British · serves 2

Bakewell Tart

Jam under an almond frangipane. Blind bake the case or the bottom stays raw.

60 min A proper cook Vegetarian

Ingredients

  • 250g shortcrust pastry
  • 150g butter
  • 150g caster sugar
  • 75g plain flour
  • 115g ground almonds
  • 1/4 tsp baking powder
  • 1 tsp almond extract
  • 60ml milk
  • 225g raspberry jam
  • Flaked almonds for the top

Method

  1. Roll the pastry to 3mm, line a 23cm tart tin, trim, prick the base, and chill 15 minutes.
  2. Cover with paper, fill with baking beans, and bake 15 minutes at 190°C. Then beans out and 5 minutes more at 180°C until pale gold. This is what stops a soggy bottom.
  3. Cream butter and sugar until pale, then fold in flour, almonds, baking powder, almond extract and milk.
  4. Jam spread over the cooled base, then the almond mixture over it, smoothed level.
  5. Flaked almonds scattered on top.
  6. 180°C for 35-40 minutes until golden and set.

Questions people ask about Bakewell Tart

How long does Bakewell Tart take?

About 60 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Bakewell Tart?

Cover with paper, fill with baking beans, and bake 15 minutes at 190°C. Then beans out and 5 minutes more at 180°C until pale gold. This is what stops a soggy bottom.

Can I make Bakewell Tart ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Bakewell Tart vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Bakewell Tart?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

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