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Top view of Simple Bakewell Tart scattered with almonds, next to a bag of Silver Spoon Icing and Caster Sugar
115Total Time
30Prep Time
45Bake Time
A little effort

Simple Bakewell Tart

5 Reviews

About the bake

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.

115Total Time
30Prep Time
45Bake Time
A little effort


  1. 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).

  2. 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.

  3. 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. 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 into the flan tin. Press pastry against the edges. Trim the edges with a knife. Chill for a further half an hour in the fridge.

  5. Step 5:

    Preheat the oven to 190°C (170°c fan, gas mark 5). Remove the flan tin from the fridge, place a circle of parchment paper on top of the pastry and fill with baking beans then bake for 10 minutes.

  6. 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. Step 7:

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

  8. Step 8:

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

  9. 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.

  10. Step 10:

    Decorate the tart with flaked almonds.


  • For the Pastry

    • 200g Allinson's plain white flour
    • 2 tbsp Silver Spoon Icing Sugar
    • 100g Unsalted butter (chilled & cubed)
    • 1 Egg yolk
    • 2 tbsp Warm water
  • For the Filling

    • 100g Unsalted butter (softened)
    • 125g Silver Spoon Caster Sugar
    • 3 Large eggs (beaten)
    • 0.5 tsp Nielsen-massey almond extract
    • 150g Ground Almonds
    • 6 tbsp Cherry jam
  • To decorate

    • 2 tbsp Almonds (flaked) (toasted)


  • 9in fluted pie tin

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