Here’s a classic Bakewell Tart recipe — a traditional British dessert made with a buttery shortcrust pastry, raspberry jam, and almond frangipane filling, topped with flaked almonds.

Classic Bakewell Tart Recipe

Prep Time: 30 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 20 minutes
Serves: 8

Ingredients

For the Pastry:

1 1/4 cups (160g) all-purpose flour

1/4 cup (50g) granulated sugar

1/2 cup (115g) unsalted butter, cold and cubed

1 egg yolk

1–2 tbsp cold water

For the Filling:

1/2 cup (110g) unsalted butter, softened

1/2 cup (110g) granulated sugar

2 eggs

1/2 tsp almond extract

3/4 cup (75g) ground almonds (almond meal)

2 tbsp all-purpose flour

1/4 cup (80g) raspberry jam

For Topping:

2–3 tbsp flaked almonds

Optional: icing sugar for dusting

Instructions

1. Make the Pastry:

In a bowl, combine flour and sugar.

Rub in the butter with your fingertips until it resembles breadcrumbs.

Mix in the egg yolk and just enough cold water to form a dough.

Wrap in plastic wrap and chill for 30 minutes.

2. Prepare the Tart Shell:

Preheat oven to 375°F (190°C).

Roll out the chilled pastry and line a 9-inch (23cm) tart tin.

Prick the base with a fork, line with parchment and baking beans.

Blind bake for 15 minutes, remove beans, and bake 5 minutes more.

Let cool slightly.

3. Make the Filling:

Cream butter and sugar together until light and fluffy.

Beat in the eggs, one at a time, then almond extract.

Fold in ground almonds and flour.

4. Assemble the Tart:

Spread raspberry jam evenly over the cooled tart base.

Spoon and spread the frangipane filling over the jam.

Sprinkle flaked almonds on top.

5. Bake:

Bake for 35–40 minutes or until golden and the center is set.

6. Cool & Serve:

Cool completely. Dust with icing sugar before serving if desired.

Notes:

You can substitute raspberry jam with cherry or apricot.

For a fancier version, drizzle with icing (powdered sugar + a little water or lemon juice).