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Bakewell tart on a cake plate with a pack of truvia for baking next to it and a pot of jam
125Total Time
30Prep Time
55Bake Time
A little effort

Low Sugar Bakewell Tart

  • Vegetarian
  • Low Sugar

About the bake

This is the lighter bakewell tart recipe that you have been searching for. All the flavours and nostalgia of the British classic but with the inclusion of Truvia for Baking caster as a lighter switch from sugar. Pop the kettle on and enjoy a slice of bakewell deliciousness

125Total Time
30Prep Time
55Bake Time
A little effort


  1. Step 1:

    Grease a 23cm x 2.5cm deep loose bottomed tart tin with butter.

  2. Step 2:

    For the pastry, sieve the flour in a bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Stir the egg yolk and water then bring the pastry together with your hands.

  3. Step 3:

    Roll out the pastry on a lightly floured surface and line the tin, leaving a little pastry overhanging to allow for any shrinkage when it is cooked. Finally prick the base and sides of the pastry with a fork.

  4. Step 4:

    Line the pastry case with parchment paper and fill with baking beans then chill in the fridge for about 15 minutes.

  5. Step 5:

    Meanwhile put a baking tray on the bottom shelf of the oven and preheat the oven to 200C/180C fan/gas mark 6. When ready, bake the pastry case for 15 minutes on the hot baking tray, then take the beans out and cook for a further 5 minutes. Allow the pastry case to cool slightly, then trim off any excess pastry using a sharp knife.

  6. Step 6:

    To prepare the filling, cream together the butter and Truvia for Baking Caster until light and fluffy. Add the flour, ground almonds, eggs and almond essence and mix until combined.

  7. Step 7:

    Gently spread the jam over the cooled pastry case then top with the cake mixture and level off with a spatula so that the filling is evenly distributed over the base. Press the fresh raspberries into the mixture then sprinkle over the flaked almonds.

  8. Step 8:

    Turn the oven down to 180C/ 160C Fan/Gas mark 4 and bake in the oven for about 30-35 minutes until the sponge is golden, well risen and firm to touch. Allow to cool slightly, then remove from the tin to cool completely on a wire rack.

  9. Step 9:

    Dust with Truvia for Baking Icing before serving.


  • For the shortcrust pastry

    • 200g Allinson's plain flour
    • 100g Unsalted Butter
    • 1, large Egg yolk
    • 1 tbsp Water
  • For the filling

    • 115g Unsalted Butter
    • 115g Truvia for Baking - Caster
    • 75g Allinson's Self-Raising White Flour
    • 125g Ground Almonds
    • 2 Large eggs
    • 1/2 tsp Nielsen-massey almond extract
    • 80g reduced sugar seedless raspberry jam
  • For the decoration

    • 100g Fresh raspberries
    • 15g Flaked almonds


  • 23cm loose bottomed tin
  • Sieve
  • Large bowl
  • Rolling pin
  • Fork
  • Parchment paper
  • Baking beans
  • Spatular
  • Electric whisk/food mixer
  • Wire rack or cooling rack

Nutritional Information

per 97g
  • 391cal Energy
  • 27g Fat
  • 12g of which Saturates
  • 33g Carbohydrates
  • 4.1g of which Sugars
  • 8.3g Protein
  • 0.13g Salt

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