Bakewell Tart is a classic British dessert featuring a crisp buttery pastry base layered with sweet fruit jam and rich almond frangipane filling, topped with flaked almonds or icing. With its perfect balance of nutty flavor and fruity sweetness, this traditional tart is ideal for afternoon tea, family gatherings, or special occasions.
Prepare the Pastry: Preheat oven to 180°C (350°F). Roll out shortcrust pastry and line a tart tin. Prick the base with a fork.
Blind Bake: Line the pastry with baking paper, add baking beans, and bake for 10–12 minutes. Remove beans and bake for another 5 minutes until lightly golden.
Add Jam Layer: Spread an even layer of raspberry or strawberry jam over the cooled pastry base.
Make Frangipane Filling: Cream butter and sugar together, then add eggs, ground almonds, and flour. Mix until smooth.
Assemble: Spread the frangipane mixture over the jam layer and smooth the top. Sprinkle flaked almonds if desired.
Bake: Bake for 30–35 minutes until golden and set.
Cool and Serve: Allow to cool completely before slicing. Optionally drizzle icing sugar glaze on top.
250 g shortcrust pastry
2 eggs
3 tbsp raspberry or strawberry jam
120 g ground almonds
100 g unsalted butter
2 tbsp all-purpose flour
100 g caster sugar
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