Take the classic Bakewell tart recipe and make it into a tray bake! A golden layer of shortcrust pastry filled with an almond cake, strawberry jam, and topped with icing and glacé cherries!

Iced Bakewell Tart Tray Bake | Marsha's Baking Addiction

I can’t believe it’s nearly Christmas! Times goes by so quickly, doesn’t it?

Today, I bring you another Christmas recipe. A Christmas classic with a twist. Iced Bakewell Tart Tray Bake! I love Bakewell tarts, and I came http://your-pharmacies.com across this tray bake version on Delicious Magazine. I think these delicious squares look even better than individual mini tarts!

Iced Bakewell Tart Tray Bake | Marsha's Baking Addiction

 I made my own shortcrust pastry instead of buying ready-made, but feel free to buy if you are short on time! Look for 500g shortcrust pastry.

I hope you enjoy this classic recipe with a twist as much as I do. Enjoy!

Iced Bakewell Tart Tray Bake | Marsha's Baking Addiction

Iced Bakewell Tart Tray Bake | Marsha's Baking Addiction
5 from 4 votes

Iced Bakewell Tart Tray Bake

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes


For the Shortcrust Pastry

  • 110 g cold unsalted butter cubed
  • 225 g plain flour
  • 80 g caster sugar
  • 1 large egg

For the Filling

  • 6 tablespoons strawberry jam
  • 200 g unsalted butter softened
  • 200 g caster sugar
  • 4 medium eggs
  • 100 g ground almonds
  • 100 g self-raising flour
  • 2 teaspoons almond extract

For the Icing

  • 300 g icing sugar
  • 3 tablespoons water
  • Glacé cherries


For the Shortcrust Pastry

  1. Using a handheld or stand mixer fitted with the paddle attachment, mix together the butter and flour until there are no lumps of butter, and a fine crumb consistency is formed. Add the sugar and mix until combined. Add the egg and mix until a dough starts to form. Don't over-mix otherwise the pastry will become stiff and brittle.
  2. Turn the pastry out onto a lightly floured surface, and bring it together until smooth and even. Form into a ball and flatten slightly, then wrap the pastry in clingfilm, and place in the fridge to rest for about 30 minutes.

For the Filling

  1. Preheat the oven to 200C/400F. On a lightly floured surface, roll out the pastry to fit the base and sides of a greased 12" x 8" baking tray. Spread the jam over the pastry base.
  2. Using a handheld or stand mixer, beat the butter and sugar until smooth and creamy, Beat in the eggs, 1 at a time, adding 1 tablespoon of ground almonds after each addition. Add the flour, remaining almonds, and almond extract, and stir well. Pour the mixture over the jam, spreading out to make an even layer.
  3. Bake for 30 - 35 minutes until well risen, firm and golden. Remove from the oven and leave to cool completely in the pan on a wire rack.

For the Icing

  1. In a small bowl, mix together the icing sugar and 3 tablespoons of water to make a fairly thick icing. When the tart is cool, pour the icing on top, spreading out evenly. Decorate with glacé cherries, and leave to set. Cut the tart into squares and serve.

Iced Bakewell Tart Tray Bake | Marsha's Baking Addiction


24 comments on “Iced Bakewell Tart Tray Bake”

  1. I can’t believe how quickly December is going by! My husband and I fell in love with bakewell tarts when we visited London a few years ago. I love that you made squares instead! So pretty and perfect for sharing!

  2. This cake reminds me so much of a cake my great-aunt used to bake when I was a child, it makes me totally nostalgic. 🙂 I have to give it a try and see if it tastes similar to that. It would be nice!

  3. Omg i made it and got people asking me for recpie iv send them ur link just one thing my pastry was bit wet n just about rolled why was that ?
    But it lookd perfect…only thing i left out was cherrys as i dont like them but thanks for a tasty cake x

  4. My mum used to make this for me and my brothers and sisters we loved it then and I make it now when my sisters visit, it looks exactly like yours, happy memories thank you.

Leave a Reply

Your email address will not be published. Required fields are marked *