Easy Bakewell Tart Recipe: A Classic British Delight

Discover the sheer joy of baking an authentic, easy Bakewell Tart right in your own kitchen. This timeless British classic, renowned for its irresistible blend of flavors and textures, features a gorgeous, crispy pastry shell, a luscious layer of sweet jam, and a moist, flavorful almond frangipane topping. It’s an eight-ingredient simplicity that delivers extraordinary results, making it the perfect homemade treat for any occasion.

Often considered the sophisticated cousin of French frangipane tarts, like a delightful pear almond tart or a vibrant strawberry almond tart, the Bakewell Tart holds a special place in dessert history. Our recipe ensures a buttery, perfectly balanced confection that’s surprisingly easy to master. Get ready to impress your family and friends with this homemade masterpiece, perfect for afternoon tea or a cozy dessert.

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What is Bakewell Tart? The Story of a British Icon

The Bakewell Tart is a beloved English dessert, rich in history and flavor, originating from the Derbyshire town of Bakewell. It’s often confused with the Bakewell Pudding, which is an older, richer, and more casserole-like dessert. The tart, however, features a shortcrust pastry shell, a layer of jam (traditionally raspberry), and a soft, moist frangipane (almond) filling. Unlike its more elaborate cousin, the Cherry Bakewell, which usually includes an iced topping and glacé cherries, a traditional Bakewell Tart is typically finished simply with a dusting of icing sugar and sometimes a sprinkle of flaked almonds.

This dessert is a testament to simple ingredients coming together to create something truly magical. The contrast between the crisp, buttery pastry and the tender, aromatic almond filling, complemented by the fruity tang of the jam, makes every bite a delightful experience. It’s a staple in British bakeries and homes, cherished for its comforting appeal and elegant presentation.

Why You’ll Love This Easy Bakewell Tart Recipe

There are countless reasons why this particular Bakewell Tart recipe will become a firm favorite in your baking repertoire. From its straightforward preparation to its utterly delicious outcome, it’s designed for both novice and experienced bakers seeking that perfect balance of ease and indulgence.

• Crisp, Buttery Pastry: While store-bought shortcrust pastry is an option, I wholeheartedly encourage you to try making your own for this recipe. Our sweet shortcrust pastry is incredibly buttery, wonderfully crisp, and easier to prepare than you might imagine. It forms the perfect foundation, offering a delightful crunch that contrasts beautifully with the soft filling. The effort invested in homemade pastry truly pays off in superior flavor and texture.
• Bursting with Jammy Goodness: Traditionally, a Bakewell Tart features raspberry jam, and it’s a classic for a reason. However, this recipe is adaptable, and I’ve used strawberry jam here with fantastic results. You can choose your favorite, or simply use what you have on hand. The vibrant fruit layer adds a crucial tangy counterpoint to the rich almond filling.
• Irresistible Almond Topping (Frangipane): The heart of the Bakewell Tart is its frangipane filling – a moist, sponge-like almond mixture that’s rich, aromatic, and incredibly delicious. It’s surprisingly quick to whip up, requiring just minutes to combine the ingredients. The almond meal gives it a tender crumb and deep nutty flavor that is utterly comforting.
• A Satisfying Crunch: For those who appreciate an extra layer of texture, a traditional Bakewell Tart is often topped with flaked almonds before baking. These not only add a beautiful visual appeal but also provide a satisfying, toasty crunch that perfectly complements the soft filling.

This easy Bakewell Tart recipe embodies everything wonderful about classic British baking: comforting, flavorful, and made with love. It’s truly a perfect afternoon tea treat.

Detailed quantities and instructions can be found in the recipe card below.

