• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes
3 hours
5 from 3 votes
2 Comments

Bakewell Tart

Jump to RecipePrint RecipeJump to Video
  • 100
by: Joanna Cismaru
04.14.22

This post may contain affiliate links. Please read my disclosure policy.

pin for bakewell tart.

This is my version of the traditional British Bakewell Tart. It has an irresistible buttery crust that is filled with a delicious almond filling on top of a thin layer of raspberry jam and finally sprinkled with toasted almonds.

a bakewell tart on a serving platter with a slice missing garnished with raspberries.
Table of Contents Open
  • 1 Bakewell Tart Recipe
  • 2 Bakewell Tart Highlights
  • 3 Ingredients You’ll Need
    • 3.1 For The Crust
    • 3.2 Filling
  • 4 How To Make A Bakewell Tart
    • 4.1 Shortcrust
    • 4.2 Frangipane
    • 4.3 Assemble The Tart
  • 5 What Is Frangipane?
  • 6 What’s The Difference Between Almond Meal and Almond Flour?
  • 7 What Is Blind Baking?
  • 8 Should I Prick The Crust Before Blind Baking?
  • 9 Expert Tips
  • 10 Storing Your Bakewell Tart
    • 10.1 Freezer
  • 11 More Tarts And Pies To Try
  • 12 Bakewell Tart
    • 12.1 Equipment
    • 12.2 Ingredients
    • 12.3 Instructions
    • 12.4 Video
    • 12.5 Recipe Notes
    • 12.6 Nutrition Information:

Bakewell Tart Recipe

This Bakewell Tart will steal the show at your family gatherings! A classical and traditional tart with a buttery shortcrust filled with raspberry jam and an almond filling, what’s not to love? Baking is my passion and while I don’t usually make tarts often, this one is so worth it. It’s so impressive and pretty to look at, but best of all, it’s so good, you’ll love it!

What is a classic Bakewell tart you ask? Well, it a popular dessert in the UK, named after the Derbyshire town of Bakewell. It consists of a crust pastry filled with a layer of jam, frangipane, and then usually topped with toasted almonds or glacé icing. Although not traditional, I will enjoy it with a dollop of whipped cream on top or even a scoop of vanilla ice cream!

Bakewell Tart Highlights

  • Easy To Make. The crust is very easy with only a few pantry staples. The filling is easy to make as well, you’ll just need some almond meal or ground almonds.
  • Incredibly Delicious. This Bakewell tart was really super tasty with an amazing almond filling that isn’t too sweet but my favorite part has to be that raspberry jam.
  • Very Impressive. If you want to impress your guests or just your significant other, this tart’s for you!

Ingredients You’ll Need

overhead shot of ingredients needed to make crust for bakewell tart.

For The Crust

  • Flour – You’ll need plain all-purpose flour for the crust.
  • Sugar – You’ll need some powdered sugar. This gives the shortcrust the perfect hint of sweetness.
  • Salt – A little bit of salt will enhance all the flavors of the crust.
  • Butter – You’ll need cold, cubed, unsalted butter. Keeping the butter as cold as possible is the key to achieving that perfect flakiness. If you only have salted butter, use that, you just don’t have to add any additional salt to the crust.
  • Eggs – Make sure to only use the yolk part of the egg.
overhead shot of ingredients needed to make filling for bakewell tart.

Filling

  • Butter – For the filling, you’ll want to use unsalted butter that is softened.
  • Sugar – You’ll need plain white granulated sugar to provide a bit of sweetness.
  • Eggs – I used large beaten eggs, either white or brown, there’s no difference.
  • Almond extract – You will want to use some almond extract to enhance the almond flavor of the frangipane.
  • Salt – A little bit of salt makes all the difference, without it, your filling will taste bland.
  • Almond meal – You can use either almond meal or almond flour. Almond meal is made from raw unpeeled almonds and almond flour is made from blanched peeled almonds.

How To Make A Bakewell Tart

process shots showing how to make crust for bakewell tart.

