Easy Bakewell Tart 

Oh I love a slice of Bakewell Tart – do you? Here’s my easy recipe and I promise you’ll love it

A crisp sweet shortcrust pastry base, with a generous layer of raspberry jam topped with a frangipane filling and topped with flaked almonds.

Just look at it …. 

So what is a Bakewell Tart?

A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds.

It is a variant of the Bakewell pudding, closely associated with the town of Bakewell in Derbyshire. Wikipedia

How to make an Easy Bakewell Tart? 

See below Recipe card for full details 

However here’s a quick look ….. It’s so worth the effort I promise you 🙂

Bought v homemade sweet pastry for your Bakewell Tart 

Do you like Almond Desserts? 

This tart is clearly based on Almonds, in the frangipane and flaked almonds on top. However I don’t think the almond flavour dominates at all 

I personally love this dessert as I think the textures and flavours (especially the jam) work so well together. I also don’t find Bakewell tart too sweet at all 

Raspberry Jam or Strawberry Jam for your Bakewell? 

I’m not sure it really matters? (Don’t come for me…… 😉 ) 

I always use seedless Raspberry jam as I love it, but you can always use strawberry instead 

Can you freeze your Bakewell Tart? 

Yes, yes you can 

Cover well, either in pieces or whole. It freezes  well for a couple off months 

Then simply take it out of the freezer and thaw 

Yum! 

Other Tasty Recipes 

If you love this tart then I think you’ve also enjoy my

Easy Cherry Frangipane Tart 

It’s delicious! 

And I also have a Nectarine Frangipane Tart too, it’s so goo 

Please let me know if you make it, either by a message on here or on any of my social channels 

I love seeing what you make 

Big Love & Happy Baking 

Clare x

Easy Bakewell Tart

5 from 1 vote

Prep Time: 40 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 8

Calories: 649kcal

Print Pin Rate

A classic Bakewell tart recipe, crisp sweet pastry, with a generous layer of raspberry jam topped with frangipane filling & flaked almonds

Equipment

• 1 23cm fluted loose bottomed Tart tin approx 9 inches

Ingredients

• 200 g Plain Flour
• 40 g Icing Sugar
• 100 g Butter Chilled and diced
• 1 Egg Medium
• 1 tbsp Milk
• 175 g Raspberry jam Seedless
• 160 g Butter
• 160 g Caster Sugar
• 3 Eggs Medium
• 160 g Ground almonds
• 1 Grated zest of Lemon
• 25 g Flaked Almonds

Instructions

• Pop your flour and icing sugar into a large bowl, then add your butter and rub in using your fingers until it looks like breadcrumbs (I used a food processor on pulse for this part)
• Next add in the egg and milk and bring together the pastry with your fingers. Don't overwork it. Once you have your ball of dough, pop in a plastic bag or clingfilm and put in the fridge to chill for an hour if possible
  
• Preheat your oven to 180C/ 160C fan/ Gas 4
• Grab your pastry from the fridge and roll into a large disc, big enough to line your fluted tart tin
• Line your tart tin (23cm fluted loose bottomed tart tin) with the pastry, trying not to stretch it and pushing it gently with your finger fully into the tin. If it break a little don't worry , just patch it with the broken pastry. Trim the edges with a knife and pick the base a few times with a fork
  
• If you have time chill again for minimum 30 minutes
• When you are ready to blind bake your case, pop in a piece of crumpled baking paper and bake it the preheated oven for approx 20 minutes. Remove from the oven and remove the baking paper
• Cream your butter and your sugar in a bowl using a hand mixer or by hand, cream until light and fluffy
• Then add an egg at a time, beating in between
• Finally fold in your ground almonds and lemon zest
  
• Spoon your jam into the pastry case and using a knife cover the bottom of the pastry
  
• Next add the frangipane mixture. I use a spoon and dot it all over the base and then use a knife to smooth it out (try not to drag the jam to the top)
• Finally add your flaked almonds evenly over the top
  
• Bake in your preheated oven for approximately 45 minutes - checking after 35 minutes. Your Tart should be golden brown and firm to the touch
  
• Remove from the oven and leave in the tin for 5-10 minutes, then remove the tin and leave to cool - perfect
  

Notes

*** Nutritional information is approximate and intended as a guide

Nutrition

Nutrition Facts

Easy Bakewell Tart

Amount per Serving

Calories

649

% Daily Value*

Fat

 

40

g

62

%

Saturated Fat

 

18

g

113

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

9

g

Cholesterol

 

152

mg

51

%

Sodium

 

249

mg

11

%

Potassium

 

126

mg

4

%

Carbohydrates

 

66

g

22

%

Fiber

 

4

g

17

%

Sugar

 

37

g

41

%

Protein

 

11

g

22

%

Vitamin A

 

936

IU

19

%

Vitamin C

 

9

mg

11

%

Calcium

 

85

mg

9

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.