bakewell tart

For those that only like a little icing, Mary's drizzled version of the classic Bakewell tart will be a hit at tea time.

Easy Bakewell Tart

flour

grams/2½oz butter

water

raspberry jam

grams/4½oz butter

grams/4½oz caster sugar

125 grams/4½oz ground almonds

egg,

almond extract

grams/1¾oz almonds

80 grams/2¾oz icing sugar

2½ tsp cold water

Easy Bakewell tart

Use shop-bought pastry to make our easy bakewell tarts. Simply layer jam, frangipane and icing inside a shortcrust case for a nostalgic teatime treat

Bakewell tarts

all butter shortcrust pastry

butter, softened

golden caster sugar

plain flour

almonds

cherry jam

icing sugar

glacé cherries

Heat the oven to 180C/160C fan/gas 4. Lightly butter a 12 hole muffin tin. Unroll the sheet of pastry and use a 10cm circular pastry cutter to cut 12 circles out of the pastry sheet. Press the cut circles into the holes of the tin, making sure they come right up and slightly over the top – pushing out any creases. Chill the pastry in the fridge for 20mins. Scrunch up 10cm x 10cm squares of baking paper and then un-scrunch and use to line each of the pastry tarts, then fill with baking beans, rice or dried pulses. Bake for 10 mins, then remove the paper and beans and bake for 10 mins longer, until golden brown. Set aside to cool a little.

Make the filling by beating together the butter and sugar until light and fluffy, then whisk in the egg, followed by the flour (the flour will prevent the mixture from splitting). Fold in the ground almonds. Spoon a level tsp of cherry jam into each of the pastry shells, followed by a tablespoon of the frangipane mixture. Bake for 20 mins, until the frangipane is golden and springy. Set aside to cool completely. Neaten the edges of the pastry with a small knife or scissors if you like.

Mix the icing sugar with 2 tbsp water. Spread the icing over each of the tarts, top each with a glacé cherry, leave to set for 20 mins, then serve with tea.

If you know someone who likes bakewell tart, then they will just love this cake – it’s full of almond flavour and sandwiched with cherry jam

Cherry bakewell cake

butter, well softened, plus extra for greasing

ground almond

self-raising flour

tsp baking powder

eggs

jar morello cherry conserve

water juice

tbsp ready-toasted flaked almonds

Heat oven to 180C/160C fan/gas 4 and make sure there’s a shelf ready in the middle. Butter and line the bases of two 20cm round sandwich tins with baking paper.

Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don’t open the oven before 25 mins cooking time has passed.

When they’re ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you’ll want a smooth surface for the icing later on.

When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

Who doesn’t love a bakewell tart packed with raspberries and almonds? Serve the classic English dessert with a dollop of cream or warm custard

Bakewell tart

¼ tsp fine sea salt

tbsp icing sugar

cold butter

cream

salted butter

caster sugar

ground almonds

flaked almonds

Heat the oven to 200C/180C fan/gas 6. To make the pastry, put the flour in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> along with the salt and icing sugar. Blitz to combine. Add the butter and pulse in short bursts until it&#39;s the&nbsp;texture of fine breadcrumbs. Mix 4 tbsp cold water with the beaten eggs and drizzle into the mixture,&nbsp;then quickly pulse to combine. Tip out the crumbly mixture onto a work surface, then form into a puck, cover and chill for 30 mins.&nbsp;

<a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">Roll the pastry out</a> on a lightly floured surface to around 25cm, and to the thickness of a &pound;1 coin. Line a 20cm fluted tart tin with the pastry, leaving the pastry to overhang. Add a large disc of baking parchment&nbsp;big enough to cover the edges, and some baking beans to weigh it down (use&nbsp;dried rice or lentils if you don&rsquo;t have baking beans). Bake for 15 mins, then remove the parchment&nbsp;and beans and bake for a further 7-10 mins or until the bottom is evenly cooked. Trim off any overhanging pastry with a serrated <a href="https://www.bbcgoodfood.com/howto/guide/kitchen-knives-how-buy-best">knife</a>.&nbsp;

For the filling, beat the butter and sugar until combined. Add the ground almonds, almond extract and&nbsp;eggs and beat for a further minute. Spread the jam over the pastry, then top with the almond filling. Scatter over the flaked almonds and bake for 25-30 mins until golden and firm. Leave to cool in the tin (or eat warm at this stage and leave out step 4).&nbsp;&nbsp;

Mix together the icing sugar and 1-2 tsp water and drizzle over the tart. Slice&nbsp;and serve with cream or custard, if you like.&nbsp;

This classic almond tart with a hidden layer of raspberry jam is a tried and tested crowd-pleaser.

Bakewell traybake

300 grams/10½oz plain flour, plus extra for dusting

125 grams/4 ounces cold unsalted butter,

sugar

free-range eggs

tbsp milk (optional)

225 grams/8 ounces unsalted butter,

lemon,

almonds,

A twist on the classic flavours of cherry Bakewell tart, this cake is perfect as a teatime treat. For this recipe, you will need a 20cm/8in round springform tin.

Cherry Bakewell cake

175 grams/6 ounces plain flour, plus 2 tsp

175 grams/6 ounces unsalted butter,

vanilla bean paste

½ unwaxed lemon, finely grated zest only

eggs,

1½ tsp baking powder

100 grams/3½oz ground almonds

grams/1¾oz marzipan, cut into 5mm/¼in dice

salt

unsalted butter, melted

grams/1½oz plain flour

grams/1½oz light brown soft sugar

grams/1½oz almonds

½ lemon, juice only

grams/3½oz icing sugar

glacé cherries, halved

A true British classic pudding, Bakewell tart is best served slightly warm with a dollop of lightly whipped cream.

