This classic British Bakewell Tart features a crisp, sweet shortcrust shell filled with a layer of raspberry jam and crowned with rich almond frangipane, all topped with toasted sliced almonds. The tart bakes through a two-stage process-blind baking the crust first, then baking it again with filling-resulting in a tender, slightly chewy frangipane center and a satisfyingly crisp pastry. It's elegant, nostalgic, and doesn't need any fancy tools.
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 in 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.
Ingredient Breakdown: Pastry, Frangipane, Crunch
Blind-baking the crust first ensures a crisp base that won't go soggy under the jam and frangipane-totally worth it. Recipe for my Sweet Shortcrust Pastry I also use this to make my Apple Frangipane Tart
A few notes about the filling:
- Almond Flour. Generally, almond flour has had the skins removed before its ground into a flour consistency. Ground almonds would have the skin still.
- All-Purpose/ Plain Flour. The flour helps bind the frangipane filling together and thickens it.
- Raspberry Jam. In testing iterations, this classic jam layer was non-negotiable-it adds just the right fruity contrast to the sweet almond filling.
- Sliced Almonds. Sprinkling sliced almonds on top adds a gorgeous toasted crunch-definitely keep them for contrast and flavor.
You could add a bit of fresh lemon zest to the batter when you fold in the flour but I grew up without lemon.
You'll need a tart tin with a removable bottom preferably for easy removal. If you love almonds and raspberry together don't miss my raspberry almond shortbread bars. Or make my almond cake and serve it with fresh raspberries.
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!
Top, Bake & Get Ready to Slice!
Prepare the sweet short crust pastry up until baking. Make sure it's in the fridge to chill before baking. Make sure you preheat your oven to 375F/191C.
You could use a piping bag filled with a simple confectioner's sugar and water or milk glaze to drizzle on the top if you wanted. Serve with fresh whipped cream or ice cream and save leftovers in an airtight container.
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
This classic British Bakewell Tart features a crisp, sweet shortcrust shell filled with a layer of raspberry jam and crowned with rich almond frangipane, all topped with toasted sliced almonds. The tart bakes through a two-stage process-blind baking the crust first, then baking it again with filling-resulting in a tender, slightly chewy frangipane center and a satisfyingly crisp pastry. It's elegant, nostalgic, and doesn't need any fancy tools.
- Total Time: 1 hour 6 minutes
- Yield: 8-10 Slices 1x
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 parchment paper or a light greased piece of 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.
Notes
Freezing: 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.
- Prep Time: 20
- Cook Time: 46
- Category: Dessert
- Method: Bake
- Cuisine: British
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
Cory says
Haven’t made it yet, but have a question. Other recipes call for ground almonds, this says almond flour. What’s the difference? Also, I don’t have a tart pan, can I use a springform? I tried making a different recipe and it was a disaster, can’t wait to try this one!! Thx!!
Elizabeth Waterson says
Hi Cory, thanks for reaching out! Generally, almond flour is skinless almonds ground very finely, most likely sifted, whereas ground almonds include the skins, and it's not as fine as a texture. I have never made it in a springform pan but I would guess you would be just fine. Please let me know if you have any other questions and if you try the recipe I would love to know what you think! If you're on Instagram feel free to message me there too I can generally respond a bit quicker! 🙂 Take care! Merry Christmas! XX Liz
Anne R says
Can I bake a Bakewell tart in a 11 inch Pyrex plate. Do I have to blind bake the shell first or can I just fill and bake?
Elizabeth Waterson says
Hi Anne, the crust recipe should be enough to roll out for an 11-inch pan I have done that before. I would do 1.25 times the filling though. You need to par-bake the crust before you add the filling. Please let me know if you have any questions or if you try the recipe I would love to know what you think! XX Liz
Shannon says
This recipe turned out delicious! Will definitely be making again :)!
Elizabeth Waterson says
Thank you for the lovely review, Shannon! So glad you enjoyed the recipe. XX Liz
Nadira Hosein says
Hi if I do not have almond flour can I use cake flour?
Should I cool the pastry in the fridge/freezer before adding the jam and batter?
Elizabeth Waterson says
Hi Nadira, you could but it will alter the texture quite a bit so I would not recommend it. As cake flour is much finer and not as moist as almond flour. Hope that helps! XX Liz
Judith Henkewick says
If I use ground almonds instead of almond flour are there any other adjustments needed in the recipe?
Elizabeth Waterson says
Hi Judith, I am not sure as I have never made the recipe that way. Almond flour typically has the skins removed and is ground quite fine, so I would just try to really grind your almonds down to a very fine consistency. Hope that helps! XX Liz