Bakewell Tart Recipe

I love this recipe because it’s the perfect nostalgic throwback, combining the comforting flavors of raspberry jam and almonds in a deliciously flaky tart. Plus, the process of baking it is both a fun challenge and a soothing ritual that always makes my kitchen smell incredible!

Classic Bakewell Tart has a layered delicate look and flavor that I adore. Starting from the base, it has a buttery shortcrust pastry.

The ingredients for that alone sound almost absurdly rich for the 8 servings that the custard makes, but trust me, they’re necessary for the shortcrust to taste like shortcrust and not like something vaguely pastry-ish. You need 200g of plain flour, 100g of chilled butter (cut into cubes), and 2 tablespoons of icing sugar.

Of course, you will also need just a smidge of milk to bring the dough together, and some extra flour for your work surface, but you can get through that with the standard quantity of just under 700g of flour that you’ll use in the whole process.

Ingredients

All-purpose flour: Supplies structure and solidity to the tart.

Confectioners’ Sugar: Contributes sugar and a smooth texture.

Unsalted Butter (both): Contributes richness and produces a flaky crust.

Jam made from raspberries: Provides a contrast that is fruity and sweet to almonds.

Caster Sugar: Balances and sweetens the almond taste.

Almond Flour: Provides a nutty flavor and protein content.

Almond Extract: Intensifies the nutty, aromatic qualities.

Almonds, when flaked, provide a delightful crunch and a pronounced nuttiness to any dish.

Ingredient Quantities

• 200g plain flour
• 2 tbsp icing sugar
• 100g unsalted butter, cubed and chilled
• 1 egg yolk
• 2-3 tbsp cold water
• 150g raspberry jam
• 150g unsalted butter, softened
• 150g caster sugar
• 3 large eggs
• 150g ground almonds
• 1/2 tsp almond extract
• Flaked almonds for topping
• Icing sugar, for dusting (optional)

Instructions

1. Set the oven temperature to 200°C (for fan ovens, 180°C / 400°F / Gas Mark 6). Use a 23cm tart tin and grease it well.

2. In a bowl, mix together 200g of ordinary flour and 2 tablespoons of icing sugar. Work in 100g of chilled, diced butter until the mixture looks like breadcrumbs.

3. Incorporate 1 egg yolk and 2-3 tbsp cold water into the mix, combining until the dough is formed. Enclose it in cling film and refrigerate for a spell—a half-hour will do.

4. On a surface floured, roll out the dough and line the tart tin. Trim excess pastry and use a fork to prick the base. Chill in the fridge for 10 minutes.

5. Prepare the pastry by lining with baking paper and filling with baking beans. Place it in an oven preheated to 190 °C (375 °F) and bake it for 15 minutes, removing the beans and paper after this time has elapsed. Return the tart to the oven for 5 minutes more before removing it and allowing it to cool.

6. Evenly spread 150 grams of raspberry jam over the cooled pastry base.

7. In a bowl, combine 150g softened butter and 150g caster sugar. Mix until the consistency is light and fluffy.

8. Incorporate into the mixture 3 large eggs, 1 at a time; 150 g ground almonds; and 1/2 tsp almond extract.

9. Almond mixture, pour it over the jam in the tart case, and level that surface!

10. Flaked almonds should be thin enough to allow sprinkles of the nut to adhere to the frangipane while it bakes. Baking the dish takes 25 to 30 minutes; it’s not quite a custard but has a similar soft texture, which is nice at first until it cools fully. It sets up a bit. After that, it is quite an involved dish to eat unless you simply bite into it and eat the top layer. Dust with icing sugar.

Equipment Needed

1. Oven
2. 23cm tart tin
3. Pastry brush or paper for greasing
4. Mixing bowls
5. Sieve
6. Fork
7. Rolling pin
8. Cling film
9. Baking paper
10. Baking beans or weights
11. Spatula or spoon
12. Knife for trimming pastry
13. Electric mixer or whisk
14. Measuring spoons
15. Scales for weighing ingredients
16. Cooling rack

FAQ

• What is a Bakewell Tart?– A traditional British pudding composed of a shortcrust pastry foundation, a stratum of raspberry preserves, and a layer of almond frangipane, usually finished with toasted almond slices.
• Can I use a different type of jam? – Yes, you can swap out raspberry jam for your favorite fruit jam, like strawberry or cherry, to match your taste.
• Is it necessary to chill the pastry dough?– Yes, relaxing the dough through chilling reduces baking shrinkage and makes the dough easier to roll out.
• Can I prepare the tart shell in advance?Of course, the tart shell itself can be made up to 24 hours in advance. You can keep it in the refrigerator until you are ready to fill and bake.
• What should I do if the frangipane filling seems too thick?You can add a little milk, one tablespoon at a time, to the frangipane if it is too thick, to get it to the desired consistency.
• How do I know when the tart is done baking?The tart is done when the frangipane is set at the center and golden brown. You can test it with a toothpick, and if it comes out clean, you’re good to go.

Substitutions and Variations

For a gluten-free option, one can substitute 200g of a gluten-free flour blend for the 200g of plain flour called for in the recipe.
A dairy-free version can be made by substituting 100g margarine or dairy-free spread for the 100g unsalted butter called for in the original recipe.
Substituting 150g raspberry jam with 150g strawberry or apricot jam is acceptable if those jams are preferred.
You can replace 150 g of ground almonds with 150 g of ground hazelnuts in order to get a different flavor.
The topping of flaked almonds can be switched out for chopped pistachios or flaked coconut, giving this dish a fun and unique twist.

Pro Tips

1. Chill the Dough Properly After mixing the pastry dough, ensure it’s well-chilled for at least 30 minutes. This helps prevent shrinkage during baking and makes it easier to roll out.

2. Use a Food Processor To achieve a fine breadcrumb texture quickly, consider using a food processor to incorporate the chilled butter into the flour mixture. This ensures the butter stays cold, resulting in a flakier pastry.

3. Blind Baking Tips When blind baking the tart shell, ensure that the baking paper fully covers the pastry edges, and use enough baking beans or rice to prevent it from puffing up. This will help achieve a crisp and well-cooked pastry base.

4. Room Temperature Ingredients Make sure the softened butter and eggs for the frangipane filling are at room temperature before mixing. This ensures a smooth, creamy filling with no lumps.

5. Check for Doneness Carefully When baking the tart, look for a slight wobble in the center of the frangipane filling to ensure it doesn’t overbake. The tart will firm up more as it cools. Cover with foil if the almonds brown too quickly.