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A bakewell tart on a white plinth topped with flaked almonds Tried & Tested

Bakewell tart

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2.723 stars based on 18 ratings

Filled with jam and topped with a ground almond frangipane, this classic tart is delicious served cold. Top it with flaked almonds before baking if liked, or alternatively top with icing.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:medium

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Ingredients

For the pastry

  • 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
  • 2tbsp 2tbsp Icing sugar (we use Silver Spoon) Icing sugar
  • 100g 3½ oz Butter (unsalted) chilled and cubed
  • 1 1 Egg yolk(s) (free range) large
  • 2tbsp 2tbsp Water cold

For the filling

  • 100g 3½ oz Butter (unsalted) softened
  • 125g 4½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range) large, beaten
  • ½tsp ½tsp Almond extract (we use Nielsen-Massey)
  • 150g 5⅜ oz Almonds (ground)
  • 6tbsp 6tbsp Jam cherry

To decorate

  • 100g 3½ oz Fondant icing sugar (we use Silver Spoon) Fondant icing sugar
  • 100g 3½ oz Glacé cherries
  • Almonds (flaked) toasted

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Sift the flour and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs (or whiz the ingredients in a food processor).

    Ingredients for this step

    • 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
    • 2tbsp 2tbsp Icing sugar (we use Silver Spoon) Icing sugar
    • 100g 3½ oz Butter (unsalted) softened
  2. Classic mode Step 2

    Make a well in the centre of the flour mixture. Beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.

    Ingredients for this step

    • 1 1 Egg yolk(s) (free range) large
    • 2tbsp 2tbsp Water cold
  3. Classic mode Step 3

    Push the pastry together and shape into a flat circle. Wrap in cling film and chill for half an hour in the fridge.

  4. Classic mode Step 4

    Roll the pastry out on a lightly floured work surface until it is 3mm thick – about the thickness of a pound coin. Drape the pastry over the rolling pin and lift I to the tart tin. Press pastry against the edges. Trim the edges with a knife. Chill for half an hour in the fridge.

  5. Classic mode Step 5

    Preheat the oven to 190°C (170°c fan, gas mark 5). Line the pastry case with a circle of baking parchment and fill with baking beans then bake for 10 minutes.

  6. Classic mode Step 6

    Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden. Turn the oven down to 180°C (160°c fan, gas mark 4).

  7. Classic mode Step 7

    To make the filling, place the butter and sugar in a bowl and beat together until pale and fluffy.

    Ingredients for this step

  8. Classic mode Step 8

    Gradually beat in the eggs, then stir in the almond extract and ground almonds.

    Ingredients for this step

    • 3 3 Egg(s) (free range) large, beaten
    • ½tsp ½tsp Almond extract (we use Nielsen-Massey)
    • 150g 5⅜ oz Almonds (ground)
  9. Classic mode Step 9

    Spread the jam over the pastry base, then spoon the almond mixture over the jam, Return the tart to the oven and bake for 25-35 minutes, or until the filling is golden on top and feels firm in the middle.

    Ingredients for this step

    • 6tbsp 6tbsp Jam cherry
  10. Classic mode Step 10

    To decorate, sieve the icing sugar into a small bowl. Add 2 tsp cold water and mix to a thick icing, adding a drop more water as needed. Spread over the tart and decorate with cherries and flaked almonds. Alternatively you can simply top with almonds and cherries like the picture.

    Ingredients for this step

    • 100g 3½ oz Fondant icing sugar (we use Silver Spoon) Fondant icing sugar
    • 100g 3½ oz Glacé cherries
    • Almonds (flaked) toasted