• Flour: You’ll need plain (all-purpose) flour for both the shortcrust pastry and a small amount for the frangipane filling. It provides structure to the pastry and helps bind the almond filling, ensuring it’s not too dense.
• Butter: Unsalted butter is used in generous amounts in both the pastry and the almond filling. It’s essential for achieving that characteristic rich, buttery flavor and tender, crisp texture in the pastry, and a moist, flavorful crumb in the frangipane. Ensure your butter is softened to room temperature for easier creaming and mixing.
• Eggs: Large, room temperature eggs play a dual role. In the pastry, an egg helps bind the dough and adds richness. In the frangipane, eggs provide structure, moisture, and contribute to its characteristic custardy, yet cake-like texture.
• Sugar: We use two types of sugar. Icing sugar (also known as powdered or confectioners’ sugar) is ideal for the tart shell pastry, as its fine texture ensures a tender, melt-in-your-mouth crust. Regular white granulated sugar is perfect for the almond filling, contributing sweetness and helping to create a light and fluffy frangipane when creamed with butter.
• Vanilla Extract: A touch of good quality vanilla extract enhances the overall flavor profile of the almond filling, adding a warm, aromatic note that complements the almonds beautifully.
• Jam: Traditionally, raspberry jam is the go-to choice, offering a perfect balance of sweetness and tartness. However, this recipe is incredibly versatile. I’ve successfully used strawberry jam, and you could also opt for apricot, cherry, or your favorite fruit preserve. Choose a good quality jam for the best flavor.
• Almond Meal / Almond Flour: This is the star of the frangipane filling. Finely ground almonds provide incredible moisture, a delicate texture, and an undeniable nutty depth of flavor. It’s crucial for the authentic taste and texture of a Bakewell Tart. Ensure it’s fresh for the best results.

With these simple ingredients, you’re well on your way to creating a truly spectacular homemade Bakewell Tart!

For detailed quantities and comprehensive instructions, refer to the recipe card below.

1. Prepare the Sweet Shortcrust Pastry: Begin by creaming together the softened butter and icing sugar until the mixture is light, fluffy, and smooth. This aeration is key to a tender pastry. Next, beat in the room temperature egg until fully incorporated. Finally, add the plain flour and mix on low speed just until the ingredients come together and large clumps of dough start to form. Be careful not to overmix, as this can develop the gluten too much, leading to a tough pastry.
2. Form and Chill the Tart Shell: Gently gather the dough into a smooth disk with your hands, avoiding excessive handling. On a lightly floured surface, roll out the dough immediately to an approximate thickness of 4-5mm (about 11 inches in diameter), turning it frequently to prevent sticking. Carefully transfer the rolled pastry into your 9-inch fluted tart tin with a removable base. Gently press the dough into the corners and up the scalloped sides of the tin using your fingertips, ensuring an even layer. Leave a slight overhang around the edges for now. This step helps create a crisp, sturdy base. Crucially, chill the tart shell in the fridge for a minimum of 2 hours, or even overnight. This chilling period is vital for preventing shrinkage during baking and achieving a flaky, crisp crust.

3. Blind Bake the Tart Shell: Once the pastry is thoroughly chilled, preheat your oven to 180°C (160°C fan) / 350°F. Before baking, use a fork to prick the base of the pastry all over; this is called docking and helps prevent the crust from puffing up. Next, use a sharp knife to carefully trim away the excess pastry flush with the top edge of the tart tin. Line the chilled tart shell with baking paper, then fill it generously with pie weights, baking beans, or uncooked rice, ensuring they are pressed firmly against the sides to maintain the pastry’s shape. Par-bake the shell for 15 minutes, then carefully remove the paper and weights and bake for another 5 minutes until lightly golden. This step prevents a soggy bottom.
4. Whip Up the Almond Frangipane Filling: While the tart shell is blind baking, prepare your rich frangipane filling. In a medium bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well combined and smooth. Finally, gently mix in the plain flour and almond meal until just incorporated. The resulting mixture should be thick and fragrant.
5. Assemble and Bake: Once the tart shell has been par-baked and slightly cooled, spread an even layer of your chosen jam over the base of the pastry crust. Next, carefully dollop the almond frangipane filling over the jam layer, spreading it out smoothly with the back of a spoon or a spatula to ensure it reaches the edges. Return the tart to the oven and bake for an additional 45-50 minutes, or until the top is beautifully golden brown and the filling feels springy to the touch when lightly pressed. You might need to turn the tray halfway through baking for even browning.

Allow the tart to cool in the tin for a bit before carefully removing it from the removable base. Serve warm or at room temperature, perhaps with a delicate dusting of icing sugar. Enjoy your homemade Bakewell Tart!

