The Bakewell tart is a British confection baked in a sweet tart shell. The tart starts with a sweet shortcrust pastry, then a thin layer of jam (usually raspberry). The jam is topped with an almond-scented frangipane batter. Sliced almonds are typically sprinkled over the batter, and then the tart is baked to golden brown perfection. It is absolutely delicious and perfect for a special occasion or dinner party. Your friends and family will thank you!
I used seedless raspberry spread in the tart, but seeded jam would is fine.
Why is it called a Bakewell tart?
The tart is associated with the Derbyshire town of Bakewell, famous for its Bakewell pudding.
What is frangipane?
Frangipane is an almond paste mixture typically found in a Bakewell tart and various pastries.
Recipe Tips
Blind baking the Bakewell tart shell is an important step because of the relatively short cooking time. The blind bake ensures a well-baked bottom crust.
How To Store
Store the Bakewell tart in an airtight container or cake taker at room temperature for up to 3 days. Freeze well-wrapped portions of the Bakewell tart for up to 3 months.
Recipe Variations
Omit the almond topping and make an icing with about 2 cups of confectioners’ sugar and 1 teaspoon of almond extract. Add just enough water—about 2 tablespoons—to make a thin icing. Drizzle or spread the icing over the cooled tart. Replace the raspberry jam with blueberry or strawberry jam or preserves.
Classic Bakewell Tart
This Bakewell tart is one of Britain’s favorite desserts; one taste will tell you why. The layer of raspberry jam and the frangipane filling make it perfect for a special occasion.
- Prep Time: 18 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 13 minutes
- Yield: 8 to 10 servings 1x
- Category: Pies, Desserts, British Food
- Cuisine: British
Ingredients
For the Sweet Shortcrust
- 1 1/2 cups all-purpose flour (190g/6 3/4 ounces)
- 1/4 teaspoon salt
- 1/2 cup confectioners’ sugar (60g/2 ounces)
- 8 tablespoons unsalted butter (113g/4 ounces), chilled, cut into 1/2-inch dice
- 1 large egg, beaten
Almond Filling
- 1 1/4 cups almond flour (120g/4 1/4 ounces)
- 1/4 cup all-purpose flour (35g/1 1/4 ounces)
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter (113g/4 ounces), softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg white
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 cup raspberry jam
- 1/2 cup sliced almonds
Instructions
Prepare the Shortcrust Pastry
- In a food processor, combine the 1 1/2 cups of flour, 1/4 teaspoon of salt, and 1/2 cup of confectioners’ sugar. Pulse a few times to blend. Add the chilled butter and pulse about 8 to 12 times, or until the butter is worked into the flour, leaving some small pieces about the size of English peas. Add the egg and pulse until you see the dough beginning to form very small clumps. Press some of the dough together with your fingers to make sure it will hold together.
- Dump the dough mixture out onto a lightly floured board and knead a couple of times, just until the dough is formed. Flatten it into a round disc; wrap in plastic wrap and chill in the refrigerator for about 1 hour.
- When the hour is up, preheat the oven to 350 F.
- Roll the pastry out into a 12-inch circle and carefully line a 9-inch tart pan, taking care not to stretch the dough (to avoid shrinkage). Run your rolling pin over the pan to cut off excess hanging pastry. Prick the crust all over with a fork. Line the pan with foil and fill it with pie weights. Bake it in the preheated oven for 15 minutes. Remove the pie weights and foil and bake for 5 minutes longer. Set the crust on a rack to cool.
Make the Filling
- In a bowl, combine the almond flour, 1/4 cup of all-purpose flour, and 1/4 teaspoon of salt. Whisk or stir to blend. Set aside.
- In a mixing bowl with an electric mixer, combine the 8 tablespoons of softened butter with 1/2 cup of granulated; beat until fluffy and light in color.
- Beat in the egg, egg white, and the almond and vanilla extracts until well blended.
- With the mixer on low, beat in the dry almond flour and flour mixture until blended.
- Spread the raspberry jam over the bottom of the cooled crust.
- Spoon the filling batter evenly over the crust and then spread it evenly.
- Sprinkle the filling with the sliced almonds.
- Bake the bakewell tart for about 35 to 40 minutes, or until the top of the tart is golden brown.
