Next level bakewell tart cut into slices

Next level bakewell tart

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(2 ratings)

Prep: 35 mins Cook: 55 mins Plus 2 hrs chilling and cooling

More effort

Serves 8-10

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (10)

  • kcal549
  • fat33g
  • saturates14g
  • carbs55g
  • sugars40g
  • fibre1g
  • protein8g
  • salt0.5g
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  • 250g marzipan
    Marzipan cake



    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • 4 tbsp raspberry jam
  • raspberries and clotted cream, to serve (optional)



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

For the pastry

  • 125g butter



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

  • 185g plain flour
  • 2 large egg yolks
  • 65g golden caster sugar
  • 1⁄2 tsp vanilla extract

For the frangipane

  • 125g flaked almonds
  • 125g butter, softened



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

  • 85g golden caster sugar
  • 1 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

For the drizzle

  • 3 tbsp icing sugar
  • 2 tsp lemon juice


  1. For the pastry, rub the butter into the flour and a pinch of salt in a mixing bowl with your fingers until crumbly. Mix in the egg yolks, sugar and vanilla until it forms a dough. Roll into a log, cover and chill for at least 1 hr or up to two days. Remove the pastry from the fridge and slice into rounds about 3mm thick. Use the rounds to cover a 20cm tart tin, then push them with your fingers so they completely cover the base and sides of the tin without any gaps and with a slight overhang. Chill or freeze the tart case for at least 1 hr.

  2. Heat the oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up. Prick the pastry case with a fork, then line with baking parchment, fill with baking beans and cook on the hot baking sheet for 20 mins. Lift off the paper and beans, then bake for 10-15 mins more until golden brown. Remove the tart case from the oven and leave to cool. Turn down the oven to 180C/160C fan/gas 4. 

  3. Meanwhile, make the frangipane. Tip the almonds into a frying pan and toast over a medium heat until light brown. Tip all but 1 tbsp of the toasted almonds into a food processor with the rest of the frangipane ingredients and blitz to a paste, then set aside.

  4. To assemble, roll the marzipan out to a circle that fits the tart base and lay over the bottom. Spread the jam over the marzipan, then spread over the frangipane. Bake the tart for 45-50 mins until puffed up, golden and set with a very slight wobble. Trim any overhanging pastry and leave to cool.

  5. To make the drizzle, mix the icing sugar with the lemon juice in a bowl until you have a thick and drizzly icing. Carefully remove the tart from the tin, drizzle with the icing and scatter with the remaining almonds. Slice and serve with fresh raspberries and clotted cream, if you like.

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Comments, questions and tips

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29th Jun, 2020
Lovely but very rich and sweet. We made it with cherries. I substituted the 65g sugar in pastry for ground almonds, could have just eaten the pastry on its own it was so delish, and just a thin layer of marzipan. If I made it again I would cut more sugar elsewhere as overall it was very sweet and you only needed a sliver.
Frantic Flapjack
19th Aug, 2019
This was an excellent tart and very well received at a dinner party. I served with a summer fruit compote and cream. I would say to read the recipe first though as you do have to leave plenty of time to make it with all the chilling and baking steps. Well worth it though.
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