Bakewell Tart!

A classic dessert we all know and love – homemade shortcrust pastry, jam, frangipane, almonds… a Bakewell tart! 

We all love a classic bake right?! Well, today’s new post is 100% one of the most classic bakes you can ever bake or even consume… a bakewell tart. I LOVE the bakewell flavour, and I have some delicious bakewell bakes on my blog, but this is just the best. 

Straight away I will admit that when I was younger (and I am talking about when I was about 10 years old) I used to think bakewell was super icky and disgusting because it wasn’t chocolatey, and I had convinced myself that I hated almonds – needless to say, I was just being an utter fusspot.

Bakewell Tarts

For those of you who don’t know… A Bakewell tart is a typically English pudding which consists of a shortcrust pastry case with layers of jam, frangipane, and a topping of flaked almonds – and it is just wonderful. It originated in the small town of Bakewell in Derbyshire, and has become a worldwide phenomenon, and one of my favourite flavours on the planet. 

The recipe can come in a few different forms, such as a larger dessert as this recipe is, mini ones that you can buy in the shops or make yourself at home, and then there are many different twists and updates to the idea of ‘bakewell’ as well. For me, the classic filling is a raspberry jam, whereas a ‘cherry bakewell’ is a slightly different version with a flood of icing on top, and a glacé cherry. 

Making Pastry

I like to make my own shortcrust pastry, and it’s so much easier to make than you think. I use a mixture of unsalted butter, plain flour, icing sugar (because this is sweet shortcrust!), and egg yolk, and a splash of cold water. 

I find the pastry so easy to make by hand so you don’t need to use any machines – and it also means the pastry dough isn’t overworked which is quite nice. You just need to add the plain flour, cold and cubed unsalted butter and icing sugar to a bowl and rub together to form bread crumbs. However, you can use a food processor to make it easier if you have one or are short on time. 

Then, you add in the egg yolk and the cold water to bind the pastry – I use my hands again here, along with a spatula, and then eventually after kneading in a bowl you will have a pastry. A little kneading on the lightly floured work surface and you will have a dreamily smooth shortcrust pastry. 

Because you have worked the pastry you will need to let it chill again somewhat before using it. I tend to wrap the pastry in clingfilm and place it in the fridge for 30 minutes. In this time you can grease and flour a loose-bottomed 23cm/9” tart tin. 

Blind Baking 

Roll the chilled pastry out onto a lightly floured work surface until it’s about the thickness of 1-2 £1 coins. Carefully lift the pastry and press into the bottom and sides of the prepared tin really well. Get a piece of parchment paper, and place it on top of the pastry. Fill this with baking beans or uncooked rice and ‘blind’ bake the pastry for 15 minutes. 

The blind baking process starts to bake the pastry so that there are no soggy bottoms – after the 15 minutes, you remove the parchment and beans and bake for a further 5 minutes to dry the pastry out a little more. I then carefully trim the top of the pastry whilst it is still hot (carefully), and then, you can do the quick and easy filling. I usually just leave the oven on as the filling takes a couple of minutes to make. 

The filling

The filling is so simple – one layer is simply just jam. There is debate over which is the ‘classic’ flavour, but I tend to use raspberry. For me this is the flavour I have grown up with having, but of course you can actually use whatever you prefer though. The rest is the ‘frangipane’ – which is melted butter, sugar, ground almonds, almond extract and egg. 

I mix these together in a medium sized bowl until smooth, and it doesn’t take long at all. I just use a spoon/spatula, and it takes very little work. I pour this over the jam, typically trying to spread the filling a little over the top rather than just dumping it in the middle to prevent moving the jam about too much – and then top with some flaked almonds. I bake until there is an ever so slight wobble in the middle of the tart and then let it cool fully. 

