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.
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Ingredient Tips & Equipment Information
- I used unsalted butter for the pastry, you can also use a baking spread like Stork.
- You can use shop bought pastry, or even a pre-baked pie shell, if you need to save time.
- Raspberry jam is the traditional filling for Bakewell Tart, but you can customise it with any jam of your choice.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Bakewell Tart
Start by making the pastry. Using your fingers, rub butter into plain flour and caster sugar until it resembles breadcrumbs. Then add milk and form a dough.
Roll out the pastry on a silicone mat or a floured surface, then line the tin with it and trim the edges. Then chill it in the fridge for 30 minutes.
Scrunch up some baking paper and line the pastry, then add baking beans. Then bake it for 15 minutes, remove the paper and beans, then bake for another 10 minutes. Spread the raspberry jam over the pastry base.
To make the frangipane, use an electric mixer to mix together butter and caster sugar. Then add egg, almond extract and vanilla extract, and whisk them in.
Then mix in the ground almonds and spread the frangipane over the jam. Sprinkle flaked almonds on top.
Bake the tart for 40 minutes until it is risen and golden brown. Once it is cool, drizzle the icing over the top.
For the full recipe with measurements, head to the recipe card at the end of this post.
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.
Can this recipe be made gluten or dairy free?
Yes for a dairy free option you can swap the butter out for a dairy free spread or baking block. For gluten free, swap the plain flour for a gluten free plain flour blend and you might also like to add 1 tsp xanthan gum to the pastry for better texture. Or you could use ready made gluten free pastry. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.
More 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.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
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More bakewell recipes...
Bakewell Tart
Ingredients
For the pastry
- 200 g Plain flour
- 1 tbsp Caster sugar
- 100 g Butter cold
- 45 ml Milk or water
For the filling
- 160 g Butter or baking spread softened, unsalted
- 160 g Caster sugar
- 1 tsp Almond extract
- ½ tsp Vanilla extract optional
- 2 Eggs large
- 160 g Ground almonds
- 1 tbsp Plain flour
- 175 g Raspberry Jam
- 20 g Flaked almonds
For decoration (optional)
- 35 g Icing sugar
- ½ tbsp Water
Instructions
- Pre-heat your oven to 180C Fan/Gas Mark 6
- To make the pastry, use your fingers to rub the butter into the plain flour and caster sugar 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/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
Video
Notes
- I used unsalted butter for the pastry, you can also use a baking spread like Stork.
- You can use shop bought pastry, or even a pre-baked pie shell, if you need to save time.
- Raspberry jam is the traditional filling for Bakewell Tart, but you can customise it with any jam of your choice.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Kate Glutenfreealchemist
Now that looks like a perfect Bakewell...... Yum!!!
Kat BakingExplorer
Thanks Kate!
Kaz
Perfect! So unpretentious - I will look for more of your recipes - love the way you describe little short cuts as we don’t always have loads of time but want to make something yummy, Thank You
Camelia
I can't give any stars for this rating. I made and i followed all ingredients in right amount but the result was a disaster.. far too sweet and greasy texture..😑😒All stuff waisted.
thebakingexplorer
Hi Camelia, I'm sorry you were not pleased with the final result. If you used all the same ingredients and followed the recipe exactly, it sounds like this could be down to personal taste? This recipe has 5 star reviews from others who've made and enjoyed it, and I've had many other across my socials give positive feedback too. Maybe you know someone else who might enjoy it, so it won't be a waste.
Eb Gargano
I do like your bakewell tart - and totally agree about the icing. I would much prefer to eat a bakewell with less icing (or even none - I usually just chuck raspberries and almonds on mine and don't bother with the icing at all!) Thanks for linking up to #CookBlogShare this week 🙂 Eb x
Kat BakingExplorer
Thanks Eb! I do like a little bit of icing 🙂
Amanda
It looks like a perfect Bakewell! (I prefer less icing as well.) x
Kat BakingExplorer
Thanks Amanda! I'm glad you agree 🙂
Angela Entwistle
Although I finished my bakewell with a feathered icing like they did on the tent, I really do like the ones with the flaked almonds scattered over the top. Lovely bake Kat 🙂
Angeal x
Kat BakingExplorer
Thank you Angela! Yours looked fab too!
Angela Campos
This looks amazing! Thanks so much for sharing it at Sunday Fitness & Food Link-Up...Pinned 🙂
Kat BakingExplorer
Thanks Angela!
Lesley Edwards
I made this today as per recipe. It turned out raw and greasy.
thebakingexplorer
Hi Lesley, I'm sorry that happened. Did you do anything differently or change any ingredients? If it was raw then it will have needed baking for longer.
Jill Hogg
Made Bakewell Tart a few times and they never turned out right but this recipe was fab and Thankfully it turned out good, I thought it could b done 2 b baked a bit longer but my hubby thought it was just right so I will take his word for it. Great recipe
Clare wright
The pastry ingredients mentions 1tbsp caster sugar. When do I add this. Instructions don’t mention. That I can see anyway .
thebakingexplorer
Hi Clare, thanks so much for letting me know about this, I've updated the instructions 🙂
Dawn tapp
Made this Bakewell tart.. and I can definitely say it’s the best I’ve ever tasted… utterly delicious
Tash
Came out PERFECT! Best recipe followed to the tea, only swapped out Raspberry jam for Morello Cherry conserve. Whole family and friends love this.
Rachel
I made this last weekend for my father in laws birthday. The paatry was so crisp and delicious. The frangipane was light and fluffy, I had no almond extract and neither did the shop I visited at 8am on a Sunday morning so I had to omit that but it had a delicious almond flavouring despite this, it would have been a stronger almond flavour with the extract but it was nice without anyway.
I would happily make it again. Everyone that had a piece devoured it with compliments.
Daria
Planning to add glacé cherries and a simple buttercream for look but looks absolutely fab Kat kudos to you