Bakewell tart
A good Bakewell tart has a crisp, pale-gold pastry base, a layer of raspberry jam and a soft frangipane that tastes strongly of almonds. This version uses ready-rolled shortcrust, so the work is mostly mixing the filling, and blind baking the case first keeps the bottom crisp under the wet jam. Serve it slightly warm with custard or cold with a cup of tea.
- Total
- 2 h 20 min
- Prep
- 25 min
- Cook
- 55 min
- Serves
- 8
- Per serving
- 540kcal
How to tell when Bakewell tart is ready
The tart is done when the frangipane has risen slightly, turned deep golden and feels firm, not wobbly, in the centre. It will carry on setting as it cools, which is why slicing straight from the oven makes messy wedges. Leave it in the tin for at least 30 minutes first.
The tart takes its name from the Derbyshire town of Bakewell, home of the older Bakewell pudding. The tart is the later, shortcrust version with a layer of jam, which is the one most people bake at home today.
Method for Bakewell tart
Tap a time to start a timer.
- Line the tin Put a baking tray in the oven and heat it to 200°C (180°C fan), gas 6. Unroll the pastry and press it into the tart tin, pushing it into the corners and leaving a little overhang. Prick the base with a fork and chill for .
- Blind bake Line the pastry with baking paper and fill with baking beans. Bake on the hot tray for , then lift out the paper and beans and bake for more, until pale golden and dry. Trim the overhang with a knife. Lower the oven to 180°C (160°C fan), gas 4.
- Add the jam Spread the jam evenly over the warm base, leaving a 1cm gap round the edge so it does not bubble over.
- Make the frangipane Beat the butter and sugar for until pale and creamy. Beat in the eggs one at a time, adding a spoonful of the ground almonds with the second egg if it starts to curdle. Fold in the remaining ground almonds and the almond extract.
- Fill and top Spoon the frangipane over the jam, spread it to the edge and level the top. Scatter over the flaked almonds.
- Bake Bake for , until deep golden, risen and firm in the middle, with a skewer coming out clean. Cover the top loosely with foil after if it browns too fast.
- Cool Leave the tart in the tin for , then lift it out. Serve slightly warm or cold, in slices.
Serving and storing
Serve the tart slightly warm with hot custard or a spoonful of clotted cream, or cold with tea. For other British bakes to go with it, try treacle tart or scones at a tea-time spread.
Keep any leftovers in an airtight container in a cool place; see the FAQ for freezing.
Common problems and fixes for Bakewell tart
- The pastry base is soggy.
- Blind bake the case until it looks dry and pale golden, and stand the tin on a preheated baking tray so the base gets heat from below. Spread the jam thinly while the case is still warm.
- The pastry shrinks down the sides of the tin.
- Do not stretch it when lining. Press it into the corners, leave a little overhang, and chill for 30 minutes before baking so it relaxes.
- The frangipane cracks or browns too quickly.
- The oven is too hot or the tart is too high up. Bake in the middle of the oven and cover with foil once it is a deep golden colour.
Frequently asked questions about Bakewell tart
How do you know when Bakewell tart is cooked?
The top should be deep golden, risen and firm to a gentle press. A skewer pushed into the centre should come out clean, apart from a little jam.
How long does Bakewell tart keep?
Up to 3 days in an airtight container in a cool place. It freezes well for up to 3 months, wrapped in cling film and foil, and should be defrosted in the fridge.
Which jam is best?
Raspberry is traditional because its sharpness balances the sweet almond filling. Cherry, apricot or plum jam also work, as long as the jam is not too runny.
What can I use instead of almond extract?
Use 1 tsp vanilla extract and a little more flaked almond on top. The tart will taste less strongly of almonds but will still be good.
How did you like the recipe?
4.7 / 5 · 45 ratings
