Mary Berry Bakewell Tart Fingers Recipe [Tips & Tricks]

If you’re looking for a delicious, easy-to-make treat that’s sure to impress, Mary Berry’s Bakewell Tart Fingers are the perfect choice!

Combining the classic, comforting flavors of almond and raspberry with a fun, finger-friendly twist, this recipe is not only a crowd-pleaser but also super simple to whip up. Whether you’re hosting a tea party, looking for a sweet snack, or just want to try something new in the kitchen, these Bakewell Tart Fingers offer the perfect balance of buttery shortcrust, fruity jam, and a light almond filling, all in a bite-sized package. Trust Mary Berry to turn a traditional favorite into something both elegant and irresistibly tasty!

Mary Berry Bakewell Tart Fingers Recipe

Ingredients Needed

To make Mary Berry’s Bakewell Tart Fingers, you will need a carefully selected set of ingredients that combine to create a deliciously sweet, almond-filled treat. These ingredients are simple, yet together they produce a truly delightful and satisfying dessert.

1. Shortcrust Pastry – This is the base of the Bakewell tart fingers. You can either make your own from scratch using flour, butter, and a pinch of salt, or you can buy pre-made shortcrust pastry for convenience. The pastry should be crisp, buttery, and slightly flaky to complement the rich almond filling.

2. Butter – The butter adds richness to both the pastry and the filling. It’s essential for achieving a soft texture in the pastry and for binding the ingredients together in the frangipane (almond filling).

3. Caster Sugar – This fine sugar is perfect for both the pastry and the filling as it dissolves easily, creating a smooth, silky texture in your tart. The sweetness balances the nutty flavor of the almonds.

4. Ground Almonds – Ground almonds are the main ingredient in the frangipane filling. They give the tart its distinctive almond flavor and a slightly textured, moist consistency that contrasts beautifully with the crisp pastry.

5. Eggs – Eggs help to bind the filling ingredients together while also contributing to the rise and texture of the frangipane. You’ll need a couple of eggs for the frangipane mixture.

6. Flour – A small amount of plain flour is used in the frangipane to help bind the ingredients and provide a slightly more structured filling. It ensures the tart isn’t too runny or overly dense.

7. Almond Extract – This adds a potent almond flavor to the frangipane, intensifying the nutty richness of the filling. A little goes a long way, so use it sparingly.

8. Raspberry Jam – The tartness of the raspberry jam cuts through the sweetness of the frangipane filling, offering a burst of flavor in each bite. It’s spread on the pastry base before the frangipane is added.

9. Icing Sugar – Used for dusting the finished tart fingers, icing sugar provides a sweet touch that complements the nutty almond and fruity raspberry flavors. It also adds a finishing flourish to the appearance of the tart.

10. Milk – A small amount of milk is sometimes used in the pastry to help bring it together and create the right consistency when rolling it out. It’s optional but can make the dough more pliable.

These ingredients come together to create a perfect balance of textures and flavors-crispy pastry, soft almond filling, and the tangy sweetness of the raspberry jam.

Equipment Needed

Making Bakewell Tart Fingers requires a few essential tools to help you get the perfect texture and presentation. You won’t need anything overly specialized, but having the right equipment will ensure the process is smooth and efficient.

1. Baking Tray or Baking Dish – A rectangular baking tray is ideal for making Bakewell Tart Fingers, as it helps you bake the tart in an even, flat shape. If you don’t have a specific tray, you can use a standard baking dish, as long as it’s lined with parchment paper to prevent sticking.

2. Rolling Pin – A rolling pin is essential for rolling out your shortcrust pastry evenly. It should be used to ensure the dough is of the right thickness for a crisp yet tender pastry base.

3. Pastry Brush – A pastry brush comes in handy when spreading a thin layer of raspberry jam over the pastry base. It helps you apply the jam evenly and prevents it from becoming too thick or messy.

4. Mixing Bowl – You’ll need a large mixing bowl to combine all the ingredients for the frangipane filling. A bowl with enough space will make it easier to mix and fold the ingredients together without spilling.

