Bakewell Tart
A classic English tart of crisp shortcrust pastry layered with sweet raspberry jam and rich almond frangipane, topped with toasted flaked almonds.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •20cm loose-bottomed fluted tart tin
- •rolling pin
- •baking beans
- •greaseproof paper
- •mixing bowl
- •electric hand whisk
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 24 g
- carbs
- 44 g
- fibre
- 2 g
- protein
- 7 g
- calories
- 410 kcal
Instructions
- 1
Rub the chilled butter into the plain flour until it resembles fine breadcrumbs.
- 2
Stir in the cold water and bring together into a smooth pastry dough.
- 3
Roll out the pastry on a floured surface and line a 20cm fluted tart tin.
- 4
Chill the pastry case in the fridge for 20 minutes to prevent shrinkage.
- 5
Line the pastry with greaseproof paper, fill with baking beans, and blind bake at 180°C fan for 15 minutes.
- 6
Remove paper and beans, then bake for 5 more minutes until the base is dry and pale golden.
- 7
Spread the raspberry jam evenly over the base of the warm pastry case.
- 8
Beat the softened butter and caster sugar together in a bowl until pale and fluffy.
- 9
Fold in the beaten eggs, ground almonds, and almond extract until smooth.
- 10
Spoon the frangipane mixture gently over the jam layer and level with a palette knife.
- 11
Scatter flaked almonds on top and bake at 160°C fan for 30 minutes until golden and set.
Chef's tips
Ensure the butter for the pastry is very cold to yield a crisp, flaky shortcrust. Allow the tart to cool completely in its tin before slicing so the jam and frangipane set cleanly.
Ingredient substitutions
- raspberry jam → strawberry jam or cherry jam
- ground almonds → ground hazelnuts
Storage
Keep in an airtight container at room temperature for up to four days.
Reheating
Warm individual slices on a baking tray in an oven preheated to 160°C fan for 6 to 8 minutes.
Common mistakes to avoid
- •Skipping the blind-baking stage, leading to a soggy pastry bottom.
- •Spreading the frangipane too vigorously, which pulls up and mixes the jam into the sponge.
- •Baking at too high an oven temperature, causing the flaked almonds to burn before the centre sets.
Serving suggestions
Cooked Bakewell Tart?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from East Midlands
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