Ideas to Get Ahead: Make-Ahead Bakewell Tart

One of the best features of this homemade Bakewell Tart is how well it lends itself to being prepared in advance. This flexibility makes it an ideal dessert for entertaining or for simply ensuring you have a delicious treat ready when cravings strike.

• Full Tart, A Day or Two Ahead: A fully baked Bakewell Tart can be made 1-2 days in advance. Once baked and cooled completely, store it in an airtight container at room temperature. It maintains its wonderful flavor and texture perfectly. For serving, simply dust with a little icing sugar just before presenting, and perhaps offer a dollop of fresh cream or crème fraîche on the side.
• Prepare Pastry Dough in Advance: The sweet shortcrust pastry dough can be prepared ahead of time and stored.
  • Refrigeration: Wrap the dough tightly in plastic wrap and refrigerate for up to 3 days. When ready to use, allow it to come to room temperature for about 15-20 minutes to make it easier to roll out.
  • Freezing: For longer storage, wrap the dough very well in multiple layers of plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before rolling out.
• Freeze an Unbaked Tart Shell: You can even get a head start by preparing the tart shell up to the point just before the first bake (after it’s been pressed into the tin and chilled). Wrap the entire tart tin, containing the unbaked pastry, securely with plastic wrap and then aluminum foil to protect it from freezer burn. It can be frozen for up to 2 months. When you’re ready to bake, you can blind bake it from frozen – just add an extra 5-10 minutes to the initial blind baking time, ensuring it’s fully baked and golden.

Having these make-ahead options means you can enjoy the deliciousness of a homemade Bakewell Tart with minimal fuss on the day you plan to serve it.

Pro Tips and Tricks for the Perfect Bakewell Tart

Achieving a truly outstanding Bakewell Tart is all about understanding a few key techniques and details. These pro tips and tricks will help you bake a tart that’s consistently delicious, with a perfectly crisp crust and a moist, flavorful filling every time.

• Room Temperature Ingredients are Essential: This applies to both the butter and eggs for both the pastry and the frangipane filling. Room temperature ingredients emulsify much more easily, resulting in a smooth, cohesive dough and a light, fluffy filling. Cold ingredients can cause the mixture to curdle or become lumpy, affecting the final texture.
• Don’t Skip Chilling the Dough: This is perhaps the most crucial step for a perfect pastry shell. The recipe calls for at least 2 hours of chilling, and it’s a non-negotiable step. Chilling the dough allows the butter to firm up, preventing it from melting too quickly in the oven and causing the pastry to shrink. It also gives the gluten in the flour time to relax, which results in a tender, less crumbly, and easier-to-handle pastry that holds its shape beautifully. If you want to save time on baking day, make the dough ahead as suggested in our “Ideas to Get Ahead” section.
• Troubleshooting Shrinking Pastry: If you find your pastry shrinking back significantly as you roll it out, stop immediately. This elasticity is a sign that the gluten in the dough is too tense and needs to relax further. Continuing to roll will only result in a tough, chewy crust. Simply re-wrap the dough and chill it for an additional 30 minutes to an hour. This extra rest time will allow the gluten to relax, making the dough much more pliable and easier to work with.
• Avoid Overworking the Pastry: Once the flour is added to the pastry dough, mix only until the ingredients are just combined and forming large clumps. Overworking the dough develops the gluten, leading to a tough, inelastic pastry. A light touch is key for a tender, flaky crust.
• Blind Baking is Your Best Friend: This step is critical for preventing a “soggy bottom” – a common issue with tarts. By partially baking the crust with pie weights, you allow the pastry to set and become crisp before the moist filling is added. Ensure the pie weights are pressed well against the sides to support the crust during baking.
• Check Oven Temperature: Oven temperatures can vary significantly. If possible, use an oven thermometer to ensure your oven is at the correct temperature. This accuracy helps achieve consistent baking results for both the pastry and the frangipane.
• Visual Cues for Doneness: The Bakewell Tart is ready when the frangipane topping is golden brown and feels slightly springy to the touch in the center. The edges of the pastry should also be nicely browned and crisp.
• Serving Suggestions: While delicious on its own, a slice of Bakewell Tart is elevated with a simple accompaniment. A light dusting of icing sugar is traditional. For a truly indulgent experience, serve it warm with a dollop of clotted cream, a scoop of vanilla bean ice cream, or a drizzle of custard. It also pairs wonderfully with a cup of hot tea, making it the quintessential afternoon tea treat.

