A Bakewell Tart is a shortcrust pastry shell filled with raspberry jam and a baked almond frangipane, finished with sliced almonds on top. It slices cleanly, travels well, and keeps for days — which makes it one of the most practical tarts you can bake. If you want something that looks impressive, tastes genuinely good, and holds up whether you’re serving it at home or wrapping it up to give away, this is a strong choice.
Why this recipe works
Two things make or break a Bakewell Tart. First, the pastry is chilled twice — once after mixing, once after lining the tin — and that double rest is what keeps it from shrinking away from the edges during baking. Don’t skip either chill. Second, the frangipane goes on top of the jam without mixing them together. Keeping those layers separate means the jam stays jammy and the almond filling bakes up into a firm, sliceable sponge rather than a wet, sunken mess. The almond extract is doing real work here too: ground almonds alone have a mild flavor, and the extract is what gives the filling that distinct, recognizable taste.
Common problems and fixes
- Soggy pastry base: The jam releases moisture as it bakes. Make sure your pastry is fully chilled and firm before you add the jam, and don’t use a jam that’s very loose or runny — a thicker set jam works best here.
- Frangipane cracks across the top: This usually means the oven is running hot. The filling should puff and turn golden, not split. Check your oven temperature with a thermometer if you’re not sure, and tent the tart loosely with foil in the last 10 minutes if it’s browning too fast.
- Sliced almonds burning before the filling sets: They sit on top with no protection, so they catch color quickly. If they look done at the 25-minute mark but the center is still wobbly, lay a piece of foil lightly over the top and continue baking.
- Filling puffs up and then collapses: Some sinking after the oven is normal and fine. If it collapses dramatically, the eggs were likely over-beaten or the oven door was opened too early. Add eggs one at a time and don’t open the oven before 30 minutes.
- Pastry tears when lining the tin: Cold butter pastry is less forgiving than a warm dough. If it tears, just press the pieces together in the tin — it will seal during baking and nobody will see the base once it’s filled.
Shopping notes
Ground almonds (also sold as almond meal) are in the baking aisle of most grocery stores. Blanched ground almonds give a slightly lighter, smoother filling; unblanched works fine and just adds a bit more texture. Almond flour is a finer grind and can substitute directly — the filling will be a little more delicate but still good. For the jam, use a good-quality raspberry with a firm set rather than a spreadable style; the extra pectin keeps it from turning watery under the frangipane. Skip the fondant icing topping you’ll see on shop-bought versions — the sliced almond finish in this recipe is better and saves you an extra step.
Storage and freezing
The baked tart keeps well at room temperature, loosely covered, for up to 3 days — the pastry stays crisp and the filling holds its texture. Refrigerate it if your kitchen is warm, but bring it back to room temperature before serving since cold frangipane tastes dense. For gifting, the tart is sturdy enough to wrap in parchment and box up without damage; individual slices can be wrapped in parchment and stacked with a layer of parchment between each one. To freeze, cool the tart completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight at room temperature still wrapped — unwrapping while frozen causes condensation on the surface.
Bakewell Tart
Equipment
- Mixing Bowl
- Saucepan
- Rolling pin
- 9-inch Tart Tin
- Oven
- Whisk
Ingredients
For the Shortcrust Pastry:
- 1 cup all-purpose flour plus extra for dusting
- ½ cup unsalted butter cold, diced
- 2 tablespoons granulated sugar
- 1 piece egg yolk
- 1 tablespoon cold water
For the Filling:
- ½ cup raspberry jam
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 2 large eggs
- 1 cup ground almonds blanched if available
- ½ teaspoon almond extract
- ¼ cup sliced almonds for topping
Instructions
Shortcrust Pastry:
- In a mixing bowl, combine the flour and sugar. Add the cold, diced butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
- Mix in the egg yolk and cold water until the dough comes together. Shape into a disk and wrap in plastic. Chill in the refrigerator for 30 minutes.
Filling and Assembly:
- Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface and line a 9-inch tart tin. Trim the edges and chill for another 15 minutes.
- Spread the raspberry jam evenly over the pastry base.
- In a bowl, beat the softened butter and sugar until creamy. Add the eggs, one at a time, then stir in the ground almonds and almond extract. Pour the mixture over the jam.
- Sprinkle the sliced almonds on top and bake in the preheated oven for 35-40 minutes until golden and set.
Notes
Tammy’s Tips:
- If fresh ground almonds are unavailable, use almond flour as a substitute.
- For a twist, use apricot jam instead of raspberry.
Nutrition
Frequently asked questions
Do I need to blind bake the pastry before adding the filling?
No — this recipe does not require blind baking. The double chilling of the pastry (30 minutes after mixing, then 15 minutes after lining the tin) is enough to set the structure so it bakes through properly under the filling.
Can I make this tart a day ahead?
Yes, and it actually improves overnight. The flavors settle and the filling firms up to a better slicing texture. Store it covered at room temperature and it will be in great shape the next day.
My frangipane looks liquid when I pour it — is that right?
It should be a thick, spoonable batter, not a pourable liquid. If it seems very runny, your butter may have been too warm when beaten. It will still bake, but a properly creamed butter-and-sugar base gives a better rise and texture.
Can I use a store-bought shortcrust pastry instead of making it from scratch?
You can, and it will save about 45 minutes including chilling time. Roll it to fit a 9-inch tart tin and still chill it in the tin for 15 minutes before filling — skipping that step with pre-made pastry leads to the same shrinkage problems as with homemade.
How do I know when the tart is done?
The top should be deep golden and the center should not wobble when you gently shake the tin. A skewer inserted into the frangipane (avoiding the jam layer) should come out with just a few moist crumbs, not wet batter — usually between 35 and 40 minutes at 350°F.
Can I use a different size tart tin?
A 9-inch tin is what this recipe is sized for. An 8-inch tin will give you a deeper fill and may need an extra 5–8 minutes of baking time; check for doneness rather than going strictly by the clock. A 10-inch tin will produce a thinner filling that sets faster, so start checking at 28 minutes.
What to bake next
- Blackberry Mascarpone Tart
- Pear and Almond Cake
- Luxurious Almond Croissant Bread Pudding
- Strawberry Elderflower Fool