📝 About This Recipe
Hailing from the picturesque Derbyshire town of Bakewell, this iconic British tart is a masterclass in contrasting textures and delicate flavors. It features a crisp, buttery shortcrust pastry shell layered with vibrant raspberry jam and a rich, velvety almond frangipane. Topped with crunchy flaked almonds and a dusting of powdered sugar, it offers a nostalgic, sophisticated sweetness that has made it a centerpiece of English afternoon tea for generations.
🥗 Ingredients
Shortcrust Pastry
- 200 grams All-purpose flour (plus extra for dusting)
- 100 grams Unsalted butter (cold and cubed)
- 25 grams Powdered sugar (sifted)
- 1 Egg yolk (large)
- 1-2 tablespoons Cold water (ice cold)
The Filling
- 150 grams Raspberry jam (high quality, seedless or seeded per preference)
- 150 grams Unsalted butter (softened at room temperature)
- 150 grams Granulated sugar
- 3 Eggs (large, room temperature)
- 1/2 teaspoon Almond extract (for that signature aroma)
- 150 grams Ground almonds (Almond flour)
- 25 grams All-purpose flour (to stabilize the frangipane)
- 1 teaspoon Lemon zest (finely grated)
Topping & Garnish
- 30 grams Flaked almonds (sliced)
- 1 tablespoon Powdered sugar (for dusting)
👨🍳 Instructions
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1
To make the pastry, pulse the flour, powdered sugar, and cold cubed butter in a food processor until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour by hand using your fingertips.
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2
Add the egg yolk and 1 tablespoon of ice-cold water. Pulse or mix briefly until the dough just starts to clump together. If it is too dry, add the second tablespoon of water.
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3
Turn the dough onto a lightly floured surface, pat into a flat disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes. This prevents the pastry from shrinking.
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4
Preheat your oven to 190°C (375°F). Roll out the chilled pastry on a floured surface to about 3mm thickness, large enough to line a 23cm (9-inch) loose-bottomed tart tin.
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5
Carefully lift the pastry into the tin, pressing it into the edges. Trim the excess, leaving a slight overhang to account for any shrinkage. Prick the base with a fork.
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6
Line the pastry with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes. Remove the beans and paper, then bake for another 5 minutes until the base is sandy and pale gold.
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7
While the base cools slightly, lower the oven temperature to 180°C (350°F). Spread the raspberry jam evenly over the bottom of the pre-baked pastry case.
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8
In a large bowl, cream together the softened butter and granulated sugar until pale and fluffy using an electric mixer.
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9
Gradually beat in the eggs one at a time, followed by the almond extract and lemon zest. Don't worry if the mixture looks slightly curdled at this stage.
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10
Gently fold in the ground almonds and the 25g of flour using a large metal spoon or spatula until just combined.
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11
Spoon the frangipane mixture over the jam, smoothing the top gently with a spatula. Be careful not to disturb the jam layer beneath.
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12
Scatter the flaked almonds generously over the top of the frangipane.
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13
Bake in the center of the oven for 30-35 minutes, or until the filling is golden brown and set (it should have a slight spring when touched).
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14
Allow the tart to cool completely in the tin before removing it. This ensures the jam and frangipane layers are fully set for clean slicing.
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15
Dust lightly with powdered sugar before serving to highlight the toasted almonds.
💡 Chef's Tips
Always use cold butter and ice water for the pastry to ensure a crumbly, short texture. Don't skip the blind baking; it prevents the 'soggy bottom' that can occur from the jam and frangipane moisture. If the edges of the pastry are browning too quickly during the final bake, cover them loosely with a ring of aluminum foil. For a deeper flavor, try using a cherry jam or a high-fruit content conserve instead of standard jelly. Ensure your eggs and butter for the frangipane are at room temperature to prevent the batter from splitting.
🍽️ Serving Suggestions
Serve a warm slice with a generous dollop of clotted cream for the ultimate indulgence. Pair with a hot cup of Earl Grey tea—the bergamot notes complement the almond perfectly. A side of fresh raspberries helps cut through the richness of the frangipane. For a modern twist, serve with a scoop of Madagascar vanilla bean ice cream. Enjoy as a cold snack the next day; the flavors often deepen after a night in the fridge.