190min 4 ppl
Classic Bakewell Tart
90 minutes
4 people
Hardover 60 min or 12+ steps
90 min · 12 steps
Hard: over 60 min or 12+ steps
890 kcalper person
Protein 17g
Carbs 82g
Fats 57g
About this dish
A buttery shortcrust pastry blind-baked until biscuit-golden, filled with a layer of good-quality raspberry jam and a light, almond-rich frangipane that stays moist in the centre. The key is creaming the butter thoroughly and resting the pastry cold before rolling.
Allergy Info
Dairy, Gluten, Eggs, Tree Nuts
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Ice-cold water2-3 tbsp
Dairy & Eggs
- Unsalted butter (for pastry)cold and cubed100 g
- Large egg yolk1
- Unsalted butter (for frangipane)softened to room temperature150 g
- Large eggsbeaten3
Tins & Jars
- Good-quality raspberry jamideally seedless120 g
Dried Goods
- Plain flour (for pastry)175 g
- Icing sugar (for pastry)sifted30 g
- Caster sugar150 g
- Ground almonds150 g
- Plain flour (for frangipane)30 g
- Flaked almonds30 g
- Icing sugar (for dusting) to taste
Spices & Seasonings
- Almond extract1 tsp
- Vanilla extract1 tsp
Utensils
- Food processor
- Cling film
- Rolling pin
- 23 cm loose-bottomed tart tin
- Baking paper
- Baking beans or rice
- Electric mixer
- Palette knife
- Skewer
- Fork
Method
1
Make the pastry: pulse the plain flour, icing sugar, and cold cubed butter in a food processor until the mixture resembles fine breadcrumbs.
Approx. 5 minutes
2
Add the egg yolk and ice-cold water one tablespoon at a time, pulsing until the dough just comes together — do not overwork it. Shape into a flat disc and wrap in cling film.
Approx. 5 minutes
3
Refrigerate the pastry disc for at least 30 minutes.
Approx. 30 minutes
4
Preheat the oven to 190°C (170°C fan). On a lightly floured surface, roll the pastry to 3 mm thickness and line a 23 cm loose-bottomed tart tin, pressing it gently into the edges. Trim the overhang and prick the base all over with a fork.
Approx. 10 minutes
5
Line the pastry case with baking paper and fill with baking beans or rice. Blind bake for 15 minutes until the sides are set and pale gold.
Approx. 15 minutes
6
Remove the baking paper and beans and bake for a further 8 minutes until the base is dry and lightly golden. Set aside to cool slightly. Reduce the oven temperature to 180°C (160°C fan).
Approx. 8 minutes
7
Make the frangipane: beat the softened butter and caster sugar together with an electric mixer for 4–5 minutes until pale, light, and noticeably increased in volume.
Approx. 5 minutes
8
Gradually add the beaten eggs to the frangipane mixture, mixing well between each addition. Fold in the ground almonds, plain flour, almond extract, and vanilla extract until just combined.
Approx. 5 minutes
9
Spread the raspberry jam evenly over the base of the cooled pastry case, taking it right to the edges.
Approx. 2 minutes
10
Spoon the frangipane over the jam and spread gently with a palette knife to form an even layer — avoid pressing hard, which drags the jam. Scatter the flaked almonds evenly over the surface.
Approx. 3 minutes
11
Bake for 25–28 minutes until the frangipane is golden brown on top, has a slight dome in the centre, and a skewer inserted into the middle comes out with just a few moist crumbs. If the surface browns too quickly, tent loosely with foil.
Approx. 27 minutes
12
Leave the tart to cool in the tin for 15 minutes before unmoulding. Dust lightly with icing sugar before slicing and serving.
Approx. 15 minutes
