Bakewell Tart

Name: Bakewell Tart
Total time: 2 h 3 min
Yield: 4 servings
Ingredients: 175 g Plain flour; 85 g Unsalted butter; 30 g Icing sugar; 1 piece Egg; 15 ml Cold water; 5 g Unsalted butter; Plain flour; 60 g raspberry jam; 95 g Unsalted butter; 100 g Caster sugar; 1 piece Egg; 100 g ground almonds; 0.5 tsp Almond extract; 25 g Flaked almonds

2 hr 3 min · 10 min active · makes ~795 g · Medium

Bakewell Tart with ground almond filling, flaked almond topping, and raspberry jam in buttery pastry.

See more →

Bakewell Tart

Bakewell Tart with ground almond filling, flaked almond topping, and raspberry jam in buttery pastry.

See more →

TOTAL TIME

2 hr 3 min

ACTIVE TIME

10 min

QUANTITY

~795 g

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/10

Tools0/17

Ingredients

0/10 gathered · 4 servings

175g

185g

30g

2piece

15ml

60g

100g

0.5tsp

25g

#	Quantity	Notes	State
1	175g	—	—
2	185g	—	—
3	30g	—	—
4	2piece	—	—
5	15ml	—	—
6	60g	—	—
7	100g	—	—
8	100g	—	—
9	0.5tsp	—	—
10	25g	—	—

Tools

17 items

Serveware

1 item

Procedure

42 steps

1 of 42

Turn the oven on and set it to 190 °C so it is fully up to heat before the pastry goes in.

190°C

⏱ 10 min

2 of 42

Tip the flour into a large mixing bowl.

Plain flour · 175 g

⏱ 5s

ResultBeef chuck, plain flour and salt

3 of 42

Add the cold butter, cut into small cubes, to the bowl with the flour.

Unsalted butter · 85 g

⏱ 5s

ResultBeef chuck and plain flour mixture

4 of 42

Rub the butter into the flour between your fingertips, lifting and dropping the mixture, until it resembles fine breadcrumbs with no visible lumps of butter.

⏱ 1 min

ResultCoarse crumb pastry mix

5 of 42

Sift the icing sugar into the bowl and stir it through the crumb mixture.

Icing sugar · 30 g

⏱ 10s

ResultCoarse crumb pastry mix and icing sugar

6 of 42

Crack one egg into a small bowl, discarding the shell.

Egg · 1 piece

⏱ 5s

ResultEgg

7 of 42

Add the cold water to the egg and beat them together briefly with a fork.

Cold water · 15 ml

⏱ 5s

ResultEgg and cold water

8 of 42

Beat the egg and water together with a fork until fully combined.

⏱ 10s

ResultBeaten egg

9 of 42

Pour the egg mixture into the flour crumbs and stir with a table knife until the dough just begins to clump.

Beaten egg · step 8

⏱ 5s

ResultBeaten egg and coarse crumb pastry mix and icing sugar

10 of 42

Bring the dough together with your hands, pressing lightly until it forms a smooth ball — do not overwork it.

⏱ 30s

ResultShortcrust pastry dough

11 of 42

Wrap the dough tightly in cling film.

⏱ 10s

12 of 42

Put the wrapped dough in the refrigerator.

⏱ 5s

ResultShortcrust pastry dough

13 of 42

Refrigerate the dough for 30 minutes to firm it up and relax the gluten.

⏱ 30 min

ResultChilled shortcrust pastry dough

14 of 42

Take the dough out of the refrigerator.

⏱ 5s

ResultChilled shortcrust pastry dough

15 of 42

Brush the inside of a 20 cm loose-bottomed tart tin lightly with butter.

Unsalted butter · 5 g

⏱ 15s

16 of 42

Unwrap the dough, place it on a lightly floured surface and roll it out into a circle about 3 mm thick and large enough to line the tin with a little overhang.

⏱ 1 min

ResultRolled pastry round

17 of 42

Lift the pastry over the rolling pin and drape it into the greased tart tin, pressing it gently into the corners and up the sides without stretching, then trim the overhang flush with the rim.

