Bakewell Tart

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A traditional Bakewell Tart made from a sweet shortcrust pastry filled with layers of raspberry jam, frangipane and slivered almonds. Serve cooled for the perfect slice.

A close-up of a sliced almond tart filled with jam, topped with flaked almonds and dusted with powdered sugar, on a white plate.

A Bakewell Tart is a classic British dessert made with a crisp sweet pastry base, a layer of jam, and a soft almond filling known as frangipane. Traditionally finished with flaked almonds, this tart is loved for its simple ingredients and beautiful balance of nutty almond and sweet fruit flavours. It's an easy yet impressive bake that works just as well for afternoon tea as it does for dessert, served on its own or with a dollop of cream or yoghurt.

Ingredient notes:

Baked tart crust in a pan surrounded by ingredients: flour, sugar, sliced almonds, lemon, vanilla extract, eggs, butter, and a bowl of red jam on a countertop.

Pastry Shell: You can use a homemade sweet shortcrust pastry shell or a good-quality store-bought one. Just make sure it is blind baked before adding the filling so the base stays crisp. If you're looking for a good Sweet Short Pastry check out my recipe here.
Jam: Raspberry jam is traditional for a Bakewell tart, but strawberry or any other berry jam works well too. Choose a good-quality jam, as the almond and jam flavours really shine in this recipe.
Ground Almond: Ground almonds form the base of the frangipane filling and give this tart its classic almond flavour and moist texture. Use finely ground almonds or almond meal for best results.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 170°C fan bake. In the bowl of a stand mixer, add the softened butter, caster sugar, vanilla and lemon zest. Beat until pale and fluffy, scraping down the sides of the bowl as needed.

Butter, granulated sugar, orange zest, and a liquid ingredient are placed together in a metal mixing bowl.

A mixing bowl with creamed butter and sugar, and a raw egg cracked in the center, next to a white paddle attachment.

Add the eggs one at a time, beating well after each addition until fully incorporated. Add the ground almonds and mix again until combined. Sift in the plain flour, then gently fold through using a spatula to form the almond mixture.

Flour sits atop creamed butter and sugar in a mixing bowl with a paddle attachment, ready to be mixed into dough.

A mixing bowl with creamed butter and sugar, almond flour, and a red spatula, showing ingredients being combined for baking.

Spread the jam evenly over the base of the blind baked pastry shell. Gently pour the almond mixture over the jam and smooth the top.

A hand spreads red raspberry jam onto a partially filled pastry tart crust using a spoon.

Unbaked tart with a smooth, creamy yellow filling in a round, fluted tart pan on a speckled countertop.

Bake for 15 minutes, then remove from the oven and scatter the sliced almonds evenly over the top.

A baked tart topped with sliced almonds sits on a round wooden cutting board, placed on a speckled countertop.

A round baked tart topped with sliced almonds sits on a wooden cutting board atop a light-colored countertop.

Return to the oven and bake for a further 15 minutes, or until the filling is set. Remove from the oven and allow to cool completely before slicing. Serve with whipped cream or yoghurt if desired.

A round almond cake with a slice missing, dusted with powdered sugar. The slice is served on a plate with a fork. A bowl of whipped cream and a pink cloth are nearby.

Recipe FAQs:

Can I make this Bakewell Tart ahead of time?

Yes, this tart is perfect for making ahead. It actually slices better once fully cooled and rested.

Can I use a different type of nut?

Traditional Bakewell tart uses almonds, and they really are key to the flavour. Substituting the nuts will change the character of the tart.

Why are the sliced almonds added halfway through baking?

Adding the sliced almonds partway through baking helps prevent them from browning too quickly or burning before the filling is fully cooked. Fan bake tends to brown foods faster as the hot air is blown directly over the surface. If needed, you can switch the oven from fan bake to regular bake for the final part of cooking. You can also loosely cover the tart with a piece of tin foil and place it on a lower oven rack if the almonds are browning too much.

Can I make this gluten free?

Yes just substitute the plan in flour for gluten free flour and ensure the tart case is also gluten free.

Storage:

Once cooled, store the Bakewell Tart in an airtight container. It will keep well at room temperature for up to three days, or in the fridge for up to a week. The almonds will soften after a few days, so I find the best eating is on or the day, or day after baking. You could freeze well wrapped however your almonds may go a bit chewy after thawing.

Top tips:

Let your eggs come to room temperature before starting. Eggs that are too cold don't blend as smoothly into the creamed butter and sugar, which can affect the texture of the almond filling.
If making the pastry shell at home, make sure it is fully blind baked and dry before adding the jam and filling. This helps prevent a soggy base once the tart is baked.
Cool before slicing - The filling continues to firm up as it cools. Letting the tart cool completely will make the sliced almonds stick to the top, give you cleaner slices and the best texture.

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Yield: Serves 10

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 1 hour

Total Time: 1 hour 50 minutes

A traditional Bakewell Tart made from a sweet shortcrust pastry filled with layers of raspberry jam, frangipane and slivered almonds.

Ingredients

150g butter, softened
¾ cup caster sugar, (150g)
1 tsp vanilla essence
¼ tsp lemon zest, optional
3 eggs, room temperature
1½ cup ground almonds (150g)
⅓ cup plain flour
⅔ cup raspberry jam (200g)
1 x 23cm sweet shortcrust pastry shell, blind baked (350-400g pastry)
½ cup sliced almonds (40g)

Instructions

Preheat the oven to 170°C fan bake.
In the bowl of a stand mixer, add the softened butter, caster sugar, vanilla and lemon zest. Beat until pale and fluffy, scraping down the sides of the bowl as needed.
Add the eggs one at a time, beating well after each addition until fully incorporated.
Add the ground almonds and mix again until combined. Sift in the plain flour, then gently fold through using a spatula to form the almond mixture.
Spread the jam evenly over the base of the blind baked pastry shell. Gently pour the almond mixture over the jam and smooth the top.
Bake for 15 minutes, then remove from the oven and scatter the sliced almonds evenly over the top.
Return to the oven and bake for a further 15 minutes, or until the filling is set.
Remove from the oven and allow to cool completely before slicing. Serve with whipped cream or yoghurt if desired.

Notes

Blind bake the pastry properly - if making the pastry shell at home, make sure it is fully blind baked and dry before adding the jam and filling. This helps prevent a soggy base once the tart is baked.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 607Total Fat: 41gSaturated Fat: 11gUnsaturated Fat: 30gCholesterol: 92mgSodium: 335mgCarbohydrates: 51gFiber: 6gSugar: 31gProtein: 14g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya