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Bakewell tart recipe

Bakewell tart recipe

1170 ratings

This fragrant almond tart is a classic British dessert and true family favourite. This traditional Bakewell tart recipe includes buttery homemade pastry with a thick layer of raspberry jam and a soft frangipane topping. Serve warm with cream or custard, or cool completely and enjoy with a cuppa. See method

  • Serves 12
  • 40 mins to prepare and 1 hr 10 mins to cook
  • 485 calories / serving
  • Vegetarian


For the pastry

  • 200g plain flour
  • 1 tbsp icing sugar, plus extra to decorate
  • 125g butter
  • 1 egg yolk

For the filling

  • 180g butter, softened
  • 180g caster sugar
  • 3 eggs
  • 180g ground almonds
  • 1 tsp almond extract
  • 200g Tesco Finest raspberry conserve
  • 25g flaked almonds

Each serving contains

  • Energy

  • Fat

    33g 47%
  • Saturates

    14g 70%
  • Sugars

    27g 30%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 41.2g Protein 7.5g Fibre 1.3g


  1. Sieve the flour and icing sugar into a bowl. Rub in the butter. Add the egg yolk and 2 tsp water and mix to a firm dough. Roll out onto a lightly floured board and use to line a deep 23cm loose-based, fluted tart tin. Chill for 15 mins.
  2. Heat the oven to gas 4, 180°C, fan 160°C. Bake the pastry case ‘blind’ for 15 mins. Remove the paper and baking beans and cook for a further 10 mins until the pastry is dry and a light golden colour. Remove from the oven and leave to cool.
  3. For the filling, beat together the butter and sugar. Beat in the eggs, one at a time, then stir in the ground almonds and almond extract. Spread the jam over the base of the pastry case. Spread the almond filling evenly on top, then sprinkle over the flaked almonds.
  4. Bake for 35–40 mins until the frangipane filling is firm and golden brown on top (see Tips, below). Allow to cool slightly and serve while just warm or cool completely in the tin. Carefully remove from the tin and dust with icing sugar just before serving, perhaps with cream or custard, if you like.

Tips: Frangipane is a classic dessert filling made with ground almonds which help to keep it moist when baked. The filling should be soft and have a damp crumb texture, more like a set custard than a fluffy sponge. If the filling still feels very liquid after 40 mins baking, cover the top with foil to stop it from browning and return to the oven for another 5-10 mins or until the filling is just set.

The filling will firm up as it cools and is best sliced and served while just warm (allow to cool for 10-15 mins once out of the oven) or once completely cold. This makes it a great dessert to prepare ahead; the baked tart will keep for 1-2 days in an airtight container. 

Make sure you have a deep tart tin to fit the thick layer of filling. A loose-based or springform tin will help you remove the tart when baked. 

If short on time, you can replace the homemade pastry with ready-rolled shortcrust pastry. Line the tart tin and bake as above. 

You can ring the changes with different jams or conserves in the filling, try sweet strawberry, cherry or apricot for a change. 

See more Baking recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

Raspberry conserve 150x150

Baking Tesco Finest raspberry conserve into this classic tart makes it even more special.

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