Easy Bakewell Tart

A slice of Bakewell Tart with the tart in the background

5 from 7 votes

Prep Time: 40

Cook Time: 1 5

Total Time: 1 45

Servings:

Calories: 649kcal

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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 (1 for pastry, 2 for filling)
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 (1 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 (2 eggs total), 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