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A classic British Bakewell Tart with jam.
The perfect tart for almond lovers!
If you’re like me and adore almonds and the flavor of almond extract, this Bakewell Tart is for you. Made with a lightly sweetened, buttery almond filling spooned over raspberry jam then baked in a shortcrust pastry shell. This delicious tart tastes amazing and keeps well at room temperature.
What is a Bakewell Tart?
Classic Bakewell Tart is a simple dessert made with shortcrust pastry, ground almonds, or almond meal/flour, butter, eggs, jam, sugar and sometimes a little flour.
The beloved Bakewell tart has been in England since the mid-1800’s and may have been inspired by the Bakewell Pudding. It’s believed the Bakewell Tart originated in the town of Bakewell in Derbyshire, England.
Bakewell inspired desserts are also very popular, especially in the United Kingdom. Recipes for Bakewell Bars, Buns, Biscuits and this Cherry Bakewell Cake all include the classic combo of almonds and jam.
Ingredients needed to make a Bakewell Tart
For the shortcrust pastry:
- all-purpose flour
- unsalted butter, chilled and cut into cubes
- powdered or confectioners’ sugar – also known as icing sugar
- one egg yolk with the egg white reserved for the filling
- ice cold water
For the filling:
- unsalted butter at room temperature
- granulated sugar
- almond extract
- almond flour, ground blanched almonds or almond meal
- all-purpose flour
- 2 whole eggs, plus one egg white reserved from the crust
- raspberry jam – feel free to use your favorite jam like strawberry or cherry. Red hued jams add a nice ribbon of color and a terrific sweet pop of flavor. Raspberry jam is our favorite in this recipe.
- sliced or flaked almonds
How to make a Bakewell Tart
Equipment: For this recipe you’ll need an electric mixer and a 9-inch x 2-inch deep-dish fluted tart pan with removable bottom. We use a food processor to make the sweet shortcrust pastry. If you don’t have a food processor you can also use a pastry blender and mix by hand.
First, prepare the pastry:
- Preheat the oven.
- Combine the flour, sugar and salt in the bowl of a food processor. Add the butter and pulse until it forms a coarse meal. Add the egg yolk and ice water. Continue pulsing until the dough comes together.
- Form the dough into a disk and refrigerate. Roll out the dough and fit into a tart pan. Trim the excess dough and freeze the pastry shell for 30-minutes.
- Line the pastry case with foil then fill with baking beans or pie weights. Bake for 30 minutes. Remove the beans and continue baking for another 5 minutes or until set.
Next, prepare the filling:
- Beat the butter and sugar together until pale and fluffy.
- Add the almond extract, eggs and egg white.
- Fold in the almond flour, all-purpose flour and salt.
Finally, assemble the tart:
- Spread the jam over the base of the pastry.
- Gently dollop small spoonfuls of almond filling over the jam. Carefully spread to the edges of the pastry and smooth out the surface.
- Top with sliced almonds and bake until golden brown.
- Leave to cool completely before removing from the tart tin.
Can the filling be baked in other pans?
If you don’t have a tart pan, try baking half this recipe in a regular 9-inch deep dish pie pan.
Another option is to bake the tart in a thinner 9-inch x 1-inch tart pan, also using half the frangipane filling. Adjust baking time accordingly.
And, we prefer this Bakewell Tart with a thicker filling whether or not it’s authentic. Pick up an inexpensive deep-dish tart pan and try this recipe. Bet you’re going to LOVE it!
What is Frangipane?
Frangipane is an simple filling made with butter, eggs, ground almonds or almond flour, sugar and a little flour. Nothing too fancy, but oh so delicious! It’s terrific paired with fresh fruit or jam as we’ve done here.
Here’s a few more favorite almond flavored recipes:
- Almond Tea Cakes with Wild Blueberry Jam
- Raspberry Almond Shortbread Thumbprint Cookies
- Almond Butter Sticks
- Cherry Almond Breakfast Cake
Can you use regular pie crust pastry instead of the shortcrust pastry?
