This Bakewell Tart is a decadent dessert with rich flavor that’s a mix of tangy, sweet fruit and nutty almonds. It elevates simple flavors in an easy-to-follow recipe that everyone will love.
Table Of Contents
Recipe Details
It’s impossible not to love this Bakewell Tart. I adore it because it’s delicious, buttery, and the perfect companion to a cup of tea or coffee. This dessert is great for serving to company or just surprising your family with. You won’t be disappointed.
- TASTE: With an almond frangipane filling and a layer of raspberry jam, this tart is rich, nutty, and tangy.
- TEXTURE: The buttery dough gives this dessert a rich, melt-in-your-mouth feeling. The flaky pastry is filled with gooey jam and creamy frangipane.
- TIME: This dessert takes 2 hours to make.
- EASE: This recipe is super easy to follow and you can prep other dishes while the dough chills.
What You’ll Need
Ingredient Notes
- Unsalted butter- You’ll need cold butter for the crust and softened butter for the almond frangipane.
- Eggs- Whole eggs add air into the creamy frangipane, while an egg yolk is used for richness in the crust and to bind the other ingredients together.
- Powdered sugar- This fine sugar adds sweetness without being grainy.
- Raspberry Jam– You can use store-bought or homemade jam here.
- Almond flour– This kind of flour is used with All-purpose flour to add some nutty flavor to the tart, as well as moisture. Ground almonds can also be used.
- Baking powder– This is a leavening agent to help the frangipane filling to rise.
- Raspberries– Frozen works fine, but you can use fresh, too.
- Almonds– Sliced is best for just a hint of almond and crunch without it being too much. And Almond extract gives it more nutty flavor.
Add-ins and Substitutions
- Substitute the fruit- Strawberry, Lemon, Cherry, Blueberry, and Pear are all delicious flavors to try in place of the raspberry jam and berries on top.
- Change the shape– This raspberry tart recipe can be made into Bars, Mini-tarts, Double-layer cakes, or Tray bakes.
- Make it allergen-free– Try this tart with vegan butter, gluten-free flour, and egg substitutes for dairy-free, gluten-free, or vegan versions.
- Add icing- Drizzle some icing on top if you like. It can be made with powdered sugar, milk, and vanilla extract.
How to Make a Bakewell Tart
- Cut in the butter. In a large bowl, cut the cold butter into the combined flour and powdered sugar with either a fork or pastry cutter.
- Add the egg and vanilla. Add the egg yolk and vanilla extract, and mix until the dough begins to take shape.
- Chill. Using your hands, form it into a flat disk. Then wrap the dough in plastic wrap and refrigerate for 1 hour.
- Form the dough in the tart pan. Remove the dough from the plastic wrap and roll it out to a circle 12 inches in diameter. Then form it into a 10-inch tart pan. Prick it generously with a fork.
- Bake the tart shell. Bake it at 380 degrees Fahrenheit for 15-20 minutes.
Pro Tip: You can also use parchment paper-lined pie weights or beans instead of pricking the dough to keep it flat while baking.
- Cream the butter and sugar. Add the softened butter and sugar to a bowl and cream together.
- Add the eggs and baking powder. Now add in the eggs and baking powder and combine.
- Mix in the flours. Finally, add the all-purpose flour and almond flour, and mix until everything is combined.
- Fill the tart shell. When the tart shell is finished baking, remove it and spread raspberry jam on the bottom. Then fill it with almond frangipane filling and sprinkle the top with the frozen raspberries and sliced almonds.
- Bake. Bake the Bakewell Tart at 350 degrees Fahrenheit for 35-40 minutes.
- Sprinkle with powdered sugar. Once it’s cooled, dust some powdered sugar over the top and serve.
Recipe Tips
- Make sure the butter is cold for the crust- For a rich buttery crust, you need chunks of butter. Keep them cold until you add them so they don’t entirely melt while baking.
- Keep the crust dough cool- If the dough starts to get warm from mixing and handling it, place it in the fridge for 10 minutes to cool down. You don’t want the butter to melt.
- Prick the pie shell before baking- Doing this allows the heat to vent and avoid the shell bubbling up unevenly.
- Use room temperature frangipane- If the filling was kept in the fridge, let it soften at room temperature before spreading
FAQs
This delicious tart is a popular dessert in the UK, which is why it was named after the Derbyshire town of Bakewell, in England. Bakewell tarts are made with shortcrust pastry that is filled with cherry jam, frangipane, and almonds.
Frangiapane is the almond flour-based batter that tops the tart. A Bakewell tart is made with not just frangiapne, but also a shortcrust shell and jam.
If you open the oven, the rush of cold air can cause it to collapse. Make sure to keep the oven closed during baking so the temperature stays even inside.
Serving Suggestions
This Bakewell Tart has a delicious mixture of sweet fruit and nutty flavor. You can serve it after a savory meal, with other sweets, or with your favorite drink for an afternoon snack.
- Main dishes: Serve this tart after a tasty meal of Turkey Shepherd’s Pie, Cast Iron Ribeye Steak, Chicken Cutlets, or Cedar Plank Salmon.
- Cookies: Serve a few cookies with it, like these Linzer Cookies with Raspberry Jam, Amaretti Cookies (VIDEO), Chewy Oatmeal Raisin Cookies, or Chocolate Dipped Almond Biscotti.
- Ice cream: A scoop of rich No Churn Vanilla Ice Cream would be great on top, or whatever your favorite flavor is.
- Beverages: Enjoy this Bakewell Tart with a Raspberry Matcha Latte, Iced Caramel Macchiato, or Hot Chocolate.
Make This Recipe in Advance
Make ahead: You can prep the frangipane and dough and store it covered in the fridge up to one day ahead of time. You can also prepare the tart up to 3 days ahead, wrap it well with plastic wrap, and refrigerate. Then when you are ready to serve it, take it out of the refrigerator, dust it with powdered sugar, and serve. It takes amazing served cold. (You can leave it at room temperature as well, but it will only last about 1 day.)
Storing: To store any leftovers from this tart, just cover it tightly with plastic wrap. Then place it in the refrigerator for up to 5 days.
Freeze: You can also freeze it, tightly covered, for up to 3 months. Just thaw the Bakewell tart in the fridge overnight before serving.
More Scrumptious Pastries!
Full Recipe Instructions
Bakewell Tart
Make this Bakewell Tart as a decadent dessert that elevates simple flavors in an easy to follow recipe everyone will love.
Servings: 12
Calories: 639kcal
Ingredients
Ingredients for the dough
Ingredients for the raspberry Frangipane filling
Notes
Make ahead: You can prep the frangipane and dough and store it covered in the fridge up to one day ahead of time. You can also prepare the tart up to 3 days ahead, wrap it well with plastic wrap, and refrigerate. Then when you are ready to serve it, take it out of the refrigerator, dust it with powdered sugar, and serve. It takes amazing served cold. (You can leave it at room temperature as well, but it will only last about 1 day.)
Nutrition
Calories: 639kcal | Carbohydrates: 60g | Protein: 9g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 208mg | Potassium: 158mg | Fiber: 4g | Sugar: 32g | Vitamin A: 1254IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 2mg
This recipe was originally posted on May 13, 2016, we’ve tweaked it a bit since then.
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
