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.
Table of contents
About this recipe
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
Ingredient Notes
- Short Dough – This tart is baked in a sweet, cookie-type crust. Use the linked recipe to make the dough or your favorite tart dough recipe.
- Almond flour – You can make your own almond flour by grinding almonds in a food processor.
- Raspberry preserves – Use seedless or seeded preserves in the tart. You can also use any other preserves of your choice.
Process Photos
See the recipe card for detailed instructions and measurements.
- Line the tart pan with short dough and pre-bake until lightly browned.
- Allow the crust to cool to room temperature before filling.
- 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.
- You can finish the tart with a sprinkle of powdered sugar or a drizzle of powdered sugar glaze.
Make Ahead Tips
- The short dough can be stored in the refrigerator for 2-3 days or frozen for up to 3 months.
- The blind-baked tart shell can be held at room temperature for 1-2 days before assembling the tart
- The almond filling can be mixed and stored in the refrigerator for up to 3 days or frozen for 1 month.
Storage
Bakewell Tart will keep at room temperature 4-5 days. Individual slices can be frozen for up to a month.
More British Recipes
More Almond Desserts
If you love this recipe as much as I do, I’d really appreciate a star rating and a quick comment. Ratings and comments help my recipes show in search results. Thanks!
If you love this recipe as much as I do, I’d really appreciate a star rating and a quick comment. Ratings and comments help my recipes show in search results. Thanks!
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 minutes. Set the crust aside to cool to room temperature 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. Add 2 large eggs and mix to combine. Add 6 oz almond flour, ½ teaspoon almond extract, ½ teaspoon vanilla and ¼ teaspoon salt. Mix until well-combined.
- Spread 4 oz raspberry preserves into the bottom of the tart crust. Dollop the almond filling over the preserves then gently spread to an even layer. Try not to mix the jam into the filling. Sprinkle 1 oz sliced almonds evenly over the filling. Bake until the filling is set, about 25 minutes.
- Cool the tart completely before removing the ring. Finish the tart with a light sprinkle of powdered sugar or a drizzle of glaze (see note).
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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.