Bakewell Tart Recipe
A buttery shortcrust pastry case filled with raspberry jam, rich frangipane, and topped with flaked almonds for a classic British treat that balances sweet, nutty flavors with a delightful texture contrast.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">100g raspberry jam (good quality)</li><li class="ingredients-single-item">150g unsalted butter, softened</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">3 large eggs, beaten</li><li class="ingredients-single-item">150g ground almonds</li><li class="ingredients-single-item">50g plain flour</li><li class="ingredients-single-item">1 tsp almond extract</li><li class="ingredients-single-item">50g flaked almonds</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">Icing sugar, for dusting</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Electric mixer</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour, salt and cubed cold butter in a food processor and pulse until the mixture resembles fine breadcrumbs. This cold butter technique creates flaky layers in your pastry. Alternatively, rub the butter into the flour using your fingertips, working quickly to avoid warming the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and pulse briefly to combine. Add the egg yolk and enough cold water (2-3 tablespoons) to bring the dough together. The dough should just come together but shouldn't be sticky. Form into a disc, wrap in cling film and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, preventing pastry shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and line your tart tin. Press the pastry gently into the fluted edges, then trim the excess. Prick the base with a fork and chill again for 15 minutes - this double-chilling helps create the perfect crisp base.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes until the pastry is dry and pale golden. The blind baking ensures your pastry cooks fully without the wet filling creating a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is baking, prepare your frangipane filling. In a large bowl, cream together the butter and caster sugar until pale and fluffy. This incorporates air into the mixture, creating a lighter texture in the final bake. Gradually add the beaten eggs, mixing well between each addition. If the mixture begins to curdle, add a tablespoon of your measured flour.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in the ground almonds, flour and almond extract until just combined. Be careful not to overmix as this can develop the gluten in the flour and make your frangipane tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the pastry case has cooled slightly, spread the raspberry jam evenly over the base. The jam creates a moisture barrier between pastry and frangipane, helping maintain distinct layers in your finished tart.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully spoon the frangipane mixture over the jam, smoothing the top with the back of a spoon. Don't worry if a little jam mixes in - this creates beautiful ripples in the finished tart. Scatter the flaked almonds over the top in an even layer.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 30-35 minutes until the frangipane is golden brown and a skewer inserted into the center comes out clean. The tart should have a slight wobble in the center but be set around the edges - it will continue to firm up as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the tart to cool in the tin for 15 minutes before carefully removing and transferring to a wire rack to cool completely. The cooling time allows the structure to set properly, making slicing neater.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Just before serving, dust lightly with icing sugar for a professional finish. Your Bakewell tart is best enjoyed on the day of baking but will keep well in an airtight container for up to 3 days. Serve with a dollop of clotted cream or custard for a truly indulgent treat!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does my frangipane filling sometimes curdle when mixing?
Curdling often happens when cold eggs are added too quickly to the butter-sugar mixture. Ensure ingredients are at room temperature, add eggs gradually while mixing continuously, and incorporate a tablespoon of flour if you notice curdling starting. This creates a smoother, more stable emulsion.
What's the secret to preventing a soggy bottom on an almond tart?
The secrets to a crisp base are properly blind baking the pastry case first, allowing it to cool slightly before adding fillings, and spreading jam as a moisture barrier between the pastry and wet frangipane. Chilling the pastry twice during preparation also helps prevent shrinkage.
Can I substitute ground almonds in a traditional frangipane recipe?
While ground almonds are traditional for authentic flavour and texture, you can substitute with other ground nuts like hazelnuts for variation. For nut allergies, ground sunflower seeds can work, though the taste will differ. Commercial ground almonds can be replaced with home-ground blanched almonds.
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