Bakewell Tart Recipe

Name: Bakewell Tart
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 1 x 9-inch tart
Cuisine: British
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup powdered sugar; 1/2 cup cold unsalted butter, cubed; 1 large egg yolk; 2 tablespoons ice water; 1/2 cup raspberry jam; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon almond extract; 1 cup ground almonds; 2 tablespoons all-purpose flour; 1/4 cup flaked almonds; 1 tablespoon powdered sugar for dusting

British · Dessert · 65 min total

Bakewell tart recipe videos

A classic English tart with a buttery shortcrust pastry, a layer of raspberry jam, and a moist almond frangipane filling, topped with flaked almonds and a dusting of icing sugar.

30
min prep

35
min cook

8
servings

420
kcal/serving

Ingredients

1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 cup cold unsalted butter, cubed
1 large egg yolk
2 tablespoons ice water
1/2 cup raspberry jam
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon almond extract
1 cup ground almonds
2 tablespoons all-purpose flour
1/4 cup flaked almonds
1 tablespoon powdered sugar for dusting

Instructions

Make the pastry: In a food processor, pulse flour and powdered sugar. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and ice water; pulse until dough comes together. Press into a disc, wrap in plastic, and chill for 30 minutes.
Preheat oven to 375°F (190°C). On a floured surface, roll out pastry to fit a 9-inch tart pan. Press into pan, trim edges, and prick base with a fork. Chill for 15 minutes.
Line pastry with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights; bake 5 more minutes until lightly golden. Let cool slightly.
Spread raspberry jam evenly over the base of the tart shell.
Make the frangipane: In a bowl, beat softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then almond extract. Fold in ground almonds and flour until combined.
Spoon frangipane over jam and spread evenly. Sprinkle flaked almonds on top.
Bake for 25-30 minutes until filling is set and golden brown. Cool completely in pan on a wire rack.
Dust with powdered sugar before serving.

Tips

Serve warm or at room temperature with clotted cream or custard.
Store in an airtight container at room temperature for up to 3 days.
For a twist, use cherry or apricot jam instead of raspberry.

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