This Bakewell Tart is a decadent dessert with rich flavor that’s a mix of tangy, sweet fruit and nutty almonds. It elevates simple flavors in an easy-to-follow recipe that everyone will love.
Table Of Contents
Recipe Details
It’s impossible not to love this Bakewell Tart. I adore it because it’s delicious, buttery, and the perfect companion to a cup of tea or coffee. This dessert is great for serving to company or just surprising your family with. You won’t be disappointed.
- TASTE: With an almond frangipane filling and a layer of raspberry jam, this tart is rich, nutty, and tangy.
- TEXTURE: The buttery dough gives this dessert a rich, melt-in-your-mouth feeling. The flaky pastry is filled with gooey jam and creamy frangipane.
- TIME: This dessert takes 2 hours to make.
- EASE: This recipe is super easy to follow and you can prep other dishes while the dough chills.
What You’ll Need
Ingredient Notes
- Unsalted butter- You’ll need cold butter for the crust and softened butter for the almond frangipane.
- Eggs- Whole eggs add air into the creamy frangipane, while an egg yolk is used for richness in the crust and to bind the other ingredients together.
- Powdered sugar- This fine sugar adds sweetness without being grainy.
- Raspberry Jam– You can use store-bought or homemade jam here.
- Almond flour– This kind of flour is used with All-purpose flour to add some nutty flavor to the tart, as well as moisture. Ground almonds can also be used.
- Baking powder– This is a leavening agent to help the frangipane filling to rise.
- Raspberries– Frozen works fine, but you can use fresh, too.
- Almonds– Sliced is best for just a hint of almond and crunch without it being too much. And Almond extract gives it more nutty flavor.
Add-ins and Substitutions
- Substitute the fruit- Strawberry, Lemon, Cherry, Blueberry, and Pear are all delicious flavors to try in place of the raspberry jam and berries on top.
- Change the shape– This raspberry tart recipe can be made into Bars, Mini-tarts, Double-layer cakes, or Tray bakes.
- Make it allergen-free– Try this tart with vegan butter, gluten-free flour, and egg substitutes for dairy-free, gluten-free, or vegan versions.
- Add icing- Drizzle some icing on top if you like. It can be made with powdered sugar, milk, and vanilla extract.
How to Make a Bakewell Tart
- Cut in the butter. In a large bowl, cut the cold butter into the combined flour and powdered sugar with either a fork or pastry cutter.
- Add the egg and vanilla. Add the egg yolk and vanilla extract, and mix until the dough begins to take shape.
- Chill. Using your hands, form it into a flat disk. Then wrap the dough in plastic wrap and refrigerate for 1 hour.
- Form the dough in the tart pan. Remove the dough from the plastic wrap and roll it out to a circle 12 inches in diameter. Then form it into a 10-inch tart pan. Prick it generously with a fork.
- Bake the tart shell. Bake it at 380 degrees Fahrenheit for 15-20 minutes.
Pro Tip: You can also use parchment paper-lined pie weights or beans instead of pricking the dough to keep it flat while baking.
- Cream the butter and sugar. Add the softened butter and sugar to a bowl and cream together.
- Add the eggs and baking powder. Now add in the eggs and baking powder and combine.
- Mix in the flours. Finally, add the all-purpose flour and almond flour, and mix until everything is combined.
- Fill the tart shell. When the tart shell is finished baking, remove it and spread raspberry jam on the bottom. Then fill it with almond frangipane filling and sprinkle the top with the frozen raspberries and sliced almonds.
- Bake. Bake the Bakewell Tart at 350 degrees Fahrenheit for 35-40 minutes.
- Sprinkle with powdered sugar. Once it’s cooled, dust some powdered sugar over the top and serve.
Recipe Tips
- Make sure the butter is cold for the crust- For a rich buttery crust, you need chunks of butter. Keep them cold until you add them so they don’t entirely melt while baking.
- Keep the crust dough cool- If the dough starts to get warm from mixing and handling it, place it in the fridge for 10 minutes to cool down. You don’t want the butter to melt.
- Prick the pie shell before baking- Doing this allows the heat to vent and avoid the shell bubbling up unevenly.
