Bakewell tart

Can't beat the classics.

  • 35 mins preparation
  • 25 mins cooking
  • Serves 8
  • Print
Sweet almond frangipane filling and raspberry jam complement each other perfectly in this buttery English classic.
Looking for more sweet pies and tart recipes?


  • 100 gram unsalted butter, softened
  • 2 tablespoon caster sugar
  • 1 egg yolk
  • 1 cup (150g) plain flour
  • 1/2 cup (60g) almond meal
  • 2 tablespoons cherry or raspberry jam
  • 2 tablespoons apricot jam
Almond filling
  • 125 gram unsalted butter, softened
  • 1/2 cup (110g) caster sugar
  • 2 eggs
  • 3/4 cup (90g) ground almonds
  • 2 tablespoon rice flour
  • 1/2 teaspoon finely grated lemon rind
Lemon icing
  • 1/3 cup (55g) icing sugar
  • 2 teaspoon lemon juice, approximately


Bakewell tart
  • 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.

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