Bakewell Tart

Bakewell Tart

With a pastry base, jam centre and almond sponge this is a lovely classic Bakewell Tart tart and typically made with a combination of ground sweet almonds and slightly bitter almond extract. Serve a slice with a hot drink or gently re-heat and serve as a pudding.

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  • 100g Wessex Mill Plain White Flour
  • 2 tbsp icing sugar
  • 50g butter
  • 1 egg
  • plus butter, for tin
  • plus flour, for dusting


  • 4 tbsp raspberry jam
  • 75g butter
  • 75g caster sugar
  • 1 egg
  • 1 tsp almond extract
  • 50g Wessex Mill Self Raising Flour
  • 25g ground almonds
  • 25g flaked almonds


  • 1 x 20cm/8" round, loose bottom tin
  • 1 x pastry blender
  • 2 x mixing bowls


Sweet Pastry

190°C, Fan 170°C, 375°F, Gas 5

  • Pre-heat the oven.

  • Rub some butter around an 20cm/8” round, loose bottom tin or insert a baking liner.

  • Put the flour and icing sugar into a mixing bowl.

  • Chop the butter into small cubes and add these to the bowl.

  • Using a fork or pastry blender, work the butter cubes into the flour until the mixture resembles breadcrumbs.

  • Break the egg into the bowl, add the water and stir to make a pastry dough.

  • Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.

  • Roll out the pastry into a circle 5cm/2” larger than your tin and lift it into the dish, OR simply press it into the baking dish using your fingers.

Blind Baking

  • Cut away any pastry that hangs over the edge of the dish.

  • Prick the pastry all over with a fork.

  • Lay a large piece of parchment paper over the raw pastry, making sure all the edges are covered.

  • Scatter ceramic baking beans (or rice or flour) over the parchment paper, spreading them all over the surface.

  • Bake for 15 minutes.

  • Remove from the oven and carefully lift the parchment paper and contents off the pastry.

  • Return the pastry to the oven and cook for a further 4-5 minutes without browning too much.

  • Take the dish out of the oven and leave to cool.

Bakewell Filling

  • Spread the jam over the pastry.

  • Chop the butter into cubes in a mixing bowl, add the caster sugar and beat together well.

  • Break the egg into the bowl, add the almond extract and beat until combined.

  • Add the self raising flour and ground almonds and stir everything together.

  • Spread the mixture over the jam and sprinkle the flaked almonds over the top.

  • Bake for 30-35 minutes.

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