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    Home | Recipes | Pies and Tarts

    Published: Aug 11, 2021 · Updated: Jun 13, 2023 by Angie Dixon ·

    Bakewell Tart

    jump to recipe Pin
    Pin - Sliced bakewell tart showing jam and frangipane layers.

    This delicious, homemade bakewell tart consists of a buttery shortcrust pastry topped with jam, a light frangipane, and topped with flaked almonds and icing glaze.

    Sliced Bakewell Tart
    Jump to:
    • What you need for this recipe
    • Making the Pastry
    • Making the Filling
    • Pro Tips for This Recipe
    • Storage
    • Bakewell Tart FAQ
    • Rate & Review!
    • Recipe Card
    • Pin for Later
    • Community Comments

    Bakewell tarts are a staple of British confectionary. This tart is a variation of the Bakewell pudding which originated in the town of Bakewell in the district of Derbyshire.

    A Bakewell pudding is a jam pastry consisting of a flakey pastry base, topped with sieved jam and a filling made from almond paste and eggs. A Bakewell tart begins with a shortcrust pastry topped with a layer of jam, frangipane, almonds, and an optional glaze.

    If you are looking for a simpler, quicker version check out my Bakewell Blondies!

    What you need for this recipe

    Equipment

    You will need a 23cm loose bottom pie tin. This allows for easy removal of the tart once baked.

    Bakewell Tart Ingredients

    Bakewell Tart Pasty Ingredients
    Bakewell Tart Pasty Ingredients
    Bakewell Tart Filling Ingredients
    Bakewell Tart Filling Ingredients
    • Butter - is an essential flavour in the pastry, and adds a nice richness to the filling.
    • Flour - plain, all-purpose, or standard-grade flour to make the pastry shell. The low protein or gluten content is a must for a shortcrust pastry.
    • Caster Sugar is fine and adds a nice sweetness to the shortcrust pastry without being grainy in texture.
    • Ice-cold water is essential in pastry making. Add a few cubes of ice to your water before you start making your pastry.
    • Ground Almonds/Almond Flour is the entire base of the frangipane filling.
    • Almond slices add a nice crunch to the top of the tart.
    • Eggs - bind together the frangipane filling.
    • Jam - strawberry, raspberry, boysenberry, or a mixed berry jam will go really well in this tart. The traditional jam for a Bakewell is raspberry jam.

    See the recipe card for quantities.

    Making the Pastry

    Step 1 - Whisk together the flour and sugar. Add the cold cubed butter to the flour and rub it into the flour until the mixture resembles fine breadcrumbs.

    Pastry - Butter, sugar and flour

    Step 2 - Add in the cold water a tablespoon at a time until the pastry just comes together in clumps. Then gently bring the dough together to form a soft dough and shape it into a disk shape.

    Pastry before rolling out

    Step 3 - Roll out the dough on a lightly floured surface and line a 23cm loose bottom pie/quiche tin. Take care to not stretch the dough and push the dough into the corners and the sides of the tin. Trim the sides of the dough until you just have a 1.5 to 2cm overhang. Fold this overhand down to reinforce the sides. Poke the bottom of the dough with a fork across the entire tart, about 3cm apart. Chill in the fridge for 30 minutes.

    Pastry pressed into tin
    Pastry prepared for blind baking

    Step 4 - Preheat the oven to a 180C fan or 200C conventional. Poke the bottom of the dough with a fork. Line the pastry with parchment paper for foil, and fill with baking beads, pie weights, beans, or rice. Blind bake for 20 minutes. Remove the beads and bake for a further 5 minutes. Allow the baked tart shell to cool slightly before removing the overhang and allowing it to cool completely.

    Making the Filling

    Step 5 - Spread the jam over the base of the cooled tart shell and set it aside.

    Jam on pastry shell

    Step 6 - Beat together the butter, sugar, and salt until pale and fluffy. Add the eggs one at a time and beat them together. The mixture should be light and fluffy.

    Creamed butter, sugar and eggs

    Step 7 - Fold in the almond flour. Spoon the almond mixture over the jam and gently spread the mixture to the edges of the tart. Smooth out the surface using the back of a spoon or an offset spatula. Sprinkle with the sliced almonds and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

    Almond filling on jam
    Almond filling smoothed over jam
    Sliced almonds on the top of the tart

    Step 8 - Remove the tart from the oven and allow it to cool completely.

