Dessert · British

Classic Bakewell Tart

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 18, 2026

This British bakery favorite layers buttery shortcrust pastry, a swipe of raspberry jam, and a soft almond filling topped with crunchy flaked almonds. It looks impressive but comes together with pantry basics and one flan tin. Serve it slightly warm with a spoonful of cream or a cup of tea.

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Classic Bakewell Tart

Why you'll love this

  • Buttery crust, jammy middle, and soft almond top in every bite.
  • Made with simple pantry staples.
  • Looks bakery-worthy but is beginner-friendly.
  • Great make-ahead dessert for company.

EveryDayMeal recipe

Classic Bakewell Tart

Prep
20m
Cook
55m
Total
75m
Serves
8
Level
Medium

Ingredients

  • 1 1/2 cups all-purpose flour
  • 5 tablespoons chilled butter, cubed
  • 2 to 3 tablespoons cold water
  • 1 tablespoon raspberry jam
  • 9 tablespoons (a little over 1 stick) butter
  • 2/3 cup granulated sugar
  • 1 1/4 cups ground almonds (almond flour)
  • 1 large egg, beaten
  • 1/2 teaspoon almond extract
  • 1/2 cup sliced almonds

Equipment

  • 8-inch flan or tart tin
  • Rolling pin
  • Mixing bowls
  • Small saucepan
  • Aluminum foil
  • Pie weights or dried beans

Instructions

  1. Make the pastry by putting the flour in a bowl and rubbing in the chilled cubed butter with your fingertips until the mixture looks like fine breadcrumbs, which means the fat is evenly cut in for a tender crust.
  2. Add the cold water a tablespoon at a time, mixing just until the dough comes together into a soft ball, so you keep the pastry short and flaky rather than tough.
  3. Roll the dough out on a lightly floured surface and line an 8-inch flan tin, pressing it gently into the corners, then chill in the fridge for 30 minutes so the pastry firms up and holds its shape while baking.
  4. Preheat the oven to 400 degrees F so it is fully hot when the pastry goes in.
  5. Line the chilled pastry with foil and fill with pie weights or dried beans, then bake blind for about 15 minutes to set the sides. Remove the foil and weights and bake 5 minutes more to dry out the base so it stays crisp under the filling.
  6. Spread the base generously with raspberry jam, right to the edges, for a sweet-tart layer under the almond filling.
  7. Melt the 9 tablespoons of butter in a pan, take it off the heat, then stir in the sugar. Mix in the ground almonds, beaten egg, and almond extract until smooth, then pour into the pastry case and scatter the sliced almonds over the top.
  8. Bake for about 35 minutes, until the filling is set and golden. If the almonds are browning too fast, lay a loose sheet of foil over the top to keep them from burning. Cool before slicing so the filling firms up.

Tips from the kitchen

  • Keep the butter cold and handle the dough as little as possible for the flakiest crust.
  • No pie weights? Use dried beans or rice on the foil, and save them in a jar for next time.
  • Let the tart cool fully before cutting so you get clean slices instead of a runny center.

Estimated nutrition per serving: 420 cal · 7g protein · 38g carbs · 28g fat

Make it your own

  • Swap raspberry jam for cherry, apricot, or strawberry.
  • Add a drizzle of powdered sugar icing over the cooled tart for a Cherry Bakewell look.
  • Use gluten-free flour blend for the crust to make it gluten-free.

Storing & make-ahead

Store covered at room temperature for up to 2 days or in the fridge up to 5 days. Warm slices briefly in a 300 degree F oven to refresh. You can bake it a day ahead; it slices best once fully cooled.

Good to know

Can I use store-bought pie crust?
Yes. A refrigerated pie crust works fine to save time. Just blind bake it as directed before adding the filling.
What are ground almonds?
They are the same as almond flour or almond meal. Use finely ground blanched almonds for the smoothest filling.
Why blind bake the crust?
It sets and dries the base so it stays crisp instead of turning soggy under the moist almond filling.
Can I freeze it?
Yes. Wrap the cooled tart well and freeze up to 2 months. Thaw at room temperature before serving.

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