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.
Bakewell tart is one of Britain’s most beloved traditional desserts—a beautiful combination of crisp shortcrust pastry, a thin layer of tart raspberry jam, and a soft, almond-rich frangipane filling. It originated in the Derbyshire town of Bakewell, where 19th-century cooks developed a layered almond tart that has since evolved into the classic version known today.
What makes this tart so special is the balance of textures: buttery pastry, a jewel-bright jam layer, and a tender, aromatic almond sponge that bakes up golden and fragrant. It’s elegant enough for a holiday table or afternoon tea, yet simple enough to make whenever you’re craving a classic British bake.
I used seedless raspberry spread in the tart, but seeded jam would is fine.
Bakewell Tart vs. Bakewell Pudding
Although the names are often used interchangeably, Bakewell tart and Bakewell pudding are two distinct British desserts from the town of Bakewell in Derbyshire.
- Bakewell Tart is the more modern and familiar version:
a shortcrust pastry shell filled with raspberry jam and a soft almond frangipane, often topped with sliced almonds or icing. This is the version most home bakers make today. - Bakewell Pudding is older and quite different:
it uses puff pastry and has a custard-like filling made from eggs, sugar, and butter, with jam spread underneath. It’s softer, richer, and more rustic than the tart.
What You’ll Like About This Dish
Classic British flavor. Almond, raspberry, and buttery pastry come together in the most timeless way.
Beautiful layers. The contrast of jam and frangipane makes each slice look stunning.
Make-ahead friendly. The tart keeps well and tastes even better the next day.
Versatile for occasions. Ideal for holidays, tea time, or any dessert table.
Ingredient Notes
- Flour: Standard all-purpose flour works perfectly for both the crust and filling.
- Butter: Use high-quality unsalted butter; keep it cold for the shortcrust and soft for the frangipane.
- Powdered sugar: Sweetens the pastry without making it tough.
- Almond flour: Provides the signature flavor and tender texture of frangipane.
- Raspberry jam: Traditional for Bakewell tart; choose a seedless jam if preferred.
- Almond extract: Just a small amount enhances the flavor dramatically.
- Sliced almonds: Add a crisp, golden topping as the tart bakes.
Steps to Make Classic Bakewell Tart
- Prepare the shortcrust dough in the food processor and chill it.
- Roll the dough into a circle and line the tart pan.
- Blind-bake the crust with pie weights, then cool it.
- Stir together the almond flour mixture for the frangipane.
- Beat the butter and sugar until light, then add eggs and extracts.
- Mix in the dry ingredients to form the frangipane batter.
- Spread raspberry jam over the cooled crust.
- Add the frangipane filling and smooth the top.
- Sprinkle with sliced almonds.
- Bake until the tart is puffed, golden, and set.
Tips
- Keep the shortcrust dough cold to prevent shrinking during blind baking.
- Do not stretch the dough when lining the tart pan—press it gently into place.
- Use good-quality jam; its flavor comes through in every bite.
- Allow the tart to cool fully before slicing so the layers set properly.
- For a neater top, press the sliced almonds gently into the frangipane before baking.
Recipe Variations
- Cherry Bakewell. Use cherry jam instead of raspberry and add a splash of almond extract to the filling.
- Apricot version. Apricot preserves create a slightly sweeter, sunnier tart.
- Glazed Bakewell. Once cooled, top with a thin icing made from powdered sugar and water for a traditional bakery-style finish.
- Brown butter frangipane. Use browned, cooled butter for deeper nutty flavor.
- Mixed nut topping. Swap almonds for pistachios or hazelnuts for a different crunch.
Serving Suggestions
- Serve with lightly sweetened whipped cream.
- Pair with hot tea or coffee for a proper British-style treat.
- Add a dusting of powdered sugar for a simple finish.
- Choose fresh berries on the side for color and brightness.
How to Store
Room temperature: Keep covered for up to 2 days.
Refrigerate: Store up to 5 days; bring to room temperature before serving.
Freeze: Wrap slices individually and freeze for up to 3 months.
Classic Bakewell Tart
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 almonds, sliced
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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
