Classic Bakewell Tart – Sweet & Fruity Delight

The Classic Bakewell Tart is a quintessential British dessert featuring a crisp pastry base, sweet raspberry jam, and almond frangipane filling. Topped with toasted flaked almonds and a light dusting of powdered sugar, it’s perfect for afternoon tea, celebrations, or simply indulging in something sweet.

Why You’ll Love This Recipe

• Flaky, buttery short crust pastry base
• Sweet almond frangipane with delicate texture
• Tart raspberry jam balances the sweetness
• Easy to make for tea time, parties, or dessert
• Beautiful presentation with toasted almonds

Ingredients

For the Pastry

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg, lightly beaten
• 1–2 tablespoons cold water

For the Filling

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 cup almond flour
• 1 teaspoon almond extract

For the Jam Layer & Topping

• 1/3 cup raspberry jam
• 1/4 cup flaked almonds
• Powdered sugar, for dusting

Step-by-Step Instructions

1. Preheat oven to 350°F. Grease a 9-inch tart pan and set aside.
2. For the pastry, combine flour and sugar in a bowl. Rub in butter until mixture resembles breadcrumbs. Add egg and water gradually, mixing until dough forms. Chill 30 minutes.
3. Roll out pastry on a lightly floured surface and line tart pan. Trim excess edges. Prick base with a fork.
4. Spread raspberry jam evenly over the pastry base.
5. For the filling, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Fold in almond flour and almond extract.
6. Spoon frangipane over the jam layer, smoothing the top.
7. Sprinkle flaked almonds evenly on top.
8. Bake 30–35 minutes until golden and set. Cool in pan for 10 minutes, then transfer to wire rack.
9. Dust lightly with powdered sugar before serving.

Tips & Variations

• Use frozen pastry if short on time, but homemade is best
• Raspberry jam can be replaced with strawberry or apricot
• Toast flaked almonds lightly for extra crunch
• Add a drizzle of icing for decorative finish
• Serve warm or at room temperature for best flavor

Storage & Freezer Instructions

• Store tart in an airtight container at room temperature for 2–3 days
• Keep refrigerated in hot climates to maintain freshness
• Uncut tart can be frozen for up to 1 month
• Wrap tightly in plastic wrap and foil before freezing
• Thaw at room temperature before serving

Serving & Pairing Ideas

• Serve with a dollop of whipped cream or crème fraîche
• Pair with tea or coffee for classic afternoon tea
• Slice small portions for dessert platters
• Garnish with fresh berries for a colorful touch
• Combine with a scoop of vanilla ice cream for extra indulgence

Frequently Asked Questions

Can I make the tart ahead of time?

Yes, Bakewell Tart can be made a day ahead; store at room temperature or in the refrigerator.

Can I use almond meal instead of almond flour?

Yes, finely ground almond meal works well and will not affect texture.

Why is my frangipane too runny?

Overbeating eggs or using too much liquid can make frangipane soft. Ensure butter is soft but not melted.

Can I use a different jam?

Absolutely. Apricot, strawberry, or cherry jam work beautifully as alternatives.

Ready to Make It?

This Classic Bakewell Tart is a beautiful and comforting dessert with layers of buttery pastry, fruity jam, and almond frangipane. Perfect for celebrations, tea time, or simply treating yourself, this tart is both classic and approachable. Save this recipe and enjoy a slice of British tradition anytime.

You Might Also Like

• Classic Victoria Sponge Cake – Light vanilla sponge with cream and strawberry jam.
• Empire Cookies – Sweet sandwich cookies filled with jam and topped with icing.
• Strawberry Shortcake – Fluffy biscuits layered with cream and berries.
• Lemon Pound Cake – Tender cake with bright, zesty lemon flavor.

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