Rolled pastry round · step 16

⏱ 30s

ResultPastry-lined tart case

18 of 42

Prick the base of the pastry all over with a fork to prevent it from puffing during blind baking.

⏱ 20s

ResultPricked pastry case

19 of 42

Cut a circle of baking paper slightly larger than the tin and lay it over the pastry, then fill it with baking beans.

⏱ 15s

20 of 42

Pour baking beans over the paper to hold the pastry flat while it blind bakes.

Plain flour · —

⏱ 5s

ResultPricked pastry case and plain flour

21 of 42

Slide the tart tin into the oven.

⏱ 5s

ResultPricked pastry case and plain flour

22 of 42

Bake the lined pastry case for 15 minutes until the sides are set and beginning to colour at the edges.

190°C

⏱ 15 min

ResultBlind-baked pastry case

23 of 42

Lift the tart tin out of the oven using oven gloves and set it on a heatproof surface.

⏱ 10s

ResultBlind-baked pastry case

24 of 42

Lift away the baking paper and beans from the pastry case and discard them.

⏱ 20s

ResultUncovered pastry case

25 of 42

Return the uncovered tart tin to the oven.

⏱ 5s

ResultUncovered pastry case

26 of 42

Bake the uncovered pastry for 5 more minutes until the base is pale golden and feels dry to the touch.

190°C

⏱ 5 min

ResultGolden pastry case

27 of 42

Remove the tart tin from the oven with oven gloves and allow the case to cool slightly before adding the filling.

⏱ 10s

ResultGolden pastry case

28 of 42

Spread the raspberry jam in an even layer over the base of the warm pastry case, taking it right to the edges.

Raspberry jam · 60 g

⏱ 20s

ResultJam-lined pastry case

29 of 42

Put the butter into a medium saucepan over a low heat.

Unsalted butter · 95 g

⏱ 5s

ResultUnsalted butter

30 of 42

Melt the butter gently over a low heat, swirling occasionally, until completely liquid — do not let it bubble.

⏱ 2 min

ResultMelted butter

31 of 42

Add the caster sugar to the melted butter and stir with a wooden spoon to combine.

Caster sugar · 100 g

⏱ 10s

ResultMelted butter and caster sugar

32 of 42

Crack the egg directly into the pan, discarding the shell, and stir it in quickly.

Egg · 1 piece

⏱ 5s

ResultMelted butter and caster sugar and egg

33 of 42

Tip in the ground almonds and stir until the mixture is smooth and well combined.

Ground almonds · 100 g

⏱ 10s

ResultEgg mixture

34 of 42

Add the almond extract and stir it through the frangipane.

Almond extract · 0.5 tsp

⏱ 5s

ResultEgg mixture

35 of 42

Stir everything together thoroughly until you have a smooth, glossy frangipane batter.

⏱ 20s

ResultFrangipane

36 of 42

Pour the frangipane over the jam layer in the pastry case, spreading it gently to the edges with a palette knife so the surface is level.

Frangipane · step 35

⏱ 15s

ResultJam-lined pastry case and frangipane

37 of 42

Scatter the flaked almonds evenly over the surface of the frangipane.

Flaked almonds · 25 g

⏱ 15s

ResultUnbaked bakewell tart

38 of 42

Slide the filled tart tin into the oven.

⏱ 5s

ResultUnbaked bakewell tart

39 of 42

Bake the tart for 30 minutes until the frangipane is set, golden brown on top and a skewer inserted into the centre comes out clean.

190°C

⏱ 30 min

ResultBaked bakewell tart

40 of 42

Lift the tart out of the oven with oven gloves and place it on a wire rack.

⏱ 10s

ResultBaked bakewell tart

41 of 42

Leave the tart to cool in the tin on the wire rack for at least 30 minutes before removing it.

⏱ 30 min

ResultCooled bakewell tart

42 of 42

Release the sides of the tin, slide the tart onto a serving plate and dust lightly with icing sugar before bringing it to the table.