5. Electric Mixer or Whisk – While a hand whisk can work for mixing the frangipane, using an electric hand mixer or stand mixer can speed up the process and ensure the mixture is light and fluffy. The whisk attachment works best for beating eggs and butter together.

6. Measuring Cups and Spoons – Accuracy in measuring ingredients is key, so a set of measuring cups and spoons will help you get the right proportions of flour, sugar, butter, and other components.

7. Sharp Knife – A sharp knife is necessary for cutting the tart into perfect fingers once it’s baked. A serrated knife will help you cut through the firm, almond-filled layer without squashing the tart.

8. Cooling Rack – After baking, you’ll need a cooling rack to ensure the tart fingers cool evenly and don’t become soggy. This also prevents the bottom of the tart from becoming too moist.

9. Parchment Paper – To prevent sticking, you should line your baking tray with parchment paper. It also makes cleanup easier after baking, as you can simply lift the tart out of the tray once it’s cooled.

How To Make Mary Berry’s Bakewell Tart Fingers

Making Bakewell Tart Fingers is straightforward, but requires attention to detail to get everything just right. Follow these steps, and you’ll be rewarded with a perfectly baked batch of tart fingers:

1. Preheat the Oven: Start by preheating your oven to 180°C (350°F). This ensures that the oven reaches the right temperature when your tart goes in, resulting in an even bake.

2. Prepare the Pastry: If you’re using store-bought shortcrust pastry, roll it out on a floured surface to a thickness of about 5mm. If you’re making it from scratch, combine your flour and butter (and a pinch of salt), and rub together until the mixture resembles breadcrumbs. Add cold water, a spoon at a time, until the dough comes together. Wrap it in cling film and chill for 20 minutes.

3. Line the Tray: Once your pastry is ready, roll it out and fit it into the base of your baking tray. Use your fingers to press the pastry into the corners, ensuring it’s even. Prick the base with a fork to prevent it from puffing up during baking.

4. Spread the Raspberry Jam: Spread a thin layer of raspberry jam evenly over the base of the pastry. This jam adds a touch of sweetness and a burst of tang that will perfectly complement the almond filling.

5. Make the Frangipane Filling: In a bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time. Add the ground almonds, flour, and almond extract, and stir until everything is combined into a smooth mixture.

6. Bake the Tart: Spoon the frangipane mixture over the jam-covered pastry base and smooth it out. Bake in the preheated oven for about 30-35 minutes, or until the filling is golden and firm to the touch. You can insert a toothpick into the center to check for doneness; it should come out clean.

7. Cool and Slice: Once baked, let the tart cool in the tray for 10-15 minutes before transferring it to a cooling rack. Once fully cooled, dust with icing sugar and slice into fingers.

8. Serve and Enjoy: Serve the tart fingers as a snack with tea or as a dessert. The tart is delightful either slightly warm or at room temperature.

Expert Tips

1. Pastry Perfection: To ensure your pastry stays crisp and doesn’t shrink while baking, always chill the dough before rolling it out. This helps it maintain its shape and prevents the fat from melting too early.

2. Frangipane Texture: When mixing your frangipane, make sure not to over-beat the eggs. This ensures a light, airy filling rather than a dense, heavy texture.

3. Use Quality Jam: The quality of the raspberry jam makes a noticeable difference in the flavor profile of the Bakewell tart. Choose a jam with real fruit content for the best balance of tartness and sweetness.

4. Baking Time Variations: Every oven is slightly different. If you find the top is browning too quickly while the inside is still too soft, cover the tart loosely with aluminum foil and continue baking until done.

5. Chill Your Pastry: Before filling with frangipane, let your pastry base chill again in the fridge for about 10-15 minutes. This helps maintain its crispness during baking.

Mary Berry’s Bakewell Tart Fingers are a delightful twist on the classic Bakewell tart, offering a delicious combination of buttery pastry, almond frangipane, and tangy raspberry jam, all served in easy-to-eat finger-sized portions. This recipe is perfect for tea-time treats, dessert buffets, or as a homemade gift for loved ones.

