Mary Berry Recipes

Home / Dessert / Classic Bakewell Tart: A Timeless British Treat

Ah, the Bakewell Tart! There are few things in the world of baking quite as comforting and utterly charming as this quintessential British classic. It conjures up images of bustling tea rooms, gentle afternoon gatherings, and the sheer joy of a perfectly balanced sweet treat. For me, it's a recipe that speaks of tradition and simple pleasures, a true testament to how wonderful a few well-chosen ingredients can be when brought together with care and a little love.

What makes a Bakewell Tart so irresistibly good, you ask? It's the delightful interplay of textures and flavours, my dear. You have the crisp, buttery shortcrust pastry providing that essential foundation, followed by a generous layer of vibrant raspberry jam that offers a lovely tart counterpoint. Then, of course, there's the star of the show: the light, moist, and wonderfully nutty frangipane, baked to a beautiful golden hue. Each bite is a harmonious blend that simply sings.

Now, don't be daunted by the idea of making your own. This recipe, I assure you, is wonderfully achievable for home bakers of all levels. With a few precise steps and a little patience, you'll be presenting your very own magnificent Bakewell Tart, ready to be admired and, more importantly, thoroughly enjoyed. It's a real family favourite, perfect for any occasion, from a casual cuppa to a more formal dessert.

Why You'll Love This Recipe

The combination of crisp pastry, fruity jam, and moist almond frangipane creates a delightful textural and flavour contrast.
Using good quality raspberry jam provides a lovely tartness that cuts through the sweetness of the frangipane, ensuring a perfectly balanced taste.
This recipe is designed to be straightforward, allowing home bakers to achieve a professional-looking and tasting tart with confidence.

Ingredients

For the Sweet Shortcrust Pastry:
225g plain flour, plus extra for dusting
Pinch of salt
100g cold butter, cubed
1 large egg yolk
2-3 tbsp very cold water
For the Filling:
150g soft unsalted butter
150g caster sugar
2 large eggs, lightly beaten
150g ground almonds
50g plain flour
1 tsp almond extract
150g good quality raspberry jam
For the Topping:
100g icing sugar
1-2 tbsp water
A few flaked almonds, toasted (optional, for decoration)

Equipment Needed

23cm (9-inch) fluted flan tin • Large mixing bowl • Medium mixing bowl • Electric hand whisk (optional, for frangipane) • Rolling pin • Baking parchment • Ceramic baking beans or dried pulses • Wire cooling rack

Step-by-Step Instructions

Begin by making the sweet shortcrust pastry. Sift the flour and salt into a large bowl. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs. Try to work quickly to keep the butter cold.
Add the egg yolk and one tablespoon of cold water. Mix with a knife, then use your hands to bring the dough together, adding a little more water, a teaspoon at a time, if needed, until it forms a smooth ball. Be careful not to overwork the dough. Wrap it in cling film and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 180°C (160°C fan/Gas Mark 4). Lightly grease a 23cm (9-inch) fluted flan tin. On a lightly floured surface, roll out the chilled pastry to a circle slightly larger than your tin. Carefully lift the pastry and ease it into the tin, pressing it gently into the flutes. Trim any excess pastry, leaving a slight overhang. Prick the base all over with a fork.
Line the pastry case with baking parchment and fill with ceramic baking beans or dried pulses. Blind bake for 15 minutes. Remove the parchment and beans, then bake for another 5-10 minutes, or until the pastry is lightly golden and feels dry to the touch. This step is crucial for preventing a soggy bottom. Remove from the oven and set aside to cool slightly.
While the pastry is baking, prepare the frangipane filling. In a medium bowl, cream together the soft butter and caster sugar until light and fluffy. Gradually beat in the lightly beaten eggs, a little at a time, until fully incorporated. Don't worry if it looks a little curdled; it will come together.
Gently fold in the ground almonds, plain flour, and almond extract until just combined. Be careful not to overmix.
Spread the raspberry jam evenly over the base of the cooled, blind-baked pastry case. Then, carefully spoon the frangipane mixture over the jam, spreading it gently to the edges. Ensure an even layer.
Return the tart to the oven and bake for 30-35 minutes, or until the frangipane is golden brown, firm to the touch, and a skewer inserted into the centre comes out clean. If it starts to brown too quickly, you can loosely cover it with foil.
Remove the tart from the oven and let it cool completely in the tin on a wire rack. This is important for it to set properly.
Once completely cool, prepare the icing. Sift the icing sugar into a small bowl and gradually whisk in the water, a teaspoon at a time, until you have a smooth, pourable but not too runny icing. Drizzle the icing over the cooled tart in a decorative pattern. If using, sprinkle with toasted flaked almonds before the icing sets. Slice and serve with a flourish!
To serve, simply slice into wedges. It’s absolutely divine on its own, but a little crème fraîche or a dollop of clotted cream makes it extra special.

