Bakewell Tart
bakewell tart

Bakewell Tart

Total time: 1 hour 30 minutes
Servings: 4
bakewell tart
union jack flag

Celebrating Heritage British Food & Cooking

A cup of tea and a slice of Bakewell tart, sitting in the garden in the afternoon sunshine. What more do you need?

sliced bakewell tart with a cup of tea
Tea and Bakewell tart

This is a popular dessert in the UK, named after the Derbyshire town of Bakewell. It consists of a shortcrust pastry case filled with a layer of jam, and frangipane, usually topped with flaked almonds or glacé icing.

I couldn’t find any evidence that it actually originated in the town of Bakewell although everyone agrees that Bakewell pudding, its predecessor did.

When you see an individual Bakewell pudding and tart side by side, the pudding reminds me of a pastel de nata, the posh Portuguese custard tarts.

bakewell pudding and bakewell tart side by side on a plate
Bakewell pudding vs tart

I like Mary Berry’s recipe, even I can make this and I’m not a good pastry chef. I must admit to cheating though and buying the shortcrust pastry ready-made. But don’t tell anyone!

bakewell tart

Bakewell Tart

Mary Berry's easy version of the classic frangipani tart.
No ratings yet
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: 🇬🇧 British
Keyword: British, cake, tart
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Calories: 996kcal
Author: Mary Berry


For the shortcrust pastry

  • 175 g plain flour
  • 75 g chilled butter
  • 2-3 tbsp cold water

For the filling

  • 1 tbsp raspberry jam
  • 125 g butter
  • 125 g caster sugar
  • 125 g ground almonds
  • 1 free-range egg beaten
  • ½ tsp almond extract
  • 50 g flaked almonds

For the icing

  • 80 g icing sugar
  • tsp cold water


  • To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.
  • Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.
  • Preheat the oven to 200C/400F/Gas 6 (180C fan).
  • Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.
  • For the filing, spread the base of the flan generously with raspberry jam.
  • Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.
  • Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.
  • Meanwhile, sift the icing sugar into a bowl. Stir in cold water and transfer to a piping bag.
  • Once you have removed the tart from the oven, pipe the icing over the top, giving an informal zig zag effect.


Calories: 996kcal | Carbohydrates: 97g | Protein: 16g | Fat: 64g | Saturated Fat: 28g | Fiber: 6g | Sugar: 55g

You may also like one of my other recipes …

bread pudding
Nanny’s Bread Pudding
A firm favourite in my family served warm or cold, my wifes aka Nanny's bread pudding is the best.
Check out this recipe
School Sprinkles Tray Bake
Back to school dinners with a classic old skool pudding
Check out this recipe
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating