The Ultimate Bakewell Tart: A Slice of British Bliss

Oh, darling bakers, gather ’round! Today, we’re not just making a dessert; we’re crafting a hug in tart form, a timeless classic that whispers tales of quaint British tearooms and sun-drenched picnics. Prepare yourselves for the utterly delightful Bakewell Tart. This beauty isn’t just a treat for the taste buds; it’s a feast for the eyes, with its golden shortcrust pastry, vibrant layer of raspberry jam, and a rich, almondy frangipane topping, often finished with delicate flaked almonds and a drizzle of icing. It’s truly a showstopper, yet surprisingly approachable to make. Let’s dive into the magic!

⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)

📸 1100+ photo shares | ☀️ Updated December 2025

Why You’ll Love This Recipe

There’s something incredibly special about a Bakewell Tart. It’s more than just a dessert; it’s an experience. The buttery, crisp shortcrust pastry provides the perfect base for the sweet-tart burst of raspberry jam, which in turn harmonizes beautifully with the moist, nutty frangipane. It’s comforting, elegant, and utterly irresistible. Perfect for afternoon tea, a sophisticated dinner party, or simply to treat yourself to a slice of pure joy. It’s a recipe that fills your home with the most heavenly aroma, making everyone eager for that first bite.

What You’ll Need

 

For the Shortcrust Pastry

 1 ¾ cups (220g) all-purpose flour, plus extra for dusting
 ½ cup (115g) unsalted butter, cold and cubed
 ¼ cup (50g) granulated sugar
 1 large egg yolk
 2-3 tablespoons ice-cold water

For the Filling

 ½ cup (160g) good quality raspberry jam
 ½ cup (115g) unsalted butter, softened
 ½ cup (100g) granulated sugar
 2 large eggs
 1 teaspoon almond extract
 1 cup (100g) ground almonds (almond meal)
 ¼ cup (30g) all-purpose flour
 ¼ cup (25g) flaked almonds, for topping

For the Glaze (Optional)

 1 cup (120g) powdered sugar (confectioners’ sugar)
 2-3 tablespoons water or milk
 ¼ teaspoon almond extract

How to Make Bakewell Tart

Let’s get baking! The process for making this glorious Bakewell Tart is broken down into making the pastry, assembling the layers, and baking to golden perfection.

1. Prepare the Shortcrust Pastry:
In a large bowl, rub the cold, cubed butter into the flour until the mixture resembles fine breadcrumbs. You can use your fingertips or a food processor.
Stir in the granulated sugar.
Add the egg yolk and 2 tablespoons of ice water. Mix until the dough just comes together, adding more water a teaspoon at a time if needed. Be careful not to overmix.
Form the dough into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

2. Blind Bake the Pastry:
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled pastry to a 12-inch (30cm) circle. Carefully transfer it to a 9-inch (23cm) tart pan with a removable bottom. Press gently into the base and up the sides. Trim any excess pastry, leaving a slight overhang.
Prick the base all over with a fork. Line the pastry with parchment paper and fill with baking beans or rice.
Bake for 15 minutes, then remove the paper and beans and bake for another 5-7 minutes until lightly golden. Remove from oven and let cool slightly. Reduce oven temperature to 350°F (175°C).

3. Prepare the Frangipane Filling:
In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the almond extract.
Gently fold in the ground almonds and flour until just combined. This creates our beautiful frangipane.

4. Assemble and Bake the Tart:
Spread the raspberry jam evenly over the base of the cooled, blind-baked pastry shell.
Carefully spoon the frangipane filling over the jam, spreading it gently to the edges.
Sprinkle the flaked almonds over the top of the frangipane.
Bake for 40-50 minutes, or until the frangipane is golden brown and a skewer inserted into the center comes out clean.
Allow the tart to cool completely in the pan on a wire rack before attempting to remove it.

5. Make the Optional Glaze:
In a small bowl, whisk together the powdered sugar, water/milk, and almond extract until smooth. It should be a pourable consistency. Add more liquid a teaspoon at a time if too thick.
Once the tart is completely cool, drizzle the glaze over the top in a decorative pattern, if desired. Let the glaze set before serving.

Prep Tips & Pro-Baker Secrets

• Cold Butter is Key: For flaky pastry, ensure your butter is very cold. You can even cube it and pop it in the freezer for 10 minutes before using.
• Don’t Overwork the Pastry: Mix just until the dough comes together. Overworking develops gluten, leading to a tough pastry.
• Quality Jam: Use a good quality, slightly tart raspberry jam to balance the sweetness of the frangipane. Homemade is even better!
• Room Temperature Frangipane Ingredients: Ensure your butter and eggs for the frangipane are at room temperature for a smooth, cohesive mixture.
• Cool Completely: Patience is a virtue! Let the tart cool completely before slicing and serving, especially if you’re adding the glaze. This ensures the frangipane sets properly and the slices hold their shape.

Fun Twists & Serving Ideas

While the classic is divine, a Bakewell Tart is also wonderfully adaptable!

