Try this easy and delicious bakewell tart – a quintessentially English dessert that brings together pastry, almond frangipane and raspberries. This is a traditional classic bakewell tart recipe (also sometimes known as bakewell pudding) and it makes a perfect treat.
What is a bakewell tart?
Bakewell tart is a traditional English dessert made from a shortcrust pastry crust, filled with a layer of raspberry jam and topped with a fluffy almond frangipane. It’s associated with the town of Bakewell in Derbyshire, England.
The history of the bakewell tart
Is it a bakewell tart or a bakewell pudding? Well, to the people of Bakewell, Derbyshire, it’s definitely a pudding, though the rest of us know this traditional English treat as a tart.
Like so many other historic recipes, the origins of this one is unclear. According to local legend, it came about by accident when a hapless pub baker got the recipe for a strawberry tart wrong, while some historians believe that the origins go back to medieval times.
Whatever the start this tart had, it’s still very popular today. And rightly so, because it’s absolutely delicious! Try some of my other tasty tarts and pies, such as lime and fresh cherry pie, or lemon tart with chamomile crust.
A delicious British Pie Recipe
This tart is an absolute delight, with it’s soft almond frangipane, layer of zesty raspberry jam and crisp shortcrust pastry case. I’ve then covered it with a raspberry drizzle and a handful of fresh raspberries.
Why am I calling this the best bakewell tart recipe? Because it is! It’s quick, easy and delicious.
It’s miles better than a store-bought version and it’s still got a drizzle of icing without the thick full icing that some other recipes has, which can be a bit cloying.
Instead, the sweet/sharp raspberry drizzle in this version enhances the flavours of the tart.
There are so many comforting elements to this easy-to-make dessert and it all comes together quickly using simple ingredients.
The merging of the raspberry and almond flavours signifies such nostalgia and a big slice is perfect with a cup of tea on a warm afternoon.
It’s perfect for an easy but showstopping dessert or delicately sliced and served with afternoon tea.
You will need:
shortcrust pastry (homemade or store bought)
powdered icing (confectioners’) sugar
You will also need
Loose bottomed tart/flan tin (8-9 inch – 20-23cm) either size will work
Baking beads (or dried beans or rise) to blind bake the pastry
Get the bakewell tart recipe
- 320 g (11oz) package ready rolled shortcrust pastry
- 125 g (1/2 cup or 1 stick) unsalted butter , softened
- 125 g (2/3 cup) caster sugar
- 2 free-range eggs
- ½ tsp almond extract
- 125 g (1 1/4 cups) ground almonds (aka almond meal)
- 3 tbsp raspberry jam
For the icing
- 50 g icing sugar
- 2 tsp water
- ½ tsp raspberry jam , sieved to remove the seeds
- 10 fresh raspberries
- Preheat oven to 200ºC/400F. Lightly grease a loose bottomed tart/flan tin with butter.
- Line the greased tart tin with the ready rolled shortcrust pastry. Line the bottom with baking paper then weigh it down with baking beans or dried rice.
- Bake for about 12 minutes or until golden. Remove the paper and baking beans and cook the tart for a further 5 minutes.
- Meanwhile, make the frangipane filling. Cream the butter and sugar together until fluffy, then beat in the eggs, one at a time, then add the almond extract. Gently fold in the ground almonds.
- Spread the raspberry jam over the base of the part-cooked tart, then pour in the frangipane filling and spread to make it level. Bake for 25 minutes or until golden.
- For the icing, mix the icing sugar, water and raspberry jam until smooth, then drizzle over the bakewell tart. Decorate with the fresh raspberries.