    Step 9 - Mix together the icing sugar and water until you have a smooth pourable icing glaze. Then either using a piping bag with a very small edge or a spoon, drizzle the top of the tart with icing sugar.

    To create the pattern within the photograph - place the icing sugar into a small piping bag and snip off a 2-3mm tip. Create parallel lines about 1.5 cm apart. Then create parallel lines at a 90-degree angle to the first lines. Then create lines connecting the corners of the squares.

    Bakewell Tart Slice on Side

    Pro Tips for This Recipe

    Weighing & Measuring Ingredients

    Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.

    However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.

    Ovens

    The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.

    For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.

    Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.

    Pro Tips for Making Shortcrust Pastry

    Making a good pastry requires cold butter, ice water, and handling the pastry as minimally as possible.

    Take time to rub the butter into the flour. Coating the flour with the butter inhibits gluten formation once water is added to a certain extent.

    Once the pastry has been rolled out, be careful not to stretch it when placing it into the pie tin. Lift up the edges when pressing the pastry into the corners. If you have a portion of the dough that looks a bit thin, use a piece of the pie that has been trimmed off to fill in thin bits.

    Once the pastry is trimmed to a 1.5 to 2cm overhang, fold these over the edges. Again this will prevent shrinkage.

    Allow the pastry to relax in the fridge for at least 30 minutes before baking. This allows the gluten to relax and will prevent shrinkage when baking.

    Blind baking allows the pastry to bake all the way through - because nobody likes a soggy bottom. The pie weights or beans prevent the pastry from puffing up too much during the baking.

    Use a plastic or wooden knife to trim off the edges once the shell has been blind-baked to prevent any scratches from forming on the tin.

    Pro Tips for the Filling

    For a light and airy filling, spend time creaming the butter and sugar until the sugar is completely dissolved and the butter has lightened in color.

    Add the eggs one at a time and cream, keeping the light, fluffy texture. Folding in the almond flour will keep the air within the mixture.

    Check the tart about 3 quarters of the way through baking to ensure the almonds are not browning too quickly. If they are, cover the tart with foil and finish baking.

    Storage

    This tart can be stored at room temperature for several days. Or a few weeks if wrapped up and stored in an airtight container within the freezer.

    Sliced bakewell tart.

    Bakewell Tart FAQ

    Is a Bakewell tart British?

    Yes. This tart is a variation of the Bakewell pudding, which is associated with the town of Bakewell in Derbyshire.

    How to make a Bakewell tart with ready-made pastry?

    Yes. Simply use a store-bought sweet shortcrust pastry. Simply follow the blind-baking instructions. Alternatively, you can also use a pre-baked pie shell.

    Can a Bakewell tart be frozen?

    Yes. This tart can be wrapped and covered tightly with clingfilm or plastic wrap and foil for up to 3 months. Defrost in the fridge overnight before serving.

    Is a Bakewell tart gluten-free?

    No - however, this tart can be made gluten-free by using a gluten-free shortcrust pastry.

    Can this Bakewell tart be made ahead of time?

    Yes. This tart keeps for several days at room temperature and can be made a day or two before an event.

    Rate & Review!

    If you made this recipe, please leave a star rating! It gives my readers and me helpful feedback. If you want more recipes, subscribe to my newsletter, and follow me on Instagram, Pinterest, and Facebook!

    Recipe Card

    Sliced Bakewell Tart.

