Halloween Bakewell tart

Name: Halloween Bakewell tart
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 8 serving(s)
Ingredients: 200 g plain flour, plus extra to dust; 25 g icing sugar; 100 g unsalted butter, chilled and chopped; 1 medium egg; 1 tsp. vanilla bean paste; 200 g cooked pumpkin purée, we used Libby's; 1 tsp. ground cinnamon; 1 tsp. ground mixed spice; 1 tsp. ground ginger; 2 tbsp. icing sugar; 2 tbsp. milk; 125 g unsalted butter, softened; 125 g caster sugar; 2 medium eggs, beaten; 40 g plain flour; 125 g ground almonds; 300 g icing sugar; black food colouring paste; orange food colouring paste

Inspired by a cherry Bakewell tart, this Halloween version is decorated with a fun spiderweb on top!

By The GH Kitchen TeamUpdated: 11 August 2023

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This fun, Halloween tart is inspired by a classic Bakewell tart and makes a great showstopping dessert if you're entertaining guests.

The inside of the tart is filled with a spiced pumpkin layer, and is then topped with a frangipane layer, and finally finished with a layer of icing that is turned into a spider's web!

To get the decorative icing layer right, make sure it's at a flooding consistency (this means your icing ratio is where it can easily flood the perimeter of your baked good (whether it's a biscuit outline, or the perimeter of the tart in this recipe).

Be patient when piping on the circles, and you'll be rewarded with an impressive design that will wow all your guests.

We promise the pumpkin isn't prominent in this recipe, but if you're not a fan you can use 200g of your favourite jam or curd instead.

Hosting a Halloween party this year? Find more of our most popular recipes for spooky season.

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Yields:

8 serving(s)

Prep Time:

35 mins

Cook Time:

1 hr

Total Time:

1 hr 35 mins

Cal/Serv:

697

Ingredients

For the pastry

200 g plain flour, plus extra to dust
25 g icing sugar
100 g unsalted butter, chilled and chopped
1 medium egg
1 tsp. vanilla bean paste

For the pumpkin layer

200 g cooked pumpkin purée, we used Libby's
1 tsp. ground cinnamon
1 tsp. ground mixed spice
1 tsp. ground ginger
2 Tbsp. icing sugar
2 Tbsp. milk

For the frangipane

125 g unsalted butter, softened
125 g caster sugar
2 medium eggs, beaten
40 g plain flour
125 g ground almonds

To decorate

300 g icing sugar
black food colouring paste
orange food colouring paste

Directions

1. Step 1Make the pastry. In a food processor, pulse the flour, icing sugar and butter until the mixture resembles fine breadcrumbs (alternatively, rub butter into dry ingredients using your fingertips). In a small bowl, mix together the egg and vanilla. Add egg mixture to flour and pulse/mix to combine. Tip on to a work surface and bring together with your hands. Shape into a disc, wrap in clingfilm and chill for 1hr.
2. Step 2Lightly dust a work surface with flour and roll out pastry. Use to line a 23cm round, deep, loose-bottomed tart tin. Trim edges to neaten. Chill for a further 30min until firm.
3. Step 3Preheat oven to 180°C (160°C fan) mark 4. Line pastry case with a large piece of baking parchment and fill with baking beans. Put on a baking tray and bake for 20-25min until the pastry sides are set, then carefully lift out baking parchment and beans. Return to oven for 5min, until pastry is golden and the base feels sandy to the touch. Set aside to cool slightly (still in the tin) while you make the fillings.
4. Step 4For the pumpkin layer, mix together the ingredients until combined. Scrape into the pastry case and smooth to level.
5. Step 5To make the frangipane, using a handheld electric whisk beat the butter and sugar together until light and creamy, about 5min. Gradually beat in the eggs. Add the flour and ground almonds and fold in with a spoon. Spoon the frangipane on to the pumpkin layer and gently smooth to level.
6. Step 6Bake for 30min, or until frangipane is golden and set. Leave to cool in the tin for 10min then transfer to a wire rack to cool completely.
7. Step 7Meanwhile, sift icing sugar into a bowl and gradually whisk in 3-31/2tbsp water to form a smooth, thick icing.
8. Step 8Remove 1tbsp icing to a separate bowl and dye with black food colouring. Spoon the black icing into a piping bag. Dye remaining icing with orange food colouring.
9. Step 9Once tart is completely cool, pour over the orange icing and spread with a palette knife. With the black icing, pipe 6 concentric circles on to the orange icing. Take a toothpick or fine skewer and drag lines through the black icing from the centre outwards, to create a spider web. Pipe a spider on to the completed web and leave to set for 25-30min before serving.