Easy bakewell tart

Whipping up this delightfully English confection, a bakewell tart, is easier than you think! With raspberry jam, frangipane and served with whipped cream, this recipe creates a sublime dessert

  • 45 mins preparation
  • 1 hr cooking
  • 1 hr marinating
  • Serves 10
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Bakewell tart
  • 2 cup plain flour
  • 125 gram chilled butter, chopped
  • 2 tablespoon caster sugar
  • 1 egg yolk
  • 2 tablespoon chilled water
  • 1/4 cup raspberry jam
  • 1/2 cup flaked almonds
  • 125 gram butter, softened
  • 1/2 cup caster sugar
  • 1 egg, plus 1 egg yolk
  • finely grated zest of 1 lemon
  • 1 1/2 cup almond meal


Bakewell tart
  • 1
    In a food processor, pulse flour, butter and sugar until the mixture resembles fine breadcrumbs. Add yolk and water, then pulse to a dough.
  • 2
    Knead dough gently. Shape into a flat disc, wrap in cling film and chill for 1 hour.
  • 3
    Preheat oven to moderate, 180°C. Grease a 24cm shallow flan pan.
  • 4
    Roll pastry out between 2 sheets of baking paper until 3mm thick. Ease pastry into pan, trimming edges. Blind bake for 10 minutes. Remove paper and filling, then bake for a further 10 minutes. Cool.
  • 5
    Spread jam over pastry and top with frangipane mix. Bake for 30-35 minutes until just firm.
  • 6
    Scatter with almonds. Bake for a further 5 minutes until nuts are lightly toasted. Cool completely in pan. Dust with icing sugar and serve with cream or ice cream, if desired.
  • 7
    Using an electric mixer, beat butter and sugar together until creamy. Add egg and yolk, one at a time, beating well. Beat in zest and fold in almond meal.


  • You can use any flavour jam you like. - Hazelnut meal can be used in place of almond meal.