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Bakewell Tart Traybake

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Bakewell Tart Traybake is a delicious, easy-to-make dessert that brings the classic flavors of a Bakewell tart into a large, shareable traybake format. With a buttery shortcrust base, sweet raspberry jam, almond frangipane, and a sprinkling of flaked almonds, this treat is perfect for any occasion.

Ingredients

For the base:

  • 1 1/2 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 1/2 teaspoon baking powder

  • 1/2 cup unsalted butter, cold and cubed

  • 1 large egg, beaten

  • A pinch of salt

For the filling:

  • 1/4 cup raspberry jam (or your favorite fruit jam)

  • 1 cup ground almonds

  • 1/2 cup unsalted butter, softened

  • 1/4 cup granulated sugar

  • 1 teaspoon almond extract (or vanilla extract)

  • 2 large eggs, beaten

  • 2 tablespoons all-purpose flour

  • 1/4 teaspoon baking powder

  • A handful of flaked almonds (for topping)

Instructions

  • Make the base:

    • Preheat the oven to 350°F (175°C) and grease and line an 8×8-inch (20×20 cm) baking tin with parchment paper.

    • In a large bowl, mix the flour, sugar, baking powder, and salt. Rub in the cold cubed butter until the mixture resembles breadcrumbs.

    • Add the beaten egg and stir until the dough comes together. If needed, add a splash of water to bind the dough.

    • Press the dough into the prepared tin and bake for 12-15 minutes until lightly golden. Set aside to cool slightly.

  • Make the filling:

    • In a medium bowl, cream the softened butter and sugar until light and fluffy. Add the ground almonds, almond extract, and beaten eggs, mixing until smooth.

    • Sift in the flour and baking powder, then stir until fully combined.

  • Assemble the traybake:

    • Once the base has cooled slightly, spread the raspberry jam evenly over the shortcrust.

    • Spoon the almond filling over the jam and spread it out evenly.

    • Sprinkle flaked almonds on top.

  • Bake and finish:

    • Bake the traybake for 25-30 minutes until the frangipane filling is golden brown and firm.

    • Let it cool completely in the tin before cutting into squares.

Notes

Storage: Store leftover traybake in an airtight container at room temperature for up to 4-5 days.Reheating: Reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.Fruit variations: Substitute raspberry jam with strawberry, apricot, or blackcurrant jam. Fresh berries can also be added for extra flavor.

Find it online: https://cookibly.com/bakewell-tart-traybake/