Crushed raspberry Bakewell tart with lemon drizzle icing

Usually made with shortcrust pastry, Nici Wickes' easy Bakewell tart recipe uses store-bought puff pastry, which means it doesn’t need to be baked blind before filling, so it’s super-simple!

By Nici Wickes
  • 30 mins cooking
  • Makes 26 centimetre
  • Print


Crushed raspberry Bakewell tart
  • 1 sheet flaky puff pastry
  • 4 tablespoon raspberry jam
  • 125 gram punnet fresh raspberries
  • 150 gram butter, softened
  • 170 gram sugar
  • 150 gram ground almonds
  • 2 eggs
  • 2 heaped tbsp plain flour
  • zest from 1 lemon
  • almonds, sliced, for sprinkling
Lemon drizzle icing
  • 1/2 cup icing sugar
  • 1-2 tsp lemon juice


Crushed raspberry Bakewell tart
  • 1
    Preheat oven to 190°C and place a tray in to heat. Line a 12cm x 26cm tart tin (or you can use a round tin) with pastry, rolled out to fit. Press in gently and trim off the excess pastry from around the rim.
  • 2
    Spread the raspberry jam evenly over the base of the pastry. Lightly crush the raspberries with a fork and scatter over the raspberry jam.
  • 3
    Beat the butter and sugar in a bowl until light and fluffy. Add the ground almonds and beat briefly to combine. Beat in the eggs, one at a time. Fold in the flour and lemon zest.
  • 4
    Gently spoon the almond mix over the crushed raspberries. Sprinkle with the sliced almonds and bake on top of the heated tray for 25-30 minutes until the tart is golden and set. Allow to cool slightly before icing with lemon icing.
Lemon drizzle icing
  • 5
    Mix the icing sugar with enough lemon juice to form a thin icing.

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