Bakewell Tart Recipe
Classic Bakewell tart with raspberry jam and sweet frangipane filling.
Servings: 12 slices
Ingredients
- 1 Baked Tart Shell 8-inch (Homemade or store-bought. Check out my shortcrust tart shell recipe to make your own).
- ½ cup Raspberry Jam 165g
- ¾ cup Granulated Sugar 150g
- 2 Large Eggs
- 1 ⅓ cups Almond Flour 160g
- 1 ½ sticks Unsalted Butter 169g (room temperature)
- 1 tablespoon All-purpose Flour
- 1 teaspoon Almond Extract
- 1 teaspoon Vanilla Extract
- ¼ cup Flaked Almonds 20g
- Powdered Sugar (for dusting)
Instructions
- If you are using a homemade tart shell, prepare and bake it fully - here is my shortcrust tart shell recipe. Keep the tart shell in the tart tin. If using a store-bought keep shell, keep it in any foil casing, but remove all other packaging. Preheat your oven to 350°F / 180°C (160° fan-assisted)
- Cream the room temperature butter and sugar together with an electric mixer until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla and almond extract and beat until combined.
- Add the ground almonds and flour, then mix everything together to form a thick paste (frangipane).
- Spread the raspberry jam over the base of the tart shell in an even layer.
- Put the frangipane on top of the raspberry jam in the tart shell. The easiest way is to pipe it in because the mixture is so thick. Use a spatula to smooth it out.
- Sprinkle the top of the tart with flaked almonds and bake for 40 minutes. The top of the tart should be risen and golden brown, the center should be set and dry, but with a slight wobble. A toothpick inserted should come out clean.
- Let the Bakewell tart cool before removing from the tart ring. Dust with powdered sugar and enjoy.
Notes
To make your own tart shell, check out my shortcrust tart shell recipe.
For best results, weigh out your ingredients using a kitchen scale.
You can use other kinds of jam if you prefer, cherry jam is also a popular choice for Bakewell tart.