The Great British Bake Off: Ep 5, Bakewell Tart!!

Pastry week has come and gone and honestly I’m glad. I know I probably shouldn’t say that but I’m not a fan of pastry. Making it and eating it, I just don’t like it. But, of course I don’t let that stop me from making new things, because my family like pastry desserts so I make them for them.

Now when I found out that I was going to be making a Bakewell Tart, I didn’t really know what it was and once I saw, I realized I have heard of them but have never eaten them. But this wasn’t a problem because when it comes to baking, making new things you haven’t eaten before is always good as you might find a new thing you love.

So when I watched the bakers make this, I had mixed feelings, one was making sure the pastry was cooked and the other was making sure the filling was cooked. A lot of the bakers had under cooked it and I didn’t want that to happen.

Anyway, below is the recipe I followed to make my Bakewell Tart, which is a Mary Berry recipe. I have put the link below as well as a recipe sheet I have created for you to follow along if you want to make this dessert yourself.


So, I first thought that this recipe would be very simple to make and in a way it is, but it does have a long process as you have to wait for it to cool multiple times. But, I always have problems when it comes to making Mary Berry’s pastry, I don’t no why. May be I am doing something wrong (don’t no how as I follow the recipe exactly :L)

I started making the pastry, everything was going well. Then it came to the stage of putting the egg in and water if needed. I didn’t need the water because as soon as I put the egg in it turned really sticky. This has happened before and I don’t have a clue what I am doing to cause it, but I fixed it with some more flour and was able to create a nice dough.


Once the pastry is chilling in the fridge you can start getting the other elements ready for the filling, this is the jam, frangipane and icing. You can make your own jam if you want but I just decided to buy some instead (that way I know it will taste nice).

I will admit I didn’t chill the pastry for 30 mins only about 10 – 15 mins, It may have been the wrong thing to do but it cooked ok for my liking.

So, when it comes to blind baking the pastry, this means you pre bake the pastry before you add the filling. This is to ensure the pastry cooks all the way through and you don’t have a soggy bottom.

To blind bake you need to add baking paper on top of the pastry and add in baking beans or uncooked rice. They both do the same thing.

fullsizerender-6Once the pastry is cooked and cooled slightly you need to add in a thin layer of jam. I used about 4 tablespoons. Then you need to add in the frangipane filling that you would have made when the pastry was cooking. For this I actually put it in a piping bag because I didn’t want it mixing with the jam. It worked out really well and once I did that I smoothed it out with a palette knife.


Now I knew it was going to be slightly hard to cook this as you have to make sure that it is cooked all the way through. You need to cook it for about 30mins, and when you go to taste it, it will look like it isn’t done and will wobbly slightly. But, if you put a skewer in and it comes out clean its done.

All that was left was to allow it to cool completely and add the icing.

The icing is easy to make if you follow the recipe. It goes to a really good consistency, which is thick but easy to spread. Remember you have to take some of the icing and colour it pink.

I had red food colouring to dye the icing pink. Now for some people this maybe easy to do but for me it wasn’t. I’m colour blind, which if you didn’t know means the colours you see, I don’t see them properly and can mix them up . So for the icing I had my boyfriend check.


This feathered design is easy to do. All you do is pipe lines across the tart and using a cocktail stick you drag it down the icing and then up and repeat.

I’m actually surprised it turned out this good. I thought it would be a lot messier and falling apart. But, it turned out good and taste good as well.

As it’s a simple recipe, it means it will be easy to make them into individual portions. Which can be good for parties or as a gift and you can personalize them as well.

This recipe has been a good success, and I’m hoping things go this good for the next technical challenge I do.

However, if you give this recipe a go I would love to see your creations. You can email me at or tweet me @amybakes94

Happy Baking

Amy Bakes


One Comment Add yours

  1. Wendy Allen says:

    Very tasty beautiful pastry


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