Shortcrust

  1. Combine flour, sugar and salt. Add the flour, icing sugar, and salt to a food processor and then pulse it until it is combined.
  2. Make the shortcrust. Add the cold butter and pulse again until the mixture resembles fine breadcrumbs. Then add most of the beaten egg yolk and pulse until the dough starts to hold together. Finish by adding the remaining egg yolk and continue to pulse until the dough turns into a big clump. You can add a dash of water, if necessary. Note: if the dough is too dry it will be crumbly, it should hold together when pressed.
  3. Chill the dough. Transfer the dough from the food processor to a clean work surface and use your hands to form into a ball then press down so it looks like a thick disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
  4. Bring the dough to room temperature. You want to take the dough from the refrigerator and let it sit at room temperature for up to 10 minutes. You’ll require this to soften the dough a bit, so that you can roll it out.
  5. Roll the dough. Roll out the disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it’s about â…› of an inch in thickness. 
  6. Place dough in tart pan. Place the dough lightly into a 9-inch fluted tart pan with a removable bottom. I usually roll it on the rolling pin and unroll it over the tart pan. Cut off any excess dough (see Tips for an easy way to do this). Place the tart pan back in the refrigerator for another 30 minutes.
  7. Preheat the oven. Preheat the oven to 375°F.
  8. Prick pastry and add pie weights. Remove the tart pan from the refrigerator and prick the bottom of the pastry with a fork. Place a piece of parchment paper onto the pastry and fill it with pie weights or dried beans.
  9. Bake and remove pie weights. Transfer the tart pan to the oven and bake for 15 minutes. Remove the pie weights and parchment paper carefully and bake for an additional 5 minutes.
  10. Allow crust to cool. Remove the tart from the oven and let it cool.
process shots showing how to make filling for bakewell tart.

Frangipane

  1. Adjust oven temperature. Adjust the oven temperature to 350°F.
  2. Cream butter and sugar. Add the butter and sugar to the bowl of your mixer and mix until fluffy and light. Mix in the almond extract and salt.
  3. Finish the almond filling. With the mixer on medium-low speed, gradually add the beaten eggs and mix until well combined. Fold in the ground almonds and flour using a spatula to form a thick batter.
process shots showing how to assemble bakewell tart.

Assemble The Tart

  1. Fill tart with raspberry jam and frangipane. Spread the raspberry jam evenly over the bottom of the crust. Spoon the almond mixture over the jam and gently spread it carefully to not mix it with the jam. Sprinkle with sliced almonds.
  2. Bake. Transfer the tart to the oven and bake for 30 to 40 minutes, until it has lightly risen, the top begins to brown and is firm to the touch. If the almonds begin to brown too much, cover the tart with aluminum foil and continue baking until done.
  3. Cool the tart and serve. Remove the tart pan from the oven and allow it to cool in the tart pan until cooled completely before unmolding from the pan. Lightly dust with icing sugar and serve.
a slice of bakewell tart on a whtie plate garnished with raspberries.

What Is Frangipane?

Frangipane, also known as almond cream, is made with almond flour or almond meal. It’s more or less like a pie filling but frangipane is never consumed raw because it contains raw eggs.

What’s The Difference Between Almond Meal and Almond Flour?

Almond meal is typically made from raw unpeeled almonds, and almond flour is made from blanched peeled almonds. Compared to almond meal, almond flour has a finer texture and lighter color.

What Is Blind Baking?

Blind baking basically means baking your pie crust before filling it and baking the entire pie. If you want to prevent your crust from becoming soggy, you need to partially bake it before adding some fillings.

Should I Prick The Crust Before Blind Baking?

It’s a good idea to prick the crust before baking it because it prevents the crust from puffing up while baking, ensuring you end up with an even surface for your filling.

a bakewell tart on a serving platter with a slice missing garnished with raspberries.

Expert Tips

  1. You can grind your own almonds if you prefer. This can be done using a food processor or even a clean coffee grinder.
  2. If using almond flour, the texture may be a bit different since it is finer than ground. Also, you may need to add some additional moisture to the filling.
  3. When cutting off excess dough from the tart pan, use a rolling pin. I simply roll and press down on top of the pan and the excess dough cleanly comes off.
  4. If you don’t have any pie weights, dried beans are a great substitute.
  5. For the flakiest tart, make sure you don’t overwork the dough.

Storing Your Bakewell Tart

You can store this tart in an airtight container for 2 days, for best results.

Freezer

Make sure the tart is completely cooled before freezing. Wrap the first with plastic wrap, place it in an airtight container and freeze for up to 3 months.

a slice of bakewell tart on a white plate with a bite taken out.

