Traditional Bakewell Tart

Transport your taste buds to the heart of an English tea room with this Traditional Bakewell Tart, a classic British dessert that’s as delightful as it is timeless. Featuring a buttery, homemade shortcrust pastry, this tart is layered with a luscious spread of tangy raspberry jam and topped with a rich almond frangipane filling. Finished with a scattering of golden flaked almonds and a light dusting of powdered sugar, this recipe strikes the perfect balance of textures—crisp, creamy, and nutty—all in one irresistible bite. With its elegant presentation and nostalgic flavors, this Bakewell Tart is ideal for afternoon tea, a sophisticated dinner party dessert, or as a simple indulgence served with cream or custard. Easy to make yet truly impressive, this traditional recipe will instantly elevate your baking repertoire.

Nutriscore Rating: 50/100

Prep Time:45 mins

Cook Time:50 mins

Total Time:95 mins

Servings: 8

Ingredients

• 250 grams all-purpose flour
• 125 grams unsalted butter
• 20 grams caster sugar
• 1 large egg yolk
• 2 tablespoons cold water
• 200 grams raspberry jam
• 150 grams unsalted butter (for filling)
• 150 grams caster sugar (for filling)
• 3 large eggs
• 150 grams ground almonds
• 0.5 teaspoon almond extract
• 25 grams all-purpose flour (for filling)
• 50 grams flaked almonds
• 1 tablespoon powdered sugar

Directions

Step 1

Begin by making the shortcrust pastry. In a large mixing bowl, combine 250 grams of all-purpose flour with 125 grams of chilled, diced unsalted butter. Rub together with your fingertips until the mixture resembles breadcrumbs.

Step 2

Add 20 grams of caster sugar and mix briefly.

Step 3

Add 1 large egg yolk and 2 tablespoons of cold water. Stir until the dough begins to come together.

Step 4

Turn the dough onto a lightly floured surface and knead briefly until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Step 5

Preheat your oven to 200°C (180°C fan) or 400°F.

Step 6

Roll out the chilled pastry on a floured surface and use it to line a 23cm (9-inch) tart tin. Trim excess pastry and prick the base all over with a fork.

Step 7

Line the pastry with baking paper and fill with baking beans. Blind bake for 15 minutes. Remove the paper and beans, then bake for a further 5 minutes until golden. Set aside to cool slightly.

Step 8

Spread 200 grams of raspberry jam evenly over the base of the cooled pastry.

Step 9

To make the frangipane filling, cream together 150 grams of unsalted butter and 150 grams of caster sugar until light and fluffy.

Step 10

Beat in the 3 large eggs, one at a time, mixing well after each addition. Stir in the 0.5 teaspoon of almond extract.

Step 11

Fold in 150 grams of ground almonds and 25 grams of all-purpose flour gently until fully incorporated.

Step 12

Spread the frangipane mixture over the layer of raspberry jam, smoothing the surface with a spatula.

Step 13

Scatter 50 grams of flaked almonds evenly over the top of the frangipane.

Step 14

Bake the tart in the preheated oven for 35-40 minutes or until the frangipane is set and lightly golden.

Step 15

Allow to cool, dust with 1 tablespoon of powdered sugar before serving.

Step 16

Serve the tart warm or at room temperature, best enjoyed with a dollop of cream or custard.

Nutrition Facts

Serving size	1326.2 grams (1326.2g)

Amount per serving	% Daily Value*
Calories	5597

Total Fat 349.40g	448%
Saturated Fat 153.70g	769%
Polyunsaturated Fat 0.00g
Cholesterol 1347mg	449%
Sodium 288mg	13%
Total Carbohydrate 542.60g	197%
Dietary Fiber 32.50g	116%
Total Sugars 287.90g
Protein 94.60g	189%

Vitamin D 215IU	1076%
Calcium 736mg	57%
Iron 23mg	130%
Potassium 1992mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.2%

Protein: 6.6%

Carbs: 38.1%