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Peanut Butter Bakewell Tart

Table of Contents

  • 1. Get the ingredients together
  • 2. Make the pastry base
  • 3. Make the peanut butter filling
  • 4. Finish off the base
  • 5. Make the Peanut Butter Bakewell Tart
  • 6. Cool, finish and eat the peanut butter Bakewell tart
  • medianet_width = "728"; medianet_height = "90"; medianet_crid = "917386245"; medianet_versionId = "3111299";
  • 7. Nutritional values
  • 8. Printable recipe

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!

Have a savoury 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

Peanut butter 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.

Have a savoury 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

Ingredients for the filling



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.

Have a savoury 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

Rub the flour, icing sugar and butter together to form a crumb

Once you have a crumbly texture make a well in the middle of the mixture and add the egg yolk.

Have a savoury 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

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.

Have a savoury 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

Blitz the filling to 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.

Have a savoury 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

Overlap the pastry over the flan tin

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.

Have a savoury 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

Spread the jam over the base

Now, add the filling so that it fills the whole pastry right top and edges.

Have a savoury 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

Fill the base with the filling

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…

Have a savoury 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

Bake for around 45 minutes



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 ????.

Have a savoury 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

Cover with icing. Maybe not this much ????

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!!

Have a savoury 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

Peanut butter Bakewell Tart

 

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!!



If you want to be kept up to speed on all of The Yum Yum Club’s new recipes, plus cooking tips, just sign up for the newsletter at the top of the page.
As always, many thanks for reading. It’s greatly appreciated… Steve.

 

 


7. Nutritional values

8. Printable recipe

 

Have a savoury 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
Print
Peanut Butter Bakewell Tart
Prep Time
30 mins
Cook Time
45 mins
Cooling Time
2 hrs
Total Time
1 hr 15 mins
 

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

Course: Cakes, Dessert, Pudding, sweet
Cuisine: English
Keyword: bakewell, jam, peanut, tart
Servings: 8 servings
Ingredients
  • 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
Instructions
  1. First, get all of the ingredients together before any preparation and cooking.

    Have a savoury 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
  2. Next, make the pastry by sieving the flour and icing sugar together adding the butter. Mix this between your hands to form a crumble.

    Egg custard tart. What a delicious dessert. We love this simple recipe in our house. Always a family favourite. Easy to make, and the kids can help! Yum!! | theyumyumclub.com
  3. 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.

    Egg custard tart. What a delicious dessert. We love this simple recipe in our house. Always a family favourite. Easy to make, and the kids can help! Yum!! | theyumyumclub.com
  4. 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.

    Have a savoury 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
  5. 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.

    Have a savoury 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
  6. 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,

    Have a savoury 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
  7. Now add the filling to the tart until it completely fills the tin.

    Have a savoury 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
  8. 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.

    Have a savoury 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
  9. Mix the icing sugar and water together and spread on the top of the tart and chill in the fridge until set.

    Have a savoury 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
  10. Now simply serve as it is or with some hot custard. Either way, it will be delicious. Yum!

    Have a savoury 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



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About Steve Deacon

Hi, I'm Steve, a former member of the dreaded corporate world who's decided to give it all up and do something I wanted to do for a change! My wife, Jen (and yes, I am well and truly punching above my weight) and I live in a sleepy little town in the middle of the UK and our favourite things are...food and wine!!

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