Bakewell tart

Bakewell tart

This classic Bakewell tart combines a crisp, buttery pastry base with a luscious almond frangipane filling and a sweet layer of tart raspberry jam. Topped with crunchy flaked almonds, it offers a delightful mix of textures and rich flavors.

Dessert

Prep Time

40 min

Cook Time

40 min

Servings

6

The Bakewell tart is a quintessential British dessert with roots dating back to the 19th century in the town of Bakewell, Derbyshire. Traditionally, it features a crisp shortcrust pastry filled with raspberry jam and an almond-flavored frangipane, crowned with flaked almonds for extra crunch. Its delicate sweetness and nutty aroma make it a beloved treat across the UK and beyond. This recipe balances the tartness of raspberry jam with the creamy, nutty almond filling, producing a harmonious blend that is both comforting and elegant. A perfect tea-time indulgence, it's equally at home as a delightful finish to a dinner party. For pairing, serve it alongside a dollop of clotted cream or vanilla ice cream to enhance the creamy texture and elevate the dessert experience. While the preparation is straightforward, attention to details like blind baking the pastry ensures the crust stays crisp and prevents sogginess. Using fresh, high-quality ingredients like free-range eggs and pure almond extract will also significantly enhance the flavor, making this Bakewell tart truly memorable.

Ingredients

  • 175 g/6oz plain flour
  • 75 g/2½oz chilled butter
  • 2 -3 tbsp cold water
  • 1 tbsp raspberry jam
  • 125 g/4½oz butter
  • 125 g/4½oz caster sugar
  • 125 g/4½oz ground almonds
  • 1 free-range egg, beaten
  • ½ tsp almond extract
  • 50 g/1¾oz flaked almonds

Instructions

Begin by preparing the pastry: place the plain flour into a mixing bowl. Gently rub the chilled butter into the flour using your fingertips, taking care to work quickly until the mixture resembles fine breadcrumbs — this step is key to achieving a tender, crumbly crust. Add 2 to 3 tablespoons of cold water gradually, mixing to bring the dough together into a soft, pliable ball. Avoid overworking the dough to maintain its delicate texture. Turn out the dough onto a lightly floured surface and roll it out evenly to fit a 20cm (8-inch) flan tin. Press the pastry gently into the tin, trimming any excess. Chill the pastry-lined tin in the fridge for 30 minutes; this resting period helps prevent shrinkage during baking. While the pastry chills, preheat your oven to 200°C (400°F), Gas Mark 6, or 180°C if using a fan oven. To blind bake the pastry, line the chilled case with parchment or foil and fill it with baking beans. Bake for approximately 15 minutes to set the base. Carefully remove the foil and beans, and bake for a further 5 minutes to dry out the base, ensuring a crisp, non-soggy bottom. Spread a generous layer of raspberry jam evenly over the baked pastry base; the jam adds a lovely fruity tartness that contrasts beautifully with the almond filling. For the filling, melt the butter in a pan over gentle heat then remove it from the heat source. Stir in the caster sugar until well combined. Into this mixture, fold the ground almonds, beaten egg, and almond extract until you have a smooth, velvety batter. Pour this almond mixture into the prepared pastry case on top of the jam layer, smoothing the surface evenly. Scatter the flaked almonds over the top, adding a lovely crunch and a toasty almond flavor once baked. Bake the tart in the preheated oven for about 35 minutes. If you notice the flaked almonds browning too quickly, loosely cover the tart with foil to protect them from burning. Once golden and set, remove the tart from the oven and allow it to cool slightly before slicing — this will help it firm up and serve beautifully.

Quick Info

Prep Time
40 min
Cook Time
40 min
Total Time
80 min
Servings
6

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