📝 About This Recipe
A quintessential cornerstone of British tea time, this Bakewell Tart features a crisp, buttery shortcrust pastry base layered with vibrant raspberry jam and a rich, almond-scented frangipane. Originating from the Derbyshire town of Bakewell, this version balances the tartness of the fruit with the velvety sweetness of ground almonds. Topped with toasted flaked almonds for a satisfying crunch, it is the perfect companion for a mid-afternoon pot of Earl Grey tea.
🥗 Ingredients
Shortcrust Pastry
- 200 grams All-purpose flour (plus extra for dusting)
- 100 grams Unsalted butter (cold and cubed)
- 25 grams Powdered sugar
- 1 large Egg yolk (beaten)
- 1-2 tablespoons Ice cold water (as needed)
The Filling
- 150 grams Raspberry jam (high-quality, preferably seeded)
- 150 grams Unsalted butter (softened at room temperature)
- 150 grams Granulated sugar
- 3 large Eggs (at room temperature)
- 150 grams Ground almonds (also known as almond flour)
- 1/2 teaspoon Almond extract (for a deeper aroma)
- 1/2 teaspoon Lemon zest (finely grated)
Topping
- 30 grams Flaked almonds
- 1 tablespoon Powdered sugar (for dusting)
👨🍳 Instructions
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1
To make the pastry, place the flour, powdered sugar, and cold cubed butter in a food processor. Pulse until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour using your fingertips.
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2
Add the egg yolk and 1 tablespoon of ice water. Pulse or mix gently until the dough just starts to come together. If it is too dry, add the second tablespoon of water. Do not overwork the dough.
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3
Turn the dough onto a lightly floured surface, shape into a flat disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
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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 and use it to line a 23cm (9-inch) loose-bottomed tart tin.
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5
Trim the excess pastry, prick the base with a fork, and line with parchment paper and baking beans. Blind bake for 15 minutes. Remove the beans and paper, then bake for another 5 minutes until the base is sandy and dry.
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6
Reduce the oven temperature to 180°C (350°F). While the pastry shell cools slightly, spread the raspberry jam evenly over the bottom of the tart base.
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7
In a large bowl, cream together the softened butter and granulated sugar until pale and fluffy using an electric mixer.
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8
Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the ground almonds.
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9
Gently fold in the remaining ground almonds, almond extract, and lemon zest using a spatula until fully combined.
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10
Spoon the frangipane mixture over the jam, smoothing it out to the edges with the back of a spoon or an offset spatula.
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11
Scatter the flaked almonds generously over the top of the frangipane.
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12
Bake in the center of the oven for 30-35 minutes, or until the filling is golden brown and set in the middle (it should have a slight spring when touched).
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13
Allow the tart to cool completely in the tin before removing. Dust lightly with powdered sugar before serving.
💡 Chef's Tips
Always use cold butter for the pastry to ensure a flaky, crisp texture. Don't skip the blind baking step; it prevents the 'soggy bottom' caused by the jam and almond filling. If the flaked almonds are browning too quickly, loosely cover the tart with foil for the last 10 minutes of baking. You can swap raspberry jam for cherry or apricot jam for a delicious variation on the classic. Ensure your eggs and butter for the frangipane are at room temperature to create a smooth, emulsified batter.
🍽️ Serving Suggestions
Serve at room temperature with a dollop of thick clotted cream. Pair with a hot cup of Earl Grey or English Breakfast tea. For a decadent dessert, serve warm with a side of homemade vanilla custard. Accompany with a few fresh raspberries on the plate to cut through the sweetness. Enjoy as part of a traditional Afternoon Tea spread alongside scones and finger sandwiches.