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
Well here I usually make my own (I know, I know, I usually buy pastry chilled)
I like to make it for this tart as I think this classic deserves a thin, sweet, crisp melt in the mouth pastry. It’s a little effort with the ‘chilling aspect’ but it’s so easy to make. Delicious and crisp 🙂
If you do buy the pastry then but shortcrust and roll it very thin. If you can (sometimes the supermarkets have it) by SWEET shortcrust – it’s the best for this 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
What to serve with Bakewell Tart?
The good thing about this tart is you can serve it warm with
- Ice cream
Or have it cold with a lovely cuppa.
It’s also perfect for lunch boxes as it’s quite sturdy!
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
Other Tasty Recipes
If you love this tart then I think you’ve also enjoy my
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
Easy Bakewell Tart
- 1 23cm fluted loose bottomed Tart tin approx 9 inches
- 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
- 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