Cooled bakewell tart · step 41

⏱ 20s

ResultBakewell Tart

Total Time2 hr 3 min

#	Product	Tool	Action
1	—	190°C	Turn the oven on and set it to 190 °C so it is fully up to heat before the pastry goes in.⏱ 10 min
2	175 g		Tip the flour into a large mixing bowl.⏱ 5sResultBeef chuck, plain flour and salt
3	85 g		Add the cold butter, cut into small cubes, to the bowl with the flour.⏱ 5sResultBeef chuck and plain flour mixture
4	—		Rub the butter into the flour between your fingertips, lifting and dropping the mixture, until it resembles fine breadcrumbs with no visible lumps of butter.⏱ 1 minResultCoarse crumb pastry mix
5	30 g		Sift the icing sugar into the bowl and stir it through the crumb mixture.⏱ 10sResultCoarse crumb pastry mix and icing sugar
6	1 piece		Crack one egg into a small bowl, discarding the shell.⏱ 5sResultEgg
7	15 ml		Add the cold water to the egg and beat them together briefly with a fork.⏱ 5sResultEgg and cold water
8	—		Beat the egg and water together with a fork until fully combined.⏱ 10sResultBeaten egg
9	Beaten eggstep 8		Pour the egg mixture into the flour crumbs and stir with a table knife until the dough just begins to clump.⏱ 5sResultBeaten egg and coarse crumb pastry mix and icing sugar
10	—		Bring the dough together with your hands, pressing lightly until it forms a smooth ball — do not overwork it.⏱ 30sResultShortcrust pastry dough
11	—		Wrap the dough tightly in cling film.⏱ 10s
12	—		Put the wrapped dough in the refrigerator.⏱ 5sResultShortcrust pastry dough
13	—		Refrigerate the dough for 30 minutes to firm it up and relax the gluten.⏱ 30 minResultChilled shortcrust pastry dough
14	—		Take the dough out of the refrigerator.⏱ 5sResultChilled shortcrust pastry dough
15	5 g		Brush the inside of a 20 cm loose-bottomed tart tin lightly with butter.⏱ 15s
16	—		Unwrap the dough, place it on a lightly floured surface and roll it out into a circle about 3 mm thick and large enough to line the tin with a little overhang.⏱ 1 minResultRolled pastry round
17	Rolled pastry roundstep 16		Lift the pastry over the rolling pin and drape it into the greased tart tin, pressing it gently into the corners and up the sides without stretching, then trim the overhang flush with the rim.⏱ 30sResultPastry-lined tart case
18	—		Prick the base of the pastry all over with a fork to prevent it from puffing during blind baking.⏱ 20sResultPricked pastry case
19	—		Cut a circle of baking paper slightly larger than the tin and lay it over the pastry, then fill it with baking beans.⏱ 15s
20	—		Pour baking beans over the paper to hold the pastry flat while it blind bakes.⏱ 5sResultPricked pastry case and plain flour
21	—		Slide the tart tin into the oven.⏱ 5sResultPricked pastry case and plain flour
22	—	190°C	Bake the lined pastry case for 15 minutes until the sides are set and beginning to colour at the edges.⏱ 15 minResultBlind-baked pastry case
23	—		Lift the tart tin out of the oven using oven gloves and set it on a heatproof surface.⏱ 10sResultBlind-baked pastry case
24	—		Lift away the baking paper and beans from the pastry case and discard them.⏱ 20sResultUncovered pastry case
25	—		Return the uncovered tart tin to the oven.⏱ 5sResultUncovered pastry case
26	—	190°C	Bake the uncovered pastry for 5 more minutes until the base is pale golden and feels dry to the touch.⏱ 5 minResultGolden pastry case
27	—		Remove the tart tin from the oven with oven gloves and allow the case to cool slightly before adding the filling.⏱ 10sResultGolden pastry case
28	60 g		Spread the raspberry jam in an even layer over the base of the warm pastry case, taking it right to the edges.⏱ 20sResultJam-lined pastry case
29	95 g		Put the butter into a medium saucepan over a low heat.⏱ 5sResultUnsalted butter
30	—		Melt the butter gently over a low heat, swirling occasionally, until completely liquid — do not let it bubble.⏱ 2 minResultMelted butter
31	100 g		Add the caster sugar to the melted butter and stir with a wooden spoon to combine.⏱ 10sResultMelted butter and caster sugar
32	1 piece		Crack the egg directly into the pan, discarding the shell, and stir it in quickly.⏱ 5sResultMelted butter and caster sugar and egg
33	100 g		Tip in the ground almonds and stir until the mixture is smooth and well combined.⏱ 10sResultEgg mixture
34	0.5 tsp		Add the almond extract and stir it through the frangipane.⏱ 5sResultEgg mixture
35	—		Stir everything together thoroughly until you have a smooth, glossy frangipane batter.⏱ 20sResultFrangipane
36	Frangipanestep 35		Pour the frangipane over the jam layer in the pastry case, spreading it gently to the edges with a palette knife so the surface is level.⏱ 15sResultJam-lined pastry case and frangipane
37	25 g		Scatter the flaked almonds evenly over the surface of the frangipane.⏱ 15sResultUnbaked bakewell tart
38	—		Slide the filled tart tin into the oven.⏱ 5sResultUnbaked bakewell tart
39	—	190°C	Bake the tart for 30 minutes until the frangipane is set, golden brown on top and a skewer inserted into the centre comes out clean.⏱ 30 minResultBaked bakewell tart
40	—		Lift the tart out of the oven with oven gloves and place it on a wire rack.⏱ 10sResultBaked bakewell tart
41	—		Leave the tart to cool in the tin on the wire rack for at least 30 minutes before removing it.⏱ 30 minResultCooled bakewell tart
42	Cooled bakewell tartstep 41		Release the sides of the tin, slide the tart onto a serving plate and dust lightly with icing sugar before bringing it to the table.⏱ 20sResultBakewell Tart
Total Time			2 hr 3 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	885kcal
	15g
	58g
	26g
	83g
	43g
	6g
	45mg

