Easy Bakewell Tart Recipe (2024)

We’re talking 8 ingredient simplicity here. This easy bakewell tart is a classic for good reason. A moist and flavourful almond filling with jam and the most buttery, crispy pastry and it’s all homemade.

The bakewell tart is a very close cousin of the French frangipane tart like this pear almond tart and this strawberry almond tart.

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What is bakewell tart

This classic English tart is essentially a tart crust filled with raspberry jam and a thick frangipane topping. The cherry bakewell is a variation that includes an iced topping and cherries on top. It’s delicious and here’s why I know you’ll love it.

• Crisp, buttery pastry: Though you could use store-bought shortcrust, I urge you to make your own pastry as I have here. Thissweet shortcrust pastry/pie crust isbuttery, perfectly crisp and easier than you might think. buttery and perfectly crisp and easier than you might think.
• Jam: Traditonally made with raspberry jam, I used strawberry here and it works perfectly.
• Almond topping: The spongey but moist almond topping is rich and incredibly delicious. It also takes just minutes to make.

Typically a traditional bakewell tart is topped with flaked almonds as well and they do add a satisfying crunch if you want to add them.

Detailed quantities and instructions in the recipe card below.

• Flour: Just plain (all purpose) flour is all you need.
• Butter: This is in both the pastry and the almond filling and gives loads of lovely buttery flavour.
• Eggs: Also used in both the pastry and the almond filling, these add richness and bind everything together.
• Sugar: Regular white sugar is perfect for the filling, while icing sugar (powdered sugar) is best for the tart shell.
• Vanilla: This adds a little flavour to the filling
• Jam: Traditionally raspberry, I’ve used strawberry but you could use your favourite or what you have on hand.
• Almond meal / almond flour: This is finely ground almonds and makes up a large part of the filling. It adds moisture and wonderful flavour.

Detailed quantities and instructions in the recipe card below.

1. Make the pastry: Start by beating together butter and sugar, then add the egg (photo 1) and beat to combine. Add the flour (photo 2) and beat through until combined and beginning to clump together (photo 3).
2. Make the tart shell: Shape the dough into a smooth dish and roll it out immediately (photo 4) on a lightly floured surface then lay it into your tart tin (photo 5). Press it down into the corners gently with your fingertips and leave the edges standing up (photo 6). Chill the tart shell for at least 2 hours.

3. Blind bake the shell: After the pastry has chilled, dock the centre (prick all over with a fork), then run a knife flat along the edge (photo 7) all the way round to cut away the excess pastry. Line the shell with baking paper, the fill with pie weights (or rice) (photo 8). Par-bake the shell.
4. Make the almond filling: First cream together butter and sugar, then add eggs and vanilla (photo 9) and beat it all together. Mix in some flour and the almond flour.
5. Assembling: Spread jam over the pastry crust base, then spread the almond filling over the top (photo 10). Now just bake a little longer and it’s ready.

Ideas to get ahead

Homemade bakewell tart can be made a day or two ahead. Serve it at room temperature with a little icing sugar dusted over the top and maybe a dollop of cream on the side.

You can make the pastry ahead and either refrigerate or freeze, depending on when you need it. If you freeze the dough, make sure to wrap it really well in plastic wrap and freeze for 2 months.

You can even make the tart shell up to the point right before the first bake and freeze it in the tart tin for up to 2 months. Wrap it well and keep it protected so that it doesn’t get damaged in the freezer. You can blind bake it from frozen but give it an extra 5 minutes.

Pro tips and tricks

• Room temp ingredients: Have the butter and eggs at room temperature so they combine easily and smoothly.
• Chill the dough: There is just one chilling time in the recipe, and this is really important – don’t skip it. It helps the pastry bake up crispy and lessens the amount it shrinks in the tin. If you want to save time, the dough can be made ahead. See my tips above.
• If your pastry is shrinking back as you roll it, stop and chill it a little longer. That elasticity is caused by gluten and will toughen the pastry if you continue rolling it out this way. It needs a little more time to relax the gluten.

Variations

• Other jams: If you don’t feel like making your bakewell tart traditional, then don’t. Use whatever jam you like most or what you have on hand. Apricot jam is another classic one.
• Add almonds: Sprinkle some flaked almonds over the top before baking.
• Like a stronger almond flavour? Just add a little almond extract, maybe ½ teaspoon, to the pastry dough or to the filling.

Storage

• Store any leftover bakewell tart in an airtight container in the fridge for 4-5 days.
• The tarts also freezes well, for up to 2 months.
• Thaw at room temperature.
• It’s best eaten at room temperature.

More recipes you’ll love

• Coconut Tartlets
• Pear AlmondTart
• RusticAlmondPlum Tart Recipe
• Sour Cream Rhubarb Coffee Cake
• Almond Cherry Crumb Cake
• Raspberry Shortbread Bars

For best results, always weigh ingredients where a weight is provided

Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.