Chocolate Glazed Bakewell Tart Recipe

Popular English dessert Bakewell Tart is easy to make.  Since almonds, amaretto, and chocolate are the best, I added sour cream chocolate ganache.  


PATE SUCRE CRUST – 1 ¼ cup all purpose flour (175 grams or 6 ounces) – ½ cup unsalted butter, cold and cut into small pieces (114 grams or 4 ounces) – ¼ cup granulated sugar (50 grams or 1 ¾ ounces) – 2 egg yolk FRANGIPANE FILLING – ⅓ cup jam or preserves of your choice –1 ⅔ cups almond flour* (170 grams or 6 ounces) – 1 cup powdered sugar (114 grams or 4 ounces) – ½ cup +2 tablespoons unsalted butter, softened (140 grams or 5 ounces) – 1 large egg – 2 tablespoons cornstarch (16 grams or abut ½ ounce) – 1 tablespoon amaretto – 1 ½ teaspoons almond extract – ½ teaspoon vanilla extract – *6 ounces of almonds can pulverized in a food processor along with ¼ cup of the sugar in place of the almond flour. Just make sure they are as powdered as possible without turning them into almond butter. SOUR CREAM GANACHE – 3 ounces semisweet chocolate, melted (85 grams) – ⅓ cup heavy cream – ¼ cup sour cream – 1 tablespoon corn syrup – Sliced almonds as needed



Sour-crusted pate Provide a 9"x1" removable-bottom tart pan.   Put flour in processor.  Several pulses.   Make cold butter unrecognisable.  Stir sugar briefly.  Make crust balls with yolks.    


Halve the dough (6 ⅓ ounces, 180 grammes).  Half again (90g/3oz).  Make a smaller dough rope halfway around the tart pan.  Cover dough edges with second half.  


Press edges to remove lines.  Edge dough, press 1" into pan bottom and middle. Flatten the remaining half of dough in the pan.  Edge dough bonds.  Completely join these to hide the line.  Set aside. Refrigerate 30 minutes to harden.    


Heat the oven to 375°F.  Tear and spray one side of 13-inch baking foil with release.  Wrap hard pastry in foil, spray side down.  Overfill the pan with beans or pie weights.    


Use all four corners to carefully remove weights from foil after 20 minutes.  Return the crust to the oven for 5 minutes until 2/3 baked.  Avoid overbaking.Filling franchisesHeat the oven to 350°F.  Spread jam or preserves on par-baked crust.  Set aside.  


Combine butter, almond flour, and sugar. Add cornflour, amaretto, vanilla, and almond extracts after egg.   Cover jam.  And smooth.  


Bake tart 45–55 minutes until set.  Tent lightly if top browns too much. Cool completely.Sour cream ganacheMix heavy cream, sour cream and corn syrup in a small pan.  Heat without boiling.   


Add melted chocolate slowly with a heatproof spatula.  Be gentle to avoid air bubbles.  Spread filling on tart to show crust.  Add almonds, chill glaze.    


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