Bakewell Tart

This classic Bakewell Tart recipe features a buttery shortcrust pastry filled with raspberry jam and almond frangipane, then topped with golden flaked almonds. A traditional British dessert, it’s perfect for afternoon tea, holidays, or special occasions. This easy Bakewell tart is made with simple ingredients and delivers authentic flavor and texture. Ideal for bakers looking for a reliable almond tart recipe with rich layers and a crisp finish.

Ingredients

• 1 baked tart shell (8-inch; homemade or store-bought)
• ½ cup (165g) raspberry jam
• ¾ cup (150g) granulated sugar
• 1½ sticks (169g) unsalted butter, at room temperature
• 2 large eggs
• 1⅓ cups (160g) almond flour
• 1 tablespoon all-purpose flour
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• ¼ cup (20g) flaked almonds
• Powdered sugar, for dusting

Instructions

1. Prepare the tart shell
   If using a homemade tart shell, fully bake it and keep it in the tart tin. If using a store-bought shell, keep it in its foil casing and remove any external packaging.
   Preheat the oven to 350°F (180°C) or 160°C for fan-assisted ovens.
2. Make the frangipane
   In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
   Add the eggs one at a time, beating well after each addition. Mix in the almond and vanilla extracts.
3. Add dry ingredients
   Stir in the almond flour and all-purpose flour. Mix until a thick, smooth frangipane forms.
4. Assemble the tart
   Spread the raspberry jam evenly over the base of the tart shell.
   Spoon or pipe the frangipane mixture over the jam, smoothing the top with a spatula.
   Sprinkle flaked almonds evenly over the surface.
5. Bake
   Bake the tart for about 40 minutes, or until the top is golden brown and slightly puffed. The center should be just set with a slight wobble. A toothpick inserted into the center should come out clean.
6. Cool and finish
   Allow the tart to cool completely before removing from the tart tin.
   Dust with powdered sugar just before serving.

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Tips

• For a clean finish, pipe the frangipane into the tart shell instead of spooning.
• Let the tart cool in the tin to prevent breaking the crust.
• For a more intense almond flavor, toast the flaked almonds lightly before sprinkling them over the tart.

Variations and Substitutions

• Jam: Try cherry, apricot, or blackberry jam instead of raspberry.
• Nuts: Substitute almond flour with finely ground hazelnuts or walnuts.
• Gluten-free: Use a gluten-free tart shell and substitute the all-purpose flour with a gluten-free blend.

FAQs

Can I make this tart ahead of time?
Yes, Bakewell tart can be made a day in advance and stored at room temperature or in the fridge.

Can I freeze Bakewell tart?
Yes, the baked tart (without powdered sugar) can be frozen for up to 2 months. Thaw and dust with sugar before serving.

Do I have to use almond extract?
Almond extract is traditional, but you can omit it for a milder flavor or replace it with extra vanilla.

Serving Suggestions

• Serve with whipped cream or a scoop of vanilla ice cream.
• Pair with tea or coffee for a classic British-style dessert.

Why You’ll Love This Recipe

• Balanced layers of tart jam and nutty almond filling
• Perfect texture: crisp crust, soft frangipane
• Beautiful presentation for special occasions or everyday baking
• Easy to customize with your favorite jam or nuts