The process is straightforward, but attention to detail in making the pastry and frangipane is key to achieving that perfect balance of flavors and textures. Whether you’re a novice baker or experienced in the kitchen, this recipe provides satisfying results every time.

With a few expert tips for achieving crisp pastry, smooth frangipane, and a beautiful, golden bake, you’ll have a tray of Bakewell Tart Fingers ready to impress.

Don’t forget to serve them with a sprinkle of icing sugar for the finishing touch!

Enjoy baking and indulging in this classic British treat!

Easy Recipe Variations For Mary Berry’s Bakewell Tart Fingers

Mary Berry’s Bakewell Tart Fingers are a delightful twist on the traditional Bakewell tart. The recipe offers a light, crumbly shortcrust pastry base topped with a sweet almond filling, all finished with a generous layer of raspberry jam and flaked almonds.

While this recipe is already a crowd-pleaser, there are several ways you can tweak it to suit different tastes, dietary preferences, or seasonal ingredients. Here are some easy variations:.

1. Berry Medley Variation: While the traditional recipe calls for raspberry jam, you can easily swap it out for a medley of other berries, such as strawberries, blackberries, or blueberries. The fresh, slightly tangy flavor of mixed berries complements the sweet almond filling perfectly, adding vibrant color and flavor. Simply replace the raspberry jam with a fruit preserve made from a blend of your chosen berries.

2. Gluten-Free Version: For those with gluten sensitivities, simply substitute the standard flour with a good-quality gluten-free flour blend. You might need to add a little extra butter or a binding agent, like xanthan gum, to ensure the pastry holds together well. The almond filling typically works well in a gluten-free recipe, but make sure to check that all your ingredients, including jam and flour, are certified gluten-free.

3. Vegan Bakewell Tart Fingers: To create a vegan version, swap the butter for a plant-based alternative, such as coconut oil or vegan margarine. Replace the egg in the almond filling with a flaxseed egg or aquafaba (the liquid from a can of chickpeas). You can also check that your jam and any other ingredients are vegan-friendly, as some jams contain gelatin, which is animal-derived.

4. Chocolate Almond Variation: If you’re a fan of chocolate, why not add a layer of melted chocolate to the tart?

   Spread a thin layer of dark or milk chocolate over the cooled pastry before adding the almond filling. This rich, decadent twist adds a depth of flavor that enhances the almond essence in the tart and creates a beautiful contrast with the raspberry jam.

5. Citrus Infusion: For a zesty variation, add a hint of citrus to the almond filling. Lemon zest or orange zest can be incorporated into the almond mixture, giving the tart fingers a refreshing tang. You could even use a citrus-flavored jam, such as lemon curd or orange marmalade, to replace the raspberry jam for a more sophisticated flavor profile.

6. Nutty Twist: If you love the richness of nuts, you can switch out the flaked almonds for other types of nuts such as pistachios, hazelnuts, or walnuts. For an even bolder flavor, lightly toast the nuts before adding them to the tart. This will bring out their natural oils and enhance their flavor, adding another layer of complexity to the Bakewell fingers.

7. Caramelized Pear and Almond: Another twist on the traditional flavors involves using caramelized pears in place of the jam. Gently cook thin slices of pear with butter and sugar until golden and soft. Then, layer the caramelized pear onto the pastry base before adding the almond filling. The subtle sweetness and texture of the pears pair wonderfully with the almond base and flaked almonds.

These easy variations allow you to experiment with different flavors while keeping the integrity of the original Bakewell Tart Fingers recipe intact. Whether you’re looking for a gluten-free version, a vegan-friendly treat, or a new twist on flavors, these changes can elevate the dish and make it uniquely yours.

