Traditional Bakewell Tart Recipe

Recipe Card

This traditional Bakewell tart is an approachable, reliable recipe for a crisp shortcrust base filled with raspberry jam and a light almond frangipane, finished with a thin icing and flaked almonds.

Ingredients for Bakewell tart

• For the shortcrust: 225g plain flour, 125g cold unsalted butter (cubed), 30g icing sugar, pinch salt, 1 egg yolk + 2–3 tbsp cold water
• About 150g good-quality raspberry jam (seeded or smooth)
• For the frangipane: 125g unsalted butter (soft), 125g caster sugar, 2 large eggs, 125g ground almonds, 25g plain flour, 1 tsp almond extract (optional)
• For the icing: 100g icing sugar and 1–2 tbsp lemon juice or water; 30g flaked almonds to scatter

Equipment

• 23cm (9-inch) loose-bottom tart tin
• Baking beans or rice for blind-baking
• Mixing bowls, spatula and whisk or electric mixer

Instructions

1. Step 1: Make the pastry — rub the cold butter into the flour and icing sugar until the mixture looks like breadcrumbs. Add the yolk and enough cold water to form a soft dough. Wrap and chill for 30 minutes.
2. Step 2: Blind-bake the pastry — roll the chilled pastry to about 3mm thick and line the tart tin. Chill again for 10 minutes, then line with baking paper and baking beans. Blind-bake at 190°C (170°C fan) for 15–18 minutes, remove the beans and paper, then bake a further 5–8 minutes until the base looks dry and set. This step helps prevent a soggy base.
3. Step 3: Add the jam — spread a thin, even layer of raspberry jam over the warm pastry case. If your jam is very runny, cook it briefly to thicken or drain excess juice so the frangipane isn’t watered down.
4. Step 4: Make and bake the frangipane — cream the butter and sugar until pale, beat in the eggs, then fold in ground almonds, flour and almond extract. Spoon or pipe the frangipane over the jam, smooth the top and scatter flaked almonds. Bake at 170°C (150°C fan) for 30–35 minutes until puffed and golden; the centre should feel set but springy.
5. Serve: Cool for 15 minutes, then drizzle the icing over the warm tart and let it set. Slice with a warm, dry knife and serve slightly warm with clotted cream, custard or a pot of tea.

Nutrition (per serving)

~420 kcal • Carbs 35 g • Fat 28 g • Protein 6 g (estimates)

Serving & Variations

• Make-ahead: Bake the tart fully and keep covered at room temperature for 1 day, or refrigerate up to 3 days. Warm slices in a 160°C oven for 8–10 minutes before serving.
• Serving idea: Serve warm with a dollop of clotted cream, a pour of custard or a strong pot of tea for a traditional British afternoon treat.
• Variation: Swap raspberry jam for cherry preserve for a classic Bakewell flavour, or stir a teaspoon of lemon zest into the frangipane for brightness.
• Storage: Store in an airtight container at room temperature for 24 hours or in the fridge for up to 3 days; thaw frozen slices at room temperature and reheat gently.
• Helpful link: For more homemade recipe inspiration, explore our recipes collection.