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+ servings

Bakewell Tart

Bakewell Tart is a grand dessert made of a sweet shortcrust pastry filled with a wonderful layering of raspberry jam, frangipane and flakes of almond.
Course Dessert
Cuisine American, English
Keyword Almond tart, Bakewell Tart
Prep Time 1 hour 15 minutes
Cook Time 50 minutes
chilling the dough 8 hours
Total Time 2 hours 5 minutes
Servings 16 servings
Calories 552 kcal
Author sanna


For the Tart Crust

  • 2 sticks unsalted butter softened
  • 1 cup icing sugar
  • 2 large egg yolks
  • 2 cups all-purpose flour sifted
  • 4 tsp water

For the Bakewell Filling

  • 2 sticks butter softened
  • 1 and 1/4 cup sugar
  • 1 and 1/3 cup ground almonds
  • 1/2 cup rice flour
  • 1/2 cup self-rising flour
  • 3 large eggs
  • 1 cup raspberry jam seedless
  • 1 cup slivered almonds


Make the Tart Crust

  1. In the bowl of a stand mixer (or use a handheld mixer), cream the butter and sugar until smooth and fluffy. Add the egg yolks and 2 teaspoons of water and mix just until incorporated. Add the sifted flour and the remaining water and mix until a dough is formed. Turn the dough over on a floured working surface. Knead just until it gathers together then wrap it in plastic. Chill in the fridge for at least 8 hours.

Make the Bakewell Filling

  1. In a bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the ground almonds, the rice flour, and the self-rising flour and beat well. Add the eggs and mix until combined. Cover the mixture and store in the fridge until needed. Tip: You can make this a day ahead, the same day as the tart crust.

Assemble and Bake the Tart

  1. Take the tart dough out of the fridge and let it sit on the counter for about 5 minutes. On a floured surface, roll the dough until it is 1/8 inch thick. Lay an 11-inch tart ring over the dough and use that as a guide to cut a circle that is 3/4 inch bigger all around.

  2. Use a rolling pin to lift the circle dough and place it on top of the tart pan. Gently press down the dough so that it fits the corners of the tart pan. Roll the rolling pin over the edges of the pan to cut any excess dough. Chill in the fridge for at least 2 hours.

  3. Preheat oven to 325 F. Take the bakewell filling out of the fridge. This is important to let it come to room temperature for easy spreading. Cut a big piece of parchment paper and lay it over the tart crust to cover it. Place some uncooked rice on the parchment paper to cover the surface of the tart pan. Set the tart pan on a baking sheet and bake the crust for 25-35 minutes, or until the crust is lightly browned. Take the tart out of the oven and lower the temperature to 310 F.

  4. Remove the parchment paper and the rice. Spread the raspberry jam on the tart crust. Cover with the Bakewell filling. Bake for 10 minutes. Remove from the oven and sprinkle the almonds on top. Bake for another 30-40 minutes until the filling is set and firm to the touch and the top is golden.

Recipe Notes

Recipe from World Class Cakes by Roger Pizey

Nutrition Facts
Bakewell Tart
Amount Per Serving (1 serving)
Calories 552 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 15g94%
Cholesterol 118mg39%
Sodium 124mg5%
Potassium 110mg3%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 33g37%
Protein 7g14%
Vitamin A 785IU16%
Vitamin C 1.9mg2%
Calcium 59mg6%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.