Bakewell Tart Recipe: How to Make a British Bakewell Tart
Written by MasterClass
Last updated: Apr 9, 2024 • 2 min read
Learn how to make this traditional British tart with layers of jam and homemade almond cream.
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What Is a Bakewell Tart?
A Bakewell tart is a shortcrust pastry shell filled with raspberry jam and frangipane and topped with sliced almonds. This traditional dessert is named after the town of Bakewell in Derbyshire, England, though its exact origins remain unknown.
Bakewell Tart vs. Bakewell Pudding: What’s the Difference?
Until the twentieth century, Bakewell’s namesake dessert was considered a pudding, not a tart. Part of that has to do with the evolution of the Bakewell tart, which was often filled with custard instead of frangipane and wrapped in puff pastry rather than shortcrust.
In Derbyshire, the dessert still goes by the name Bakewell pudding, and some bakers use “pudding” to designate the custard-filled version and “tart” for the more common frangipane version. The one constant between the two is that both Bakewell tarts and puddings are always flavored with almond.
What Is Frangipane?
Frangipane (from the Italian frangipani) is a gluten-free almond custard used to make various pastries, cakes, and tarts in French baking. The almond-based sweet is a variation of soft, spreadable pastry cream made by beating almond flour, butter, and sugar together with an egg and incorporating additional flavoring like vanilla or almond extract.
Traditional Bakewell Tart Recipe
makes
1 9-inch tartprep time
30 mintotal time
1 hr 40 mincook time
1 hr 10 minIngredients
For the shortcrust pastry:
For the frangipane filling:
To assemble:
- 1
Make the shortcrust pastry. In a large bowl, sift together the flour, powdered sugar, and salt. Using your fingers or a fork, work the cold butter into the flour mixture until the mixture resembles coarse sand or breadcrumbs. (Alternatively, pulse in a food processor, being careful not to overwork.) In a small bowl, beat egg with 2 tablespoons of ice cold water and work until the dough just comes together, sprinkling up to 1 additional tablespoon of ice cold water over the dough, if needed.
- 2
Roll the dough into a 12-inch circle and carefully drape over a 9-inch tart pan with a removable bottom. Gently press the dough into the corners of the tart tin. Fold the overhang inward to reinforce the walls of the tart. Chill in the fridge for 30 minutes.
- 3
Preheat the oven to 400 degrees Fahrenheit. Line the crust with parchment paper and aluminum foil, and top with pie weights or dried beans. Bake until the crust feels dry, about 15–20 minutes. Remove the foil and pie weights, and continue to bake until the crust is light golden, 5–10 minutes longer. Remove from the oven and cool to room temperature.
- 4
Make the frangipane filling. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, sugar, and salt on medium speed until fluffy, about 5 minutes.
- 5
Add almond flour, all-purpose flour, almond extract, and egg, and beat until fully incorporated.
- 6
Assemble the tart. Preheat the oven to 350 degrees Fahrenheit. Using an offset spatula or palette knife, carefully spread the jam over the surface of the cooled crust in an even layer. Dollop with frangipane filling, then smooth with an offset spatula. Sprinkle with sliced almonds.
- 7
Bake until golden brown, about 40 minutes.
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