Bakewell Tart Recipe

Mak Erot

3 min read

·

Apr 07, 2025

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Bakewell Tart Recipe: A Classic British Treat

The Bakewell tart, a quintessential British dessert, is a delightful combination of buttery shortcrust pastry, sweet almond frangipane, and a luscious layer of raspberry jam. This recipe guides you through creating this iconic treat, ensuring a perfect balance of flavors and textures. Let's get baking!

Ingredients:

For the Pastry:

• 175g plain flour
• 50g ground almonds
• 75g cold unsalted butter, cubed
• 25g caster sugar
• 1 large egg yolk
• 2-3 tbsp iced water

For the Frangipane:

• 50g unsalted butter, softened
• 50g caster sugar
• 1 large egg
• 50g ground almonds
• 1 tsp baking powder
• ½ tsp almond extract (optional, but recommended!)

For the Topping:

• 100g raspberry jam
• Flaked almonds, for sprinkling

Instructions:

Making the Pastry:

1. Combine dry ingredients: In a large bowl, sift together the flour and ground almonds. Add the caster sugar.
2. Cut in the butter: Add the cold, cubed butter and rub it into the flour mixture using your fingertips until it resembles breadcrumbs.
3. Bind the mixture: Beat the egg yolk with a fork, then gradually add iced water, a tablespoon at a time, to the mixture, mixing until it just comes together to form a dough. Avoid overmixing.
4. Chill the dough: Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes. This will prevent shrinkage during baking.

Assembling the Tart:

1. Preheat the oven: Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4).
2. Roll out the pastry: On a lightly floured surface, roll out the chilled pastry to a circle large enough to line a 20cm loose-bottomed tart tin.
3. Line the tin: Carefully transfer the pastry to the tin, pressing it gently into the base and up the sides. Trim any excess pastry.
4. Blind bake the pastry: Prick the base of the pastry with a fork to prevent air bubbles. Line the pastry case with baking paper and fill with baking beans or rice. Bake for 15 minutes. Remove the baking paper and beans and bake for a further 5-7 minutes, or until the pastry is lightly golden.

Making and Adding the Frangipane:

1. Cream butter and sugar: In a separate bowl, cream together the softened butter and caster sugar until light and fluffy.
2. Add egg and almond extract: Beat in the egg, followed by the almond extract (if using).
3. Combine dry ingredients: In a separate bowl, combine the ground almonds and baking powder. Gradually add this to the butter mixture, mixing until just combined.
4. Spread the frangipane: Spread the raspberry jam evenly over the base of the pre-baked pastry case. Top with the frangipane mixture, spreading it evenly.
5. Sprinkle with almonds: Sprinkle the top with flaked almonds.

Baking the Tart:

1. Bake: Bake the tart for 25-30 minutes, or until the frangipane is golden brown and set.
2. Cool: Allow the tart to cool completely in the tin before removing and serving.

Tips for Bakewell Tart Success:

• Use good quality ingredients: The flavor of your Bakewell tart will depend heavily on the quality of your ingredients. Use good quality butter, almonds, and raspberry jam for the best results.
• Don't overbake: Overbaking will result in a dry tart. Keep a close eye on it during the baking process.
• Let it cool completely: This allows the filling to set properly and prevents it from being too runny.

Enjoy your homemade Bakewell Tart! This classic dessert is perfect for any occasion, from afternoon tea to a special celebration. Share your baking creations with us! #BakewellTart #BritishBaking #DessertRecipe #BakingRecipe #HomeBaking