Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
bakewell tart cut open showing the filling layers

Bakewell Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 6 reviews

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

Units Scale
  • 1 Recipe Sweet Shortcrust Pastry
  • 4oz (1/2 Cup/1 Stick) Butter, at room temperature
  • 100 grams (1/2 Cup) Granulated Sugar/ Caster Sugar
  • 3 Large Eggs, at room temperature
  • 2 Teaspoons Pure Vanilla Extract
  • 2 Teaspoons Pure Almond Extract
  • 125 grams (1 1/3 Cups) Almond Flour
  • 2 Tablespoons All-Purpose/ Plain Flour
  • 4oz (1/2 Cup) Raspberry Jam
  • 50 grams (1/2 Cup) Sliced Almonds

Instructions

  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. 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.

Equipment

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. 

  • Author: Elizabeth Waterson
  • Prep Time: 20
  • Cook Time: 46
  • Category: Dessert
  • Method: Bake
  • Cuisine: British

Find it online: https://confessionsofabakingqueen.com/bakewell-tart/

Recipe Card powered byTasty Recipes