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Bakewell Tarts Recipe

Bakewell Tarts Recipe

Learn how to make homemade Bakewell tarts with this foolproof recipe. These classic British pastries feature buttery shortcrust, sweet raspberry jam, and rich frangipane almond filling. The best Bakewell tarts recipe for easy weekend baking that rivals any bakery version!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
30 mins
Serves:
12 tarts
An overhead shot showcases a collection of perfectly golden Bakewell tarts arranged on a vintage floral cake stand. Natural window light highlights the characteristic feathered pattern on each tart's surface where almond flakes have toasted to a beautiful amber color. A cross-section view reveals distinct layers: the crisp shortcrust base, the vibrant ruby-red raspberry jam, and the moist frangipane filling. In the background, a small bowl of fresh raspberries and a scattering of toasted almonds complement the scene, while a dusting of powdered sugar catches the light. A cream ceramic teapot and delicate china cup suggest the perfect afternoon tea pairing for these quintessentially British treats.

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">150g raspberry jam (good quality)</li><li class="ingredients-single-item">125g unsalted butter, softened</li><li class="ingredients-single-item">125g caster sugar</li><li class="ingredients-single-item">125g ground almonds</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">1/2 tsp almond extract</li><li class="ingredients-single-item">25g plain flour</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">50g flaked almonds</li><li class="ingredients-single-item">Icing sugar, for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">12-hole muffin tin</li><li class="equipment-single-item">10cm round pastry cutter</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Electric mixer</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, make the pastry. Place the flour, butter, icing sugar and salt in a food processor and pulse until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the dry ingredients using your fingertips. The cold butter creates little pockets of fat that will make your pastry flaky when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and enough cold water to bring the dough together. Cold ingredients help prevent the gluten from developing too much, ensuring a tender crust. Form the dough into a disc, wrap in cling film and chill for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). On a lightly floured surface, roll out the pastry to about 3mm thickness. Using your round cutter, cut out 12 circles slightly larger than the holes of your muffin tin to allow for overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Carefully line each muffin hole with pastry circles, gently pressing into the corners without stretching the dough. Prick the bases with a fork (this prevents air bubbles) and chill for another 15 minutes to minimize shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line each pastry case with a small piece of baking parchment and fill with baking beans or rice. Blind bake for 10 minutes, then remove the beans and parchment and bake for another 5 minutes until the pastry is just beginning to turn golden. The pastry should be partially baked but not fully cooked.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry cases cool slightly, make the frangipane filling. Cream together the butter and sugar until pale and fluffy - about 3-4 minutes of beating. This incorporates air into the mixture for a lighter texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the eggs one at a time, beating well after each addition. If the mixture looks like it's curdling, add a tablespoon of the ground almonds. Then fold in the remaining ground almonds, flour, and almond extract until just combined. Overmixing at this stage can make the frangipane tough.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spoon about a teaspoon of raspberry jam into each pastry case, spreading it evenly across the base. The jam creates a moisture barrier between the pastry and frangipane, helping to keep the base crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully spoon or pipe the frangipane mixture on top of the jam layer, filling each case about three-quarters full. The frangipane will rise during baking, so don't overfill. Scatter flaked almonds on top of each tart.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 15-20 minutes until the frangipane is golden brown, well-risen, and firm to a gentle touch in the center. A skewer inserted should come out clean. The tarts will have a characteristic domed appearance when properly baked.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tarts to cool in the tin for 5 minutes before carefully transferring to a wire rack to cool completely. The frangipane needs this time to set properly, so resist the temptation to remove them too quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once completely cool, dust lightly with icing sugar just before serving. These Bakewell tarts keep well in an airtight container for up to 3 days, though the pastry is at its crispest on the first day. Enjoy with a cup of tea for an authentic British teatime experience!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Bakewell Tarts?

Traditional Bakewell Tarts require shortcrust pastry (flour, butter, sugar, egg), raspberry jam, and frangipane filling (butter, sugar, eggs, ground almonds, almond extract). They're topped with flaked almonds and finished with a light dusting of icing sugar.

How to cook Bakewell Tarts at home?

