Bakewell Tart Recipe

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

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

  • 85g icing sugar
  • 200g unsalted butter (softened)
  • 1 egg yolks
  • ½ tsp vanilla extract
  • 250g strong flour
  • A pinch of salt

For the filling

  • 200g butter
  • 200g sugar
  • 4 beaten eggs
  • 1 tsp baking powder
  • 160g ground almonds
  • 40g flour
  • ½ lemon (zest of)
  • 100g raspberry jam
  • 100g flaked almonds

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