A quintessential British bake — buttery shortcrust spread with raspberry jam and topped with almond frangipane and flaked almonds, baked until golden and set.
A proper Bakewell tart is a thing of beauty — buttery shortcrust spread with raspberry jam and topped with a soft, fragrant almond frangipane and crunchy flaked almonds. It's a teatime classic that's deceptively simple and endlessly comforting.
Prep 25 min
Cook 35 min
Total 90 min
Medium
- 175g/6oz Plain Flour
- 75g/2½oz Chilled Butter
- 2-3 tbsp Cold Water
- 1 tbsp Raspberry Jam
- 125g/4½oz Butter
- 125g/4½oz Caster Sugar
- 125g/4½oz Ground Almonds
- 1 Free-Range Egg, Beaten
- ½ tsp Almond Extract
- 50g/1¾oz Flaked Almonds
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Preparation
- To make the pastry, rub the butter into the flour with your fingertips until it resembles fine breadcrumbs, then add the water and mix to a soft dough.
- Roll out on a lightly floured surface and use to line a 20cm/8in flan tin, then chill in the fridge for 30 minutes.
- Preheat the oven to 200C/400F/Gas 6 (180C fan).
- Line the pastry case with foil, fill with baking beans, and bake blind for about 15 minutes, then remove the beans and foil and bake for a further 5 minutes to dry the base.
- Spread the base generously with raspberry jam.
- Melt the butter in a pan, take off the heat and stir in the sugar, then add the ground almonds, egg and almond extract.
- Pour into the flan tin and sprinkle over the flaked almonds.
- Bake for about 35 minutes, covering loosely with foil if the almonds brown too quickly.
Tips from the ZestyPlate Kitchen
- Chill the lined pastry case before baking so it keeps its shape and doesn't shrink.
- Blind-bake the base properly — a soggy bottom is the one thing that lets a Bakewell down.
- Be generous with the jam; it's the fruity hit that cuts through the rich almond filling.
- Cover loosely with foil if the flaked almonds brown before the centre is set.
Frequently Asked Questions
The tart has a set frangipane filling and is the familiar teatime version; the original pudding has a softer, more custardy egg-and-almond filling.
Raspberry is traditional, but cherry, strawberry or apricot all work beautifully.
In an airtight tin at room temperature for up to 3 days; it keeps and travels well.
