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Bakewell Tart

Serves: 10Category: Tarts & Pastries, CakesCourse: DessertsMachine: MixerTotal time (min.): 110Complexity (1 to 3): 2
Bakewell-Tart.jpg Bakewell-Tart.jpg
A crisp tart filled with raspberry jam and frangipane, topped with flaked almonds and icing. Perfect for afternoon tea. You can make this Bakewell tart using a round or rectangular tart tin, alternatively you could make individual Bakewell tarts using a muffin tin.



Ingredients 1
Butter75 grams
Plain flour250 grams
Salt1 pinch
Caster sugar100 grams
Ingredients 2
Milk2 Tbsp.
Ingredients 3
Raspberry jam3 Tbsp.
Ingredients 4
Butter200 grams
Sugar200 grams
Ingredients 5
Eggs4 beaten
Ingredients 6
Ground almonds200 grams
Plain flour40 grams
Lemon1/2 zest of
Flaked almonds as needed
Ingredients 7
Icing sugar31 grams
Water1 Tbsp.


 Prep. (Before you begin) 
 Cut the butter into cubes and leave at room temperature to soften.

Getting started

 1 - Fit the K beater to the machine.
 2 - Grease and flour the tart tin.
 Stage 1 
 1 - Add Ingredients 1 (butter, flour, salt, sugar) into the Mixer bowl.
 2 - Attach the Mixer bowl to the machine and fit the splash guard. 
 3 - Mix on speed 2 for 2 minutes. 
 Stage 2 
 1 - Add Ingredients 2 (egg, milk) into the Mixer bowl.
 2 - Mix on speed 2 for 1 minute. 
 3 - Place the pastry on a lightly floured worksurface and knead together.
 4 - Wrap in plastic wrap.
 5 - Chill in the fridge for 30 minutes.
 6 - Transfer the pastry from the fridge to a lightly floured worksurface.
 7 - Gently knead the dough until it becomes soft and pliable.
 8 - Lift the dough and lightly flour the worksurface.
 9 - Roll out the pastry until 2 mm thick, large enough to fit in the tart tin.
 10 - Fold the pastry onto the rolling pin and gently place the pastry over the tart tin.
 11 - Lift the edge and press the pastry into the corners of the mould. 
 12 - Lightly prick the base of the tart with a fork. 
 13 - Chill in the fridge for 30 minutes.
 14 - Pre heat the oven to 180ºC.
 15 - Take the tart tin out the fridge. 
 16 - Line the tart tin with parchment paper.
 17 - Fill with baking beans.
 18 - Bake for 15 minutes at 180ºC.
 19 - Remove the baking beans. 
 20 - Bake for 3 minutes at 180ºC.
 Stage 3 
 1 - Increase the oven temperature to 200ºC.
 2 - Lightly spread the tart base with Ingredients 3 (raspberry jam).
 Stage 4 
 1 - Retrieve, clean the Mixer bowl and fit the Spiral dough tool.
 2 - Add Ingredients 4 (butter, sugar) into the Mixer bowl.
 3 - Attach the Mixer bowl to the machine and fit the splash guard. 
 4 - Mix on speed 4 for 2 minutes.
 Stage 5 
 1 - Remove the Spiral dough tool and fit the K beater.
 2 - While the machine is running, add Ingredients 5 (eggs) into the Mixer bowl.
 3 - Mix on speed 4 for 1 minute, 30 seconds.
 Stage 6 
 1 - Add the first 3 items of Ingredients 6 (almonds, flour, lemon zest) into the Mixer bowl.
 2 - Mix on speed 2 for 1 minute. 
 3 - Spread the mixture evenly over the tart so that it comes three-quarters of the way up the sides.
 4 - Sprinkle the tart with the last item of Ingredients 6 (flaked almonds). 
 5 - Bake for 20 minutes at 200ºC.
 6 - Leave to cool.
 Stage 7 
 1 - Add Ingredients 7 (icing sugar, water) to the small bowl.
 2 - Mix until combined.
 3 - Transfer the icing to the piping bag.
 4 - Pipe the icing over the tart once cooled.
 5 - Serve.

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