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Bakewell Tart


Bakewell Tart

An easy recipe for a classic Bakewell tart
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Course: Dessert
Cuisine: British
Keyword: Bakewell, Baking, Cake, Pastry, recipe, Simple, Tart
Prep Time: 30 minutes
Cook Time: 55 minutes
Servings: 10


For the shortcrust pastry

  • 175 g plain flour
  • 75 g chilled unsalted butter
  • 2-3 tbsp cold water

For the filling

  • 125 g unsalted butter
  • 125 g caster sugar
  • 125 g ground almonds
  • 2-3 tbsp raspberry jam
  • 50 g flaked almonds
  • ½ tsp almond extract
  • 1 free-range egg - beaten

For the icing

  • 80 g icing sugar
  • tsp cold water


For the pastry

  • Add the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs.
  • Mix in the water until you have a soft dough.
  • Dust your work surface with flour and roll out the dough until its large enough to line an 8" tin.
  • Line the tin with the dough and place in the fridge for 30 minutes to chill.
  • Preheat your oven to 200C(180C fan).
  • Using foil line your pastry case and fill with baking beans and bake blind for 15 minutes.
  • Remove the foil and beans and cook for another 5 minutes to dry out the base.

For the filling

  • Spread the raspberry jam generously until the whole base is covered.
  • On a medium heat melt the butter a pan and stir in the sugar.
  • Once combined add the ground almonds, egg and almond extract and mix together.
  • Pour the mix in to the pastry case and distribute the flaked almonds on top.
  • Bake for 30-35 minutes. If you notice the almonds starting to brown loosely cover with foil to prevent them burning.

To decorate

  • Sift icing sugar in to a bowl and stir in the cold water.
  • Once mixed pour in to a piping bag with small nozzle and pipe the icing over the top of the tart, typically in a zig zag pattern.Leave to cool and enjoy 🙂


Equipment needed:
8" loose bottomed flan tin
Mixing bowl
Small pan
Piping bag and nozzle
Adapted from Mary Berry's Easy Bakewell Tart

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