Best Practices To Store Leftovers

If you’ve made a large batch of Mary Berry’s Bakewell Tart Fingers and have leftovers, the good news is that they store quite well, allowing you to enjoy them for several days. Here are some best practices for storing leftovers to keep them fresh and tasty:

1. Cool Before Storing: Always allow your Bakewell Tart Fingers to cool completely before storing them. This prevents condensation from forming inside the storage container, which could lead to a soggy texture. Let them rest at room temperature for at least an hour before transferring them to a storage container.

2. Airtight Container: The best way to preserve the freshness of your Bakewell Tart Fingers is by storing them in an airtight container. This keeps out air, moisture, and unwanted odors, ensuring that the tarts stay fresh. Use a container that is just the right size for the number of tart fingers, as too much space inside can allow for air to circulate and dry out the pastries.

3. Refrigeration: While Bakewell Tart Fingers can last a day or two at room temperature, it’s best to refrigerate them if you plan on keeping them for longer than that. Refrigeration helps extend the shelf life, keeping the filling and pastry firm. However, don’t refrigerate for more than 3-4 days, as the jam and almond filling might start to lose their flavor and texture over time.

4. Freezing for Longer Storage: If you want to store Bakewell Tart Fingers for a longer period, freezing is a great option. Wrap each finger tightly in plastic wrap or foil before placing them in a freezer-safe bag or container. They can be frozen for up to a month. When you’re ready to enjoy them, thaw them overnight in the fridge and allow them to come to room temperature before serving.

5. Reheating Tips: While the tart fingers are delicious cold, you can also gently reheat them if you prefer a warm treat. Place them on a baking tray and heat them in the oven at 160°C (320°F) for 5-10 minutes, just until they are warmed through. Be careful not to overheat them, as this can dry out the pastry and cause the almond filling to lose its moist texture.

By following these best practices, your leftover Bakewell Tart Fingers will remain fresh, flavorful, and enjoyable for several days or even weeks, depending on how you store them.

What Goes Well With Bakewell Tart Fingers

Mary Berry’s Bakewell Tart Fingers are already a delightful treat on their own, but they can be paired with various accompaniments to enhance their flavors or create a more rounded dessert experience. Here are some ideas on what goes well with them:

1. Fresh Cream: A classic pairing with Bakewell Tart Fingers is a dollop of fresh whipped cream. The rich, creamy texture complements the almond filling and cuts through the sweetness of the jam. For an extra touch, you could infuse the cream with a little vanilla or almond extract for added flavor.

2. Ice Cream: For a decadent treat, serve the tart fingers with a scoop of vanilla ice cream or another complementary flavor like raspberry ripple, which will enhance the fruitiness of the jam. The cold ice cream pairs wonderfully with the warm, nutty flavors of the Bakewell Tart Fingers.

3. Tea or Coffee: Given the British origins of the Bakewell tart, pairing it with a hot cup of tea (such as Earl Grey, English Breakfast, or a fruity herbal tea) is a natural choice. The tannins from the tea can balance the sweetness of the tart. Alternatively, a strong coffee, whether black or with a splash of milk, also makes a great accompaniment, especially if you prefer a slightly more robust drink to contrast with the dessert.

4. Berry Compote: Since the traditional recipe uses raspberry jam, serving the Bakewell Tart Fingers with a homemade berry compote could elevate the flavor profile. A mix of fresh or frozen berries simmered with a little sugar and lemon juice will enhance the fruity taste and add an additional layer of sweetness and tartness to the dessert.

5. Cheese: For an unexpected twist, pair your Bakewell Tart Fingers with a small slice of creamy cheese, such as mascarpone, ricotta, or even a mild goat cheese. The richness of the cheese balances the sweetness of the tart, and the contrast in textures provides an interesting and sophisticated pairing.

6. Citrus Sorbet: If you want something lighter to contrast with the richness of the almond filling, a refreshing citrus sorbet is an excellent option. The bright, tangy flavors of lemon, lime, or orange will complement the sweetness of the tart while cleansing the palate between bites.

7. Sherry or Dessert Wine: For those who enjoy a tipple with their dessert, a sweet dessert wine such as Sauternes, a light Moscato, or even a fruity sherry can be a wonderful accompaniment. The subtle notes of honey, citrus, and almond in these wines enhance the flavors of the Bakewell Tart Fingers without overpowering them.

