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Strawberry Rose Bakewell Tart

This exotic take on the traditional British bakewell tart features a strawberry rose jam and rose water royal icing adorned with dried rose petals.
Prep Time15 mins
Cook Time55 mins
Resting Time2 hrs
Total Time3 hrs 10 mins
Course: Afternoon Tea, Dessert
Cuisine: British, Middle Eastern
Keyword: bakewell, bakewell tart, british dessert, frangipane, pie crust, rose water, strawberry jam, tart crust
Servings: 12 people
Author: The Elegant Economist

Equipment

  • 9" / 23cm tart tin with removable bottom.

Ingredients

For the Bakewell:

  • 1 chilled, almond shortcrust pastry (see recipe)
  • 1 cup blanched, coarsely ground almonds 100g
  • 1 Tbsp all purpose flour
  • ½ tsp mahlab optional
  • cup granulated sugar 135g
  • 1 stick, plus 1 Tbsp unsalted butter, room temperature 128g
  • 1 large egg, room temperature
  • 1 large egg white, room temperature
  • tsp fresh lemon zest
  • ½ cup strawberry rose jam, or strawberry jam with 1 tsp rose water mixed in 165g

For the Rose Water Royal Icing:

  • cups confectioner's sugar 200g
  • 1-2 Tbsp cold water plus more, if needed
  • 1 tsp rose water
  • 1 tsp dried rose petals for garnish, optional
  • 1 small dried rose, for center for garnish, optional

Instructions

  • Grease your tart tin with butter, and line with your chilled rolled shortcrust pastry.
  • Spread your jam into the bottom of the pastry crust.
  • Mix your frangipane ingredients: almonds, flour, mahlab, sugar, butter, egg and egg white, and lemon zest, thoroughly - either by hand or in a stand mixer. Pour over the jam and place in the refrigerator for one hour.
  • Heat your oven to 350°F (175°C) and bake the tart for 45-55 minutes with the tart tin placed on top of a baking sheet, until the top is golden and a toothpick pulled from the center is clean. Cool on a wire rack for two hours, then ice if desired.

Royal Icing:

  • Mix your icing sugar, rose water, and enough water to form a thick icing. You can add a teaspoon of corn syrup if desired to add shine. Pour on to fully cooled tart, and garnish with dried rose petals as desired.
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