Name: Bakewell Tart
Yield: Makes 8 servings
Ingredients: 4 cups all-purpose flour; 1/8 teaspoon fine sea salt; 1 pound (4 sticks) unsalted butter; 1 large egg white; 1/2 cup huckleberry jam or jam of choice, such as blackberry or strawberry; 4 large eggs; 3/4 cup (1 1/2 sticks, or 12 tablespoons) unsalted butter; 3/4 cup sugar; 1/2 cup all-purpose flour; an 8-inch deep-dish pie plate, parchment paper, pie weights or dried beans, and a pastry brush

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Bakewell TartTracey Middlekauff

Chef Cathal Armstrong of Restaurant Eve in Alexandria, Virginia, shared this recipe as part of a St. Patrick's Day feast he created exclusively for Epicurious. Although this dessert originated in Bakewell, England, chefs and cooks around England, Scotland, Ireland, and Wales have created their own adaptations. Chef Armstrong's version, which is based on his mother's, is halfway between the classic Bakewell tart and the classic Bakewell pudding. This recipe calls for a quick puff pastry, but in a pinch you can use the store-bought frozen variety. Leftover puff pastry can be used to make Cheese Straws or Palmiers.

Recipe notes

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