Bakewell Tart Recipe

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Desserts

Made with these products:

Serves: 4 (20cm tart case)

Preparation time: 30 minutes

Cooking time: 45 minutes


To make the sweet pastry

  1. Attach the knife blade to the food processor.
  2. Add the butter, salt, vanilla extract and sugar; process until just soft.
  3. Add the egg yolks and flour, process to form a paste.
  4. Wrap in cling-film and place in the refrigerator for 20 minutes.

To line the tart case

  1. To line the tart case, if your tart case isn’t non stick, brush a little melted butter over the inner surface then scatter a little flour over that.
  2. Roll out the pastry to 3 to 5mm thick, then place the dough into the tart case.

To make the tart filling

  1. Attach the knife blade to the food processor.
  2. Add all the ingredients (except the jam) and process until combined.
  3. Spread the jam over the base of the tart case.
  4. Spread the tart filling over the top of the jam.
  5. Sprinkle with the flaked almonds.
  6. Bake at 180°C for 20 to 25 minutes or until well risen and golden.
  7. Leave to cool at room temperature.


For the sweet pastry

Icing sugar 85g
Unsalted butter 200g
Egg yolks 1
Vanilla extract ½ tsp
Strong flour 250g
Salt a pinch

For the filling

Butter 200g
Sugar 200g
Beaten eggs 4
Baking powder 1 tsp
Ground almonds 160g
Flour 40g
Lemon (zest of) ½
Raspberry jam 100g
Flaked almonds 100g

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