I took everything I love about a Classic Bakewell Tart and made it party-ready, with neat little slices that vanish faster than a single wedge ever could. One tray, plenty to share, and that glossy almond-cherry finish everyone spots first.

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I love a proper Bakewell Tart, but this Bakewell Tart Traybake is what I want when one neat little wedge just won’t cut it. It’s got that buttery base, a thick layer of raspberry or strawberry jam, and a soft almond filling that slices into generous squares without any fuss.

But the best bit? Those flaked almonds on top, toasty and crisp against the sweet, squidgy middle.

I’m obsessed with how it feels bakery-ish without being precious. And it looks good on a plate.

Very good. The sort of bake I keep “tidying up” until half of it is gone.

Ingredients

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Plain flour gives the base structure, so it slices neatly without crumbling everywhere.
Cold butter makes the pastry short, crisp, and properly melt-in-your-mouth.
Icing sugar keeps the pastry sweet, tender, and a little fancy.
Egg helps bind the dough, so it behaves instead of falling apart.
Cold water brings the pastry together without making it tough.
Jam adds that sticky, fruity layer everyone secretly wants more of.
Softened butter makes the almond topping rich, moist, and properly cake-like.
Caster sugar sweetens the frangipane and helps it bake up golden.
Ground almonds bring nuttiness, softness, and a bit of satisfying protein.
Almond extract makes it taste like a real Bakewell, not just sponge.
Flaked almonds add crunch on top, which you’ll definitely notice.
Plus apricot jam gives a shiny finish, if you’re feeling extra.
Basically, icing sugar is the pretty snow that hides messy edges.

Ingredient Quantities

300g plain flour

pinch of salt

175g cold unsalted butter, cubed

60g icing sugar

1 large egg

1 to 2 tablespoons cold water

200g raspberry or strawberry jam

175g unsalted butter, softened

175g caster sugar

175g ground almonds

2 large eggs

25g plain flour

1 teaspoon almond extract

50g flaked almonds

2 tablespoons apricot jam for glazing, optional

icing sugar for dusting, optional

How to Make this

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1. Preheat oven to 180C conventional / 160C fan / 350F and line a 23x33cm (9×13 inch) traybake tin with baking paper.

2. Make the shortcrust: rub 175g cold cubed unsalted butter into 300g plain flour and a pinch of salt until mixture resembles fine breadcrumbs, stir in 60g icing sugar, then add 1 large egg and 1 to 2 tablespoons cold water to bring the dough together; press evenly into the base of the prepared tin. Chill for 15 minutes.

3. Blind bake the base for 12 to 15 minutes until set and just starting to turn golden; remove from oven and carefully spread 200g raspberry or strawberry jam in an even layer over the hot pastry.

4. Reduce oven to 170C conventional / 150C fan / 325F.

5. Make the frangipane: beat 175g softened unsalted butter with 175g caster sugar until pale and fluffy.

6. Beat in 2 large eggs one at a time, then fold in 175g ground almonds, 25g plain flour and 1 teaspoon almond extract until smooth.

7. Spoon the frangipane over the jam layer and spread evenly to the edges. Sprinkle 50g flaked almonds over the top.

8. Bake for 25 to 30 minutes until the frangipane is golden and set in the middle.

9. Optional glazing and finishing: warm 2 tablespoons apricot jam and brush over the top to glaze, then leave to cool completely in the tin.

10. Once cool, dust with icing sugar if desired, slice into squares or wedges and serve.

Equipment Needed

1. 23 x 33 cm (9 x 13 inch) traybake tin lined with baking paper
2. Oven and oven gloves
3. Digital scales and measuring spoons
4. Large mixing bowls (one for pastry, one for frangipane)
5. Pastry cutter or fingertips for rubbing in butter
6. Wooden spoon or electric hand mixer and spatula for folding and spreading
7. Baking beans or blind baking weights and a tray for blind baking
8. Pastry brush and a fine sieve for glazing and dusting with icing sugar

FAQ

Q: Can I make the pastry by hand rather than in a food processor? A: Yes. Rub the cold cubed butter into the flour and salt with your fingertips until the mix resembles breadcrumbs, then stir in icing sugar, add the beaten egg and just enough cold water to bring the dough together. Chill before rolling.

Q: What size and type of tin should I use and how deep should the pastry be? A: Use a 20 x 30 cm (8 x 12 inch) rectangular, lightly greased tin. Roll the pastry to about 3 to 4 mm thick and press it evenly into the base, leaving a small edge to contain the jam and filling.

Q: Can I substitute the jam or almond extract? A: Yes. Raspberry or strawberry jam both work well. If you do not have almond extract you can use 1 teaspoon of vanilla extract but the bakewell flavour will be milder.

