Bakewell tart

Bakewell tart

The famous traditional English dessert makes a wonderful afternoon tea treat

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Total time

Ready in 1 hour 30 mins plus chilling

Method

  1. To make the pastry, tip the flour, butter and sugar into a food processor with a pinch of salt. Whizz until the mixture resembles breadcrumbs. Add the egg yolk and 1 tsp of cold water and pulse until the dough comes together. Flatten into a disc, cover with clingfilm and chill for no more than 1 hour. n Roll out the pastry on a lightly floured surface to about 3mm thickness. Line a 20cm fluted tart tin with a depth of 31/2 cm. Prick the base with a fork and chill for 20 minutes. Heat the oven to 180C/fan 160C/gas 4.
  2. Line the pastry case with baking parchment and fill with baking beans. Cook for about 20 minutes until the pastry is a pale golden colour. Take out the beans, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes. Cool slightly.
  3. Spread the jam in an even layer over the base of the pastry case. Cream together the butter and caster sugar. Gradually add the beaten eggs and egg yolk. Fold in the ground almonds and lemon zest. Carefully spoon the mixture over the jam and spread level. Bake for 20 minutes. Scatter with the flaked almonds and continue to cook for a further 15-20 minutes until golden and set.
  4. Cool to room temperature, dust with icing sugar and serve with pouring cream or custard.

549 kcalories, protein 10g, carbohydrate 43.4g, fat 38.5 g, saturated fat 16.6g, fibre 1.9g, salt 0.13 g

Recipe from olive magazine, March 2007.

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Latest comments and suggestions

Results 21-40

  • Binder photo makeanddokate88

    03 April 2009

    makeanddokate88 rated and commented on this recipe

    5 stars

    I now bake this all the time and it always comes out perfectly. I add almond essence as per above comments.

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  • Binder photo Tylouca

    07 April 2009

    Tylouca rated and commented on this recipe

    4 stars

    I made this exact to the recipe. Definately needed extra almond and a little extra time but loved none the less by all!!!

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  • Binder photo shakeerito

    13 April 2009

    shakeerito commented on this recipe

    Just made this! The taste is delicious, although the next time I mke it, I would put more jam (I used strwberry jam). I also never put lemon in and added 200g of ground almonds.

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  • Binder photo shakeerito

    13 April 2009

    shakeerito rated this recipe

    4 stars

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  • Binder photo Abi

    22 April 2009

    Abi rated and commented on this recipe

    4 stars

    This was lovely but did change a few things. 1. used 24cm tin 2. used 200g ground almonds 3. added almond essence only took 40 minutes to cook in total 4. should have used less lemon zest Was really good and we all enjoyed it. Very easy to make and eat

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  • Binder photo TimT

    24 April 2009

    TimT commented on this recipe

    Came out of the oven completely running, did not set. Needs at least 30 minutes to cook thoroughly and set. Will try again with a small amount of flour in the filling, or with less butter.

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  • Binder photo EJSchlick

    08 May 2009

    EJSchlick commented on this recipe

    I've only made this once and was told it look like something I broughht but I have been requested to make it again as they couldn't believe how lovely it tasted. I don't do much cooking but after making this and how easy it was I'm also cooking something from this website.

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  • Binder photo YESchef

    14 August 2009

    YESchef commented on this recipe

    I made this tonight. I would definatly cook the tart for longer at a lower temp. I was using a fan oven so had it at 160°, next time I would turn it to 150° because after about 30mins the top of the tart started to burn slightly. I also added 1 teaspoon of almond essence. Everyone seemd to enjoy it even though it was quite moist inside. I would definatly make again - it does look impressive when you cut into it - would be great with a big dollop of clotted cream.

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  • Binder photo s.hallett

    02 September 2009

    s.hallett rated and commented on this recipe

    5 stars

    Fabulous recipe I made individual tarts and as I was short of time did the cardinal sin and used pre made tart cases. Although it did take longer to cook it made perfect little bakewells that looked just like shop bought and tasted fabulous.

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  • Binder photo s.hallett

    02 September 2009

    s.hallett commented on this recipe

    forgot to mention it'll make 12 individual tarts filled to the brim.

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  • Binder photo Mumble

    21 February 2010

    Mumble rated this recipe

    5 stars

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  • Binder photo Faith

    09 March 2010

    Faith rated this recipe

    1 stars

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  • Binder photo debz62

    11 March 2010

    debz62 rated this recipe

    5 stars

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  • Binder photo Jenny

    19 March 2010

    Jenny rated this recipe

    1 stars

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  • Binder photo caramacgirl

    31 March 2010

    caramacgirl rated and commented on this recipe

    3 stars

    I made this today as individual bakewells to eat as cakes rather than a pudding or dessert. Having read all the comments I: 1. added 200g ground almonds, 2. intended to (but forgot) to add almond essence 3. Used shop bought dessert pastry which worked fine. The mixture filled 24 fairy cake (not muffin) sized pastry cases and I was concerned the mixture would overflow, but it stayed in the cases OK despite me piling it on! (No need to smooth the top as it levels itself.) Quite fiddly as individual tarts with the blind baking etc but worth it as my husband has enjoyed several already (!) and I hope the children will get a look in tomorrow! The cakes took around 30 mins in my fan oven at 150C.

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  • Binder photo Jamie Jones

    08 April 2010

    Jamie Jones commented on this recipe

    Made this yesterday, came out great. Two changes though... my pastry dough was REALLY moist and difficult to roll out. I ended up adding another 50g or so of flour. I also needed to leave it in the oven for about 15 extra minutes to get the right balance of wobbly centre/safe to eat. Tastes wonderful though. The lemon zest really makes it.

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  • Binder photo Dotty

    10 April 2010

    Dotty commented on this recipe

    Has anyone frooze this and if so when.

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  • Binder photo ehackett829

    21 May 2010

    ehackett829 commented on this recipe

    tryed and failed dunno what i did wrong but this resipe just didn't work for me

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  • Binder photo mandy

    04 July 2010

    mandy commented on this recipe

    Having read all the comments, I set the oven to 160 fan and cooked the pastry blind for about 15 mins, and another 5 after taking the baking beans out. I followed the rest of the recipe but only used 2 eggs and it`s in the oven, it has risen and it`s looking good! I also used a tsp of almond extract.

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  • Binder photo bakewelltartwidow

    03 August 2010

    bakewelltartwidow rated and commented on this recipe

    1 stars

    Is this recipe even remotely correct? Seriously,I've just baked this ,and the end result was what I can only describe, as an Omlette on crust bedding with a jam filling. Should there be flour in the filling? According to other recipes there should be! I'm deeply confused. The filling didn't cook,the butter seperated and in the end looked like a yorkshire pudding.I left it to cook for 40 minutes and still it wouldn't cook.Suggestions why It didn't cook?

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Total time

Ready in 1 hour 30 mins plus chilling

Ingredients

PASTRY

  • 125g plain flour
  • 75g unsalted butter , cold and diced
  • 25g caster sugar
  • 1 egg yolk
  • 1 egg white

FILLING

  • 2 heaped tbsp raspberry jam
  • 150g unsalted butter , at room temperature
  • 150g caster sugar
  • 3 eggs , beaten
  • egg yolk
  • 150g ground almonds
  • lemon , zested
  • 1 tbsp flaked almonds
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549 kcalories, protein 10g, carbohydrate 43.4g, fat 38.5 g, saturated fat 16.6g, fibre 1.9g, salt 0.13 g

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