Bakewell Tart by Luis Troyano

  • Total Time

    1h 30m
    • Prep Time

      1h 0m
    • Bake Time

  • Serves


This delicious Bakewell tart recipe is taken from Great British Bake Off 2014 Finalist, Luis Troyano's recipe book; 'Bake it Great', published by Pavilion. It's quick, easy and totally delicious. Ready, Steady, bake! "The Bakewell tart got me into baking. I live fairly close to Bakewell in the Peak District and would frequently take a visit there to stock up on the famous tarts, as well as the lesser-known Bakewell pudding. My mission was to learn how to make it. The Bakewell tart is a fantastic tutor in the world of baking. It teaches you how to make and blind bake pastry (it doesn’t matter if it’s not perfect), how to make a cake-like frangipane filling and also the art of decoration. It’s a great place to start as well as being totally delicious."   Recipe photography by Clare Winfield


  1. This recipe requires a 23cm tart tin with a loose bottom; approximately 35mm deep.

  2. To make the pastry, place all the dry ingredients in the bowl of your food processor and give them a quick pulse. Add the butter and pulse until the mixture resembles breadcrumbs.

  3. Tip the mixture into a large mixing bowl and add the egg and water. Bring together with your hands and then gently knead the mixture a couple of times to make a smooth pastry. Wrap in cling film and place in the fridge until required.

  4. Pre-heat the oven to 180°C (160°C fan/320°F/gas 4) and prepare a loose bottom 23cm tart tin by greasing and dusting with flour.

  5. Dust your surface with flour and begin to roll your pastry out. It is helpful to roll onto a cold surface.

  6. Roll the pastry onto your rolling pin and carefully drape over the tin, easing the pastry into position and trimming of any excess from around the edges. Lightly prick the surface of the pastry with a fork and cover loosely with a sheet of baking paper. Fill the centre with baking beans and blind bake for 15 minutes.

  7. Once the pastry case has been removed from the oven, spread the raspberry jam evenly over the base – don’t go right to the edge, but leave about 1cm jam-free all the way around.

  8. To make the frangipane, cream together the butter and sugar until pale and fluffy; this takes about 5 minutes in a kitchen mixer fitted with a paddle, or a little longer with a hand mixer. Fold in the remaining ingredients and place the mixture in a disposable piping bag. Cut the end off the bag to make a hole about 12mm wide and pipe the mixture evenly into the pastry case over the jam layer. Smooth out gently using a palette knife or spatula.

  9. Place the tart tin on a baking sheet and bake for 25–30 minutes until the filling is golden. Test with a skewer inserted into the centre: it should come out clean and the frangipane should be firm to the touch.

  10. Place on a wire rack and leave to cool completely before removing the tart from the tin. To make the topping, put the icing sugar in a mixing bowl with the almond extract. Stir while adding a little water until you have a thick, smooth fondant.

  11. Place 2 tablespoons of the fondant in a small bowl and colour it bright red. Place in a disposable piping bag fitted with a 2mm plain round nozzle.

  12. Pour the white fondant mixture into the tart tin until level with the top. Pipe parallel lines of red fondant on the tart and then drag a toothpick across the lines to create a feathered effect. Place a red glacé cherry in the centre.

Let's Bake

The easiest way to follow a recipe


  1. 5 star rating

    Forgot to put the jam on the pastry base so added melted jam on top of cooked frangipane - still delicious - my feathering not very tidy 🥂👏🏻😂

  2. 5 star rating

    Easy recipe and fab results! I adapted it to make a blackberry bakewell using home made blackberry jam, vanilla essence and black icing for the feathering. Looked great, texture was just like a shop bought bakewell and it tasted great!

  3. 5 star rating

    Very easy and so tasty I cannot belive I have made it

  4. 5 star rating

    Lovely. Agree though that the frangipan mixture isn't quite enough so when I make again, I'll increase the ingredients slightly.

  5. 3 star rating

    Was epic

  6. 4 star rating

    Fab recipe pastry is lovely The Frangipane is very thick & not much to cover such a large base I added a some of the leftover egg whites & a teaspoon of baking powder to get a little rise & it turned out great

  7. 5 star rating

    Made this a few times now and it’s always a hit in our house, so much so that i’m baking one now as it was the Father’s Day dessert choice for tomorrow!

  8. 2 star rating

    Frangipane completely crystallised, tested it after baking and my finger cracked straight through it. I think it's a lack of flour.

  9. 5 star rating

    Delicious tart
    Made the cherry one then a few days later swapped it for lemon curd and lemon icing. Equally delicious. Such an easy recipe. Made it 5 5imes now and it's perfect each time.

  10. 1 star rating

    We followed ok, but the recipe is ordered in a confusing way. Times given are for way too long. Given its a 1 for difficulty baking beans should be included in the utensils ingredients list. They're not huge issues but together it becomes an irritating process to follow.

  11. 5 star rating

    The best recipe. So easy, pastry is delicious. I even switched it and used lemon curd and made a lemon Bakewell, which was equally delicious 😋

  12. 3 star rating

    Pastry was great! Frangipane was not tasty enough for me, could hardly taste the almond and also if I made it again I would make more of the frangipane as I found it didn’t fill the pastry enough and struggled to even cover the jam with it! It looked good though.

  13. 5 star rating

    Best thing I've ever baked! I'm so impressed with myself! Thanks for the great free recipe. Baked it for my husbands birthday. Easy to follow. I just upped the icing a bit to suit our taste but I'm super happy!

  14. 5 star rating

    Great recipe. Came out just how it should.

  15. 4 star rating

    It is easy to cook and I’m 13 I loved it we followed the recipe and it was so yummy my mum loved it she thought it was cool definitely be making more of these in my spare time not at school. Loved it 😍😍😍😍😍😍

  16. 5 star rating

    I love the Bakewell tart method it is the tasting a rainbow I hope you make more cakes.

  17. 1 star rating

    Followed the recipe exactly and found that it was wayyy too sweet, and the liquids to solids ratio was off so it took much longer to cook. Not impressed.

  18. 4 star rating

    Great recipe! Very easy and tasty! I cooked this for my family and it was gone in seconds! I made it last week and I am making it again xD

  19. 4 star rating

    Hi! I made this beautiful cherry tart last week! It was the best cake I have ever made and it was gone in seconds! I am making the same thing this week as my family loves it! I think this might become a regular treat! This recipe was super easy and it turned out as if it was a professional cake!

    Thank you! This tart was delicious!

  20. 5 star rating

    Very easy and super yummy.

  21. 4 star rating

    Very easy to make and tasted fantastic
    The only change l made was the pastry to which l made with 50% butter & 50% lard

Leave Your Thoughts

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!