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Slices of bakewell tart Tried & Tested

Bakewell tart slices

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Why not try these tasty Bakewell tart slices, great for a treat to take in a lunch box for you, even the kids would love this as a treat.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:8
  • Skill level:medium

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Ingredients

For the pastry

  • 425g 15 oz Plain white flour (we like Allinson) Plain white flour
  • ½tsp ½tsp Salt
  • 250g 8⅞ oz Butter (unsalted)
  • 100g 3½ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 50g 1⅞ oz Almonds (ground)
  • 1 1 Egg(s) (free range) medium, lightly beaten
  • 2 2 Egg yolk(s) (free range) medium

For the filling

  • 175g 6¼ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 4 4 Egg(s) (free range) medium, beaten
  • ½tsp ½tsp Almond extract Almond extract
  • 400g 14⅛ oz Almonds (ground)
  • 50g 1⅞ oz Almonds (flaked)
  • 3tbsp 3tbsp Raspberry jam good quality

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Put the flour, salt, sugar, butter and almonds into a food processors and pulse until the mixture resembles breadcrumbs.

    Ingredients for this step

    • 425g 15 oz Plain white flour (we like Allinson) Plain white flour
    • ½tsp ½tsp Salt
    • 250g 8⅞ oz Butter (unsalted)
    • 175g 6¼ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
    • 50g 1⅞ oz Almonds (ground)
  2. Classic mode Step 2

    Add the eggs and eggs yolks one at a time and pulse until a smooth dough is formed.

    Ingredients for this step

    • 1 1 Egg(s) (free range) medium, beaten
    • 2 2 Egg yolk(s) (free range) medium
  3. Classic mode Step 3

    Wrap the dough in cling film and chill in the fridge for half an hour.

  4. Classic mode Step 4

    Preheat the oven to 180°C (gas mark 4). Grease and flour a 30 x 20cm/12 x 8″ loose bottom tart tin.

  5. Classic mode Step 5

    Unwrap the chilled pastry and roll out onto a cold, floured work surface. This pastry can be very fragile to handle so work quickly.

  6. Classic mode Step 6

    Line the tart tin with the pastry and trim off any excess. Prick the base with a fork, and then cover the pastry lightly with some baking paper. Cover the paper with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes.

  7. Classic mode Step 7

    Remove from the oven and remove the baking beans. Return to the oven for a further 5 minutes to dry the pastry further.

  8. Classic mode Step 8

    Reduce the oven temperature to 165C (fan oven 145C, gas mark 2).

  9. Classic mode Step 9

    For the filling, mix together the ground almonds and caster sugar. Add the beaten eggs and almond extract and mix well. When the pastry has cooled spread a generous layer of raspberry jam onto the pastry base. Pour the filling mixture over the raspberry jam to fill the pastry case.

    Ingredients for this step

    • 400g 14⅛ oz Almonds (ground)
    • 175g 6¼ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
    • 4 4 Egg(s) (free range) medium, beaten
    • ½tsp ½tsp Almond extract Almond extract
    • 3tbsp 3tbsp Raspberry jam good quality
  10. Classic mode Step 10

    Top with flaked almonds, then bake in the oven for 25-30 minutes or until the filling is baked through and golden brown on top. Remove from the oven and allow to cool. Cut into slices and serve.

    Ingredients for this step

    • 50g 1⅞ oz Almonds (flaked)