Al Brady
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Croissant Bakewell Tart
🕑 Added 2025-04-01 15:44:17 +0000 UTCFrench Shortcrust Pastry (Pâte Brisée)
225g plain flour
15g sugar
¼ tsp salt
110g cold butter, cubed
1 large egg yolk, beaten
3 tbsp ice-cold water
Croissant Frangipane
100g butter
100g sugar
2 eggs
150g croissants, toasted with and blitzed into fine crumbs
25g flour
30ml kirsch
Filling & Topping
150g black cherry jam
100g icing sugar
30ml amaretto
Method
Preheat the oven to 190°C.
Make the Pastry
Place the flour, sugar, and salt into a bowl and mix together lightly. Add the cubed butter and rub it into the flour until the mixture resembles fine breadcrumbs. Mix the egg yolk with 1 tbsp of ice-cold water and add to the mixture, combining with just enough additional water to bring the dough together. Knead lightly until smooth, taking care not to overwork it. Roll out the pastry and line a tart tin, then chill for 30 minutes. Blind bake at 190°C until lightly golden.
Prepare the Croissant Frangipane
Tear croissants into pieces and spread onto a baking tray. Drizzle with 25g melted butter and sprinkle with 50g golden caster sugar. Bake at 160°C until golden brown and crisp. Blitz in a food processor to a fine crumb.
Using an electric whisk, beat the butter until soft, then add the sugar and continue whisking until light and fluffy. Add the eggs one at a time, whisking well between each addition. If the mixture curdles, add a little flour and croissant crumbs to bring it back together. Gently fold in the remaining croissant crumbs and flour, then mix in the kirsch.
Assemble & Bake
Spread the cherry jam evenly over the base of the tart case. Spoon over the croissant frangipane and smooth the surface. Bake at 180°C for 30 minutes until golden brown. Transfer to a wire rack and leave to cool.
Finish the Tart
Mix the icing sugar with the amaretto to form a smooth icing. Pour over the cooled tart, spreading evenly. For an extra touch, use a contrasting icing to create a feathered effect. Allow to set before slicing.
Rich, buttery, and packed with flavour, this Croissant Bakewell Tart takes a true classic to the next level.
Enjoy dudes! 🤘
Comments
Al Brady
Hi Maxine! Thanks so much for the support dude! Apologies! I didn't realised I missed it, and have changed the recipe, so thanks for letting me know! It's 25g unsalted butter & 50g golden caster sugar. But you can play around with the amounts to suit your personal taste.
Maxine
How many grams of butter and golden caster sugar should I use to bake the croissants? Thanks in advance!!
Al Brady
Yeah I something like that will work a charm I reckon!
aogan o hare
Gingerbread cake maybe?
