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Bakewell Tart dusted with powdered sugar and slice cut out

Bakewell Tart

Make this Bakewell Tart as a decadent dessert that elevates simple flavors in an easy to follow recipe everyone will love.
Course Dessert
Cuisine French
Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings 12
Calories 639kcal
Author Dina


Ingredients for the dough

Ingredients for the raspberry Frangipane filling


  • In a large bowl, cut 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.
  • 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.


FAQs answered in the above post
  • How to store
  • How to freeze
  • Recipe variations


Calories: 639kcal | Carbohydrates: 60g | Protein: 9g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 208mg | Potassium: 158mg | Fiber: 4g | Sugar: 32g | Vitamin A: 1254IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 2mg