The first slice of a Bakewell tart tells you whether the layers have found their balance. There should be crisp pastry underneath, a thin line of jam and soft almond filling above it. A thick layer of jam may sound generous, but it can overwhelm the delicate filling and make that first slice harder to lift.
This Bakewell tart uses a blind-baked shortcrust shell, raspberry jam and a buttery almond frangipane topped with flaked almonds. Bake the shell before filling it, then let the finished tart cool completely so the layers settle and the slices hold together.
I’d skip icing for this version. The toasted almonds give the top texture, and the raspberry layer already supplies plenty of sweetness. Plan for chilling, blind baking and cooling as well as the final bake; this is a recipe to make when you can leave it alone between steps.
Serving Suggestions for Bakewell Tart
Let the tart cool in its tin on a rack before removing the sides. Support the base carefully, set the tart on a board and cut with a sharp knife. Wipe the blade between slices if the jam begins to smear. A warm tart may smell inviting, but the filling needs time to settle.
Serve modest wedges with tea or coffee. A spoonful of plain yogurt offers a tangy contrast, while unsweetened whipped cream is a richer choice. If you would rather make a spoonable apple dessert, our apple crumble with an oaty topping follows a different, more relaxed route.
- For afternoon tea: cut eight wedges and keep the plate decoration simple; the almond top is already attractive.
- For dessert: add fresh raspberries if you have them, keeping those optional additions separate from the card’s nutrition estimate.
- For clean slices: cool fully and use a sharp blade rather than pressing down with a blunt table knife.
- For storage: cover and refrigerate the cooled tart. Use within three days for this recipe, and bring individual slices toward room temperature before serving.
Give the tart enough cooling time before cutting; a neat wedge is easier to serve and lets each layer stay distinct.
Variations and Ingredient Choices
Ground almonds form the body of the frangipane, a soft almond filling made with butter, sugar and eggs. Almond paste is a different product that already contains sugar, so it cannot replace ground almonds in equal amounts without changing the recipe.
I prefer raspberry jam here because its tartness balances the filling. Use the comparison below when deciding what you can change and what deserves closer attention. Keep the jam layer thin rather than compensating for a mild flavor with a much thicker spread.
| Ingredient choice | Effect | What to watch |
|---|---|---|
| Raspberry jam | Bright fruit layer | Spread evenly, not thickly |
| Strawberry jam | Sweeter fruit flavor | Keep the same measured amount |
| Fine ground almonds | Soft, even filling | Use plain, unsweetened almonds |
| Coarse almond meal | More textured filling | Expect a rougher crumb |
- Keep pastry butter cold; stop working the dough once it comes together rather than kneading it like bread.
- If the dough cracks while lining the tin, patch with a small piece of dough instead of stretching the sheet.
- Use baking paper and proper pie weights for blind baking, lifting them out carefully while hot.
- If the almond topping browns early, shield the tart loosely with foil while the filling finishes setting.
Treat changes to the jam as flavor choices; changes to the pastry or almond filling can alter the structure.
Health Benefits and Practical Balance
Almonds contribute some protein and unsaturated fat, but this remains a dessert made with butter, sugar, flour and jam. A small portion can be enjoyable without turning the ingredient list into a broad health promise. The complete recipe yields eight wedges.
The Nutrition Facts label guide is useful when comparing jams. Follow the raw-flour safety advice too: wait until the pastry and filling are cooked before tasting.
- This recipe contains wheat, milk, egg and almonds; check packaged ingredients for additional allergens.
- Do not treat almond flour as a gluten-free solution for the whole tart, because the pastry and filling also use wheat flour.
- Extra cream, yogurt or fruit changes the serving’s nutrition; the card estimate describes the tart alone.
Enjoy the tart as a layered dessert, with portion size and ingredient labels guiding the practical decisions.
Bottom Line
The pastry deserves as much attention as the almond filling. Keep the dough cool, blind bake the shell and spread the raspberry jam in a measured layer. Finish with flaked almonds and allow a full cooling period before cutting. Those patient pauses help the crisp base, soft filling and fruit layer remain distinct in each wedge.
Bakewell Tart Recipe
Ingredients
- 180 g all-purpose flour plus a little unmeasured flour for rolling
- 90 g unsalted butter cold, cubed
- 20 g granulated sugar
- 0.125 tsp fine salt
- 1 large egg yolk about 17 g
- 1 tbsp cold water 15 ml; add only as needed
- 100 g raspberry jam
- 100 g unsalted butter softened
- 100 g granulated sugar
- 2 large eggs about 100 g without shells
- 100 g finely ground almonds plain and unsweetened
- 25 g all-purpose flour
- 0.5 tsp almond extract
- 25 g flaked almonds
Equipment
- 9-inch (23 cm) removable-base tart tin
- Rolling Pin
- mixing bowls
- kitchen scale
- Fork
- Baking paper
- Pie weights
- Baking sheet
- Hand mixer
- Cooling rack
- Skewer
Instructions
- Combine the pastry flour, sugar and salt in a large bowl. Rub the cold cubed butter into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs.
- Mix in the egg yolk and add just enough cold water for the dough to hold together when pressed. Bring together gently without kneading. Flatten into a disk, cover and refrigerate for 30 minutes.
- Heat the oven to 375°F (190°C). Roll the pastry on a lightly floured surface into a circle large enough to line a 9-inch (23 cm) removable-base tart tin. Ease it into the corners without stretching, trim the edges and prick the base with a fork.
- Set the tin on a baking sheet. Line the shell with baking paper and fill with pie weights. Bake for 20 minutes, carefully lift out the paper and weights, then bake for about 5 minutes more until the base looks dry and lightly golden. Let cool slightly. Reduce the oven to 350°F (175°C).
- Beat the softened filling butter and sugar until pale. Beat in the eggs gradually, then fold in the ground almonds, filling flour and almond extract. Do not taste the raw mixture.
- Spread the jam evenly over the slightly cooled shell. Add the almond filling in small spoonfuls, spreading gently so the jam stays underneath. Scatter the flaked almonds over the top.
- Bake for 30–35 minutes until the filling is golden, the center is set and a skewer inserted into the almond layer comes out without wet batter. Shield loosely with foil if the top browns early.
- Cool completely in the tin on a rack, allowing about 1 hour. Remove the tin sides carefully and cut into eight wedges. Cover and refrigerate leftovers; use within 3 days.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it turned out!Emily is Spoonvale’s recipe-writing persona, bringing a warm, practical voice to everyday cooking. Her focus is simple: approachable meals, comforting flavors, and clear instructions that help make time in the kitchen more enjoyable.