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Bakewell Tart

Published: Updated:
Celebrity recipe

43 Reviews

Total Time
1h 30m
Prep Time
Bake Time
Serves 8
Serves 8
A little effort

About our Bakewell tart recipe

Bakewell tarts are a staple part of British heritage and for very good's blooming delicious. Now being on the large size this tart is meant for sharing but we wouldn’t blame you if you don’t want to part with it. That being said we can guarantee that this tart is sure to put a smile of everyone’s face.

It’s a real ‘make your tummy happy’ tart. What’s not to love? Buttery crisp shortcrust pastry base, squidgy almondy frangipan middle, and soft runny icing with delicate feathering and the finishing touch is literally “the cherry on top”.

You can ring the changes with different jams or conserves in the filling, try sweet strawberry, cherry or apricot for a change.

If you're looking for the traybake version, give our bakewell tart traybake a try!

17 ingredients12 steps


    1. Step 1

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

    2. Step 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.

      Ingredients for this step

      • Allinson's Plain White Flour (215g)
      • Silver Spoon Icing Sugar (30g)
      • Butter (unsalted) (cut into 1cm cubes) (120g)
    3. Step 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.

      Ingredients for this step

      • Egg yolk(s) (free range) (medium) (2)
      • Water (cold) (2 tbsp)
    4. Step 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. Step 5

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

    6. Step 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. Step 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.

      Ingredients for this step

      • Raspberry jam (2 tbsp)
    8. Step 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.

      Ingredients for this step

      • Butter (unsalted) (125g)
      • Billington's Unrefined Golden Caster Sugar (125g)
      • Almonds (ground) (125g)
      • Allinson's Plain White Flour (1.5 tbsp)
      • Nielsen-massey almond extract (1.5 tsp)
      • Lemon zest (finely grated, unwaxed) (1)
      • Egg(s) (free range, medium, beaten) (2)
    9. Step 9

      Place the tart tin on a baking sheet and bake for 30-35 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. Step 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.

      Ingredients for this step

      • Silver Spoon Icing Sugar (200g)
      • Nielsen-massey almond extract (1 tsp)
    11. Step 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.

      Ingredients for this step

      • Red food colouring gel (A tiny amount)
    12. Step 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.

      Ingredients for this step

      • Glacé cherries (1)


    • For the pastry

      • 215gAllinson's Plain White Flour 
      • 30gSilver Spoon Icing sugar 
      • 120gButter (unsalted) (cut into 1cm cubes) 
      • 2Egg yolk(s) (free range) (medium) 
      • 2 tbspWater (cold) 
    • For the jam filling

      • 2 tbspRaspberry jam 
    • For the frangipane filling

      • 125gButter (unsalted) 
      • 125gBillington's Unrefined Golden Caster Sugar 
      • 125gAlmonds (ground) 
      • 1.5 tbspAllinson's Plain White Flour 
      • 1.5 tspNielsen-massey almond extract 
      • 1Lemon zest (finely grated, unwaxed) 
      • 2Egg(s) (free range) (medium, beaten) 
    • For the topping

      • 200gSilver Spoon Icing sugar 
      • 1 tspNielsen-massey almond extract 
      • Red food colouring (gel) 
      • 1Glacé cherries 


    • 23cm fluted round loose bottomed tart tin
    • Food processor
    • Large mixing bowls
    • Cling film
    • Rolling pin
    • Fork
    • Baking paper
    • Baking beans
    • Electric whisk/food mixer
    • Piping bag
    • Palette knife
    • Cooling rack
    • Small round piping nozzle

    Nutritional information per 104g serving

    • Energy 539cal
    • Fat 28g
    • of which Saturates 14g
    • Carbohydrates 64g
    • of which Sugars 43g
    • Protein 6g
    • Salt 0.06g

    43 Baker Ratings

    I have tried the revised recipe and it was perfect, the filling was enough to fill the case.

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    0 bakers loved this!

    Awful, measurements and times well off, made twice and both times failed

    Baking Mad

    ** This recipe has since been re-tested and tweaked in order to make a tastier baking experience for those following this recipe (March 2024)***


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