Updated recipe

This recipe has been on my blog for many years, and due to some people struggling with the bake I decided to update and change up the recipe slightly to be better. However, if you wanted to make the original recipe on my blog, you can find that here: 

I wanted to increase the quantities of the recipe as I felt like it didn’t fill the tart case enough, and felt a bit lacking. The baking time on the up-to-date recipe is 35-40 minutes, but towards the end of the baking process, you can lower the temperature of the oven and bake for longer if you find the tart is still too wobbly. You can cover with foil carefully towards the end to reduce any chance of burning. 

Tips & Tricks

• This recipe is best served on the day of baking, but will last for 2-3+ days in the fridge once made
• You can freeze the tart for 3+ months easily
• You can use a shop bought pastry instead – still follow the same baking method. If you use a shop bought pastry shell, they are generally thinner and won’t fit all of the filling. 

I absolutely devour this Bakewell tart because it’s just so good. You can serve it with custard, ice cream, cream or even just on its own – the flavour carries so well that you can do whatever you want! Honestly, it’s the best. 

Bakewell Tart!

A classic dessert we all know and love - homemade shortcrust pastry, jam, frangipane, almonds… a Bakewell tart! 

Print Pin Rate

Category: Dessert

Type: Tart

Keyword: Bakewell

Prep Time: 1 hour hour

Cook Time: 30 minutes minutes

Cooling & Decorating: 2 hours hours

Total Time: 3 hours hours 30 minutes minutes

Servings: 12 slices

Author: Jane's Patisserie

Ingredients

Pastry

• 175 g plain flour
• 100 g unsalted butter (cold and cubed)
• 1 tbsp icing sugar
• 1 egg yolk
• splash of cold water

Filling

• 175 g unsalted butter
• 175 g caster sugar
• 175 g ground almonds
• 1-2 tsp almond extract
• 2 medium eggs
• 200 g raspberry jam
• 25-50 g flaked almonds

Topping

• dusting of icing sugar

Grams - Ounces

Instructions

Pastry

• Add the flour and icing sugar to a large bowl. Add the cold and cubed unsalted butter and rub the mixture together with your fingertips until it resembles breadcrumbs.
• Add the egg yolk, and 1 tbsp of cold water into the bowl and mix with your hand or a spatula until the pastry dough comes together - it may take a bit of kneading.
• Alternatively, add the ingredients to a food processor and blitz quickly on the pulse setting until the mixture starts to bind, it shouldn't take too long at all
• Grease & flour a 9"/23cm loose bottomed tart tin - Roll the pastry mix out onto a lightly floured surface to the thickness of 1-2 coin(s).
• Press the pastry into the tin and trim & neaten the edges. Fill any gaps of the pastry with any excess pastry so it's all covered. Refrigerate for 30 minutes.
• Preheat the oven to 200ºc/180ºfan - Cover the pastry with baking parchment and fill with baking beans/rice and bake the pastry 'blind' for 15 minutes.
• After 15 minutes, remove the parchment and the beans and bake for an extra 5 minutes or until the pastry is cooked through and turning golden! 
• Once baked, leave to cool as you make the filling.

Filling

• In a large bowl, melt the butter until smooth and leave to cool slightly
• Add the caster sugar, ground almonds, almond extract and egg and mix with a spatula to combine.
• Loosen the jam by mixing in a separate bowl, and then spread over the baked pastry case.
• Pour over the almond filling.
• Sprinkle over the flaked almonds and bake in the oven for 35-40+ minutes, or until there is an ever so slight wobble in the middle. Once baked, leave to cool fully.

Topping

• Once the bakewell tart has cooled - carefully remove from your tart tin.
• Mix the icing sugar with the water, one tsp at a time until it is a thick paste.
• Drizzle the icing over the bakewell tart.
• Sprinkle on some toasted flaked almonds and/or freeze dried raspberries if you fancy!

Notes

• This recipe is best served on the day of baking, but will last for 2-3+ days in the fridge once made
• You can freeze the tart for 3+ months easily
• You can use a shop bought pastry instead - still follow the same baking method. If you use a shop bought pastry shell, they are generally thinner and won't fit all of the filling. 
• I use this loose bottomed tart tin

ENJOY!

Find my other recipes on my recipes page!

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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.