Use shop-bought pastry to make our easy bakewell tarts. Simply layer jam, frangipane and icing inside a shortcrust case for a nostalgic teatime treat
This simple almondy cake is a great way of using up pick-your-own raspberries
Who doesn’t love a bakewell tart packed with raspberries and almonds? Serve the classic English dessert with a dollop of cream or warm custard
Serve for dessert or as an afternoon tea, the bakewell tart is a baking classic. We've upped the ante to make the crumbliest pastry and fabulous frangipane
A twist on the classic cherry bakewell, these mini citrus-flavoured pies are an elegant dessert choice
Angela Nilsen slashes the fat and sugar content of this teatime classic with fresh raspberries and an iced topping
We've taken everything we love about a bakewell tart and added an American twist with peanut butter and jam or 'jelly' as they call it stateside!
If you know someone who likes bakewell tart, then they will just love this cake – it’s full of almond flavour and sandwiched with cherry jam
Swap cherry for tangy lemon and lime for a zingy spin on this classic almond pie with sponge filling and layer of fruity curd
If you're a fan of the tart, what could be better than a bakewell cocktail? Vodka, amaretto, apple juice, egg white and cherry combine for the ultimate tipple
This nutty pistachio sponge has a layer of sweet, black cherry jam that'll leave you wanting more. It's an impressive party dessert, yet simple to make
Spoon this bakewell tart filling into uncooked, mini tartlet cases for a great alternative to mince pies, or for an afternoon tea treat
Follow our step-by-step for prepping your tart case then fill with frangipane and top with fruit for a classic bake everyone will love
Use up seasonal fruit in mini almond tarts with frangipane filling and crisp shortcrust cases – best served with thick clotted cream
Inspired by the classic bakewell tart, the raspberry jam and almond flavours of this sandwich sponge complement the stunning pink graduated frosting
These mini bakewell bites combine pastry and cake are designed for making in batches and cooking from frozen
Mix textures and flavours with moist, creamy sponge cake, tart fruit and a sweet, nutty cream - a Bakewell with a difference
This teatime treat is a cross between a fruity spring-like simnel cake and a bakewell tart – great with a cuppa
Think of this as an Italian version of the British bakewell tart, lovely for dessert or with a cuppa
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
