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Wednesday, August 20, 2025

Bakewell tart – a must-try jam and almond classic delicacy

Bakewell tart is a classic British dessert that has its origins in the 19th century England, which evolved from a dish called Bakewell pudding.

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Bakewell tart is a delicious dessert with pastry crust, a thin layer of jam – traditionally raspberry –, covered with a frangipane filling (baked cream with almonds), and sometimes glazed with white fondant and decorated with a candied cherry.

The recipe for Bakewell tart originates in the small town of Bakewell in Derbyshire, England. It is said that around 1820, an innkeeper messed up a pudding recipe by putting jam on top of the dough and pouring an almond cream on top, which formed a crust during baking. The result was unexpectedly tasty and became popular quickly.

Later, the tart shape with a pastry crust was standardized and distinguished as the “Bakewell tart”. It was different from the original “pudding” version, which was less firm and did not have the classic tender dough.

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The textures and flavors are harmoniously balanced: the crispy crust, the fragrant jam and the soft and slightly moist almond layer make a refined but easily recognizable dessert.

To prepare this delicious English dessert, you will need a few simple ingredients for the dough and a few other ingredients for the filling.

Bakewell tart
Image: Shutterstock

Ingredients

For the dough

  • 200 g flour
  • 100 g cold butter, cut into cubes
  • 1-2 tablespoons icing sugar
  • 1 egg yolk
  • 1-2 tablespoons cold water

For the filling

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  • 100 g raspberry jam (or apricot, blackberry)
  • 100 g softened butter
  • 100 g sugar
  • 2 eggs
  • 100 g ground almonds (almond flour)
  • 1 tablespoon flour
  • A few drops of almond essence (optional)
  • A pinch of salt
  • Flaked almonds for decoration

Preparation

Start by preparing the dough.

In a bowl, mix the flour with the icing sugar and add the cold butter. Knead with your fingertips until you get a sandy mixture. Add the egg yolk and 1-2 tablespoons cold water. Mix quickly until the dough comes together.

Wrap the dough in cling film and refrigerate for 30 minutes.

After the dough has rested, roll it out into a thin sheet and line a tart tin (20-22 cm).

Prick the base with a fork and bake in the oven for 10 minutes at 180°C, with baking weights or beans on baking paper. Then bake for 5 more minutes without weights. After baking let the tart dough cool slightly.

For the filling, mix the soft butter and sugar until creamy. Add the eggs, one at a time, then stir in the ground almonds, flour, almond essence and a pinch of salt.

Assembling and baking Bakewell tart

Spread the jam evenly over the baked tart base.

Pour almond cream on top and level.

Bake the tart at 180°C for 30-35 minutes, until the crust is golden brown and the filling is firm to the touch.

You can sprinkle almond flakes on top before baking for a crunchy texture.

Instead of raspberry jam, other tart jams such as blackcurrant, apricot or sour cherry are excellent choices as well.

For extra flavor, add a little grated lemon zest to the frangipane.

Serve the tart at room temperature or slightly warm, plain or with a dollop of whipped cream, clotted cream or vanilla ice cream.

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