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A slice of Bakewell tart, sitting on a plate with slivered almonds scattered around.
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Bakewell Tart Recipe

Classic Bakewell tart with raspberry jam and sweet frangipane filling.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 12 slices

Ingredients

For the Shortcrust Pastry

  • 200 g (1⅔ cup) Plain Flour, (all purpose flour)
  • 114 g (1 stick) Unsalted Butter
  • 30 g (¼ cup) Icing Sugar, (powdered sugar)
  • 1 (1) Egg Yolk
  • 2-4 tablespoon (2-4 tablespoon) Water

For the Frangipane

  • 150 g (¾ cup) Caster Sugar, (Granulated sugar in the US)
  • 2 (2) Large Eggs
  • 160 g (1⅓ cups) Ground Almonds, (almond flour)
  • 170 g (1½ sticks) Unsalted Butter, (room temperature)
  • 1 tablespoon (1 tablespoon) Plain Flour, (all-purpose flour)
  • 1 teaspoon (1 teaspoon) Almond Extract
  • 1 teaspoon (1 teaspoon) Vanilla Extract

Everything Else

  • 165 g (½ cup) Raspberry Jam
  • 20 g (¼ cup) Flaked Almonds
  • Icing Sugar, (powdered sugar) for dusting

Instructions

Make the Pastry

  • Mix the flour and icing sugar together in a bowl, then add the cold, cubed butter and rub it together with your fingers until it resembles breadcrumbs.
    Alternatively, you can do this in a food processor.
  • Add the egg yolk and 2 tablespoon of water and work it in with your hands (or pulse in the food processor). Add more water, 1 tablespoon at a time, until the pastry is hydrated enough that it holds together when you squeeze it.
  • Tip the pastry onto a work surface and knead it until it comes together into a smooth dough. Flatten into a disk, then wrap it in plastic wrap and chill it for at least an hour.
  • Roll out your pastry to about 3-5mm thick (⅛-¼ inch) and line your tart pan.
  • Blind bake the pastry case at 400°F / 200°C (180° fan-assisted) for 15 minutes, then remove the baking beans and bake for another 10 minutes or until it is golden brown and fully baked. For detailed instructions on making pastry and blind baking, see my shortcrust pastry recipe.

Make the Frangipane Filling

  • 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).

Assemble and Bake

  • 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 icing 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.