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 minutesmins
Cook Time55 minutesmins
Resting Time2 hourshrs
Total Time3 hourshrs10 minutesmins
Course: Afternoon Tea, Dessert
Cuisine: British, Middle Eastern
Keyword: bakewell, bakewell tart, british dessert, frangipane, pie crust, rose water, strawberry jam, tart crust
Servings: 12people
Author: The Elegant Economist
Equipment
9" / 23cm tart tin with removable bottom.
Ingredients
For the Bakewell:
1chilled, almond shortcrust pastry (see recipe)
1cupblanched, coarsely ground almonds100g
1Tbspall purpose flour
½tspmahlaboptional
⅔cupgranulated sugar135g
1stick, plus 1 Tbspunsalted butter, room temperature128g
1largeegg, room temperature
1largeegg white, room temperature
1½tspfresh lemon zest
½cupstrawberry rose jam, or strawberry jam with 1 tsp rose water mixed in165g
For the Rose Water Royal Icing:
1¾cupsconfectioner's sugar200g
1-2Tbspcold waterplus more, if needed
1tsprose water
1tspdried rose petalsfor garnish, optional
1smalldried rose, for centerfor 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.