Try this easy and delicious bakewell tart – a quintessentially English dessert that brings together pastry, almond frangipane and raspberries. This is a traditional classic bakewell tart recipe (also sometimes known as bakewell pudding) and it makes a perfect treat.
What is a bakewell tart?
Bakewell tart is a traditional English dessert made from a shortcrust pastry crust, filled with a layer of raspberry jam and topped with a fluffy almond frangipane. It’s associated with the town of Bakewell in Derbyshire, England.
The history of the bakewell tart
Is it a bakewell tart or a bakewell pudding? Well, to the people of Bakewell, Derbyshire, it’s definitely a pudding, though the rest of us know this traditional English treat as a tart.
Like so many other historic recipes, the origins of this one is unclear. According to local legend, it came about by accident when a hapless pub baker got the recipe for a strawberry tart wrong, while some historians believe that the origins go back to medieval times.
Whatever the start this tart had, it’s still very popular today. And rightly so, because it’s absolutely delicious! Try some of my other tasty tarts and pies, such as lime and fresh cherry pie, or lemon tart with chamomile crust.
A delicious British Pie Recipe
This tart is an absolute delight, with it’s soft almond frangipane, layer of zesty raspberry jam and crisp shortcrust pastry case. I’ve then covered it with a raspberry drizzle and a handful of fresh raspberries.
Why am I calling this the best bakewell tart recipe? Because it is! It’s quick, easy and delicious.
It’s miles better than a store-bought version and it’s still got a drizzle of icing without the thick full icing that some other recipes has, which can be a bit cloying.
Instead, the sweet/sharp raspberry drizzle in this version enhances the flavours of the tart.
There are so many comforting elements to this easy-to-make dessert and it all comes together quickly using simple ingredients.
The merging of the raspberry and almond flavours signifies such nostalgia and a big slice is perfect with a cup of tea on a warm afternoon.
It’s perfect for an easy but showstopping dessert or delicately sliced and served with afternoon tea.
Ingredients
You will need:
shortcrust pastry (homemade or store bought)
raspberry jam
butter
sugar
eggs
ground almonds
almond extract/essence
powdered icing (confectioners’) sugar
fresh raspberries
You will also need
Loose bottomed tart/flan tin (8-9 inch – 20-23cm) either size will work
Baking beads (or dried beans or rise) to blind bake the pastry
Get the bakewell tart recipe
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Bakewell Tart
Ingredients
- 320 g (11oz) package ready rolled shortcrust pastry
- 125 g (1/2 cup or 1 stick) unsalted butter , softened
- 125 g (2/3 cup) caster sugar
- 2 free-range eggs
- ½ tsp almond extract
- 125 g (1 1/4 cups) ground almonds (aka almond meal)
- 3 tbsp raspberry jam
For the icing
- 50 g icing sugar
- 2 tsp water
- ½ tsp raspberry jam , sieved to remove the seeds
To decorate
- 10 fresh raspberries
Instructions
- Preheat oven to 200ºC/400F. Lightly grease a loose bottomed tart/flan tin with butter.
- Line the greased tart tin with the ready rolled shortcrust pastry. Line the bottom with baking paper then weigh it down with baking beans or dried rice.
- Bake for about 12 minutes or until golden. Remove the paper and baking beans and cook the tart for a further 5 minutes.
- Meanwhile, make the frangipane filling. Cream the butter and sugar together until fluffy, then beat in the eggs, one at a time, then add the almond extract. Gently fold in the ground almonds.
- Spread the raspberry jam over the base of the part-cooked tart, then pour in the frangipane filling and spread to make it level. Bake for 25 minutes or until golden.
- For the icing, mix the icing sugar, water and raspberry jam until smooth, then drizzle over the bakewell tart. Decorate with the fresh raspberries.
Nutrition Information
Laney
Your version looks super tasty! So pretty and sounds delicious.
Kara
I do love a bakewell tart but have never had the confidence to try and make it myself. Will have to give it a try and let you know how it goes!
Hayley Warren
I’ve never actually tried a Bakewell tart but this looks delicious!
Elizabeth
That is such a gorgeous looking tart, and I love the coloured drizzle on the top! I’ll need to make this while my mother in law is here. 🙂
Rhian westbury
I didn’t actually realise that a bakewell tart was as simple as this is. i love a shortcrust pastry x
Liz
That tart is so beautiful! This would be extra perfect for a baby shower! (The pink would be so cute for a girl!)
Marie – Not Enough Cinnamon
I had never heard of bakewell tart/pudding before but thanks to you now I do and I’m sure I would LOVE it. I’m crazy about raspberries and with a layer of almond frangine?! Oh my!! This sounds delicious!
Marlynn | Urban Bliss Life
Love the history behind the Blackwell tart – thanks for sharing that. This looks so delicious. Must make this soon!
Stephanie
This tart looks and sounds amazing. Loving the fresh raspberries with the raspberry icing!
Sherri
I’ve never heard of a Bakewell tart before and I loved reading about its history. This looks absolutely stunning and I love how easy it is to put together! 🙂
Laura
Ohh I love a Backwell tart but it’s actually one of few cakes I haven’t baked so may give this a go this weekend as this looks so delicious and what a treat!
Laura x
Jenny
I love Bakewell Tart, especially with a generous serving of custard.
Sheila K
This was absolutely delicious!!! Thank you for the recipe.
Dannii @ Hungry Healthy Happy
We ate this yesterday, as I am going to be posting this recipe soon too and it’s so good isn’t it. Such a classic British dessert.
Cathy @ Planet Veggie
I must confess, I’ve never had a Bakewell tart – you’ve inspired me to try one!
Jemma @ Celery and Cupcakes
What a gorgeous looking tart! You can’t beat a Bakewell and I loved that rich almond flavour that it has.
Cecilia
Woow this tart looks and sounds amazing. You always surprise me with your recipes. It always makes me want to start cooking and make things haha.
Celia xx
Amy
I love bakewell tart! Your photos are gorgeous as always and this one looks so easy 🙂
Jac -Tinned Tomatoes (@tinnedtoms)
Gorgeous tart, whoops sorry, pudding! I like the fact it’s full size too. I never thought about cottage versus hotel like that before, but it’s true. We stayed in a cottages.com cottage at the weekend and it was gorgeous. I’d definitely rent one again. Stumbled, pinned, tweeted and yummed.
Nadia
Looks gorgeous! Love a good slice of bakewell tart 😀
Heidi Roberts
Your tart photos are really beautiful and the tart looks very authentic and tasty!
Bintu | Recipes From A Pantry
Seriously this is the best looking dessert I have ever seen. I am really looking forward to a UK break this year and would like to take one via cottages.com
Shinee
Yum, it looks so delicate and delicious! I love everything with almond and raspberries!
Peter Block
Beautiful British architecture. Beautiful shot of the tart piece. You can see all the layers and the texture of the crust. Looks delicious.
Christie
I remember loving bakewell tarts when I lived in England as a kid. I would love, love, love to have one again.
Lisa |Garlic + Zest
This is a beautiful tart! Seriously drool worthy and I adore the combination of almonds and raspberries — almonds and pretty much any fruit, really. Well done.
Fuss Free Helen
I’ve no made a Bakewell tar for years – yours is glorious!
I could not agree more re self catering holidays . I like breakfast in my dressing gown too!
Priya
tart looks absolutely delicious! Thank you for sharing <3
Sarah Ella (Mumx3x)
Ohh I didn’t know it was referred to as Bakewell pudding in Derbyshire! I haven’t had Bakewell tart for ages, I may have to give this recipe a go 🙂 xx