- Use room temperature frangipane- If the filling was kept in the fridge, let it soften at room temperature before spreading
FAQs
This delicious tart is a popular dessert in the UK, which is why it was named after the Derbyshire town of Bakewell, in England. Bakewell tarts are made with shortcrust pastry that is filled with cherry jam, frangipane, and almonds.
Frangiapane is the almond flour-based batter that tops the tart. A Bakewell tart is made with not just frangiapne, but also a shortcrust shell and jam.
If you open the oven, the rush of cold air can cause it to collapse. Make sure to keep the oven closed during baking so the temperature stays even inside.
Serving Suggestions
This Bakewell Tart has a delicious mixture of sweet fruit and nutty flavor. You can serve it after a savory meal, with other sweets, or with your favorite drink for an afternoon snack.
- Main dishes: Serve this tart after a tasty meal of Turkey Shepherd’s Pie, Cast Iron Ribeye Steak, Chicken Cutlets, or Cedar Plank Salmon.
- Cookies: Serve a few cookies with it, like these Linzer Cookies with Raspberry Jam, Amaretti Cookies (VIDEO), Chewy Oatmeal Raisin Cookies, or Chocolate Dipped Almond Biscotti.
- Ice cream: A scoop of rich No Churn Vanilla Ice Cream would be great on top, or whatever your favorite flavor is.
- Beverages: Enjoy this Bakewell Tart with a Raspberry Matcha Latte, Iced Caramel Macchiato, or Hot Chocolate.
Make This Recipe in Advance
Make ahead: You can prep the frangipane and dough and store it covered in the fridge up to one day ahead of time. You can also prepare the tart up to 3 days ahead, wrap it well with plastic wrap, and refrigerate. Then when you are ready to serve it, take it out of the refrigerator, dust it with powdered sugar, and serve. It takes amazing served cold. (You can leave it at room temperature as well, but it will only last about 1 day.)
Storing: To store any leftovers from this tart, just cover it tightly with plastic wrap. Then place it in the refrigerator for up to 5 days.
Freeze: You can also freeze it, tightly covered, for up to 3 months. Just thaw the Bakewell tart in the fridge overnight before serving.
More Scrumptious Pastries!
Full Recipe Instructions
Bakewell Tart
Equipment
Ingredients
Ingredients for the dough
- 1 cup unsalted butter cold, cubed
- 2 cups all-purpose flour
- 1 egg yolk
- pinch salt
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
Ingredients for the raspberry Frangipane filling
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 4 eggs
- 1 1/2 cup blanched almond flour
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup raspberry jam
- 1 cup frozen raspberries
- 1/4 cup sliced almonds
Instructions
- Helpful note before you get started: The dough and frangipane filling can be made a day ahead of time and covered and stored in the fridge for later. In a large bowl, mix 1 cup cold butter into 2 cups of flour, and 3/4 cup powdered sugar. You can do this with a fork or pastry cutter, or to speed things up you can do this in a food processor.
- Add 1 egg yolk and 1 teaspoon vanilla extract. Mix until it begins to take shape. Using your clean hands, form the dough into a flat disk. Cover with plastic wrap and refrigerate for 1 hour.
- Remove the chilled dough from the plastic wrap and place it on a floured surface. Roll it out to a circle 12 inches in diameter.
- Press the dough into an 11-inch tart pan and prick it generously with a fork. Poking the dough with a fork will prevent the dough from puffing up when it bakes. You can also use parchment-lined pie weights instead of pricking the dough.
- Bake the tart at 380 degrees Fahrenheit for 15-20 minutes. Or until the crust begins to brown a little.
- In a bowl, combine 1 cup softened butter with 1 cup of granulated sugar.
- Add 4 eggs and 1 teaspoon baking powder. Use an electric hand mixer to combine the ingredients thoroughly.
- Lastly, mix in the 1/2 cup all-purpose flour and 1 1/2 cup almond flour.
- Remove the tart from the oven. Spread 1/2 cup of raspberry jam into the tart shell. Fill it with the almond frangipane filling. (note: if the filling was kept in the fridge, let it soften at room temperature before spreading). Then press in 1 cup of frozen raspberries over the top along with a sprinkle 1/4 cup of sliced almonds. Bake at 350 degrees Fahrenheit for 35-40 minutes.
- Once it's cooled, dust some powdered sugar over the top and enjoy!
