Make this Bakewell Tart as a decadent dessert that elevates simple flavors in an easy-to-follow recipe everyone will love.
Anyone who loves this recipe will also fall in love with our Pear Tart with Frangipane.
Table Of Contents
Bakewell Tart details
Up your baking game with this raspberry tart recipe. It’s delicious, buttery, and the perfect companion to a cup of tea or coffee. Here’s what makes this Bakewell tart so awesome:
- Taste- With an almond frangipane filling and a layer of raspberry jam, this tart is rich, nutty, and tangy.
- Texture- The softened buttery dough gives this dessert a rich, melt-in-your-mouth feeling.
- Ease- This recipe is super easy to follow and you can prep other dishes while the dough chills. So convenient!
- Time- The best part about this baked goodness is that it’s served cool, and you can make this way in advance of serving it.
If you love raspberry tart recipes…
Be sure to try these other delicious recipes:
Here’s what you’ll need
For the dough:
- Wet ingredients- Butter (cold), Egg yolk, and Vanilla
- Dry ingredients- All-purpose flour, Salt, and Powdered sugar
For the raspberry Frangipane filling:
- Wet ingredients- Butter (softened), Granulated sugar, Eggs, and Raspberry Jam
- Dry ingredients- Almond flour, All-purpose flour, and Baking powder
- Raspberries– frozen
- Almonds– sliced
How to Make a Bakewell Tart
This is a quick run down of the recipe with step-by-step photos. For the full detailed recipes, scroll down to the printable recipe card.
- 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.
- 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.
Variations to this raspberry tart recipe
- Flavors- Strawberry, Lemon, Cherry, Blueberry, and Pear are all delicious flavors to try.
- Shape– This raspberry tart recipe can be made into Bars, Mini-tarts, Double-layer cakes, or Tray bakes.
- Allergens– Try this tart with vegan butter, gluten-free flour, and egg substitutes for dairy-free, gluten-free, or vegan versions.
How to Store a Bakewell tart
To store any leftovers from this raspberry tart recipe, just cover it tightly with plastic wrap. Then place it in the refrigerator for up to 5 days. You can also freeze it, tightly covered, for up to 3 months. Just thaw the Bakewell tart in the fridge overnight before serving.
FAQs
This delicious tart is a popular dessert in the UK, which is why it was named after the Derbyshire town of Bakewell.
The outer shell is similar to pie crust and it’s filled with a layer of raspberry jam and a soft and rich almond frangipane filling.
A Bakewell tart is made with a shortcrust shell and a thicker almond flour frangipane filling. Bakewell Pudding is made with a puff pastry crust and filled with a runnier filling that contains more eggs.
If you open the oven, the rush of cold air can cause it to collapse.
Can this Bakewell tart be made ahead of time?
This raspberry tart recipe is great because it can be made ahead of time. Just prepare it up tp 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.)
More Decadent Desserts to try!
Serving a beautiful and delicious dessert doesn’t mean you have to spend hours slaving in the kitchen. Below are some of my favorite delicious options for serving guests.
- Homemade Kiev Cake
- Chocolate Mousse Cake Recipe with Raspberry Filling
- Mini Tart Recipe with Mixed Berries
- Homemade Strawberry Bundt Cake
- Nutella Baklava Recipe
- Homemade Apple Strudel
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!
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 🙂