The photos were updated and the recipe was slightly updated for this post in January 2021.
A Bakewell Tart is a traditional British sweet tart made with shortcrust pastry, a raspberry jam and frangipane filling, topped with flaked almonds and a drizzle of icing. Sometimes they don't have any decoration, and sometimes they are completely covered with icing and are decorated with glace cherries.
For my version, I've drizzled some icing over the top. This is optional and you can leave it plain or dust with icing sugar if you prefer. The sweet shortcrust pastry is easy and quick to make, but you can use shop bought pastry too. I really love this yummy recipe for Bakewell Tart, it's full of almond and jammy goodness, and the pastry is lovely and crisp.
How to make Bakewell Tart...
I started by making the pastry. I rubbed butter into plain flour and caster sugar, using my fingers, until it resembled breadcrumbs. Then I added milk and formed a dough.
I rolled out the pastry on a silicone mat, then lined the tin with it and trimmed the edges. Then I chilled it in the fridge for 30 minutes.
I scrunched up some baking paper and lined the pastry, then added baking beans. Then I baked it for 15 minutes, then removed the paper and beans, then baked for another 10 minutes. I spread the raspberry jam over the pastry base.
To make the frangipane I creamed together butter and caster sugar. Then I added egg, almond extract and vanilla extract, and whisked them in.
Then I mixed in the ground almonds and spread the frangipane over the jam. I sprinkled flaked almonds on top.
I baked the tart for 40 minutes until it was risen and golden brown. Once it was cool I drizzled the icing over the top.
Can you use shop bought pastry?
Yes! You can use a block, or ready rolled sheet, of shortcrust pastry, instead of making your own. Bake the pastry and tart the same way as the recipe describes baking the homemade pastry.
How long does a Bakewell Tart keep for and can it be frozen?
The tart will keep for 3 days, store it in an airtight container in a cool place. It can be frozen without the icing decoration, once it has baked and fully cooled, wrap it very well in cling film (plastic wrap) and freeze for up to 3 months. I recommend freezing it in slices, then baking at 160C for 5-10 minutes to defrost.
Tips for making a Bakewell Tart:
- Raspberry is the traditional jam used in a Bakewell Tart, but you can certainly mix it up with another fruity jam like strawberry, apricot or cherry.
- The tart is best served warm. Let it cool for around 20 minutes, then serve. If it has cooled completely, pop a slice in the microwave for 15-20 seconds to warm it up again.
- If you don't want to decorate with the icing, you can simply leave the tart plain, or add a sprinkle of icing sugar.
- If you don't have baking beans for the blind baking process, you can use dry rice or any dried beans, then dispose of them afterwards.
Recommended equipment & ingredients*
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More bakewell recipes...
For the pastry
- 100 g Butter softened
- 200 g Plain flour
- 1 tbsp Caster sugar
- 45 ml Milk or water
For the filling
- 175 g Raspberry Jam
- 160 g Butter or baking spread
- 160 g Caster sugar
- 1 tsp Almond extract
- ½ tsp Vanilla extract
- 2 Eggs large
- 160 g Ground almonds
- 1 tbsp Plain flour
- 20 g Flaked almonds
For decoration (optional)
- 35 g Icing sugar
- ½ tbsp Water
- Pre-heat your oven to 180C Fan/350F/Gas Mark 5
- To make the pastry, use your fingers to rub the butter into the plain flour until it resembles breadcrumbs. You can also make it in a food processor
- Add the milk and form a dough, being careful not to over work it or knead it
- Roll out the pastry on a surface or silicone mat dusted with flour. Line a 9 inch loose bottomed tart tin with the pastry and trim off any overhang
- Use a fork to prick the bottom of the pastry then chill it in the fridge for 30 minutes
- Scrunch up some baking paper and line the pastry, then add baking beans or some rice on top. Bake it for 15 minutes
- Take the pastry out of the oven and remove the baking beans and paper. Bake the pastry again for 10 minutes on the same temperature, or until golden and it no longer looks raw on the base
- Reduce the oven temperature to 160C Fan/350F/Gas Mark 4
- To make the frangipane mix together the butter and the caster sugar, ideally using an electric mixer. Then add the eggs one at a time and mix in, then mix in the vanilla extract and almond extract
- Then mix in the ground almonds and plain flour
- Spread the jam on the bottom of the pastry case
- Pipe the frangipane over the top of the jam and avoid it mixing with the jam, then smooth it out on top. Sprinkle over the flaked almonds
- Bake the tart for 40 minutes or until risen and golden all over. The frangipane filling should be more like a set custard rather than a fluffy sponge
- When the tart is cool, mix the icing sugar with enough water to get a thick, but pipeable paste. Drizzle or pipe over the tart
- Store leftovers in an airtight container for up to 3 days