Bakewell tart is a sweet shortcrust pastry shell filled with a layer of raspberry jam and frangipane and sprinkled with sliced almonds. This traditional British bake is the perfect treat with a cuppa tea!
As I've gotten older I keep falling more and more in love with almond, frangipane flavors. When I was in New York a few months ago I fell in love with an orange frangipane tart, naturally, I made a homemade version so I could enjoy it the States.
The classic frangipane tart for me growing up with a British family is a Bakewell Tart. You can't beat sweet shortcrust pastry, with a layer of delicious raspberry jam, frangipane filling, and sliced almonds.
I enjoy Bakewell tart as it is or with a scoop of vanilla ice cream too!
For another almond recipe try the Almond Roca Recipe, its' dangerously addicting!
Let's get to the recipe.
🥚What are the ingredients
You'll need a tart shell. I have a step by step recipe with photos to help you along the process. You can make this ahead of time which is always ideal in my world!
- Recipe Sweet Shortcrust Pastry I also use this to make my Apple Frangipane Tart
For the filling you'll need:
- Butter, at room temperature
- Granulated Sugar/ Caster Sugar
- Large Eggs, at room temperature
- Pure Vanilla Extract and Pure Almond Extract
- Almond Flour
- All-Purpose/ Plain Flour
- Raspberry Jam
- Sliced Almonds
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
📖How do you make Bakewell tart
Prepare the sweet shortcrust pastry up until baking. Make sure you preheat your oven to 375F/191C.
You'll want to blind bake the pastry. I like to spray a piece of foil with non-stick baking spray or grease with butter and gently place on top of the unbaked tart shell in the tart tin. Fill the shortcrust pastry shell with pie weights or fill with baking beans to blind bake it halfway. Bake for 20 minutes.
While the tart crust is baking in a large bowl with a handheld mixer or a bowl of a stand mixer add the softened butter and granulated sugar. Beat on high until very light and fluffy, 3 to 5 minutes.
Add the eggs one at a time, mixing well in between add the vanilla extract and almond extract.
Gently fold in the almond flour and all-purpose flour, mixing until just combined.
When the shortbread crust has baked for 20 minutes take it out of the oven and gently the remove foil and pie weights or baking beans.
Add the raspberry jam and use an offset spatula to gently spread the jam into an even layer.
Gently and evenly pour the frangipane filling on top of the jam and sprinkle with flaked almonds.
Bake for another 22 to 26 minutes, or until golden brown. Let the tart cool on a wire rack for at least 45 minutes for taking out the tin.
Use a sieve to sprinkle powdered sugar all over.
Serve with fresh whipped cream or ice cream and save leftovers in an airtight container.
⏲️ How long does Bakewell Tart keep for
Bakewell tart lasts for up to 3 days at room temperature.
♨️How to store Bakewell tart
Store Bakewell tart in an air-tight container at room temperature.
🗝Can you freeze homemade Bakewell tart
Yes, you can freeze Bakewell Tart. After the tart has baked and cooled completely wrap it tightly in plastic wrap twice, then freeze.
To thaw place the Bakewell tart on the counter and let thaw overnight at room temperature.
You can also bake a frozen Bakewell tart at 300F/148C for 5 minutes for a slice and 15 for a whole tart.
The tart tastes just as good frozen and thawed as it does fresh. Believe me freezer diving for dessert and finding a wrapped up slice of frangipane tart is pure gold!!
🇬🇧 Craving more British treats
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Bakewell Tart Recipe
- Prep Time: 20
- Cook Time: 46
- Total Time: 1 hour 6 minutes
- Yield: 8-10 Slices 1x
- Category: Dessert
- Method: Bake
- Cuisine: British
Description
Bakewell tart is a sweet shortcrust pastry shell filled with a layer of raspberry jam and frangipane and sprinkled with sliced almonds. This traditional British bake is the perfect treat with a cuppa tea!
Ingredients
- 1 Recipe Sweet Shortcrust Pastry
- 4oz (½ Cup/1 Stick) Butter, at room temperature
- 100 grams (½ Cup) Granulated Sugar/ Caster Sugar
- 3 Large Eggs, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 2 Teaspoons Pure Almond Extract
- 125 grams (1 ⅓ Cups) Almond Flour
- 2 Tablespoons All-Purpose/ Plain Flour
- 4oz (½ Cup) Raspberry Jam
- 50 grams (½ Cup) Sliced Almonds
Instructions
- Prepare the sweet shortcrust pastry up until baking. This is the tart pan I use it is 9.5 inch X 1 inch. Cover with foil and fill with pie weights to blind bake it halfway. Bake at 375F/191C for 20 minutes.
- While the crust is baking in a large bowl with a handheld mixer or a bowl of a stand mixer add the softened butter and granulated sugar. Beat on high until very light and fluffy, 3 to 5 minutes.
- Add the eggs one at a time, mixing well in between add the vanilla extract and almond extract. Gently fold in the almond flour and all-purpose flour, mixing until just combined.
- When the shortbread crust has baked for 20 minutes take it out of the oven and gently remove foil and pie weights. Add the raspberry jam and use an offset spatula to gently spread the jam into an even layer. Gently and evenly pour the frangipane feeling on top of the jam and sprinkle with flaked almonds.
- Bake for another 22 to 26 minutes, or until golden brown. Let the tart cool on a wire rack for at least 45 minutes for taking out the tin. Serve with fresh whipped cream or ice cream and save leftovers in an airtight container.
Keywords: British tart, frangipane, raspberry and almond
Lydia says
MMMMM this is better than the one in New York!
★★★★★
Lucy says
Hiya, I plan on making this on the weekend and was wondering what kind of butter you're using? Salted / unsalted or can I use stork?
★★★★
Elizabeth Waterson says
Hiya Lucy, I usually use salted butter, if I use unsalted I'll throw in a pinch of salt. I have never used stork but I know my nan uses stork all the time for baking and has tons of success. Let me know which route you go, if you have any other questions, and how you like the recipe. Take care. XX Liz
Dan says
I just made this recipe over the weekend and it turned out really tasty. I probably used a half oz more of the jam, but I used the same pricey jam you have in your photos. I also added a drizzle icing over the top.
I used your pastry recipe also. The sides of the tart fell down during the blind bake but not enough that I couldn't fill it afterwards and it still looked and tasted amazing.
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to rate and review the recipe Dan. I am glad to hear you enjoyed the tart!! I can't say I blame you for adding more jam!! If the sides of the tart fell done it may have been that the pastry was too warm, next time try whacking it in the freezer for a bit longer before baking. Take care. XX Liz
Michelle Halford says
I’ve made this recipe twice. Once for Thanksgiving dinner and one today just because. My husband posted a picture on a ex-pat food site and I’ve shared your site and recipe. My husband loves it!! Transported him back to childhood.
Elizabeth Waterson says
Hi Michelle, thank you so much for coming back to leave a review I truly appreciate it!! So happy you enjoyed the Bakewell tart, I saw you posted it on the FB group I am in it too!! Take care XX Liz
jabeve says
Can this be made with all AP flour?
Elizabeth Waterson says
Hi Jabeve almond flour contributes to the classic Bakewell texture as well as the moisture from the almonds so I do not recommend not using almond flour. Please let me know if you have any other questions or if you try the tart I would love to know what you think. XX Liz
Indira Sarais says
I made this tart and it was just awesome! Thank you so much
Elizabeth Waterson says
Hi Indira, so happy you enjoyed the tart, I really appreciate you coming back to leave a review! XX Liz