Lighter Bakewell tart

Lighter Bakewell tart

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 25 mins Cook: 50 mins


Cuts into 8 slices
Angela Nilsen slashes the fat and sugar content of this tea time classic shortcrust pie with fresh raspberries and iced topping

Nutrition and extra info

Nutrition: per slice

  • kcal280
  • fat16.2g
  • saturates3.9g
  • carbs27.2g
  • sugars12.8g
  • fibre1.1g
  • protein5.9g
  • salt0.4g


  • 200g shop-bought shortcrust pastry (we used Jus-Rol)
  • flour, for dusting



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

  • 100g fresh raspberry



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

  • 1 tbsp raspberry conserve or jam
  • 1 tbsp flaked almond
  • 1 heaped tbsp icing sugar

For the filling

  • 50g ground almond
  • 50g polenta (cornmeal)



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 50g golden caster sugar, plus 2 tsp
  • ½ 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…

  • 2 medium eggs
  • 100g natural yogurt
  • scant ½ tsp almond extract (see tip below)
  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…


  1. Heat oven to 200C/180C fan/gas 6. Thinly roll out the pastry on a lightly floured surface. Line a 20cm round x 4cm deep fluted flan tin with the pastry, easing it into the tin and the flutes carefully so you don’t stretch it. Roll a rolling pin over the top of the tin to trim off any excess pastry. Prick the base lightly with a fork. Put the tin on a baking sheet.

  2. Line the pastry with foil and baking beans, and bake for 12 mins until the pastry is set. Meanwhile, to make the filling, heat a small, dry non-stick pan, tip in the ground almonds and gently heat, stirring often, for 2-3 mins to lightly brown. Transfer to a medium-sized mixing bowl to cool. Remove the foil and beans from the pastry case and bake for 5 mins more until pale golden. Remove and reduce oven to 180C/160C fan/gas 4.

  3. Using a fork, roughly mash the raspberries in a small bowl with the jam, so they are still in small pieces and not completely mashed. Evenly spread the raspberry mixture over the pastry base. Put the polenta, sugar and baking powder in the mixing bowl with the almonds and stir to combine. Make a well in the centre. Beat the eggs in a bowl, then beat in the yogurt and almond extract. Tip this mixture, along with the oil, into the dry ingredients, and briefly and gently stir together with a large metal spoon so everything is just combined – don’t overmix.

  4. Pour the almond filling over the raspberry mixture and scatter the flaked almonds over the top. Bake for 30 mins or until the top is risen and pale golden. Cool slightly, then remove from the tin.

  5. Mix the icing sugar with a few drops of cold water to make a thick-ish icing, then use a teaspoon to drizzle it over the cooled tart. The tart is even softer when eaten the next day. Will keep in an airtight container for up to 3 days.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
15th Nov, 2014
In step one, it says to cut off excess pastry before blind baking. Don't do this!! The pastry shrinks in the oven, so cut it off AFTER it has been blind baked
17th May, 2014
I adore bakewells, if you want an easy fool proof short crust recipe, check this out
8th Apr, 2014
lovely. very simple but i thought it probably needed more raspberries to give it more of a bite. I used cherry jam instead which worked well.
30th Sep, 2013
it was very nice but a bit stodgy
30th Sep, 2013
very nice but a bit stodgy.
2nd Aug, 2013
This was fantastic - looked really impressive! I made my own pastry too
16th May, 2013
Does anybody know if this recipe could be done without the pastry to make it even lower fat? If possible would I be better to combine the raspberries into the mixture?
16th Aug, 2013
Can I freeze this?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?