280 grams/10 ounces plain flour,

free-range egg, beaten

unsalted butter

65 grams/2½oz caster sugar

grams/1 almonds

300 grams/10½oz ground almonds

130 grams/4¾oz caster sugar

almond essence

With a crisp and buttery shortbread crust, cherry jam, and an almond frangipane sponge layer, this Bakewell Tart is a perfect breakfast or dessert.

Traditional Bakewell Tart

(240 grams) all-purpose flour

(113 grams) unsalted butter, frozen

(127 grams) unsalted butter, room temperature

confectioners' sugar

eggs, room temperature

almond meal

(30 grams) all-purpose flour

(340 grams) cherry jam

confectioners sugar

(43 grams) sliced almonds

To make the shortbread crust, whisk together the...

To make the shortbread crust, whisk together the flour, sugar, and salt. Grate the frozen butter into the mixture and rub the butter into the flour, using fingers or a pastry cutter, until the mixture resembles breadcrumbs.

Lightly beat the egg yolks with the almond...

Lightly beat the egg yolks with the almond extract and stir this into the flour mixture. Continue to mix while adding just enough water to form a sticky dough. Roll out the dough on a lightly floured surface to 1/4-inch thickness. Transfer the dough to the tart pan, pressing along the sides and trimming any excess dough. Refrigerate for at least 30 minutes.

Preheat the oven to 400 °F. Once the oven is...

Preheat the oven to 400 °F. Once the oven is up to temperature, line the top of the dough with parchment paper and fill with pie weights or dried beans. Blind bake the crust for 10 minutes, then remove the pie weights and parchment paper and bake for an additional 5 minutes until just barely golden. Reduce oven temperature to 375 °F and set crust aside to cool.

To make the frangipane, cream together the butter...

To make the frangipane, cream together the butter and sugar using a mixer on medium speed until light and fluffy, about 1 minute. Add the eggs, one at a time, beating well after each addition. Add the almond extract and beat for an additional 30 seconds. Spoon in the almond meal and all-purpose flour while the mixer is running and combine well.

Spread 1 cup of jam evenly along the...

Spread 1 cup of jam evenly along the shortbread crust. Top with the frangipane, spreading to cover the entire surface of the tart. Smooth the top and bake at 375 °F for 20 minutes. Remove the tart from the oven and scatter the sliced almonds across the top. Return to the oven and bake an additional 5-10 minutes, until golden brown and a tester inserted into the center of the tart comes out clean. Dust with additional confectioners sugar and serve slightly warm or at room temperature.

A classic Bakewell tart recipe,  crisp sweet pastry, with a generous layer of raspberry jam topped with frangipane filling &amp; flaked almonds

Flour

g Icing Sugar

g Butter (Chilled and diced)

Egg (Medium)

Milk

175 g Raspberry jam (Seedless)

160 g Butter

160 g Caster Sugar

Eggs (Medium (1 for pastry, 2 for filling))

160 g Ground almonds

Lemon

g Flaked Almonds

Pop your flour and icing sugar into a large bowl, then add your butter and rub in using your fingers until it looks like breadcrumbs (I used a food processor on pulse for this part)

Next add in the egg (1 egg) and milk and bring together the pastry with your fingers. Don&#39;t overwork it. Once you have your ball of dough, pop in a plastic bag or clingfilm and put in the fridge to chill for an hour if possible

Preheat your oven to 180C/ 160C fan/ Gas 4

Grab your pastry from the fridge and roll into a large disc, big enough to line your fluted  tart tin

Line your tart tin (23cm fluted loose bottomed tart tin) with the pastry, trying not to stretch it and pushing it gently with your finger fully into the tin. If it break a little don&#39;t worry , just patch it with the broken pastry. Trim the edges with a knife and pick the base a few times with a fork

If you have time chill again for minimum 30 minutes

When you are ready to blind bake your case, pop in a piece of crumpled baking paper and bake it the preheated oven for approx 20 minutes. Remove from the oven and remove the baking paper

Cream your butter and your sugar in a bowl using a hand mixer or by hand, cream until light and fluffy

Then add an egg at a time (2 eggs total), beating in between

Finally fold in your ground almonds and lemon zest

Spoon your jam into the pastry case and using a knife cover the bottom of the pastry

Next add the frangipane mixture. I use a spoon and dot it all over the base and then use a knife to smooth it out (try not to drag the jam to the top)

Finally add your flaked almonds evenly over the top

Bake in your preheated oven for approximately 45 minutes - checking after 35 minutes. Your Tart should be golden brown and firm to the touch

Remove from the oven and leave in the tin for 5-10 minutes, then remove the tin and leave to cool - perfect

I'm making this for the dessert my wife and I will serve at our annual Burns Night celebration in Panama. Based on all the positive comments I'm going to say thanks in advance for posting. We'll raise a whisky to you!

Fabulous! I’m not a baker and my hubbie loves Bakewell. Now made it twice following your recipe, thankyou so much! 😁

Easy to make and looks great!
Taste is good - but maybe needs some salt somewhere…..possibly in the pastry(?)

Great recipe and easy to follow, very tasty!

Did you grease or line the dish before putting pastry in?

I made the Bakewell tart but used homemade bramble jelly I was given, it made a delicious change.

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Top 9 bakewell tart recipes from across the web

The most viewed bakewell tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Bakewell tarts

Cherry bakewell cake

Bakewell tart

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Traditional Bakewell Tart

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The most viewed bakewell tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine