Pies, Tarts & Crumbles

Bakewell Tart

Bakewell Tart – A sweet shortcrust pastry filled with raspberry jam, almond flavoured sponge, and topped with flaked almonds!

A Bakewell Tart topped with flaked almonds on brown parchment paper.

 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.

I’ve been meaning to make a Bakewell Tart for a while now, and I don’t know why it’s took me so long. It’s one of my favourite desserts!

A Bakewell Tart is a sweet shortcrust pastry that is filled with a layer of jam, almond-flavoured sponge, and sprinkled with flaked almonds.

Close-up of the flaky, buttery crust on Bakewell Tart.

Bakewell Tart

This Bakewell Tart is surprisingly easy to make, and looks impressive, too! It takes about 30 minutes to throw together, 2 hours chilling time, and a total of 1 hour cooking time. A stunning and delicious dessert made and served on the same day.

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. 😉

Overhead shot of Bakewell Tart with a slice cut out on brown parchment paper.

I like to chill my pastry dough for 1 hour before rolling it out, then once I’ve lined my pie dish, I chill the pastry for another hour. The colder the pastry, the better it’ll turn out and less likely to shrink.

Make sure you roll the pastry out larger than the pie dish, so it fits snuggly without having to stretch it – this also prevents shrinking!

Once you’ve lightly pressed the pastry into the pie dish, chill for another hour, then cut off the excess pastry. I like to run the rolling pin over the top to get a neat cut.

Bakewell Tart with a slice removed to show jam centre.

A slice of Bakewell Tart topped with flaked almonds served on a white plate.

A slice of Bakewell Tart served on a white plate with a fork about to break a piece off.

Slice of Bakewell Tart served on a white plate with a fork.

A long image of Bakewell Tart with text overlay.

More tart recipes to try next!


5 from 1 vote
Bakewell Tart
Prep Time: 30 mins
Cook Time: 55 mins
Total Time: 1 hr 25 mins
Yields: 8 - 10 slices
Calories: 525 kcal
A sweet shortcrust pastry filled with raspberry jam, almond flavoured sponge, and topped with flaked almonds!
For the Sweet Shortcrust Pastry
  • 1 and 1/2 cups plain/all-purpose flour 190g
  • 1/4 teaspoon salt
  • 1/2 cup icing/powdered sugar 60g
  • 1/2 cup unsalted butter 115g, chilled and diced
  • 1 large egg beaten
For the Filling
  • 2/3 cup unsalted butter 150g, softened
  • 3/4 cup caster/granulated sugar 150g
  • 3 large eggs room temperature, beaten
  • 3/4 cup ground almonds 150g
  • 2 teaspoons almond extract
  • 7 oz seedless raspberry jam 200g
  • Flaked almonds to garnish
For the Sweet Shortcrust Pastry
  1. Using a food processor, add the flour, salt, and icing sugar 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. (Do not process to the point that a large ball of dough is formed.

  2. 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 chill for 1 hour. If you don't have a food processor, you can use a pastry cutter or a fork.
  3. Preheat the oven to 180C/350F/Gas 4.
  4. 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. Chill for 1 hour. Roll the pin over the top of the tin to cut off the excess pastry. Prick the base all over with a fork.
  5. Line the chilled 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
  1. Using a handheld or stand mixer, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Fold in the ground almonds and extract.
  2. 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 in the tin for 5 - 10 minutes before lifting onto a wire rack to cool completely.

This tart freezes well, covered tightly, for up to 3 months. Thaw overnight in the fridge before serving.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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  • Reply
    Vivian | stayaliveandcooking
    26th July 2016 at 12:24 pm

    I’ve never had a tart like this (I’m missing out on so much) but I like the way this looks. Nice and simple. I’ve got the right tart shape thingie so I’m feeling tempted to try this now…

    • Reply
      26th July 2016 at 2:33 pm

      Thanks, Vivian! I hope you enjoy!

  • Reply
    26th July 2016 at 7:10 pm

    I’ve never tried a bakewell tart before but now I really want to! This looks so yummy!

    • Reply
      27th July 2016 at 8:22 pm

      Thanks, Miranda!

  • Reply
    27th July 2016 at 1:50 pm

    i only know about this tart because of the great british baking show, and i want to get to know it much better! delicious and lovely creation!

  • Reply
    27th July 2016 at 3:05 pm

    I’ve always wanted to make one of these! I can’t wait to give it a try. That combination of jam and almonds sounds wonderful!

  • Reply
    Shelby @ Go Eat and Repeat
    27th July 2016 at 5:53 pm

    This tart looks so scrumptious! Question: why is it called a Bakewell tart?

    • Reply
      27th July 2016 at 8:21 pm

      Thanks, Shelby! The name Bakewell is associated with the town of Bakewell in Derbyshire, UK 🙂

  • Reply
    Demeter | Beaming Baker
    28th July 2016 at 2:57 pm

    Marsha, every time I visit your blog, I seriously get an even greater itch to bake. It’s amazing. Loving the colors, the texture and the beauty of this tart. Also, I love a full-sized tart. 😉 Hoping you have a wonderful weekend! Pinning, naturally. xo

    • Reply
      28th July 2016 at 4:27 pm

      Thanks, Demeter! You, too! 🙂

  • Reply
    Cheyanne @ No Spoon Necessary
    28th July 2016 at 6:42 pm

    This tart looks all sorts of delicious, Marsha!! Love the raspberry and almond combo!! I could use a slice or 5 of this beauty right now! Cheers!

    • Reply
      30th July 2016 at 12:18 pm

      Thanks, Cheyanne!

  • Reply
    Wendi L
    9th December 2017 at 7:47 pm

    I will be making this for Christmas this year! I’ve been looking for just the right version. I noticed your crust only calls for 1/2 cup of butter, is that correct? Some recipes I’ve been seeing have at least double that amount. Thank you for sharing!

    • Reply
      9th December 2017 at 7:56 pm

      Yep, 1/2 cup of butter is correct! Enjoy! 🙂

      • Reply
        Wendi L
        27th December 2017 at 1:30 am

        OH my word, your Bakewell tart was everything I was hoping for Marsha! I swear Frangipane must be what they eat in Heaven, I just LOVE it! Your crust recipe was perfection, too. Thank you so much for sharing!

        • Reply
          27th December 2017 at 9:51 am

          I’m so glad you enjoyed it! 🙂

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