Notes
Nutrition
This recipe was originally posted on May 13, 2016, we’ve tweaked it a bit since then.
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Tanya says
I want to try making this tart. Just wondering if I can use fresh raspberries instead of frozen?
Dina says
Hi Tanya, yes you can use fresh raspberries. Enjoy! 🙂
Rebecca says
Have you tried making the pastry according to the metric conversion? I don’t recommend it! That’s way too much butter… I had my doubts before I started and unfortunately took the plunge, quite a frustrating waste of time and ingredients! The dough was way too soft, would have melted and burned before being halfway blind baked.
Dina says
Hi Rebecca, I am sorry to hear that the recipe did not turn out. I actually weighed each ingredient myself along with doing a google search to confirm my metric conversion. Everything was correct when I tried it. Are you sure you read everything correctly? Maybe you might have misread something and added too much butter by accident. I have never had an issue with too much butter. I have friends that I personally know who have tried this recipe and it turned out great.
Lee says
I also tried metric version for the pastry had to add more flour as it was way to soft.
Alina says
I made this for a family trip everyone loved it.
simplyhomecooked says
Thank you for the feedback Alina! I am glad to hear that everyone loved the Bakewell tart 🙂
Nila says
This tart was amazing!! My quests could not have enough of it. Can’t wait to make it again!
simplyhomecooked says
Thank you Nila 🙂 So happy that you and your guests loved this Bakewell tart! Awesome to hear this will be a repeat recipe in your home 🙂 Thank you for taking the time to leave your awesome feedback 🙂
Alena says
Hi, just wanted to clarify your recipe, on the ingredient list it says 1 and 1/2 cup almond flour but in the directions it says 1/2 cup almond flour… which one is correct? Thanks.
simplyhomecooked says
Hi Alena 🙂 Thanks for looking out for me! I just checked and it is correct. You may have misread the first part. Step #5 says 1/2 cup of all-purpose flour and 1 1/2 cups of almond flour. Hope that helps and please let me know how it goes 🙂
Ilse says
Hi Dina, This recipe looks delicious. I baked it for the first time today. Firstly 15minutes on 190°C and with the filling I baked it for more than 20-25minutes because the pie looked wobbly. I had to bake it 30minutes and now the pie looks darker than on you picture. Did you bake this with the ventilation option on the oven? And does it sound right that 380°F equals 190°C or does is need to be on a lower temperature like 180°C. After a rest of 10minutes it seemed like the pie is still hardening on the inside. So maybe the wobbly center is normal? I have never baked a frangipane filling so I have no reference for this pie. Than you for replying
simplyhomecooked says
Hi Isle, the tart will seem a little underbaked but it will continue to firm up after its been taken out of the oven. Depending on your oven, you may need to bake it a little longer.
Christen says
I wanted to thank you foor this wonderful read!! I definitely
loved egery bit of it. I have got you book marked to check out new things you
post?
Kris says
Hello, I pinned this recipe to make for Easter. It looks delicious! I saw the tart pan you recommend on Amazon, just want to confirm that this recipe is for the 11″ tart pan? Thank you!!
simplyhomecooked says
Hi Kris, Yes I used an 11-inch tart pan for this recipe. I hope you love it!
Kris says
Thank you for your quick reply!! I am purchasing from your link & I will let you know how much everyone loved it after I make it!!!💕
simplyhomecooked says
Thank you so much, Kris! I am so anxious to hear your feedback 🙂
Maria says
Hi,
Do you know if it will make a difference if I make the dough with almond flour? I’m trying to make some gluten free desert and this is so yummy! Love anything with fruits and jam! 😋
simplyhomecooked says
Hi Maria, I’ve never tried substituting almond flour into the dough, but I know Wholesome Yum has a great recipe for gluten-free pie crust with almond flour. Here is the link to her recipe: https://www.wholesomeyum.com/recipes/almond-flour-pie-crust-recipe-paleo-low-carb-gluten-free/
Anna says
Looks yummy! What kind of texture is it? Like a cake?
simplyhomecooked says
Thank you Anna! The crust is the texture of any basic tart. The frangipane filling is more dense than cake but it’s very moist. It practically melts in your mouth when you bite into it. I hope that gives you a better idea of what the texture is like 🙂