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).
