C / 180C Fan by covering the base with kitchen foil and filling with baking beans. Bake for 15 minutes and then remove the foil and beans and bake for a further 10 minutes until the base is cooked.
Once cooked, break any remaining overhanging pastry so it fills just the tin itself.
5. Make the Peanut Butter Bakewell Tart
Once the base is baked, and to prepare the tart for baking, start by spreading the jam over the pastry base. Make sure the jam covers all of it.
Now, add the filling so that it fills the whole pastry right top and edges.
All you have to do now is bake this Bakewell beauty. Simple place it back in the oven and the same temperature for around 45 minutes. You’ll know when it’s done when you can put a knife in the middle and it comes out dry.
Look at this beauty…
6. Cool, finish and eat the peanut butter Bakewell tart
Let the baked tart cool for 15 minutes and then remove from the tin and cool fully on cooling wire.
Once cool you can serve it as it is. However, our friends who were joining us for dinner love icing so I mixed some icing sugar and water and spread it over the top and then left it in the fridge to set.
It’s was really good but, maybe, you don’t need to use quite as much icing as I did ????.
And that’s it. Serve with custard if you like or just as it is. A wonderfully sweet dessert with a savoury surprise in the middle. Yum!!
Well, that’s all folks! I hope you enjoyed this almost traditional English dessert. It really is a very tasty pudding and I highly recommend you give it go. Remember, you can make it a little easier if you cheat and buy in the pastry and custard ????. Either way, it’s very yummy!!
7. Nutritional values
8. Printable recipe
Have a savory palate but still love puddings? Try this alternative to traditional marzipan Bakewell tart. The great taste of peanut butter, in a tart! Yum! | theyumyumclub.com
- 220 grams plain flour For the pastry
- 140 grams butter For the pastry
- 1 large egg yolk For the pastry
- 3 tbsp icing sugar For the pastry
- 80 grams roasted and unsalted peanuts For the filling
- 75 grams plain flour For the filling
- 1 tsp baking powder For the filling
- 100 grams peanut butter For the filling
- 125 grams butter For the filling
- 150 grams caster sugar For the filling
- 1 egg For the filling
- 1 egg white For the filling
- 75 grams raspberry jam For the filling
- 5 tbsp icing sugar For the topping
First, get all of the ingredients together before any preparation and cooking.
Next, make the pastry by sieving the flour and icing sugar together adding the butter. Mix this between your hands to form a crumble.
Now, add the egg yolk and mix together to form the pastry. Once formed, cover with clingfilm and leave in the fridge for 30 minutes.
Make the peanut filling by blitzing the peanuts, peanut butter, flour, eggs, baking powder, butter and caster sugar. Remember to leave the jam for now.
Now, roll the pastry and over a 22 cm fluted flan tin remembering to leave a 2cm overlap for the pastry to shrink. Dock the pastry base with a fork.
Blind bake for 15 minutes at 200C / 180C Fan and then a further 10 minutes until cooked. Break of the overlapping edges and then cover the base with the jam,
Now add the filling to the tart until it completely fills the tin.
Bake at the same temperature for 45 minutes. Remove from the oven and leave to cool for 15 minutes. Then, remove from the flan tin and leave to cool completely on cooling wire.
Mix the icing sugar and water together and spread on the top of the tart and chill in the fridge until set.
Now simply serve as it is or with some hot custard. Either way, it will be delicious. Yum!
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