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Bakewell Tart

Bakewell Tart

This delicious recipe was supplied to Love British Food by Seasoned Cookery School. Take a look at their Baking courses now. 

Bakewell Tart


  • 250g plain flour
  • 1 tsp salt
  • 140g unsalted butter, cold and cubed, plus extra for greasing
  • 1 egg, beaten
  • 2-3 tbsp cold water
  • 50g icing sugar
  • 200g raspberry jam
  • 100g caster sugar
  • 100g unsalted butter
  • 100g ground almonds
  • 1 large egg
  • 1/2 tsp Almond Extract
  • A handful of flaked almonds
  • A handful of fresh raspberries
  • Apricot jam, to glaze


  • To make the pastry, place the flour, salt, icing sugar and butter in a bowl and rub together until the mixture resembles breadcrumbs. Add the eggs, then the cold water a little at a time until a ball of dough is formed. Tip the dough out onto a lightly floured surface to knead a little to bring the dough together. Wrap in cling film and rest in the fridge for 30 minutes.
  • Grease an 8 inch round tart tin with butter. After the dough has rested roll out the dough out on a lightly floured surface to the thickness of a £1 coin and gently ease the pastry into the corners of the tin.
  • Spread the jam over the pastry base.
  • To make the frangipane, cream together the butter and sugar then add in the eggs, ground almonds and extract until you have a smooth mixture.
  • Preheat the oven to gas mark 4/160C Fan/180C.
  • Spread the frangipane mixture evenly over the jam then push in the raspberries. Scatter the flaked almonds on top then bake at 160°c for around 35-40 minutes or until risen and golden brown.
  • Leave the tart to cool in the tin until warm, then remove and place on a cooling rack. Heat the apricot jam in a saucepan with a splash of water to make it thinner. Brush the jam onto the tart it finish it off.