Ingredients0/10

Tools0/17

Recipe

Bakewell Tart

Bakewell Tart with ground almond filling, flaked almond topping, and raspberry jam in buttery pastry.

What you’ll doYou will make a shortcrust pastry, chill it, then line and blind-bake a tart tin. While the pastry cools, you will prepare a frangipane filling by melting butter, stirring in sugar and egg, then ground almonds and almond extract. Spread jam over the baked pastry base, pour the frangipane over it, scatter flaked almonds on top, and bake until the filling is set and golden. Cool in the tin for at least 30 minutes before turning out.

Serves4

Total2 hr 3 min

LevelMedium

Ingredients

Plain flour175 g
Unsalted butter185 g
Icing sugar30 g
Egg2 piece
Cold water15 ml
Raspberry jam60 g
Caster sugar100 g
Ground almonds100 g
Almond extract0.5 tsp
Flaked almonds25 g

Tools

Mixing bowlTongsServing plateRolling pinSmall bowlOvenPalette knifeCling filmWhiskWooden spoonRefrigeratorBrushBaking paperForkMedium saucepanTart tinChopping board

Method

Turn the oven on and set it to 190 °C so it is fully up to heat before the pastry goes in.

190°C10 minOven

Tip the flour into a large mixing bowl.

5sMixing bowlPlain flour · 175 g

Add the cold butter, cut into small cubes, to the bowl with the flour.

5sMixing bowlUnsalted butter · 85 g

Rub the butter into the flour between your fingertips, lifting and dropping the mixture, until it resembles fine breadcrumbs with no visible lumps of butter.

1 minMixing bowl

Sift the icing sugar into the bowl and stir it through the crumb mixture.

10sMixing bowlIcing sugar · 30 g

Crack one egg into a small bowl, discarding the shell.

5sSmall bowlEgg · 1 piece

Add the cold water to the egg and beat them together briefly with a fork.

5sSmall bowlCold water · 15 ml

Beat the egg and water together with a fork until fully combined.

10sSmall bowl, Whisk

Pour the egg mixture into the flour crumbs and stir with a table knife until the dough just begins to clump.

