Classic Bakewell Tart Recipe

Classic Bakewell Tart Recipe


  • Sugar: 40 grams
  • Butter: 100 grams
  • Flour: 200 grams
  • 1 Large Egg
  • 1 tablespoon of milk
  • 175 grams of seedless raspberry jam
  • 160 grams of butter
  • 160 grams of yeast
  • Three large eggs
  • Sugar: 160 grams
  • Almonds, ground: 160 grams
  • 1 grated lemon peel
  • 25 grams of almond flakes

Classic Bakewell Tart Recipe

Tips and Advice:

  1. Put the flour and icing sugar in a large bowl. Add the butter and rub it in with your fingers until it resembles breadcrumbs. (Alternatively, use a food processor on pulse.) Add the egg and milk, using your fingers to bring the dough together. Do not overwork it. Once a ball of dough forms, place it in a plastic bag or cling film and chill in the fridge for at least an hour.
  2. Preheat the oven to 180C/160C fan/Gas 4.
  3. Roll out the chilled dough into a large circle that fits inside your 23-cm fluted loose-bottomed tart tin.
  4. Line the tart tin with the pastry, gently pressing it into the pan without stretching. If it breaks, use the excess dough to patch it. Trim the ends with a knife and make a few holes in the bottom with a fork.
  5. Chill again for at least 30 minutes if time allows.
  6. For blind baking, place crumpled baking paper inside the case and bake in a preheated oven for about 20 minutes. Remove the baking paper.
  7. In a bowl, mix the butter and sugar until light and fluffy, then add one egg at a time, beating each one in. Add lemon juice and ground almonds.
  8. Spread jam in the pastry case, covering the bottom with a knife.
  9. Add the frangipane mix. Spread it out with a spoon and use a knife to make it smooth (avoid pulling the jam to the top).
  10. Sprinkle flaked nuts on top.
  11. Bake in a preheated oven for about 45 minutes, checking after 35 minutes. The tart's crust should be golden brown and firm. Allow it to cool in the tin for 5 to 10 minutes, then remove the tin and let the tart cool. Enjoy your Classic Bakewell Tart! 🍰

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