Mary Berry’s Bakewell Traybake is a delightful twist on the classic Bakewell tart. This easy-to-make traybake offers the same flavors of almond frangipane and jam but in a simpler, more approachable form. Whether you’re a seasoned baker or a beginner, this recipe allows you to enjoy the rich almond taste combined with a sweet raspberry jam filling. The recipe takes about an hour and is perfect for sharing with friends or family.
What is Mary Berry’s Bakewell Traybake?
A Bakewell Traybake is a simplified version of the traditional Bakewell tart, which is a popular British dessert. It features a shortcrust pastry base, layered with jam and topped with almond frangipane (a sweet almond-flavored sponge). What makes Mary Berry’s version special is the perfect balance between the flaky base, fruity jam, and soft almond topping. It’s ideal for serving as a dessert or an afternoon treat with tea.
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Ingredients Needed to Make Mary Berry’s Bakewell Traybake
- For the Base:
- 225g plain flour
- 150g cold butter (cut into cubes)
- 25g icing sugar
- 1 large egg
- For the Filling:
- 175g raspberry jam (or your preferred jam)
- 150g butter (softened)
- 150g caster sugar
- 150g ground almonds
- 50g self-raising flour
- 1 tsp almond extract
- 2 large eggs
- For the Topping:
- 25g flaked almonds (toasted for added crunch)
- Icing sugar for dusting
Instructions to Make Mary Berry’s Bakewell Traybak2e
Step 1: Prepare the Base
- Start by preheating your oven to 180°C (350°F) and line a 9×13 inch baking tray with parchment paper. In a large bowl, rub the flour and butter together using your fingers until the mixture resembles breadcrumbs. Stir in the icing sugar. Add the egg and mix until the dough comes together. Press the dough evenly into the base of the tray and bake for 10-15 minutes until lightly golden.
Step 2: Spread the Jam
- Once the base has cooled slightly, spread an even layer of raspberry jam over the top. Be sure not to overfill, as you want the jam to complement rather than overpower the almond layer.
Step 3: Make the Almond Frangipane
- In a separate bowl, cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, one at a time, followed by the almond extract. Fold in the ground almonds and self-raising flour until well combined. The mixture should be soft and easy to spread.
Step 4: Assemble the Traybake
- Carefully spoon the frangipane mixture over the jam layer, spreading it evenly with a spatula. Ensure the jam is completely covered to prevent any spillover during baking. Sprinkle the flaked almonds on top for a deliciously crunchy finish.
Step 5: Bake
- Place the tray in the preheated oven and bake for 25-30 minutes until the top is golden and the almond layer is set. You can check by inserting a skewer into the center; it should come out clean. Once baked, leave the traybake to cool in the tin.
Step 6: Serve
- Once fully cooled, dust the top with a little icing sugar. Slice the Bakewell traybake into squares or rectangles and serve as a sweet treat with your afternoon tea.
Pro Tips for Making the Best Mary Berry Bakewell Traybake
- Chill the base before baking: This helps the pastry firm up, ensuring a flaky crust.
- Use high-quality jam: Since the jam is a key flavor, opt for a good-quality raspberry jam, or experiment with other flavors like strawberry or apricot.
- Don’t overmix the frangipane: Once you’ve folded in the almonds and flour, mix gently to maintain the light texture.
- Toasting the almonds: Lightly toast the flaked almonds before adding them to the top for a deeper flavor.
- Use parchment paper: Lining the tin ensures the traybake will come out easily and cleanly.
- Let it cool completely: Patience is key! Let the traybake cool fully before slicing to ensure neat pieces.
How Do I Store and Reheat Mary Berry Bakewell Traybake?
You can store the Bakewell traybake in an airtight container at room temperature for up to 3 days. If you prefer it warm, reheat individual slices in a preheated oven at 160°C (320°F) for 5-7 minutes to refresh the texture.
Nutrition Value (per serving):
- Calories: 320
- Fat: 20g
- Carbohydrates: 35g
- Protein: 5g
- Fiber: 2g
- Sugar: 20g
FAQs
How long does Mary Berry Bakewell Traybake last?
Mary Berry’s Bakewell Traybake can last for up to 3 days when stored in an airtight container at room temperature. If you need to keep it for longer, you can freeze it for up to 1 month. Just wrap individual slices in cling film and store them in a freezer-safe container.
Can I freeze Bakewell Traybake?
Yes, you can freeze Bakewell Traybake. Once baked and cooled, slice it into portions, wrap each piece in cling film, and store it in a freezer-safe container. To serve, simply thaw the slices at room temperature for a few hours.
What kind of jam is best for Bakewell Traybake?
The traditional choice for Bakewell Traybake is raspberry jam, but you can use any flavor you like. Strawberry, apricot, or blackcurrant jam also works well, depending on your preference.
Can I use store-bought pastry for Bakewell Traybake?
Yes, you can use store-bought shortcrust pastry if you want to save time. Simply roll it out to fit your baking tray and follow the same steps for baking and assembling the traybake.
Final Words
With this Mary Berry Bakewell Traybake Recipe, you’ll be able to make a perfectly balanced and delicious dessert that everyone will enjoy. Give it a try and treat yourself to a slice of this British classic!
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Mary Berry Bakewell Traybake
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
A Bakewell Traybake is a simplified version of the traditional Bakewell tart, which is a popular British dessert. It features a shortcrust pastry base, layered with jam and topped with almond frangipane (a sweet almond-flavored sponge). What makes Mary Berry’s version special is the perfect balance between the flaky base, fruity jam, and soft almond topping. It’s ideal for serving as a dessert or an afternoon treat with tea.
Ingredients
For the Base:
- 225g plain flour
- 150g cold butter (cut into cubes)
- 25g icing sugar
- 1 large egg
For the Filling:
- 175g raspberry jam (or your preferred jam)
- 150g butter (softened)
- 150g caster sugar
- 150g ground almonds
- 50g self-raising flour
- 1 tsp almond extract
- 2 large eggs
For the Topping:
-
- 25g flaked almonds (toasted for added crunch)
- Icing sugar for dusting
Instructions
Step 1: Prepare the Base
Start by preheating your oven to 180°C (350°F) and line a 9×13 inch baking tray with parchment paper. In a large bowl, rub the flour and butter together using your fingers until the mixture resembles breadcrumbs. Stir in the icing sugar. Add the egg and mix until the dough comes together. Press the dough evenly into the base of the tray and bake for 10-15 minutes until lightly golden.
Step 2: Spread the Jam
Once the base has cooled slightly, spread an even layer of raspberry jam over the top. Be sure not to overfill, as you want the jam to complement rather than overpower the almond layer.
Step 3: Make the Almond Frangipane
In a separate bowl, cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, one at a time, followed by the almond extract. Fold in the ground almonds and self-raising flour until well combined. The mixture should be soft and easy to spread.
Step 4: Assemble the Traybake
Carefully spoon the frangipane mixture over the jam layer, spreading it evenly with a spatula. Ensure the jam is completely covered to prevent any spillover during baking. Sprinkle the flaked almonds on top for a deliciously crunchy finish.
Step 5: Bake
Place the tray in the preheated oven and bake for 25-30 minutes until the top is golden and the almond layer is set. You can check by inserting a skewer into the center; it should come out clean. Once baked, leave the traybake to cool in the tin.
Step 6: Serve
Once fully cooled, dust the top with a little icing sugar. Slice the Bakewell traybake into squares or rectangles and serve as a sweet treat with your afternoon tea.
