British
Bakewell Tart
A small British Bakewell tart with crisp shortcrust pastry, a layer of raspberry jam, and soft almond frangipane. It is finished with feathered icing and a little glacé cherry, just as you might find in a traditional tea room.
Ingredients
- Plain flour90g, plus extra for dusting
- Cold unsalted butter45g, diced
- Caster sugar1 tsp for pastry, plus 40g for filling
- Fine salt1 pinch
- Cold water2-3 tsp
- Soft unsalted butter40g
- Egg1 small, beaten
- Ground almonds40g
- Plain flour1 tsp for filling
- Almond extract2-3 drops
- Raspberry jam2 tbsp
- Icing sugar50g
- Water or lemon juice2-3 tsp
- Glacé cherry1, halved
Method
- Rub the 90g flour, cold butter, 1 tsp caster sugar, and salt together with your fingertips until the mixture resembles fine breadcrumbs.
- Add the cold water a teaspoon at a time and bring the pastry together into a smooth dough, handling it as little as possible.
- Flatten the dough into a disc, wrap it, and chill for 20 minutes.
- Heat the oven to 190°C fan 170°C.
- Roll the pastry out on a lightly floured surface and line a 12cm tart tin, pressing it neatly into the edges and trimming the excess.
- Prick the base with a fork, line with baking paper, fill with baking beans, and blind bake for 12 minutes.
- Remove the paper and beans, then bake for another 5 minutes until the pastry looks dry and lightly golden.
- Lower the oven to 180°C fan 160°C.
- Beat the soft butter and 40g caster sugar together until pale, then gradually beat in the beaten egg.
- Fold in the ground almonds, 1 tsp flour, and almond extract to make the frangipane.
- Spread the raspberry jam evenly over the pastry base.
- Spoon the frangipane over the jam and level it gently without mixing the layers.
- Bake for 18-22 minutes, until the almond filling is risen, golden, and just set in the centre.
- Cool the tart completely in the tin before icing.
- Mix the icing sugar with enough water or lemon juice to make a thick, smooth icing.
- Spread the icing over the cooled tart, then place the halved glacé cherry on top.
- Let the icing set before slicing into 2 portions.
Common questions
Can I substitute the ground almonds in Bakewell tart if I don't have any?
Ground almonds are key to the frangipane texture and flavour, so the best substitute is another nut flour, like hazelnut meal, in the same amount. If using it, expect a slightly different taste and a darker bake.
How long does Bakewell tart take from start to finish?
Allow about 1 hour 15 minutes total, including 20 minutes chilling, blind baking, and cooling. The tart needs at least 20-30 minutes after baking before slicing, or the filling may be too soft.
What are the most common mistakes when making Bakewell tart?
Overworking the pastry, skipping the chilling step, and underbaking the base are the biggest issues. Also, don’t overfill with jam or the tart can turn soggy and spill during baking.
How should I store Bakewell tart and can I make it ahead?
Store it covered at room temperature for up to 2 days, or in the fridge for 4-5 days. For best texture, bake the tart a day ahead and add icing and the cherry just before serving.
What is the best way to serve Bakewell tart?
Serve it at room temperature, in slim slices, with a cup of tea or coffee. It’s good plain, but a little cream, custard, or vanilla ice cream works well if you want a richer dessert.