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Classic Bakewell Tart Recipe

A traditional British dessert, this Bakewell Tart features layers of raspberry jam, almond frangipane, and a flaky shortcrust pastry. Perfectly sweet and nutty, it's a delightful treat for any occasion!
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Equipment

  • Tart pan (9-inch) with removable bottom
  • Rolling Pin
  • Mixing bowls
  • Whisk
  • Spatula
  • Cooling rack

Ingredients
  

  • For the Shortcrust Pastry:
  • 1 ¼ cups all-purpose flour
  • ½ cup unsalted butter chilled and cubed
  • 2 tbsp powdered sugar
  • 1 egg yolk
  • 1-2 tbsp cold water
  • For the Filling:
  • ⅓ cup raspberry jam
  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 cup almond flour or finely ground almonds
  • 1 tbsp all-purpose flour
  • ½ tsp almond extract optional for extra almond flavor
  • Sliced almonds for topping
  • For the Icing Optional:
  • ½ cup powdered sugar
  • 2-3 tsp water
  • Maraschino cherry halves for garnish optional

Instructions
 

  • Prepare the Pastry Crust:
  • In a mixing bowl, combine the flour and powdered sugar. Add the cubed butter and rub together until the mixture resembles coarse crumbs.
  • Add the egg yolk and 1 tablespoon of cold water, mixing until the dough comes together. If needed, add a little more water.
  • Roll the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
  • Roll Out and Blind Bake the Pastry:
  • Preheat oven to 350°F (175°C).
  • Roll the chilled dough on a lightly floured surface and fit it into the tart pan. Trim the edges, prick the base with a fork, and line with parchment paper. Fill with pie weights or dried beans.
  • Bake for 15 minutes, remove weights and parchment, and bake for another 5-8 minutes until the crust is lightly golden. Let it cool.
  • Assemble the Filling:
  • Spread the raspberry jam evenly over the bottom of the cooled crust.
  • In a bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the almond flour, all-purpose flour, and almond extract until smooth.
  • Bake the Tart:
  • Spread the almond mixture over the jam in an even layer. Sprinkle the top with sliced almonds.
  • Bake for 30-35 minutes, or until the filling is set and golden. Allow the tart to cool completely on a wire rack.
  • Add Icing (Optional):
  • Mix the powdered sugar with water to make a thick icing. Drizzle over the cooled tart and garnish each slice with a maraschino cherry, if desired.