How to Make Bakewell Tart: A Classic British Favourite

 

The Bakewell tart is a much-loved classic in British baking, known for its crisp pastry base, sweet jam layer, and soft almond sponge filling known as frangipane. Often topped with flaked almonds or a layer of icing, this delicious tart hails from the market town of Bakewell in Derbyshire and has become a firm favourite across the UK.

--- published by foodie Parmod.

🥧 What Is a Bakewell Tart?

A Bakewell tart is a baked pastry dessert made with a shortcrust pastry base, spread with raspberry jam, and filled with a soft, almond-flavoured sponge called frangipane. It is not to be confused with the Bakewell pudding, an older and slightly different version of the dessert.

The tart can be topped with flaked almonds or a layer of white icing with a cherry on top, depending on whether you prefer the traditional or “iced” version often found in shops.

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🧈 Ingredients (Serves 8–10)

For the pastry:

200g plain flour

100g unsalted butter (cold, cubed)

1 egg yolk

2–3 tbsp cold water

Pinch of salt

For the filling:

150g raspberry jam

100g unsalted butter (softened)

100g caster sugar

2 large eggs

100g ground almonds

1 tbsp plain flour

½ tsp almond extract (optional)

Optional topping:

25g flaked almonds or

100g icing sugar + a little water + glacé cherry (for iced topping)

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👨‍🍳 How to Make a Traditional Bakewell Tart

Step 1: Make the Pastry

1. In a bowl, rub the flour and cold butter together using your fingertips until it resembles breadcrumbs.

2. Add the egg yolk and just enough cold water to bring the dough together.

3. Knead briefly, wrap in cling film, and chill in the fridge for 30 minutes.

Step 2: Line the Tin

1. Roll out the chilled pastry on a floured surface to fit a 23cm (9-inch) flan tin.

2. Carefully line the tin with the pastry, trimming the edges.

3. Prick the base with a fork and chill again for 15 minutes.

Step 3: Blind Bake

1. Preheat the oven to 190°C (170°C fan) / 375°F / Gas Mark 5.

2. Line the pastry with baking paper and fill with baking beans or rice.

3. Blind bake for 15 minutes, remove the paper and beans, then bake for another 5 minutes until lightly golden. Leave to cool slightly.

Step 4: Prepare the Frangipane

1. In a bowl, cream together the softened butter and caster sugar until light and fluffy.

2. Beat in the eggs one at a time.

3. Fold in the ground almonds, plain flour, and almond extract if using.

Step 5: Assemble the Tart

1. Spread a generous layer of raspberry jam over the base of the cooled pastry case.

2. Spoon the frangipane mixture on top and smooth it out evenly.

3. Scatter flaked almonds over the top if using.

Step 6: Bake

1. Bake the tart for 25–30 minutes, or until the filling is golden and firm to the touch.

2. Allow to cool in the tin before removing.

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🍒 Optional Iced Topping

If you prefer the iced version:

1. Once the tart is completely cool, mix 100g icing sugar with 1–2 tsp water until you have a thick but pourable icing.

2. Spread it evenly over the top of the tart.

3. Add a glacé cherry in the centre for that classic bakery finish.

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🍽 Serving Suggestions

Bakewell tart is delicious served:

On its own

With a dollop of whipped cream

With custard for a warm, comforting dessert

It keeps well in an airtight container for up to 3 days and can be served at room temperature or lightly warmed.

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💡 Tips for the Perfect Bakewell Tart

Chill the pastry – This helps avoid shrinkage during baking.

Don’t overfill with jam – A thin layer is all you need to balance the flavours.

Let it cool – If using icing, always let the tart cool completely before decorating.

Use seedless jam – For a smoother texture and more elegant finish.

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🏡 A British Baking Classic

Bakewell tart has earned its place as a true British favourite. Whether you enjoy it with a cup of tea or serve it after Sunday lunch, its sweet jam, nutty sponge, and buttery pastry make it a winning combination every time.

Whether you go for the traditional almond-topped version or the sweet iced finish, homemade Bakewell tart is far better than shop-bought.

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✅ Conclusion

Now you know how to make a traditional Bakewell tart from scratch using British ingredients and methods. It’s easier than you might think — and the results are always worth it. This classic dessert never goes out of style and brings a touch of timeless elegance to any table.

--- write ✍️ by foodie Parmod.

Looking for more British favourites? Try our recipes for Victoria Sponge, Treacle Tart, or Jam Roly-Poly and keep exploring the delicious world of British baking.