These pairings elevate the experience of enjoying Mary Berry’s Bakewell Tart Fingers, whether you’re hosting a tea party, enjoying a quiet afternoon, or treating yourself to a decadent dessert.

Conclusion

Mary Berry’s Bakewell Tart Fingers are a wonderful, versatile treat that can be easily adapted to suit various tastes and dietary needs. Whether you’re looking to experiment with new flavors or simply enjoy them in their classic form, the Bakewell Tart Fingers offer endless possibilities for customization.

Storing leftovers is easy, and with the right care, they can stay fresh and delicious for days. Pair them with a variety of accompaniments, from fresh cream and tea to fruity compotes and dessert wines, to create the perfect finishing touch for any occasion.

In the end, Bakewell Tart Fingers are a testament to the timeless appeal of British baking, offering a perfect balance of sweetness, texture, and nostalgia. They’re a treat that’s sure to impress, whether served as a snack, dessert, or part of an afternoon tea.

FAQs

What Is Mary Berry’s Bakewell Tart Fingers Recipe?

Mary Berry’s Bakewell Tart Fingers recipe is a twist on the classic Bakewell tart. It involves creating a shortcrust pastry base topped with raspberry jam, a frangipane filling, and finished with sliced almonds. The result is cut into fingers for easy serving and a delightful treat.

How Long Does It Take To Make Mary Berry’s Bakewell Tart Fingers?

The total time to make Mary Berry’s Bakewell Tart Fingers is approximately 1 hour and 15 minutes. This includes preparation, baking, and cooling time. The baking itself usually takes around 25-30 minutes.

Can I Use A Different Type Of Jam For The Bakewell Tart Fingers?

While traditional Bakewell tarts use raspberry jam, you can experiment with other jams such as strawberry or apricot. However, raspberry jam is recommended for the best flavor balance with the frangipane filling.

What Is Frangipane, And How Is It Used In Bakewell Tart Fingers?

Frangipane is a sweet almond filling made from ground almonds, butter, sugar, and eggs. In Mary Berry’s Bakewell Tart Fingers, it is spread over the jam to create a rich, moist texture that complements the pastry base.

Can I Make Mary Berry’s Bakewell Tart Fingers Gluten-free?

Yes, you can make a gluten-free version by using gluten-free flour for the shortcrust pastry and ensuring all other ingredients are gluten-free. Be mindful that the texture might differ slightly from the traditional recipe.

Do I Need To Blind Bake The Pastry For Bakewell Tart Fingers?

No, there is no need to blind bake the pastry for Mary Berry’s Bakewell Tart Fingers. The pastry will bake perfectly as it is, given the structure of the recipe and the frangipane filling.

Can I Freeze Mary Berry’s Bakewell Tart Fingers?

Yes, you can freeze Bakewell Tart Fingers. To freeze, wrap them tightly in plastic wrap and store them in an airtight container. When ready to serve, defrost at room temperature for a few hours.

How Should I Store Mary Berry’s Bakewell Tart Fingers?

Mary Berry’s Bakewell Tart Fingers should be stored in an airtight container at room temperature for up to 3-4 days. If you prefer to keep them for longer, storing them in the fridge will help extend their freshness for up to a week.

What Are The Best Tools Or Equipment To Use When Making Bakewell Tart Fingers?

The best tools for making Bakewell Tart Fingers include a rolling pin for the pastry, a tart tin (preferably with a removable base) for an even bake, and a sharp knife for cutting the fingers. A pastry brush is useful for brushing the egg wash over the pastry for a golden finish.

Can I Add Extra Ingredients Like Nuts Or Fruits To Mary Berry’s Bakewell Tart Fingers?

Yes, you can get creative with your Bakewell Tart Fingers. Some people add extra nuts like pistachios or hazelnuts, or even fruits like blackberries or cherries for a different flavor twist. However, be mindful not to overpower the classic taste.