Variations to Explore for Your Bakewell Tart

While the classic Bakewell Tart is perfect in its traditional form, it also offers wonderful opportunities for creative variations. Feel free to experiment and customize it to your personal preferences or what ingredients you have on hand.

• Experiment with Different Jams: The beauty of a Bakewell Tart is its versatility with fruit. If raspberry isn’t your favorite or you simply want to try something new, don’t hesitate!
  • Apricot Jam: Another classic and highly recommended alternative, offering a lovely balance of sweet and tart.
  • Cherry Jam: For a flavor profile reminiscent of a Cherry Bakewell, but without the icing.
  • Blackcurrant or Plum Jam: For a deeper, richer fruit flavor.
  • Lemon Curd: For a brighter, tangier twist that cuts through the richness of the almond filling.
• Add a Nutty Crunch: For an enhanced texture and visual appeal, sprinkle a generous amount of flaked almonds over the top of the frangipane filling before baking. As the tart bakes, the almonds toast beautifully, adding a delicious crunch and intensifying their nutty flavor.
• Boost the Almond Flavor: If you’re a true almond lover and desire a more intense almond presence, consider adding a little almond extract. A mere ½ teaspoon to the frangipane filling (or even a tiny dash to the pastry dough) can amplify that distinctive almond aroma and taste. Start with a small amount and adjust to your preference, as almond extract can be quite potent.
• The Cherry Bakewell Twist: To transform your Bakewell Tart into a classic Cherry Bakewell, omit the flaked almonds. Once the tart has cooled completely, prepare a simple icing (a mix of icing sugar and a tiny bit of water or lemon juice) and drizzle or spread it over the top. Finish by arranging glacé cherries on top of the icing.
• Chocolate Bakewell: For a decadent twist, try adding a few tablespoons of cocoa powder to your frangipane filling, or sprinkle chocolate chips over the jam layer before adding the frangipane.

These variations demonstrate the adaptability of the Bakewell Tart, allowing you to personalize this classic British dessert to suit any taste.

Storage and Enjoyment Tips for Your Bakewell Tart

One of the many charms of a Bakewell Tart is its excellent keeping quality, meaning you can enjoy its delightful flavors over several days. Here’s how to store it to maintain its freshness and taste.

• Refrigeration for Leftovers: Any leftover baked Bakewell Tart should be stored in an airtight container in the fridge. This will keep it fresh and delicious for 4-5 days. The airtight container prevents it from drying out and absorbing any unwanted odors from the refrigerator.
• Freezing for Longer Enjoyment: The baked Bakewell Tart also freezes exceptionally well, making it perfect for preparing ahead or saving for a future treat. Once the tart has completely cooled, wrap it tightly in plastic wrap, then an additional layer of aluminum foil. Freeze for up to 2 months.
• Thawing: To thaw a frozen tart, simply place it in the refrigerator overnight, or on the countertop at room temperature for several hours.
• Serving Temperature: For the best flavor and texture, Bakewell Tart is best eaten at room temperature. If serving from the fridge, allow it to sit out on the counter for 30 minutes to an hour before serving. You can also gently warm individual slices in the microwave for a few seconds if you prefer it slightly warm, especially when serving with cream or custard.

With proper storage, you can extend the enjoyment of your homemade Bakewell Tart, ensuring every slice is as wonderful as the first.

More Recipes You’ll Love

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• Almond Cherry Crumb Cake
• Raspberry Shortbread Bars
• Linzer Tart

Easy Bakewell Tart Recipe

Yield:

8
serves

Prep Time:

30 minutes
minutes

Cook Time:

1 hour
hour
20 minutes
minutes

Chilling time:

45 minutes
minutes

Total Time:

2 hours
hours
35 minutes
minutes

4.8 from 9 ratings

With gorgeous, crispy pastry, a layer of jam and a simple almond topping, this easy Bakewell Tart recipe is an absolute British classic. So easy to make and so delicious, it’s the perfect afternoon tea treat.

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For best results, always weigh ingredients where a weight is provided