Bakewell Tart
Bakewell Tart is a classic British confection. The satisfying combination of almond frangipane and raspberry preserves is baked inside a crisp, buttery crust.
Quick aside, even though this recipe does bake-up quite well, the name comes from the town of Bakewell in Derbyshire.
When I worked as a baker at a British tea shop (here in the US), we literally sold Bakewell tart by the slab. I would bake the tart in a full sheet pan. The tart was cut into squares to be sold and served with afternoon tea.
As popular as those slabs of tart were, I prefer the elegant shape of the fluted tart pan. The finished tart slices up into perfectly pretty little wedges that will just make you happy.
Ingredients
- Unsalted butter
- All purpose flour
- Granulated sugar
- Eggs
- Almond flour
- Almond extract
- Vanilla extract
- Salt
- Raspberry preserves
- Sliced almonds
How to make Bakewell Tart:
See the recipe card for detailed instructions and measurements.
- Line the tart pan with short dough and pre-bake until lightly browned.
- Spread the jam into the crust.
- Spread the almond filling over the jam. Be careful not to mix the jam into the almond filling.
- Sprinkle sliced almonds over the filling.
- Bake until golden brown and the filling is set all the way to the center.
Pastry Chef Tips for making Bakewell Tart:
- Use a fluted tart pan with a removeable bottom for a pretty and easy-to-slice tart.
- Make the tart dough up to 3 days before and refrigerate. The dough can also be frozen for up to 3 months. When I make short dough, I make a full batch and freeze extra for future recipes.
- Roll the dough when it’s still cool from the fridge and it will be easier to handle.
- Blind bake the tart shell until the bottom of the shell is fully baked and just beginning to brown.
- I prefer to use seedless raspberry preserves.
- Spread the almond frangipane filling very carefully so you don’t end up mixing the jam into the filling.
- You can finish the tart with a sprinkle of powdered sugar or a drizzle of powdered sugar glaze.
- The baked tart will keep at room temperature 4-5 days.
Try these other British-inspired recipes; Homemade Crumpets, Raisin Scones, Lemon Curd, Lemon Shortbread, Blood Orange Marmalade.
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Bakewell Tart Recipe
Ingredients
- 1 recipe Tart Dough
- 4 oz unsalted butter (room temperature)
- 6 oz granulated sugar (¾ cup)
- 2 large eggs (room temperature)
- 6 oz almond flour (1 ½ cups)
- ½ teaspoon almond extract
- ½ teaspoon vanilla
- ¼ teaspoon salt
- 4 oz raspberry preserves (⅓ cup)
- 1 oz sliced almonds (¼ cup)
Instructions
- Preheat the oven to 350 °F.
- Roll the short dough to fit a 9" or 10" fluted tart pan with a removable bottom. Prick the dough all over with a fork and refrigerate until firm.
- Bake the tart shell until it’s lightly golden brown, about 10-15 minutes. Set the crust aside to cool while you make the filling. Keep the oven on.
- In a mixing bowl, cream 4 oz unsalted butter with 6 oz granulated sugar until light and aerated. Scrape the bowl and the beater. Add 2 large eggs and mix to combine. Add 6 oz almond flour, ½ teaspoon almond extract, ½ teaspoon vanilla and ¼ teaspoon salt.
- Spread 4 oz raspberry preserves into the bottom of the tart crust. Gently spread the almond filling over the preserves, trying not to mix the jam into the filling. Sprinkle 1 oz sliced almonds evenly over the filling. Bake until the filling is set, about 35 minutes.
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Hi Eileen,
I was wondering if you think gluten free flour (or any other kind) would work in this recipe? I have a friend that loves almond, but they are gluten free.
Hey Kath, I’m sure you could use gluten free flour in the shortdough. Since there is no wheat flour in the filling that should be Ok.
Thank you! I will give it a try.
I cooked this for the first time today and love the flavour. The centre (frangipane) was a little moist and the centre of the tart dropped a little whilst cooling. Do you think I have under baked it?
Possibly. But the beauty of this tart is that a slightly mushy filling still tastes great.
Thank you.
Does this dough not need foil and weights while blind baking? That would make things easier.
If you use a fluted tart pan the dough should stay in place. If your pan has straight sides than you can use foil and weights to keep it in place.