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.
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
Ingredients for the dough
- Add 1 egg yolk and 1 teaspoon vanilla extract. Mix until it begins to take shape. Using your hands form it into a flat disk. Cover with plastic wrap and refrigerate for 1 hour.
- In a bowl, combine 1 cup softened butter with 1 cup of granulated sugar.
- Add 4 eggs and 1 teaspoon baking powder. Blend to combine.
- Lastly, mix in the 1/2 cup all-purpose flour and 1 1/2 cup almond flour.
- Remove the dough from the plastic wrap and roll it out to circle 12 inches in diameter.
- Form the dough into a 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 pie weights instead of pricking the dough.
- Bake the tart at 380 degrees Fahrenheit for 15-20 minutes.
- Remove the tart from the oven. Spread 1/2 cup of raspberry jam into the tart shell. Fill it with the almond frangipane filling. Then sprinkle the top with 1 cup frozen raspberries and 1/4 cup sliced almonds. Bake at 350 degrees Fahrenheit for 35-40 minutes.
- Once it's cooled, dust some powdered sugar over the top.
- How to store
- How to freeze
- Recipe variations
This recipe was originally posted on May 13, 2016, we’ve tweaked it a bit since then.