5sMixing bowlBeaten egg · step 8

Bring the dough together with your hands, pressing lightly until it forms a smooth ball — do not overwork it.

30sMixing bowl

Wrap the dough tightly in cling film.

10sMixing bowl, Cling film

Put the wrapped dough in the refrigerator.

5sMixing bowl, Refrigerator

Refrigerate the dough for 30 minutes to firm it up and relax the gluten.

30 minMixing bowl

Take the dough out of the refrigerator.

5sMixing bowl, Refrigerator

Brush the inside of a 20 cm loose-bottomed tart tin lightly with butter.

15sTart tin, BrushUnsalted butter · 5 g

Unwrap the dough, place it on a lightly floured surface and roll it out into a circle about 3 mm thick and large enough to line the tin with a little overhang.

1 minChopping board, Rolling pin

Lift the pastry over the rolling pin and drape it into the greased tart tin, pressing it gently into the corners and up the sides without stretching, then trim the overhang flush with the rim.

30sTart tinRolled pastry round · step 16

Prick the base of the pastry all over with a fork to prevent it from puffing during blind baking.

20sTart tin, Fork

Cut a circle of baking paper slightly larger than the tin and lay it over the pastry, then fill it with baking beans.

15sTart tin, Baking paper

Pour baking beans over the paper to hold the pastry flat while it blind bakes.

5sTart tinPlain flour

Slide the tart tin into the oven.

5sTart tin, Oven

Bake the lined pastry case for 15 minutes until the sides are set and beginning to colour at the edges.

190°C15 minTart tin, Oven

Lift the tart tin out of the oven using oven gloves and set it on a heatproof surface.

10sTart tin, Oven

Lift away the baking paper and beans from the pastry case and discard them.

20sTart tin, Tongs

Return the uncovered tart tin to the oven.

5sTart tin, Oven

Bake the uncovered pastry for 5 more minutes until the base is pale golden and feels dry to the touch.

190°C5 minTart tin, Oven

Remove the tart tin from the oven with oven gloves and allow the case to cool slightly before adding the filling.

10sTart tin, Oven

Spread the raspberry jam in an even layer over the base of the warm pastry case, taking it right to the edges.

20sTart tin, Palette knifeRaspberry jam · 60 g

Put the butter into a medium saucepan over a low heat.

5sMedium saucepanUnsalted butter · 95 g

Melt the butter gently over a low heat, swirling occasionally, until completely liquid — do not let it bubble.

2 minMedium saucepan

Add the caster sugar to the melted butter and stir with a wooden spoon to combine.

10sMedium saucepanCaster sugar · 100 g

Crack the egg directly into the pan, discarding the shell, and stir it in quickly.

5sMedium saucepanEgg · 1 piece

Tip in the ground almonds and stir until the mixture is smooth and well combined.

10sMedium saucepanGround almonds · 100 g

Add the almond extract and stir it through the frangipane.

5sMedium saucepanAlmond extract · 0.5 tsp

Stir everything together thoroughly until you have a smooth, glossy frangipane batter.

20sMedium saucepan, Wooden spoon

Pour the frangipane over the jam layer in the pastry case, spreading it gently to the edges with a palette knife so the surface is level.

15sTart tinFrangipane · step 35

Scatter the flaked almonds evenly over the surface of the frangipane.

15sTart tinFlaked almonds · 25 g

Slide the filled tart tin into the oven.

5sTart tin, Oven

Bake the tart for 30 minutes until the frangipane is set, golden brown on top and a skewer inserted into the centre comes out clean.

190°C30 minTart tin, Oven

Lift the tart out of the oven with oven gloves and place it on a wire rack.

10sTart tin, Oven

Leave the tart to cool in the tin on the wire rack for at least 30 minutes before removing it.

30 minTart tin

Release the sides of the tin, slide the tart onto a serving plate and dust lightly with icing sugar before bringing it to the table.

Result · Bakewell Tart

20sServing plateCooled bakewell tart · step 41

Printed 27 September 2026