Q: How do I prevent a soggy base? A: Blind bake the pastry for about 12 minutes until just set, then cool slightly before spreading jam and adding the frangipane. A light egg wash or a thin layer of melted chocolate under the jam can also help seal the base.

Q: How should I store and how long will it keep? A: Store in an airtight container at room temperature for up to 3 days. For longer storage keep in the fridge for up to 7 days, bringing to room temperature before serving for best texture.

Q: Can I freeze the traybake? A: Yes. Freeze whole or sliced portions in an airtight container for up to 2 months. Thaw overnight in the fridge and warm briefly in a low oven before serving if desired.

Bakewell Tart Traybake Recipe Substitutions and Variations

Plain flour: use 00 flour for a finer texture; or 90g wholemeal plus 210g plain for nuttier flavour; or a gluten free plain blend 1:1 if gluten free is required.
Unsalted butter (cold/softened): use salted butter but omit any added salt elsewhere; or 1:1 block vegan butter for dairy free; or 80g butter plus 95g neutral vegetable oil for a slightly softer crumb.
Ground almonds: swap for equal weight hazelnut meal for a richer, toasty note; or use finely ground pistachios for a vibrant flavour; or oat flour 1:1 for nut free, noting texture will be slightly denser.
Raspberry or strawberry jam: replace with apricot jam for a classic Bakewell pairing; or use lemon curd for tangy contrast; or seedless blackberry or cherry jam for a deeper berry flavour.

Pro Tips

1. Chill the shortcrust well before blind baking so it keeps a clean edge and does not slump when you spread the jam. If the dough gets too soft while handling, pop it back in the fridge for a few minutes.

2. Warm the jam slightly and give it a quick whisk before spreading. It will glide on the hot pastry more evenly and you will avoid tugging at the base.

3. When beating the frangipane, scrape the bowl between additions and don’t overmix once the flour and ground almonds are folded in. Overworking the mixture can make the filling heavy rather than light and tender.

4. Watch the top in the final minutes of baking. If the flaked almonds are browning too quickly, loosely cover the tin with foil to prevent burning while the centre finishes cooking.

5. Cool completely in the tin before slicing so the layers set and you get neat squares. If you want a shiny finish, heat the apricot jam until just runny and brush sparingly while the bake is still warm.

Bakewell Tart Traybake Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

846

kcal

Equipment: 1. 23 x 33 cm (9 x 13 inch) traybake tin lined with baking paper
2. Oven and oven gloves
3. Digital scales and measuring spoons
4. Large mixing bowls (one for pastry, one for frangipane)
5. Pastry cutter or fingertips for rubbing in butter
6. Wooden spoon or electric hand mixer and spatula for folding and spreading
7. Baking beans or blind baking weights and a tray for blind baking
8. Pastry brush and a fine sieve for glazing and dusting with icing sugar

Ingredients

300g plain flour
pinch of salt
175g cold unsalted butter, cubed
60g icing sugar
1 large egg
1 to 2 tablespoons cold water
200g raspberry or strawberry jam
175g unsalted butter, softened
175g caster sugar
175g ground almonds
2 large eggs
25g plain flour
1 teaspoon almond extract
50g flaked almonds
2 tablespoons apricot jam for glazing, optional
icing sugar for dusting, optional

Directions

Preheat oven to 180C conventional / 160C fan / 350F and line a 23x33cm (9×13 inch) traybake tin with baking paper.
Make the shortcrust: rub 175g cold cubed unsalted butter into 300g plain flour and a pinch of salt until mixture resembles fine breadcrumbs, stir in 60g icing sugar, then add 1 large egg and 1 to 2 tablespoons cold water to bring the dough together; press evenly into the base of the prepared tin. Chill for 15 minutes.
Blind bake the base for 12 to 15 minutes until set and just starting to turn golden; remove from oven and carefully spread 200g raspberry or strawberry jam in an even layer over the hot pastry.
Reduce oven to 170C conventional / 150C fan / 325F.
Make the frangipane: beat 175g softened unsalted butter with 175g caster sugar until pale and fluffy.
Beat in 2 large eggs one at a time, then fold in 175g ground almonds, 25g plain flour and 1 teaspoon almond extract until smooth.
Spoon the frangipane over the jam layer and spread evenly to the edges. Sprinkle 50g flaked almonds over the top.
Bake for 25 to 30 minutes until the frangipane is golden and set in the middle.
Optional glazing and finishing: warm 2 tablespoons apricot jam and brush over the top to glaze, then leave to cool completely in the tin.
Once cool, dust with icing sugar if desired, slice into squares or wedges and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.