Bakewell Tart
Why this recipe works
- Distinct layers: The crisp pastry, jam layer and soft almond frangipane give each slice clear structure and contrast.
- Balanced sweetness: Raspberry jam adds fruitiness and gentle acidity against the sweet icing and rich almond filling.
- Classic bake structure: Part-baking the pastry before adding the filling helps the base stay firm beneath the jam and frangipane.
Get the most out of this recipe
Timing notes
- Chill the pastry: Chilling the dough and lined tart tin helps the pastry hold its shape and reduces shrinkage during baking.
- Cool before icing: Let the tart cool completely before adding the icing, otherwise the glaze can thin out and run unevenly.
- Best serving texture: Serve at room temperature so the pastry is crisp and the almond filling has a softer, more fragrant texture.
Texture tips
- For a crisper base: Bake the pastry case until it looks dry and just lightly coloured before spreading over the jam.
- Avoid a dry filling: Bake only until the frangipane is set and a skewer comes out clean; covering loosely with foil helps if the top colours too quickly.
- Neater slices: Allow the tart and icing to set fully before cutting for clean layers and a tidier finish.
Ingredient notes
- Jam choice: Raspberry jam gives the familiar sharp-sweet contrast, while apricot jam makes the filling gentler and slightly more mellow.
- Almond flavour: Almond extract strengthens the frangipane flavour, so use it carefully; vanilla gives a softer alternative.
- Cold pastry butter: Keep the pastry butter cold so it rubs into the flour cleanly and helps create a shorter, crisper crust.
Make-ahead tips
- Make ahead: The tart can be baked in advance and stored in an airtight container, making it useful for entertaining or afternoon tea.
- Freezing: Wrap the cooled tart well before freezing, then defrost overnight in the fridge for the best texture.
- Before serving: If chilled, bring the tart back to room temperature before slicing so the pastry and frangipane are at their best.
Equipment you'll need
Ingredients
Pastry
Filling and topping
Instructions
- Tip the plain flour and icing sugar into a bowl, then rub in the cold unsalted butter until it looks like fine breadcrumbs. Beat 1 egg and mix in just until the dough comes together, adding a tiny splash of water only if it seems dry. Shape into a disc and chill for 30 minutes.
- Heat the oven to 180°C (355°F). Roll the pastry on a lightly floured surface and line a 23 cm tart tin, pressing it neatly into the corners. Chill for 10 minutes while the oven finishes heating.
- Prick the base all over with a fork, then bake for 15 minutes until the pastry looks dry and just starting to colour. If the base puffs, press it down gently with the back of a spoon. Leave the case to cool for 5 minutes.
- Spread the raspberry jam evenly over the warm pastry base. In a bowl, beat the softened unsalted butter and caster sugar until pale and creamy. Beat in the remaining 2 eggs one at a time, then mix in the almond extract.
- Fold in the ground almonds and the remaining plain flour until you have a thick frangipane. Spoon it over the jam and smooth the top. Scatter over the sliced almonds.
- Bake for 30 to 35 minutes until the frangipane is set, golden, and a skewer inserted into the centre comes out clean. If the top colours too quickly, loosely cover with foil for the final 10 minutes. Cool completely in the tin.
- Sift the remaining icing sugar into a bowl and stir in the hot water a little at a time until you have a thick, pourable icing. Spoon the icing over the cooled tart and nudge it towards the edges for a classic finish. Leave to set before slicing.
Recipe notes
Tips
- For a crisp base, make sure the pastry case looks dry and lightly coloured before adding the jam and frangipane.
- If your kitchen is warm, chill the lined tart tin for an extra 10 minutes before baking to help prevent shrinkage.
- If serving vulnerable groups, use eggs stamped with the British Lion mark or an equivalent food safety standard.
Substitutions
- Replace Raspberry jam with Apricot jam for a milder, more traditional-style sweetness.
- Replace Almond extract with Vanilla extract for a softer flavour that still complements the almonds.
- Replace Plain flour in the frangipane with Rice flour for a slightly lighter texture.
Storage
- Refrigerate up to 3 days
- Store in an airtight container. For the best texture, bring to room temperature before serving; if freezing, wrap well and defrost overnight in the fridge.
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Recipe overview
- Servings: 8 servings
- Yield: tart (23 cm)
- Total time: 1h 55min (45min active)
- Difficulty: Medium
- Cuisine: British
-
Allergens:
Eggs Gluten Milk Tree nuts Wheat
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