Bakewell Tart Recipe

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

Can be made with these products:


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

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.

Your reviews:

  1. Recipe rating: 5 of 5 Yummy!

    Lovely recipe. Was a little dubious how it would turn out using icing sugar as a castor substitute but it really worked. I used 150g instead of 160g ground almonds because they came as a bag of 150g in morrisons. But i did add a little almond extract to the add to make it extra almondy. I also added chopped glace cherries in and used morello cherry jam instead of raspberry take note. On the filling it says to add all ingredients except the jam. It fails to mention do not add flaked almonds. They are for the topping so not to be added also.

    Posted: 28/12/2015 09:11:57 / Robyn james

  2. Recipe rating: 5 of 5 My Favourite Bakewell Recipe

    I've tweaked the recipe a little in baking the pastry blind and adding water as the result is a bit crumbly although moorish. I will use a 10" flan tin in future as 9" resulted in interesting spongy almond overflow - delicious but... and I needed to cook the tart longer . The result received high praise however

    Posted: 22/04/2017 19:11:24 / Helen Savory

  3. Recipe rating: 3 of 5 Miss

    Was okay but it took almost an hour to cook despite not even using all the mix in the pan! It was also a bit on the oily side. Good flavour... Although I did use brown sugar and added almond extract.

    Posted: 26/08/2020 16:24:22 / Abbie lewis

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