Bakewell Tart – A sweet shortcrust pastry filled with raspberry jam, almond flavoured sponge, and topped with flaked almonds!
I absolutely love this classic British dessert. I love Bakewell Tarts so much I’ve even made Bakewell Muffins! And now I bring you the full-sized tart.
A Bakewell Tart is a sweet shortcrust pastry that is filled with a layer of jam, almond-flavoured sponge, and sprinkled with flaked almonds.
Looking for the perfect dessert to bring to a party, or simply want to bake one for the family? Look no further, this one is a crowd-pleaser. 🙂
How to make a Bakewell Tart
Ingredients you’ll need for the pastry:
- Plain/all-purpose flour
- Icing/powdered sugar
- Unsalted butter
- Large egg
For the filling:
- Unsalted butter
- Caster/granulated sugar
- Large eggs
- Ground almonds
- Almond extract
- Seedless raspberry jam
- Flaked almonds
To make this tart, add the flour, salt, and icing sugar to a food processor and pulse to mix together. Add the cold butter and pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter left. Add the egg and pulse until the mixture begins to clump together.
Stop processing before a large ball of dough is formed. The dough should be quite crumbly with large clumps, and should stick together when you press a piece together with your fingers.
Bring together on a lightly floured surface with your hands, and shape into a 1-inch thick disc. Wrap in clingfilm, and refrigerate for 1 hour.
On a lightly floured surface, roll out the pastry to line an un-greased 23cm/9-inch fluted tart tin with a loose base. Press lightly into the tin, letting the excess pastry hang over the edge. Make sure not to stretch the dough. Refrigerate for another hour.
Roll the rolling pin over the top of the tin to cut off the excess pastry. Prick the base all over with a fork.
Line the pastry crust loosely with foil or parchment paper, and fill with baking beans. Bake for 15 minutes, then remove the beans and foil and bake for a further 5 minutes until pale golden.
For the filling, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then fold in the ground almonds and extract.
Spread the jam across the base of the pastry case, then spoon in the filling, spreading out evenly. Sprinkle the flaked almonds on top.
Bake for 35 – 40 minutes or until well risen and a toothpick inserted comes out clean. Leave to cool completely in the tin before slicing and serving.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This Bakewell Tart is:
- quick and easy to throw together
- loaded with almond flavour
- perfect for serving at parties and special occasions
How long will this Bakewell tart last? This tart can be covered tightly and stored in the fridge for up to 5 days.
Can I freeze this tart? Yes. This tart freezes well, covered tightly, for up to 3 months. Thaw overnight in the fridge before serving.
This tart can also be made 1 day in advance. After it cools completely, cover tightly and keep at room temperature until ready to serve.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
More tart recipes to try next!
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Sunday 22nd of January 2023
This recipe turned out beautifully! It looked and tasted great!
Monday 16th of May 2022
Hi, just made your Bakewell tart, ingredients and amounts to the letter. Why then did the filling overflow please?
Tuesday 13th of July 2021
Lovely recipe. I'm from UK so very familiar with Bakewell Tart. I made one change and wish I hadn't. I thought 2 teaspoons of almond essence was too much so only added one teaspoon. I was wrong. It needs two. Will certainly be making this again and soon. Half of the tart has mysteriously disappeared already!
Sunday 26th of July 2020
Is this 180 fan in the oven or conventional? Currently making your recipe now! Fingers crossed
Sunday 26th of July 2020
Saturday 18th of April 2020
Hi Marsha, we're currently in lockdown due to coronavirus. Looking for an old favourite. I came across your recipe. Amazing, excellent results & envied by our virtual dinner guests. I used black cherry jam instead of raspberry as I only had it with seeds. Gorgeous