James Martin’s double raspberry Bakewell tart

James Martin’s double raspberry Bakewell tart

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(6 ratings)

Prep: 30 mins Cook: 55 mins


Serves 8

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

Nutrition and extra info

  • Freeze without topping

Nutrition: per serving

  • kcal734
  • fat38g
  • saturates13g
  • carbs89g
  • sugars58g
  • fibre3g
  • protein10g
  • salt1g
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  • 500g pack sweet shortcrust pastry, or make your own (see 'goes well with' for recipe)
  • a little flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 100g butter, softened



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

  • 100g caster sugar
  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 large eggs
  • ½ tsp almond extract
  • 50g fresh white breadcrumb
  • 100g ground almond
  • 140g raspberry jam

For the topping

  • 250g icing sugar
  • 350g raspberry



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 1 tbsp toasted flaked almond


  1. Roll out the pastry on a lightly floured work surface. Use the pastry to line a 23cm loose-bottomed tart tin (see step-by-step). Cover with cling film and leave in the fridge to rest for 1 hr.

  2. Heat oven to 190C/170C fan/gas 5. To make the filling, put the butter, sugar and lemon juice in a food processor, then blend until light and fluffy. With the machine running at full speed, add the eggs and almond extract, and whizz until combined to a smooth paste. Fold in the breadcrumbs and ground almonds by hand.

  3. Take the tart case from the fridge, line with baking parchment and baking beans (see step-by-step) and place on a baking tray. Bake for 20 mins until the sides are set and the pastry is sandy (see steps). Carefully remove the beans and the parchment and place tart case back in the oven for 10 mins until the base is biscuity.

  4. Remove from the oven and spread the jam over the base, then top with the almond filling. Return the tart to the oven for a further 25 mins until the almond layer is cooked. Leave to cool in the tin.

  5. Remove the tart from the tin and place on a serving plate. Mix the icing sugar with 4-5 tbsp water to make a thick icing. Flood the top of the tart with the icing, keeping 1 tbsp aside, then arrange the raspberries on top, all pointing upwards. Drizzle with the remaining icing and scatter with flaked almonds. Leave for 10 mins so the icing can set a little, before serving.

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Comments, questions and tips

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11th Mar, 2018
Great recipe! Simple yet impressive, make sure you have time to let it cool before adding the icing. Perfect for making the day before.
25th Sep, 2016
This was absolutely delicious! I left out the breadcrumbs and added an extra 30g ground almond and it was lovely.
3rd Sep, 2015
'Take James Martin's masterclass in making a shortcrust pastry tart case' Ingredient no 1. Pack of ready made sweet shortcrust pastry. Hmmmm.....
27th Sep, 2013
Ive made this 4 times and never tried it! Always made it as a gift and always get great feedback. Just made another for our cricket team end of season do tomorrow so i dont suppose ill get a look in then either! Must be nice though and i love making it.
29th Aug, 2013
Gorgeous. But if you don't eat straight away definitely put in the fridge, made the mistake of not and when I took it out for a picnic at the beach the icing hadn't set so we were licking icing off everything! :-)
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