Quick & Easy

Bakewell tart

Can't beat the classics.

Sweet almond frangipane filling and raspberry jam complement each other perfectly in this buttery English classic.

Looking for more sweet pies and tart recipes?


Almond filling
Lemon icing


1.Beat butter, sugar and egg yolk in a small bowl with an electric mixer until combined. Stir in sifted flour and almond meal, in two batches, until smooth. Knead dough on a floured surface until smooth. Enclose in plastic wrap; refrigerate for 30 minutes.
2.Meanwhile, make almond filling. Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in ground almonds, rice flour and rind.
3.Preheat oven to 200°C/400°F.
4.Roll dough between sheets of baking paper until large enough to line a 24cm loose-based tart tin. Lift pastry into tin, press into base and side; trim edge. Spread base with cherry jam; spoon filling on jam. Place tart on an oven tray.
5.Bake tart for 25 minutes or until browned lightly.
6.Stir apricot jam in a small saucepan over low heat until melted; strain jam into a small bowl. Brush top of hot tart with hot jam. Cool.
7.Meanwhile, make lemon icing. Sift icing sugar into a small bowl; stir in juice until icing is smooth.
8.Pipe or drizzle icing over tart.

Tart can be made a day ahead; store in an airtight container at room temperature.


Related stories