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Bakewell Tart

I have been looking at traditional British bakes and Bakewell tart has to be one of the most recognised.

The first recorded recipe for a Bakewell tart was in 1836 although variations have appeared since medieval times.

The English town of Bakewell has a long history with creating a Bakewell Pudding although several other English places have a similar dessert (Buxton, Glouster and Derbyshire for instance).

There are differences between the pudding and the tart:

The pudding is made from puff pastry covered in a layer of strawberry jam and topped with a thick almond custard mixture.

The tart is a shortcrust pastry case with a layer of strawberry jam and topped with a filling made from eggs, butter, ground almonds and almond essence. This is a raspberry version of a Bakewell tart...

For the pastry

200g/7 oz plain (all purpose) flour

1 tablespoon icing (powdered) sugar

125g/4.4 oz butter

1 egg yolk

For the filling

180g/6.3 oz butter, softened

180g/6.3 oz caster sugar

3 eggs

180g/6.3 oz ground almonds

1 teaspoon almond extract

200g/7 oz raspberry jam

25g/0.8 oz flaked almonds

Pop the flour and icing sugar into a bowl. Rub in the butter. Add the egg yolk and 2 teaspoons water and mix to a firm dough. Roll out onto a lightly floured board and use to line a deep 23cm loose-based, fluted tart tin. Chill for 15 mins.

Heat the oven to gas 4/180°C/350C.

Bake the pastry case ‘blind’ for 15 mins. Remove the paper and baking beans and cook for a further 10 mins until the pastry is dry and a light golden colour. Remove from the oven and leave to cool.

For the filling, beat together the butter and sugar. Beat in the eggs, one at a time, then stir in the ground almonds and almond extract.

Spread the jam over the base of the pastry case. Spread the almond filling evenly on top, then sprinkle over the flaked almonds.

Bake for 35–40 mins until the frangipane filling is firm and golden brown on top.


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