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Bakewell Tart

Aimee Field
Moist, crisp and full of flavour - this Bakewell Tart is a scrumptious treat!
Prep Time 40 mins
Cook Time 55 mins
Chilling/Cooling Time 2 hrs 15 mins
Total Time 3 hrs 50 mins
Course Tarts
Cuisine British
Servings 10 Slices



  • 225 g plain flour
  • 1 tbsp caster sugar
  • 1 pinch of salt
  • 120 g unsalted butter diced and chilled
  • 2 tbsp ice-cold water


  • 125 g unsalted butter room temperature
  • 125 g caster sugar
  • 125 g ground almonds
  • 1 large egg
  • 1/2 tsp almond extract
  • 5 tbsps raspberry jam
  • handful of flaked almonds


  • For the pastry: Mix the flour, salt and caster sugar together into a bowl. Add the diced butter, rubbing in with your hands until it resembles breadcrumbs. Add the water 1tbsp at a time until the dough starts to come together. Turn out onto a lightly floured worktop, and knead until it comes together to form a uniform dough. Wrap the dough in clingfilm and put in the fridge for 45 minutes.
  • Once chilled, roll the pastry out on a floured work surface into a rectangle about 2-3mm thick. Line the tin with the pastry and then pop back in the fridge for 30 minutes or until firm. Then, pre-heat the oven to 180C/160C fan/Gas Mark 4.
  • For the frangipane: While the pastry is chilling, place the butter in a large bowl, and beat in the sugar. Then beat in the ground almonds, egg and almond extract. Set aside until needed.
  • Once the pastry is firm, line it with baking paper and baking beans, then bake for 20 minutes. Then remove the beans and baking paper and bake for another 5 minutes until the pastry is dry. Remove from the oven and leave to cool for 5 minutes.
  • Spread the raspberry jam evenly in the pastry case, top with the frangipane - again spreading evenly. Finally, sprinkle the flaked almonds over the entire tart then return to the oven for 25-30 minutes until golden.
  • Once baked, remove the tart from the oven and leave to cool completely in the tin. Before serving, dust with icing sugar for a pretty effect!
Keyword Almond, bakewell, Raspberry,