Perfect Substitutions

Raspberry jam -> Cherry jam or apricot jam for a different fruity note.
Ground almonds -> For a nut-free version, you could try ground sunflower seeds, though the flavour profile will change.
Almond extract -> Vanilla extract can be used, but you'll lose that classic almond flavour.
Plain flour -> Gluten-free plain flour blend can be used for a gluten-free pastry and frangipane, ensuring it contains xanthan gum.

Serving Suggestions

This exquisite Bakewell Tart is simply perfect with a freshly brewed cup of tea for a delightful afternoon treat. For dessert, it's wonderfully complemented by a spoonful of crème fraîche, a dollop of clotted cream, or even a scoop of vanilla bean ice cream. Its rich flavours also pair beautifully with a glass of sweet dessert wine. If you enjoyed this, you might also love our Mary Berry's Classic Blackberry and Apple Crumble and Classic British Strawberry Cheesecake.

How to Store \u0026 Reheat

Once baked and cooled, the Bakewell Tart will keep beautifully in an airtight container at room temperature for up to 3-4 days. There's no need to refrigerate it, as this can sometimes affect the texture of the pastry. If you wish to warm it slightly before serving, a few minutes in a moderate oven (around 150°C/130°C fan) will bring out its aromas, but it's equally delicious served at room temperature. I don't typically recommend reheating individual slices in the microwave, as it can make the pastry a little soft.

Mary's Secrets to Success

My secrets to achieving sheer perfection with your Bakewell Tart are simple but vital: Firstly, do not overwork your pastry; a light touch ensures a tender crust. Secondly, ensure your butter for the frangipane is truly soft, not melted, for a light and airy texture. Thirdly, never skip the blind baking step – it's your best friend against a soggy bottom! Finally, allow the tart to cool completely before slicing; this allows the frangipane to set properly, giving you beautifully neat slices. And always, always use a good quality jam; it truly makes all the difference.

Frequently Asked Questions

How do I prevent a soggy bottom on my Bakewell Tart?

My dear, the secret to a crisp pastry base is thorough blind baking! Ensure you prick the pastry base all over with a fork, line it with baking parchment, fill it with baking beans, and bake it until it's not just cooked but also feels dry to the touch and slightly golden before adding your jam and frangipane. This creates a barrier against moisture.

Can I use a different kind of jam?

Absolutely! While raspberry jam is traditional and offers a lovely tartness, feel free to experiment. Cherry jam is a popular and delicious alternative, as is apricot. Just ensure it's a good quality jam that you enjoy the flavour of, as it plays a significant role in the tart's taste.

Can I make the pastry or frangipane ahead of time?

Yes, indeed! The sweet shortcrust pastry can be made a day or two in advance and kept well-wrapped in the refrigerator. You can even roll it out and line the tin, then chill it. The frangipane mixture can also be made a day ahead and stored in an airtight container in the fridge; just give it a good stir before spreading it over the jam.

How do I know when the Bakewell Tart is perfectly baked?

The frangipane should be a beautiful golden brown on top and feel firm to the touch when gently pressed. To be absolutely sure, insert a thin skewer or a knife into the centre; if it comes out clean, your tart is perfectly baked. If it's browning too quickly, simply cover it loosely with a piece of foil.

Can Bakewell Tart be frozen?

Yes, it freezes rather well! Once completely cooled, wrap the tart (either whole or in slices) very well in cling film, then in foil, and freeze for up to 2-3 months. Thaw it overnight in the refrigerator, then bring it to room temperature before serving. You can also freeze the unbaked pastry case after blind baking, wrapped well.