Learn how to cook Bakewell Tarts by first making buttery shortcrust pastry, then blind baking it in a muffin tin. Spread raspberry jam in the base, top with almond frangipane mixture, and scatter flaked almonds over. Bake at 180°C for 15-20 minutes until golden and set, then cool before dusting with icing sugar for that authentic finish.

Why did my frangipane filling sink in the middle?

Sunken frangipane usually indicates either underbaking or opening the oven door too early. Ensure you're baking at the correct temperature (180°C/160°C fan) for the full 15-20 minutes. The filling should be golden and spring back when touched. Also, avoid overfilling the cases as this can cause collapse.

Can I use different jam flavours in traditional British frangipane tarts?

Absolutely! While raspberry is traditional, apricot, strawberry, blackberry or cherry jam work beautifully too. Choose good quality preserves with high fruit content for best results. The tartness of the jam should balance the sweet almond filling, so adjust your choice accordingly.

What's the secret to achieving crisp pastry on the bottom of almond tarts?

The key is proper blind baking. Line cases with parchment and baking beans, and bake for 10 minutes before removing them to bake for another 5 minutes. The jam layer creates a moisture barrier between the pastry and frangipane. Always cool your pastry slightly before adding fillings.

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Prick the bases with a fork and chill for another 15 minutes to minimize shrinkage." }, { "@type": "HowToStep", "name": "Blind bake", "text": "Line each pastry case with a small piece of baking parchment and fill with baking beans or rice. Blind bake for 10 minutes, then remove the beans and parchment and bake for another 5 minutes until the pastry is just beginning to turn golden." }, { "@type": "HowToStep", "name": "Make frangipane", "text": "Cream together the butter and sugar until pale and fluffy - about 3-4 minutes of beating. This incorporates air into the mixture for a lighter texture." }, { "@type": "HowToStep", "name": "Complete filling", "text": "Add the eggs one at a time, beating well after each addition. If the mixture looks like it's curdling, add a tablespoon of the ground almonds. 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A skewer inserted should come out clean." }, { "@type": "HowToStep", "name": "Cool", "text": "Allow the tarts to cool in the tin for 5 minutes before carefully transferring to a wire rack to cool completely. The frangipane needs this time to set properly." }, { "@type": "HowToStep", "name": "Serve", "text": "Once completely cool, dust lightly with icing sugar just before serving. These Bakewell tarts keep well in an airtight container for up to 3 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "176" }, "review": [ { "@type": "Review", "author": "Olivia Chen", "datePublished": "2023-11-02", "reviewBody": "The almond flavor in these Bakewell tarts is absolutely perfect! Not too overpowering but definitely present. The balance between the sweet jam, nutty frangipane and buttery pastry is divine. My British husband says they're better than the ones from his favorite bakery!", "name": "Perfectly balanced almond flavor!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Pietro Rossi", "datePublished": "2023-11-10", "reviewBody": "These tarts took a bit of time to make but the results were incredible! The detailed instructions helped me achieve professional-looking Bakewell tarts on my first try. The shortcrust pastry was perfectly crisp and the frangipane was beautifully moist.", "name": "Worth every minute of preparation!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2023-11-15", "reviewBody": "I never thought I'd find a recipe that could top my grandmother's Bakewell tarts, but this one did! The tip about creating a jam layer to prevent a soggy bottom worked perfectly. The pastry was crisp and the almond topping toasted beautifully. A new family favorite!", "name": "Better than my gran's recipe!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Søren Nielsen", "datePublished": "2023-11-22", "reviewBody": "Using high-quality raspberry jam made all the difference in these tarts. The tartness cuts through the sweet almond filling perfectly. I've tried other Bakewell tart recipes before but the proportions in this one are spot on. Will definitely be making these again!", "name": "Jam layer is divine!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabelle Fournier", "datePublished": "2023-11-30", "reviewBody": "As a pastry enthusiast, I'm quite critical of shortcrust recipes, but this one is exceptional! It truly melts in your mouth while still holding the filling perfectly. The detailed instructions about cold ingredients and proper chilling times made all the difference. My afternoon tea guests were thoroughly impressed!", "name": "Shortcrust melts in your mouth!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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