Traditional Bakewell Tart
Indulge in the timeless charm of a Traditional Bakewell Tart, a quintessential British dessert that beautifully combines buttery shortcrust pastry, vibrant raspberry jam, and a rich, almond-infused frangipane filling. Topped with golden flaked almonds and a delicate dusting of powdered sugar, this tart is a masterpiece of balanced textures and flavors. Whether served warm or at room temperature, it pairs perfectly with a dollop of cream or custard for a luxurious finish. With straightforward steps and simple ingredients like ground almonds, almond extract, and caster sugar, this recipe invites bakers of all skill levels to recreate a classic treat steeped in heritage. Perfect for gatherings, afternoon tea, or as an irresistible dessert centerpiece, the Bakewell Tart is sure to delight every almond lover.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter
- 20 grams caster sugar
- 1 large egg yolk
- 2 tablespoons cold water
- 200 grams raspberry jam
- 150 grams unsalted butter (for filling)
- 150 grams caster sugar (for filling)
- 3 large eggs
- 150 grams ground almonds
- 0.5 teaspoon almond extract
- 25 grams all-purpose flour (for filling)
- 50 grams flaked almonds
- 1 tablespoon powdered sugar
Instructions
Begin by making the shortcrust pastry. In a large mixing bowl, combine 250 grams of all-purpose flour with 125 grams of chilled, diced unsalted butter. Rub together with your fingertips until the mixture resembles breadcrumbs.
Add 20 grams of caster sugar and mix briefly.
Add 1 large egg yolk and 2 tablespoons of cold water. Stir until the dough begins to come together.
Turn the dough onto a lightly floured surface and knead briefly until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 200°C (180°C fan) or 400°F.
Roll out the chilled pastry on a floured surface and use it to line a 23cm (9-inch) tart tin. Trim excess pastry and prick the base all over with a fork.
Line the pastry with baking paper and fill with baking beans. Blind bake for 15 minutes. Remove the paper and beans, then bake for a further 5 minutes until golden. Set aside to cool slightly.
Spread 200 grams of raspberry jam evenly over the base of the cooled pastry.
To make the frangipane filling, cream together 150 grams of unsalted butter and 150 grams of caster sugar until light and fluffy.
Beat in the 3 large eggs, one at a time, mixing well after each addition. Stir in the 0.5 teaspoon of almond extract.
Fold in 150 grams of ground almonds and 25 grams of all-purpose flour gently until fully incorporated.
Spread the frangipane mixture over the layer of raspberry jam, smoothing the surface with a spatula.
Scatter 50 grams of flaked almonds evenly over the top of the frangipane.
Bake the tart in the preheated oven for 35-40 minutes or until the frangipane is set and lightly golden.
Allow to cool, dust with 1 tablespoon of powdered sugar before serving.
Serve the tart warm or at room temperature, best enjoyed with a dollop of cream or custard.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 35 mg | 2% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 36.0 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 240 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
