Berry almond Bakewell 2016

Berry almond Bakewell

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(2 ratings)

Prep: 30 mins Cook: 45 mins plus chilling


cuts into 12 slices

Crisp pastry, sweet raspberries and a nutty frangipane filling make this a lovely dinner party dessert or weekend treat. No one will guess it's low in sugar

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal374
  • fat25g
  • saturates13g
  • carbs30g
  • sugars2g
  • fibre1g
  • protein6g
  • salt0.6g


  • 400g shortcrust pastry cut from a 500g block
  • 100g just-thawed frozen raspberries
  • 25g flaked almonds

For the frangipane sponge

  • 75g self-raising flour, plus a little extra for dusting
  • 75g ground almonds
  • 150g Total Sweet (xylitol)
  • 150g softened butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ½ tsp almond extract
  • 3 large eggs


  1. Thinly roll out the pastry on a lightly floured surface , then use it to line the base and sides of a 25cm non-stick, loose-based tart tin. You can leave a little overhang of pastry, but trim away any noticeable excess. Prick the base with a fork and chill for 20 mins. Heat oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up.

  2. Line the pastry case with baking parchment, fill with baking beans and cook on the hot sheet for 10 mins – the burst of heat from the baking sheet will help to prevent a soggy bottom. Carefully lift off the paper with the beans and bake for 3 mins more to cook the pastry base. Turn down the oven to 180C/160C fan/gas 4.

  3. For the frangipane, put all the ingredients in a large bowl and beat with an electric whisk until well mixed (alternatively, blitz in a food processor). Scatter the raspberries into the pastry case, spoon over the almond mixture and smooth the top with a knife. Scatter over the flaked almonds and bake for 30-40 mins until golden and firm. Carefully trim any excess pastry from the edge of the tart with a sharp knife before serving.

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Comments, questions and tips

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28th Oct, 2016
Nice bakewell but lacking fruit and I used 125g of fresh as we can't buy frozen here in france where we live. Like Jennid mine was dark brown on top but could have done with a bit more cooking and seemed to be firm inside but could have benefitted with longer cooking. I scored it 4
23rd Oct, 2016
This dish is absolutely amazing...An egg cake with flavor of almonds is delicious...I just love baking...Thanks for sharing this recipe...
21st Oct, 2016
Would give five stars for flavour, but only 3 for the recipe as the frangipane wasn't fully cooked through when the tart was cut into. Gave the full baking time at the temperatures given, the top of tart was well browned and appeared firm to touch. Maybe it was my oven.
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