Bakewell tart (aka Bakewell pudding) a traditional English dessert made of shortcrust pastry, jam and frangipane - served on a vintage silver platter on a wooden table
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5 from 11 votes

Bakewell Tart

Bakewell Tart is a quintessentially English dessert that deliciously brings together pastry, almond frangipane and raspberries.
Prep Time10 mins
Cook Time42 mins
Total Time45 mins
Course: Dessert
Cuisine: British
Servings: 10
Calories: 355kcal
Author: Kate Hackworthy | Veggie Desserts


  • 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

To decorate

  • 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.


Calories: 355kcal | Carbohydrates: 41g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 258mg | Potassium: 40mg | Fiber: 2g | Sugar: 21g | Vitamin A: 360IU | Vitamin C: 1.1mg | Calcium: 39mg | Iron: 1.7mg