Marmalade and coconut bakewell tart (2024)

Home > Sweet tart recipes > Marmalade and coconut bakewell tart

By: Debbie Major

• Published:27 Jan 15
• Updated:18 Mar 24

• Test kitchen approved

This twist on the traditional bakewell tart has a marmalade filling and coconut frangipane top. Its oblong shape makes it easy to slice at afternoon tea.

If you think nothing beats the classic combination of strawberry jam and almond frangipane, then our ultimate bakewell tart recipe is for you.

Ingredients

For the pastry

• 150g plain flour, plus extra to dust
• 45g icing sugar
• 85g lightly salted butter, chilled, cubed, plus extra to grease
• Finely grated zest ó small orange
• 1 medium free-range egg yolk
• 2 tsp orange juice

For the filling

• 125g lightly salted butter, softened
• 125g caster sugar
• 2 medium free-range eggs
• 25g plain flour
• 125g ground almonds
• 25g desiccated coconut
• 1 tsp orange flower water (from large supermarkets, also sold as orange blossom water)
• 6 tbsp thick-cut marmalade

To decorate

• 15g coconut flakes, toasted in a dry pan until golden
• Icing sugar for dusting

Method

1. For the pastry, sift the flour, a pinch of salt and the icing sugar into a food processor. Add the butter and orange zest, then whizz briefly until it looks like fine breadcrumbs. Beat the egg yolk with the orange juice, then add to the food processor and pulse briefly until the mix startsto clump together. (If you don’t have a food processor, you can do this by hand in a mixing bowl, rubbing in the butter with your fingertips, then mixing in the liquid with a wooden spoon.) Turn out onto a lightly floured surface and knead briefly until smooth. If the pastry is very soft, chill it for15 minutes first. Roll it out until 3mm thick and use to line a buttered 12cm x 35cm metal tin (see tip). Prick the base all over with a fork and chill for 20 minutes.
2. Heat the oven with a baking sheet inside to 200°C/fan180°C/gas 6. Line the tart case with crumpled baking paper and fill with baking beans or rice. Bake for 15 minutes. Remove the paper and beans/rice, then bake for 3 minutes more or until crisp and light brown. Remove and set aside.
3. Turn down the oven temperature to 180°C/fan160°C/gas 4. For the filling, use an electric hand mixer to beat the butter and sugar together in a bowl until light and fluffy. Beat in the eggs one at a time, adding 1 tbsp flour with the second egg. Using a metal spoon, gently fold in the ground almonds, desiccated coconut, the remaining flour and the orange flower water.

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4. Spoon the marmalade over the pastry base, then top with the filling and gently spread it to the edges. Bake for 30 minutes until puffed up and golden, and a skewer pushed into the centre comes out clean.
5. Remove the tart from the oven and leave to cool for 10 minutes to serve warm, or leave on a wire rack to go cold. Scatter with the toasted coconut, dust with icing sugar and cut into slices to serve.

Nutrition: per serving

Recipe By

Debbie Major

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