More Tarts And Pies To Try

  • Pear and Almond Cream Tart
  • Fig Tart with Pecans and Goat Cheese
  • Strawberry Rhubarb Pie
  • Perfect Peach Pie
  • Classic Apple Pie
  • Homemade Cherry Pie
  • Lemon Chess Pie
  • Tomato Pie
  • Egg Tarts (Hong Kong Style)

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

a bakewell tart on a serving platter with a slice missing garnished with raspberries.

Bakewell Tart

5 from 3 votes
Prep: 30 mins
Cook: 1 hr
Chilling Time: 1 hr 30 mins
Total: 3 hrs
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
This is my version of the traditional British Bakewell Tart. It has an irresistible buttery crust that is filled with a delicious almond filling on top of a thin layer of raspberry jam and finally sprinkled with toasted almonds.

Equipment

  • KitchenAid 7-cup Food Processor
  • Classic Wooden Rolling Pin
  • 9-inch Tart Pan With Removable Bottom

Ingredients

For The Crust

  • 2 cup all-purpose flour
  • ½ cup icing sugar
  • â…› teaspoon salt
  • 8 tablespoons butter unsalted, cold and cubed
  • 2 large eggs yolks beaten

Filling

  • 10 tablespoons butter unsalted and softened
  • ¾ cup granulated sugar
  • 3 large eggs beaten
  • 1 teaspoon almond extract
  • â…› teaspoon salt
  • 1¾ cups almond meal or ground almonds
  • 3 tablespoons all-purpose flour
  • ½ cup raspberry jam
  • 3 tablespoons sliced almonds
US Customary – Metric

Instructions

Shortcrust

  • Combine flour, sugar and salt. Add the flour, icing sugar, and salt to a food processor and then pulse it until it is combined.
  • Make the shortcrust. Add the cold butter and pulse again until the mixture resembles fine breadcrumbs. Then add most of the beaten egg yolk and pulse until the dough starts to hold together. Finish by adding the remaining egg yolk and continue to pulse until the dough turns into a big clump. You can add a dash of water, if necessary. Note: if the dough is too dry it will be crumbly, it should hold together when pressed.
  • Chill the dough. Transfer the dough from the food processor to a clean work surface and use your hands to form into a ball then press down so it looks like a thick disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
  • Bring the dough to room temperature. You want to take the dough from the refrigerator and let it sit at room temperature for up to 10 minutes. You'll require this to soften the dough a bit, so that you can roll it out.
  • Roll the dough. Roll out the disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it’s about â…› of an inch in thickness. 
  • Place dough in tart pan. Place the dough lightly into a 9-inch fluted tart pan with a removable bottom. I usually roll it on the rolling pin and unroll it over the tart pan. Cut off any excess dough (see Tips for an easy way to do this). Place the tart pan back in the refrigerator for another 30 minutes.
  • Preheat the oven. Preheat the oven to 375°F.
  • Prick pastry and add pie weights. Remove the tart pan from the refrigerator and prick the bottom of the pastry with a fork. Place a piece of parchment paper onto the pastry and fill it with pie weights or dried beans.
  • Bake and remove pie weights. Transfer the tart pan to the oven and bake for 15 minutes. Remove the pie weights and parchment paper carefully and bake for an additional 5 minutes.
  • Allow crust to cool. Remove the tart from the oven and let it cool.

Frangipane

  • Adjust oven temperature. Adjust the oven temperature to 350°F.
  • Cream butter and sugar. Add the butter and sugar to the bowl of your mixer and mix until fluffy and light. Mix in the almond extract and salt.
  • Finish the almond filling. With the mixer on medium-low speed, gradually add the beaten eggs and mix until well combined. Fold in the ground almonds and flour using a spatula to form a thick batter.

Assemble The Tart

  • Fill tart with raspberry jam and frangipane. Spread the raspberry jam evenly over the bottom of the crust. Spoon the almond mixture over the jam and gently spread it carefully to not mix it with the jam. Sprinkle with sliced almonds.
  • Bake. Transfer the tart to the oven and bake for 30 to 40 minutes, until it has lightly risen, the top begins to brown and is firm to the touch. If the almonds begin to brown too much, cover the tart with aluminum foil and continue baking until done.
  • Cool the tart and serve. Remove the tart pan from the oven and allow it to cool in the tart pan until cooled completely before unmolding from the pan. Lightly dust with icing sugar and serve.

