This dessert is my grandmother’s favorite. She request it every time she is over and its fun to bake it with her. I learned to make bakewell tart when I was in college. The crumbly crust of the tart at the base, the sweet jam on it and the soft cake on top with chopped dried fruit on top. It is best of both world where you get to enjoy a tart and a cake together. Its delicious and not that difficult to make. Try it out.

Preparation time: 1 hr

Cooking time: 10 min (preheat) + 10 min + 20 min

temperature: 190 degree

Serves : 15 bite sized (approx)

Calorie: 212.31

Ingredients:

For Tart:
1 cup – Refined flour (maida)
70 g – Butter
1/4 tsp – Salt
5-6 tbsp – Ice cold water

Jam filling:
2 tbsp – Berry jam (blue berry, strawberry or mix berry)
1/2 tbsp – Water

For cake:
1 cup – Refined flour (maida)
3/4 cup – Powdered sugar
1/2 tsp – Baking powder
2 – Egg
80 g – Butter
1 drop – Food coloring ( blue and pink)
2 drops – Essence (strawberry, raspberry and blueberry)
3/4 cup – Cashew nuts or almond (chop)

Method:

For crust:
In a bowl, sieve the flour. Add salt. Mix with spatula or fork. Cut butter in cubes. Add butter in the bowl. See to it that the butter is cold. Using fork squash butter little by little and mix with flour. Do it until the butter is small pea size.
Rub the flour – butter mixture between your hand lightly. That will mix the flour properly. Add ice cold water 1 spoon by 1 spoon. Mix well and kneed a dough. Do not make the dough too dry or too soft. Cover the dough in cling rap and put it in refrigerator for half hr.

For jam filling:
In a bowl put jam and water. Mix properly with a spoon.
Take the dough out of the refrigerator. Clean your kitchen counter properly. Sprinkle some flour on the counter. Rub little flour on the rolling pin. Using rolling pin, roll the dough. Roll until the dough is 2-3 mm thick.

For baking:
Pre heat the oven for 10 min at 190 degree. Now cut circles for the mold (I made bite sized so I cut 3 inch circles, if you want to make one big tart then make circle 1 – 1 1/2 inch bigger than the mold). Lift the cut circle gently and place it on the tart mold. Press lightly to take shape of the mold. Using a folk poke lightly on the base and sides so the air bubble do not form.
Put the mold in the oven for 10 min. Remove it and let it cool little.
Put the jam filling in it. Put until the base is covered.

For Cake:
In a bowl mix all dry ingredients (flour, baking powder, salt and sugar). Melt the butter. In a separate bowl crack both egg. Whisk properly until the volume of eggs increase 3-4 times. Slowly pour melted butter while whisking the egg. Mix the dry ingredient mixture little by little in the egg mixture. If the mixture is too thick add 1 tbsp water.
Divide the mixture in 3 bowl. In one bowl add raspberry essence and pink food color mix well. In bowl two add strawberry essence and pink food color mix well. In bowl three add blueberry essence and blue food color mix well.
Pour the batter over the jam. Pour until the batter reaches the top of tart. Chop the cashew nuts or almonds. Put it over the batter. Press lightly.
Bake for more 20 min. Let it cool before you remove it from the mold.

Happy munching!🍓🍇🥮🥧🥄

Like and comment if you have tried it or would love to try.