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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.

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. 🙂

Close-up of the flaky, buttery crust on Bakewell Tart.
Overhead shot of Bakewell Tart with a slice cut out on brown parchment paper.

How to make a Bakewell Tart

Ingredients you’ll need for the pastry:

  • Plain/all-purpose flour
  • Salt
  • 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.

Bakewell Tart with a slice removed to show jam centre.
A slice of Bakewell Tart topped with flaked almonds served on a white plate.

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!

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.
Bakewell Tart - A sweet shortcrust pastry filled with raspberry jam, almond flavoured sponge, and topped with flaked almonds! #bakewelltart #tartrecipes #cherrybakewell #recipe

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Bakewell Tart

Bakewell Tart

Yield: 8 - 10 slices
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes

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

Ingredients

For the Sweet Shortcrust Pastry

  • 1 and 1/2 cups (190g) plain/all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (60g) icing/powdered sugar
  • 1/2 cup (115g) unsalted butter, chilled and diced
  • 1 large egg, beaten

For the Filling

  • 2/3 cup (150g) unsalted butter, softened
  • 3/4 cup (150g) caster/granulated sugar
  • 3 large eggs, room temperature, beaten
  • 3/4 cup (150g) ground almonds
  • 2 teaspoons almond extract
  • 7 oz (200g) seedless raspberry jam
  • Flaked almonds, to garnish

Instructions

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.
  2. 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. The dough should be quite crumbly with large clumps, and should stick together when you press a piece together with your fingers.)
  3. 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.
  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.
  5. Preheat the oven to 180C/350F/Gas 4.
  6. Roll the pin over the top of the tin to cut off the excess pastry. Prick the base all over with a fork.
  7. 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.
  3. Leave to cool completely in the tin before slicing and serving.

Notes

Leftovers can be covered tightly and stored in the fridge for up to 5 days. This tart also freezes well for up to 3 months. Thaw overnight in the fridge before serving.

This tart can be made 1 day in advance. After it cools, cover tightly and keep at room temperature.

Nutrition Information:
Yield: 10 slices Serving Size: 1 slice
Amount Per Serving: Calories: 482Total Fat: 29gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 132mgSodium: 143mgCarbohydrates: 51gFiber: 2gSugar: 35gProtein: 6g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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