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 10.0g, 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 81-100

  • Binder photo rachelulu

    07 March 2012

    rachelulu rated and commented on this recipe

    5 stars

    Absolutely delicious! I followed the recipe exactly and it turned out perfect. I will definitely be repeating soon.

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  • Binder photo grannywinkle12

    10 April 2012

    grannywinkle12 commented on this recipe

    I made this bakewell tart today!! And it was disgusting it felt like I was eating fresh wet dog shit!! No one make this shitty recipe.

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  • Binder photo organics rule

    28 April 2012

    organics rule commented on this recipe

    This worked well, just used 3 eggs couldn't be bothered with the egg yolk. Tasted great, didn't last long .................................... agree it needed longer to cook though

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  • Binder photo jackie

    16 May 2012

    jackie commented on this recipe

    i make this tart often for work its our best seller its a easy recipe to follow once u have the pastry cooked ! all i can suggest to it is when cooking tart when filling all in cover sides with foil they do tend to burn a bit !

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  • Binder photo Littlebochic

    25 May 2012

    Littlebochic commented on this recipe

    I have offered to make this for a Jubilee street party next weekend. Thought I'd better practise first as I've never made anything like this before. Thanks to all the very helpful comments, it worked perfectly! I used 200g ground almonds, 1 tsp almond extract, omitted the egg yolk and added 10 minutes to baking time. Always thought I didn't like Bakewell Tart, but I will definitely be enjoying this again!

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  • Binder photo Chris

    01 June 2012

    Chris commented on this recipe

    Really easy to make but you do need a seriously sweet tooth to appreciate it, I would probably cut the sugar by half next time. As others have said cooking time is a little out and needs another 5 - 10 mins to fully cook the filling

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  • Binder photo Jo

    04 June 2012

    Jo rated and commented on this recipe

    2 stars

    I have to say this pudding didn't work for me. The cooking time is way underestimated and despite it being a good 35 minutes in the oven, with the top darkening up, the centre was still massively undercooked and inedible. Maybe its missing an ingredient...?? Sorry, very disappointing. Felt like I had completely wasted my time. As per earlier comment put on for at least 40mins on lower heat!

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  • Binder photo Em

    18 June 2012

    Em commented on this recipe

    I cooked the tart for an extra 10mins and added 1/4 tsp of almond extract, I also added an extra tbsp of jam and it turned out really nice but actually tasted even better the next day.

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  • Binder photo Fiestalady

    24 July 2012

    Fiestalady rated and commented on this recipe

    4 stars

    The pastry comes out very well, but you may need a little more of it. The filling is a little too sweet, so remove about 50g of the sugar. Add a little more jam. Otherwise, very tasty and easy to make.

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  • Binder photo byron25

    13 August 2012

    byron25 commented on this recipe

    This recipe was great to follow; however it needed at least 20 minutes extra in the oven. The hints about almond essence were useful too. I used some special conserve instead of just raspberry jam which made the cake extra special.

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  • Binder photo Despina

    06 September 2012

    Despina rated this recipe

    3 stars

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  • Binder photo Annie

    08 September 2012

    Annie commented on this recipe

    I made this for a competition. I wish that I had stuck to my original recipe. There was no chance this would be cooked in the given time. I see now there are many comments that say the same. I can't see how this says tested with a tick! I suggest the tester has another go. There is far too much filling to cook before the top burns.

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  • Binder photo Annie

    08 September 2012

    Annie commented on this recipe

    I made this for a competition. I wish that I had stuck to my original recipe. There was no chance this would be cooked in the given time. I see now there are many comments that say the same. I can't see how this says tested with a tick! I suggest the tester has another go. There is far too much filling to cook before the top burns.

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  • Binder photo Despina

    11 September 2012

    Despina commented on this recipe

    first time making short crust pastry - close but not quite! Everyone seemed to love it overall!

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  • Binder photo Despina

    11 September 2012

    Despina commented on this recipe

    first time making short crust pastry - close but not quite! Everyone seemed to love it overall!

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  • Binder photo LouAkie

    15 September 2012

    LouAkie rated and commented on this recipe

    5 stars

    Made this today and it is gorgeous, will definitely make again. I read the comments first and added a little almond extract to the mixture as suggested. Also after reading the comments I thought the 20cm bake tin suggested on the recipe was maybe just too small for the mixture. i used a square traybake type tin, measuring approximately 6" x 10" and although this gives a shallower tart, it did actually cook in the time on the recipe. It's also worth using a really good quality raspberry jam because this really does make a difference

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  • Binder photo SofieWood

    26 September 2012

    SofieWood rated and commented on this recipe

    4 stars

    First ever Bakewell Tart I've made and it was yummy. I followed the advice of a few other commenters and added a tsp of almond extract to the frangipane mix, and I gave it a little longer in the oven until it felt a little firmer to touch. It didn't feel firm enough after 35/40 mins. Pastry recipe seems foolproof - really easy. Recommended.

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  • Binder photo Jean

    05 October 2012

    Jean rated and commented on this recipe

    5 stars

    Having read all the suggestions, I decided to use a larger flan tin, omit the lemon, add 1 tsp of almond extract, put it on the lowest shelf, turned the temp down to 150 after the normal cookiing time and cooked it for a further 10 mins. I also omitted the additional egg yolk and added the remainder of the egg white (so as not to waste it). I couldn't believe how good it looked and it was absolutely delicious, everybody loved it even my son-in-law thought it was better than Mr Kipling... such praise!!! I will certainly make it again.

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  • Binder photo Magsross10

    08 October 2012

    Magsross10 rated and commented on this recipe

    4 stars

    Use a larger tin and give it 5-10 mins longer. Omit the lemon zest, it adds nothing.Don't be tempted (as I was) to put in a thicker layer of jam...I ended up with a soggy bottom. Second time I tried it was perfect. Especially with clotted cream!

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  • Binder photo kate

    04 November 2012

    kate rated and commented on this recipe

    4 stars

    A firm family favourite. I add a tsp of almond extract with the eggs because the recipe isn't almondy enough for me

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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 10.0g, carbohydrate 43.4g, fat 38.5 g, saturated fat 16.6g, fibre 1.9g, salt 0.13 g

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