📝 About This Recipe
A quintessential British classic, this Bakewell Tart features a crisp, buttery shortcrust pastry base layered with vibrant raspberry preserves and a velvety almond frangipane. Originating from the town of Bakewell in Derbyshire, it strikes the perfect balance between the tartness of the fruit and the sweet, nutty aroma of toasted tree nuts. Topped with crunchy flaked almonds, it is a sophisticated yet comforting bake that celebrates the timeless marriage of almond and jam.
🥗 Ingredients
Shortcrust Pastry
- 1 1/2 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Unsalted butter (cold and cubed)
- 1 tablespoon Powdered sugar
- 1 Egg yolk (large)
- 2-3 tablespoons Ice water (add gradually)
The Filling
- 1/2 cup Raspberry jam (high-quality seedless or seeded)
- 3/4 cup Unsalted butter (softened to room temperature)
- 3/4 cup Granulated sugar
- 3 Eggs (large, at room temperature)
- 1/2 teaspoon Almond extract (for that signature aroma)
- 1 1/2 cups Ground almonds (Almond flour) (finely ground)
- 2 tablespoons All-purpose flour (to stabilize the frangipane)
Topping & Garnish
- 1/4 cup Flaked almonds (raw)
- 1 teaspoon Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a large bowl or food processor, combine the flour and powdered sugar. Add the cold cubed butter and pulse or rub with your fingertips until the mixture resembles fine breadcrumbs.
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2
Mix in the egg yolk and then add the ice water one tablespoon at a time, mixing until the dough just starts to come together. Do not overwork it.
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3
Wrap the dough in plastic wrap, flatten it into a disc, and refrigerate for at least 30 minutes to allow the gluten to relax.
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4
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness, ensuring it's wide enough to cover a 9-inch tart tin.
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5
Carefully line the tart tin with the pastry, pressing it into the edges. Trim the excess dough and prick the base all over with a fork.
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6
Line the pastry with parchment paper, fill with pie weights or dried beans, and 'blind bake' for 12-15 minutes. Remove the weights and bake for another 5 minutes until the base is pale gold.
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7
While the pastry cools slightly, lower the oven temperature to 350°F (180°C). Spread the raspberry jam evenly over the bottom of the tart shell.
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8
In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
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9
Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
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10
Gently fold in the ground almonds and the 2 tablespoons of flour until the frangipane mixture is smooth and combined.
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11
Spoon the frangipane over the jam layer, smoothing the top with a spatula. Be careful not to disturb the jam underneath.
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12
Scatter the flaked almonds generously over the top of the almond filling.
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13
Bake for 30-35 minutes, or until the filling has risen, is firm to the touch, and has turned a beautiful golden brown.
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14
Remove from the oven and let the tart cool completely in the tin. This allows the frangipane to set and makes slicing much easier.
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15
Once cooled, dust lightly with powdered sugar before serving.
💡 Chef's Tips
Always use cold butter for the pastry to ensure a flaky crust. If the edges of the tart brown too quickly, cover them loosely with foil during the last 10 minutes of baking. For a deeper flavor, you can lightly toast the ground almonds in a dry pan before adding them to the batter. Avoid over-mixing the frangipane after adding the eggs to prevent the tart from rising too much like a cake and then collapsing. If you don't like raspberry, apricot or cherry preserves are excellent traditional alternatives.
🍽️ Serving Suggestions
Serve a warm slice with a generous dollop of clotted cream or crème fraîche. Pair with a classic English Breakfast tea for a traditional afternoon tea experience. A scoop of high-quality vanilla bean ice cream melts beautifully over a slightly warm slice. Serve alongside fresh raspberries to cut through the sweetness of the almond filling. For a dessert wine pairing, try a chilled glass of Sauternes or a Late Harvest Riesling.