How to Make a Traditional English Bakewell Tart

A traditional English Bakewell tart is a delicious dessert made with a crisp pastry base, a layer of raspberry jam, and a rich almond frangipane filling, topped with flaked almonds. Here’s how to make one:

Ingredients:

For the Pastry:

• 225g (8 oz) plain flour
• 115g (4 oz) unsalted butter, cold and diced
• 25g (1 oz) icing sugar
• 1 egg yolk
• 2–3 tbsp cold water

For the Filling:

• 200g (7 oz) raspberry jam
• 115g (4 oz) unsalted butter, softened
• 115g (4 oz) caster sugar
• 2 large eggs
• 115g (4 oz) ground almonds
• 1 tbsp plain flour
• 1 tsp almond extract (optional)
• 50g (2 oz) flaked almonds for topping

Instructions:

Step 1: Make the Pastry

1. Prepare the Pastry: In a large mixing bowl, combine the plain flour and icing sugar. Add the cold, diced butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
2. Add Egg Yolk and Water: Add the egg yolk and 2 tablespoons of cold water. Mix until the dough begins to come together. Add a bit more water if necessary.
3. Chill the Dough: Turn the dough out onto a lightly floured surface and knead briefly to bring it together. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Tart Base

1. Roll Out the Dough: Preheat the oven to 190°C (375°F) or 170°C (340°F) for fan ovens. On a lightly floured surface, roll out the chilled dough to about 3mm thick. Carefully line a 23cm (9-inch) tart tin with the dough, pressing it into the edges. Trim off any excess dough and prick the base with a fork.
2. Blind Bake: Place a sheet of parchment paper over the pastry and fill it with baking beans or uncooked rice to prevent the dough from puffing up. Bake in the preheated oven for 15 minutes. After 15 minutes, remove the paper and beans, and bake for another 5–10 minutes, or until the pastry is golden and crisp. Allow the base to cool.

Step 3: Make the Frangipane Filling

1. Cream the Butter and Sugar: In a mixing bowl, beat the softened butter and caster sugar together until light and fluffy.
2. Add Eggs and Almonds: Beat in the eggs one at a time, followed by the ground almonds, plain flour, and almond extract (if using). Continue mixing until well combined and smooth.

Step 4: Assemble the Bakewell Tart

1. Add Jam: Spread the raspberry jam evenly over the cooled pastry base.
2. Top with Frangipane: Spoon the frangipane filling over the jam, smoothing it out with a spatula.
3. Add Flaked Almonds: Scatter the flaked almonds evenly over the top of the tart.

Step 5: Bake the Tart

1. Bake: Place the tart back in the oven and bake for 25–30 minutes, or until the frangipane is golden brown and firm to the touch.
2. Cool: Allow the tart to cool completely in the tin on a wire rack.

Step 6: Serve

Once cooled, the Bakewell tart can be sliced and served as is, or with a dusting of icing sugar if desired. It pairs beautifully with a cup of tea.

Enjoy your traditional English Bakewell tart!