Bakewell Tart

Ingredients

• 200 gplain flour
• 100 gcold butter
• ¼ teaspoontable salt (if using unsalted butter)
• 60–75 ml (4–5 tablespoons)ice-cold water
• 50 gwhite granulated sugar
• 60 ml (4 tablespoons)jam
• 150 gground almonds
• 3 largeeggs
• 115 gwhite granulated sugar
• 115 gbutter, at room temperature
• 50 gsliced or flaked almonds
• 80 gicing sugar
• 30 ml (2 tablespoons)cold water

Instructions

1. 1

   Make the pastry

   Whisk the flour, 50 g sugar and salt together. Rub in the cold, cubed butter until the mixture resembles fine breadcrumbs.

2. 2

   Bring dough together

   Add the ice-cold water a tablespoon at a time, just until the pastry forms clumps. Gently gather it into a soft dough and shape it into a disc.

3. 3

   Line the tin

   On a lightly floured surface, roll out the pastry and line a 23 cm loose-bottomed tart or quiche tin, easing it into the corners without stretching. Trim it to leave a 1.5–2 cm overhang, fold the overhang down to reinforce the sides, then prick the base all over at roughly 3 cm intervals. Chill for 30 minutes.

4. 4

   Blind bake pastry

   Heat the oven to 180°C. Prick the pastry base again, line it with parchment or foil, and fill with baking beads, pie weights, beans or rice. Bake for 15 minutes, remove the weights and lining, then bake for another 5 minutes. Let the shell cool slightly, trim off the overhang, then leave it to cool completely.

5. 5

   Spread the jam

   Spread the jam over the base of the cooled pastry shell.

6. 6

   Make the frangipane

   Beat the room-temperature butter and 115 g sugar with the salt until pale and fluffy. Beat in the eggs one at a time until the mixture is light and fluffy.

7. 7

   Fill and bake

   Fold in the ground almonds. Spoon the mixture over the jam and gently spread it to the edges, smoothing the surface with the back of a spoon or an offset spatula. Scatter over the sliced almonds and bake for 35–40 minutes, until a skewer inserted in the centre comes out clean.

8. 8

   Cool the tart

   Remove the tart from the oven and leave it to cool completely.

9. 9

   Mix the glaze

   Stir the icing sugar and cold water together until smooth and pourable. Drizzle the glaze over the tart with a spoon or a piping bag fitted with a very small opening.

10. 10

    Pipe a pattern

    For the pictured pattern, put the glaze in a small piping bag and snip a 2–3 mm tip. Pipe parallel lines about 1.5 cm apart, then pipe another set at a right angle. Add lines connecting the corners of the squares.

11. 11

    Slice and serve

    Cut the cooled tart into slices and serve.

What is a Bakewell tart?

Bakewell tart is a British bake made with a pastry case, a layer of jam and an almond-rich frangipane topping. It is associated with Bakewell in Derbyshire and is often served as a teatime treat.

This version layers jam beneath the almond filling and adds sliced almonds for a little crunch. A light icing glaze gives it a sweet finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 7g protein, 33g carbs, 24g fat.

The pastry and frangipane provide much of the fat, while the flour, sugar and jam contribute carbohydrates. Eggs and ground almonds supply some protein. Pair a slice with fresh fruit, or serve a smaller piece after a meal with fruit on the side.

Build a crisp pastry case

Cold butter: rub it into the flour until the mixture looks like fine breadcrumbs, which helps keep the pastry tender.

Cold water: add it gradually and stop as soon as the dough clumps together. Too much handling can make the pastry tough, so gather it gently rather than kneading it.

Blind baking matters

Chilling: rest the lined tin in the fridge for 30 minutes before baking. This helps the pastry keep its shape in the oven.

Baking weights: line and weight the pastry for the first 15 minutes at 180°C, then remove them for the final 5 minutes. Let the shell cool completely before adding the jam and filling.

Keep the filling light

Creamed butter: beat the room-temperature butter and sugar until pale and fluffy before adding the eggs. This gives the frangipane a lighter texture.

Eggs: add them one at a time and beat after each addition. Fold in the ground almonds gently so the mixture stays airy.

Layer the tart carefully

Jam: spread it in an even layer across the cooled pastry base, keeping it within the pastry walls.

Frangipane: spoon it over the jam and ease it gently to the edges rather than stirring the layers together. Scatter the sliced almonds evenly over the top before baking.

Check doneness and timing

Oven time: bake the filled tart for 35–40 minutes at 180°C. The almond topping should be set, and a skewer inserted in the centre should come out clean.

Cooling: let the tart cool completely before glazing and slicing. The filling firms as it cools, making neater portions.

Serve and finish

Glaze: mix the icing sugar with the cold water until smooth and pourable, then drizzle it over the cooled tart. For a lattice effect, pipe lines in two directions and add diagonals between the square corners.

On the plate: serve a slice on its own with tea or coffee, or add fresh berries and a spoonful of yoghurt or cream.

Recipe notes & tips

• Measure the 23 cm tin before rolling the pastry so the case fits without stretching.
• Keep the pastry cool while lining the tin and chill it for the full 30 minutes.
• Add water to the pastry gradually; the dough should just hold together, not feel wet.
• Beat the eggs into the frangipane one at a time to help the mixture stay smooth.
• Let the tart cool fully before adding the glaze for a cleaner finish.
• Check the centre with a skewer near the end of the 35–40 minute bake.

Variations

• Change the jam: use raspberry, strawberry or another jam you enjoy.
• Skip the glaze: leave the tart uniced for a less sweet finish.
• Use flaked almonds: scatter them over the filling for a delicate, even topping.
• Add citrus zest: fold a little lemon zest into the frangipane for a bright note.
• Serve with berries: add fresh berries alongside each slice for a fruity contrast.

Common mistakes to avoid

• Stretching the pastry: ease it into the tin and avoid pulling it, which can make it shrink as it bakes.
• Adding too much water: add it a tablespoon at a time and stop once the dough forms clumps.
• Skipping the chill: refrigerate the lined case for 30 minutes before blind baking.
• Mixing the layers: spread the jam first, then gently lay the frangipane over it without blending them together.
• Glazing while warm: wait until the tart is completely cool so the icing does not run off.
• Underbaking the centre: bake until a skewer inserted in the middle comes out clean.

How to store

Store the cooled tart covered in the fridge for up to 3 days. Bring slices to room temperature before serving, or warm them gently in a low oven if you prefer them warm.

Frequently asked questions