    Bakewell Tart

    Angie Dixon
    Buttery shortcrust pastry topped with jam, a light frangipane, sliced almonds with a hint of glaze makes a delightful Bakewell Tart!
    5 from 5 votes
    Print Recipe Pin Recipe Email Recipe Save Recipe Saved!
    Prep time.Prep Time 30 minutes mins
    Cook time.Cook Time 55 minutes mins
    Additional Time 1 hour hr
    Total time.Total Time 2 hours hrs 25 minutes mins
    CourseCourse Dessert, Snack
    CuisineCuisine British
    Servings 12 Slices

    Ingredients
     
     

    Pastry

    • 200 grams plain flour (all-purpose/standard grade)
    • 100 grams butter (cold)
    • ¼ teaspoon table salt (if using unsalted butter)
    • 4 - 5 tablespoons ice cold water
    • 50 grams white granulated sugar (caster or granulated)

    Filling

    • 4 tablespoons jam
    • 150 grams almond flour (ground almonds)
    • 3 eggs (large)
    • 115 grams white granulated sugar (caster or granulated)
    • 115 grams butter room temperature
    • 50 grams sliced or flaked almonds

    Icing Glaze

    • 80 grams icing sugar (powdered/confectioner's)
    • 2 tablespoon cold water
    Prevent your screen from going dark

    Instructions

    Pastry

    • Whisk together the flour, sugar and salt. Add the cold cubed butter to the flour and rub it into the flour until the mixture resembles fine breadcrumbs.
      200 grams plain flour, 100 grams butter, ¼ teaspoon table salt, 50 grams white granulated sugar, 4 - 5 tablespoons ice cold water
    • Add in the cold water a tablespoon at a time until the pastry just comes together in clumps. Then gently bring the dough together to form a soft dough and shape it into a disk shape.
      4 - 5 tablespoons ice cold water
    • Roll out the dough on a lightly floured surface and line a 23cm loose bottomed tart/quiche pan. Take care to not stretch the dough and pushing the dough into the corners and the sides of the tin. Trim the sides of the dough until you just have a 1.5 to 2cm overhang. Fold this overhand down to reinforce the sides. Poke the bottom of the dough with a fork across the entire tart, about 3cm apart. Chill in the fridge for 30 minutes.
    • Preheat the oven to a 180°C/355F. Poke the bottom of the dough with a forkLine the pastry with parchment paper for foil, and fill with baking beads, pie weights, beans or rice. Blind bake for 15 minutes. Remove the beads and bake for a further 5 minutes. Allow the baked tart shell to cool slightly before removing the overhang and allowing it to cool completely.

    Filling

    • Spread the jam over the bottom of the shortcrust pastry shell.
      4 tablespoons jam
    • Beat together the butter, sugar and salt until pale and fluffy. Add the eggs in one at a time and beat them together. The mixture should be light and fluffy.
      ¼ teaspoon table salt, 115 grams white granulated sugar, 115 grams butter, 3 eggs
    • Fold in the almond flour. Spoon the almond mixture over the jam and gently spread the mixture to the edges of the tart. Smooth out the surface using the back of a spoon or an offset spatula. Sprinkle with the sliced almonds and bake for 35 to 40 minutes or until a toothpick inserted in the centre comes out clean.
      150 grams almond flour, 50 grams sliced or flaked almonds
    • Remove the tart from the oven and allow it to cool completely.

    Glaze

    • Mix together the icing sugar and water until you have a smooth pourable icing glaze. Then either using a piping bag with a very small edge or a spoon, drizzle the top of the tart with icing sugar.
      80 grams icing sugar, 2 tablespoon cold water
    • To create the pattern within the photograph - place the icing sugar into a small piping bag and snip off a 2-3mm tip. Create parallel lines about 1.5 cm apart. Then create parallel lines at a 90-degree angle to the first lines. Then create lines connecting the corners of the squares.
    • Slice and serve the tart.

    Notes

    Oven temperature is never consistent across various varieties of ovens. The best way to ensure an accurate temperature is to use an oven thermometer. Keep this in mind and check the tart about 5-10 minutes before the time is up.
    For fan-forced or fan-assisted ovens decrease the temperature by 20°C/25F.
    Strawberry, Raspberry, Boysenberry or even a mixed berry jam would be great in this tart.
    This tart can be stored at room temperature for several days. Or a few weeks if wrapped up and stored in an airtight container within the freezer.
    I do not use almond extract or almond essence in this recipe, simply because the extract or essence can be very overwhelming in flavour.
     

    Nutrition

    Calories: 370kcal | Carbohydrates: 33g | Protein: 7g | Fat: 24g | Sodium: 70mg

    Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.

    Tried this recipe?Let us know how it was!

    Pin for Later

    Pin - Sliced bakewell tart showing jam and frangipane layers.
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