Recipe
Classic Bakewell Tart
A crisp pastry case layered with raspberry jam and almond frangipane, finished with toasted flaked almonds.
Ingredients
For the pastry
For the filling
To finish
Method
30 mins prep50 mins cook100 mins total
Make the pastry by rubbing the cold butter into the flour until it resembles fine breadcrumbs. Stir in the icing sugar, then mix in the egg yolk and enough cold water to bring the dough together. Shape into a disc, wrap and chill for 20 minutes.
Heat the oven to 190°C/170°C fan/Gas 5. Roll the pastry out on a lightly floured surface and use it to line a 23cm loose-bottomed tart tin. Trim the edge, prick the base with a fork and chill for 10 minutes.
Line the pastry case with baking paper and baking beans or dry rice. Bake for 15 minutes, then remove the paper and weights and bake for 5 minutes more.
Spread the raspberry jam over the warm pastry base, keeping it just inside the edge.
For the frangipane, beat the softened butter and caster sugar until creamy. Gradually beat in the eggs, then mix in the ground almonds, flour, baking powder, vanilla extract and almond extract.
Spread the frangipane evenly over the jam and scatter over the flaked almonds.
Bake for 25–30 minutes, until the frangipane is risen, golden and set in the centre. Cover loosely with foil if the almonds brown too quickly.
Leave the tart to cool in the tin for at least 20 minutes, then remove it from the tin. Dust with icing sugar if you like and serve warm or at room temperature.
Notes
Chill the pastry before rolling and again after lining the tin; this helps it keep its shape while baking.
Let the tart cool until just warm or at room temperature before cutting clean slices.
About this recipe
This classic Bakewell tart combines crisp sweet pastry, a sharp raspberry jam layer and buttery almond frangipane. The filling rises gently in the oven and finishes with a golden top and toasted flaked almonds.
Serve it slightly warm or at room temperature with pouring cream, custard or a scoop of vanilla ice cream. Allow the tart to cool before slicing so the frangipane has time to set.