• Fruit Variations: Swap out raspberry jam for cherry, apricot, or even strawberry jam for a different flavor profile. A thin layer of fresh berries (like raspberries or sliced strawberries) can also be added on top of the jam before the frangipane.
• Nutty Alternatives: While almonds are traditional, you could experiment with ground pistachios or hazelnuts in the frangipane for a unique twist.
• Citrus Zest: Add a teaspoon of lemon or orange zest to the frangipane for a bright, zesty note.
• Serve Warm or Cold: It’s delicious both ways! A slightly warm slice with a dollop of clotted cream or vanilla ice cream is pure indulgence. Cold, it’s perfect for afternoon tea with a cup of Earl Grey.
• Mini Tarts: Instead of one large tart, make individual mini Bakewell Tarts in muffin tins or small tartlet molds for a charming presentation.

Storage & Make-Ahead

• Storage: The Bakewell Tart can be stored at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days.
• Freezing: You can freeze the baked and cooled tart (without the glaze) for up to 1 month. Wrap tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before serving.
• Make-Ahead Pastry:The pastry dough can be made up to 2 days in advance and stored in the refrigerator.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “A Taste of Home!” – Sarah J.
“This Bakewell Tart recipe is absolutely divine! It reminds me so much of my grandmother’s baking. The frangipane is perfectly moist and the pastry is wonderfully crisp. It was a huge hit at our family gathering. Will definitely be making this a regular in my baking rotation!”

⭐️⭐️⭐️⭐️⭐️ “Elegant and Easy!” – Mark D.
“I’m not usually a baker, but this recipe made me feel like a pro. The instructions were clear, and the result was simply stunning. The balance of sweet and tart is spot on. My wife was incredibly impressed! Thank you for such a fantastic recipe.”

⭐️⭐️⭐️⭐️⭐️ “Better Than the Bakery!” – Chloe P.
“Seriously, I’ve tried Bakewell Tarts from fancy bakeries, and this homemade version blows them all out of the water! The almond extract really elevates the frangipane, and the hint of raspberry is just perfect. It’s now my go-to recipe for when I want to impress.”

Bakewell Tart FAQs

Q: What is frangipane?
A: Frangipane is an almond-flavored pastry cream made from butter, sugar, eggs, and ground almonds, often used as a filling for tarts and other pastries.

Q: Can I use pre-made pastry?
A: Yes, you can use a good quality store-bought shortcrust pastry if you’re short on time. Blind bake it as per the recipe or package instructions.

Q: My tart cracked on top, what happened?
A: Cracks can sometimes occur if the oven temperature is too high, causing the frangipane to cook too quickly on the outside. Ensure your oven temperature is accurate.

Q: Is Bakewell Tart gluten-free?
A: The traditional recipe uses wheat flour in the pastry and frangipane. For a gluten-free version, you would need to use a gluten-free pastry blend and ensure your ground almonds are pure and free from cross-contamination.

Final Thoughts

There you have it, my friends! A truly magnificent Bakewell Tart, ready to grace your table and delight your senses. This recipe is a testament to the power of classic baking, where simple, quality ingredients come together to create something extraordinary. Whether you’re a seasoned baker or just starting your culinary journey, tackling this beautiful almond frangipane tart will be a rewarding experience. Don’t be shy – bake a slice of happiness today!

Recipe Note:

Remember, baking is an art, but also a science! Exact measurements and oven temperatures can vary slightly, so always trust your instincts and adjust as needed. Happy baking!

Ingredients

• For the Pastry:
• 175g (1 ¼ cups) plain flour, plus extra for dusting
• Pinch of salt
• 85g (6 tbsp) cold unsalted butter, cubed
• 2-3 tbsp cold water
• For the Filling:
• 4-5 tbsp good quality raspberry jam
• For the Frangipane:
• 125g (½ cup + 1 tbsp) unsalted butter, softened
• 125g (½ cup + 2 tbsp) caster sugar (superfine sugar)
• 2 large eggs
• 125g (1 ¼ cups) ground almonds
• 1 tsp almond extract
• 2 tbsp plain flour
• For the Topping (Optional):
• 100g (¾ cup) icing sugar (powdered sugar)
• 1-2 tbsp water
• Few drops of almond extract
• 2 tbsp flaked almonds, toasted

Instructions

• Make Pastry

  • Rub butter into flour and sugar until crumbly.

  • Add egg yolk and water, mix to form dough.

  • Wrap and chill 30 minutes.

• Blind Bake

  • Preheat oven to 375°F (190°C).

  • Roll dough, line a tart pan, prick base.

  • Bake with weights 15 minutes, remove weights, bake 5 minutes more.

• Fill

  • Spread jam evenly over pastry base.

• Make Frangipane

  • Cream butter and sugar.

  • Beat in eggs and almond extract.

  • Fold in ground almonds.

• Assemble & Bake

  • Spoon frangipane over jam.

  • Sprinkle with sliced almonds.

  • Bake 40–45 minutes until golden and set.

• Cool & Serve

  • Cool completely before slicing. Dust with powdered sugar if desired.

Chef’s Notes: A classic British dessert, Bakewell Tart features a shortcrust pastry base, a layer of raspberry jam, and a rich almond frangipane filling, often topped with icing and flaked almonds. Ensure your pastry is well-chilled for best results.