Yes you can! Shortcrust pastry is very similar to homemade pie crust pastry. However, shortcrust is sweetened with powdered sugar and has an egg yolk added to the mix. Shortcrust is slightly more cookie-like than regular pastry, but in this recipe either crust will work well.
You can also use refrigerated store-bought pie crust but should still continue with the directions as written. The crust should be rolled out, frozen and then blind-baked for best results.
How to store a Bakewell Tart
This Bakewell Tart can be stored well sealed at room temperature for up to three days, or refrigerate for longer storage. If chilled, allow the tart to come to room temperature for about an hour before serving. The crispy crust will soften a bit over time, but it’s still delicious and not at all soggy.
We also freeze individual slices of this tart with great success. Thaw at room temperature before serving.
Thanks for PINNING!
Let’s be baking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too.
- 9-inch x 2-inch deep fluted tart pan with removable bottom
For the pastry crust:
- 2 cups all-purpose flour (252g)
- ½ teaspoon salt
- ⅓ cup powdered sugar (38g)
- 12 tablespoons unsalted butter chilled and cut into cubes (6oz)
- 1 large egg yolk reserve egg white for filling
- 2 tablespoons ice cold water
For the filling:
- 16 tablespoons unsalted butter room temperature (8oz or 226g)
- 1 cup granulated sugar (222g)
- 1 ½ teaspoons almond extract
- 2 large eggs room temperature lightly beaten
- 1 large egg white reserved from pastry, room temperature
- 2 ¼ cups almond flour (240g)
- ¼ cup all-purpose flour (32g)
- ¾ teaspoon salt
- ½ cup raspberry jam (113g or 4oz)
- ½ cup sliced almonds (46g)
To prepare the pastry:
- Combine the flour, salt and powdered sugar in the bowl of a food processor. Add the butter and pulse until it forms a coarse meal. Add the egg yolk and ice water and pulse just until the dough comes together.
- Gather the dough together and form into a 6 to 8-inch disk. Wrap in plastic and refrigerate for at least 1 hour.
- Lightly flour a large sheet of parchment paper and place the dough in the center. Roll the dough out to a 14-inch circle. If the dough starts to break and split, let it rest another 5 to 10 minutes until pliable.
- Ease the dough into a 9-inch deep-dish fluted tart pan. Gently press the dough into the corners and sides of the pan. Trim the excess dough around the rim. Prick the bottom with a fork and freeze for 30 minutes.
- While the pastry is in the freezer adjust one oven rack to the upper-middle position and the other to the lower-middle position. Preheat oven to 375F.
- Place the chilled tart shell on a cookie sheet. Press a 14-inch piece of foil inside the tart shell and fill with beans or pie weights. Bake on the lower rack for 30 minutes. Carefully remove the foil and weights and move the cookie sheet with tart shell to the upper rack. Continue baking until the pastry is golden brown, about 5 minutes.
- Remove from the oven and cool while preparing the filling. Adjust the oven rack to the middle position and reduce the oven temperature to 350F.
To prepare the filling:
- In a large mixing bowl beat together the butter and sugar until pale and fluffy. Add the almond extract, eggs and egg white. Mix until blended. Using a spatula, fold in the almond flour, all-purpose flour and salt until blended. Set aside.
- Spread raspberry jam over the bottom of the baked pastry. Gently spoon small mounds of almond filling over the jam. Carefully spread the filling to the edges of the tart and smooth out the surface. Sprinkle sliced almonds evenly over the surface.
- Place the tart back onto the cookie sheet and bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tent with foil halfway through baking if browning too quickly. The filling may jiggle a little when you shake the pan. This is okay.
- Remove from the oven and cool completely on a rack. Serve at room temperature.
- Store well sealed at room temperature for up to 3 days.
- Freeze for longer storage.
- Pastry recipe adapted from Nigel Slater
- Filling recipe inspired by King Arthur Flour, Mary Berry and Nathan Outlaw’s Home Kitchen Cookbook
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