Video

Recipe Notes

  1. You can grind your own almonds if you prefer. This can be done using a food processor or even a clean coffee grinder.
  2. If using almond flour, the texture may be a bit different since it is finer than ground. Also, you may need to add some additional moisture to the filling.
  3. When cutting off excess dough from the tart pan, use a rolling pin. I simply roll and press down on top of the pan and the excess dough cleanly comes off.
  4. If you don’t have any pie weights, dried beans are a great substitute.
  5. For the flakiest tart, make sure you don’t overwork the dough.
  6. You can store this tart in an airtight container for 2 days, for best results.
  7. Make sure the tart is completely cooled before freezing. Wrap the first with plastic wrap, place it in an airtight container and freeze for up to 3 months.

Nutrition Information:

Serving: 1servingCalories: 713kcal (36%)Carbohydrates: 73g (24%)Protein: 13g (26%)Fat: 43g (66%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 184mg (61%)Sodium: 113mg (5%)Potassium: 119mg (3%)Fiber: 4g (17%)Sugar: 38g (42%)Vitamin A: 950IU (19%)Vitamin C: 2mg (2%)Calcium: 95mg (10%)Iron: 3mg (17%)
Course:Dessert, Pastries, Tart
Cuisine:British
Keyword:bakewell tart, frangipane, tart recipe
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 100

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

overhead shot of an egg shaped plate covered in deviled eggs
Previous Post
Deviled Eggs
sloppy joe dip in a black skillet with a piece of toasted bread in it.
Next Post
Sloppy Joe Dip

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Jolly says

    April 15, 2022 at 11:51 am

    5 stars
    This looks very enticing! I’ll make it this weekend in the individual tart pans with removable bottoms I have just bought.
    Would you agree on reducing the cooking time to about 20 minutes?
    I really enjoy your recipes. It’s very reassuring to be able to follow the steps and and compare to your images.
    Thank you.

    Reply
    • Joanna Cismaru says

      April 15, 2022 at 2:32 pm

      Yeah, about 15 20 minutes less. It should be ready when the frangipane turns golden.

      Reply

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Favorites

black pepper chicken on a bed of rice on a black plate.

Black Pepper Chicken

a slice of pastitsio on a black plate.

Pastitsio (Greek Lasagna)

side view shot of a piece of eggplant parmesan with marinara sauce in a white plate garnished with parsley and a piece cut out and held by a fork

Eggplant Parmesan

side view shot chicken souvlaki skewers with a little tzatziki on a plate

Chicken Souvlaki

yakisoba noodles with chicken and vegetables in a large serving platter.

Yakisoba

pouring lemon sauce over fried chicken.

Chinese Lemon Chicken

a chicken gyro wrapped in paper and topped with lots of tzatziki sauce with another gyro in the background

Chicken Gyros

homemade hamburger helper lasagna from scratch in a skillet.

One Pot Hamburger Helper Lasagna

Air Fryer Recipes

a roasted chicken on a serving platter along some roasted root veggies.

Air Fryer Whole Chicken

apple pie bombs on a white plate with the top one cut in half.

Air Fryer Apple Pie Bombs

3 cooked chicken breasts on a cutting board.

Air Fryer Chicken Breast

air fried chicken drumsticks in a basket of an air fryer.

Air Fryer Chicken Drumsticks

cooked chicken thighs in the basket of an air fryer.

Air Fryer Chicken Thighs

eggs inside an air fryer basket.

Air Fryer Hard Boiled Eggs

lobster tails on a white serving platter.

Air Fryer Lobster Tails

hands pulling apart a mozzarella stick with the rest in the background

Air Fryer Mozzarella Sticks

freshly made bread in air fryer on a cutting board cut into slices.

Air Fryer No Knead Bread

bacon wrapped water chestnuts on a white serving platter.

Air Fryer Bacon Wrapped Water Chestnuts

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
lemon chicken made in the air fryer in a blue bowl.

Asian

overhead shot of a spoon taking a bite of italian meatball soup

Italian

freshly made pozole rojo in a dutch oven.

Mexican

mititei on a plate with mustard and french fries.

Romanian

a stack of roti wrapped in a clean kitchen towel.

Indian

freshly made hummus drizzled with olive oil and garnished with tomatoes cucumbers and olives.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

roast chicken with roast potatoes on a roaster.

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
lifehack logo.
buzzfeed logo.
mashable logo.
woman's day logo.
health logo.
better homes & gardens logo.
delish logo.
healthline logo.
nbc news logo.
blogloving logo.
university of washington logo.
shape logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2022 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!