📝 About This Recipe
Hailing from the picturesque town of Bakewell in Derbyshire, this quintessential British tea-time treat is a masterclass in texture and balance. It features a crisp, buttery shortcrust pastry base layered with vibrant raspberry jam and a velvety, almond-scented frangipane filling. Topped with toasted flaked almonds, it offers a sophisticated profile that is simultaneously nutty, fruity, and decadently sweet.
🥗 Ingredients
Sweet Shortcrust Pastry
- 200 grams All-purpose flour (plus extra for dusting)
- 100 grams Unsalted butter (cold and cubed)
- 2 tablespoons Confectioners' sugar (sifted)
- 1 Egg yolk (large, room temperature)
- 1-2 tablespoons Ice cold water
The Base Layer
- 150 grams Raspberry jam (high-quality seedless or seeded)
Frangipane Filling
- 150 grams Unsalted butter (softened at room temperature)
- 150 grams Granulated sugar
- 3 Eggs (large, room temperature)
- 150 grams Ground almonds (also known as almond flour)
- 1/2 teaspoon Almond extract (for that signature aroma)
- 1 tablespoon All-purpose flour
Topping
- 30 grams Flaked almonds
- 1 teaspoon Confectioners' sugar (for dusting)
👨🍳 Instructions
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1
To make the pastry, pulse the flour, sugar, and cold cubed butter in a food processor 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 briefly until the dough just starts to come together. If it's 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, 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 edges, prick the base with a fork, and line with parchment paper and baking beans. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes until the base is sandy and pale gold.
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6
Remove the tart shell from the oven and lower the temperature to 180°C (350°F). While it cools slightly, prepare the frangipane.
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7
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
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8
Beat in the eggs one at a time, adding a spoonful of the ground almonds with each egg to prevent the mixture from curdling.
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9
Fold in the remaining ground almonds, the tablespoon of flour, and the almond extract until well combined and smooth.
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10
Spread the raspberry jam evenly over the bottom of the pre-baked tart shell.
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11
Spoon the frangipane mixture over the jam, smoothing it out to the edges with a spatula.
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12
Scatter the flaked almonds 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 set, golden brown, and a skewer inserted comes out clean.
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14
Allow the tart to cool completely in the tin before removing. This ensures the jam and frangipane set properly for clean slicing.
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15
Dust lightly with confectioners' sugar before serving.
💡 Chef's Tips
Always use cold butter and ice water for the pastry to ensure a flaky, short texture. Don't skip the blind baking step; it prevents the dreaded 'soggy bottom' from the jam and frangipane moisture. If the flaked almonds are browning too quickly, loosely cover the tart with foil for the last 10 minutes of baking. For an extra punch of flavor, try using a high-quality cherry conserve instead of raspberry jam for a 'Cherry Bakewell' variation. Ensure your frangipane ingredients are at room temperature to achieve a perfectly emulsified, light filling.
🍽️ Serving Suggestions
Serve warm with a generous dollop of clotted cream or thick double cream. Pair with a pot of Earl Grey or English Breakfast tea for the ultimate afternoon experience. Accompany with a scoop of high-quality vanilla bean ice cream for a decadent dessert. Serve alongside fresh raspberries to cut through the richness of the almond filling. Enjoy a slice at room temperature with a glass of sweet dessert wine like a Sauternes.