🇬🇧 United Kingdom · Dessert
Traditional Bakewell Tart
By eatmundo · July 5, 2026
This quintessential British dessert is a delightful symphony of textures and flavours, featuring a sweet pastry base layered with fruity raspberry jam and a moist, nutty frangipane sponge, often finished with a delicate icing glaze and flaked almonds. A true taste of Derbyshire tradition, perfect for afternoon tea.
Ingredients
check them off as you prepareHow to Make It
- 1
Blind bake a 23cm (9-inch) shortcrust pastry case until light golden and set, about 15-20 minutes at 180°C (350°F). Line the case with baking paper and fill with ceramic baking beans or dried pulses before baking, then remove the beans and paper for the last 5 minutes. Let it cool slightly.
- 2
Once the pastry case is out of the oven and slightly cooled, generously spread 100g of good quality raspberry jam evenly over the base. Ensure an even layer right up to the edges for that classic burst of fruit flavour.
- 3
In a mixing bowl, cream together 125g of softened unsalted butter and 125g of caster sugar until light and fluffy. This takes about 3-4 minutes with an electric mixer, ensuring proper aeration.
- 4
Gradually beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, gently fold in 125g of ground almonds, 2 tablespoons of plain flour, and a teaspoon of vanilla extract until just combined. Be careful not to overmix at this stage, as it can make the frangipane tough.
- 5
Carefully spoon the frangipane mixture over the jam in the prepared pastry case, spreading it evenly. If desired, scatter a handful of flaked almonds over the top for added texture and visual appeal.
- 6
Bake in a preheated oven at 170°C (340°F) for 30-40 minutes, or until the frangipane is golden brown and a skewer inserted into the centre comes out clean. If the top browns too quickly, cover loosely with foil.
- 7
While the tart cools, prepare a simple icing glaze. Mix 150g of icing sugar with 2-3 tablespoons of water, adding it gradually until you achieve a thick but pourable consistency. A tiny splash of almond extract can enhance the flavour here.
- 8
Once the tart is completely cool (this is important for the icing to set nicely), gently drizzle or spread the icing glaze over the top. Allow the glaze to set before slicing and serving. It's delightful served with a cup of tea.
Frequently Asked Questions
How can I ensure a crisp, not soggy, pastry base for my Bakewell Tart?+
To prevent a soggy bottom, blind bake your shortcrust pastry shell until it's lightly golden and feels dry before adding the jam and frangipane filling.
How do I know when the almond frangipane filling is perfectly baked?+
The frangipane is properly baked when its top is golden brown, it feels firm to the touch, and a skewer inserted into the center comes out clean.
Which type of jam is traditionally used and best suited for a Bakewell Tart?+
Traditionally, a good quality raspberry or strawberry jam is preferred. Its slight tartness beautifully complements the rich, sweet almond frangipane.
What's the best way to get the signature feathered icing drizzle on top of the tart?+
After the tart has completely cooled, mix icing sugar with a small amount of water or lemon juice until it's thick but flowable. Drizzle parallel lines across the tart, then drag a skewer perpendicularly through them for the feathered pattern.
Mundo Match
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