Bakewell Tart Recipe

The Bakewell tart might be plain-looking, but wait till you cut into it and serve yourself a slice of this delicious, moist almond goodness filled with your favorite jam, you’re going to love it!

For those who love afternoon tea, the Bakewell tart will be a great complement. You can also have it during breakfast with your coffee. It tastes so good that sometimes I made one the very next day my family have already finished the whole tart.

Although it does not have much to look at outside (no chocolate or any sauce dripping), the tasty almond and jam that’s hidden within is the best part. So, ‘don’t judge a book by its cover’, you won’t regret giving this Bakewell tart recipe a go!

How to make (step-by-step)

Step One: Make the Pastry

First, start by creaming the butter and icing sugar until light. I prefer to use an electric mixer, but beating by hand is old school and burns calories too! Add in 1 egg yolk and continue creaming till well-combined. Next, add the plain flour and mix into a pliable dough.

Let it rest for 20 minutes. You can also choose to wrap in plastic wrap and refrigerate until well chilled, about 10 mins instead. (During this time, I normally move on to work on the filling!)

After the dough has rested, roll it in between two sheets of plastic until 3mm thick pastry. For me, the two sheets of plastic just make it easier for me to roll.

Make sure the diameter of the pastry is able to fit a 9-inch or 22cm tart pan and also slightly larger in size for about 1 inch (or the height of your tart pan). This is to cover the sides of the tart pan later when the pastry is placed into it.

Remove the top plastic sheet on the pastry, carefully invert it and place the pastry over the tart pan. If the dough is not distributed evenly after placing it into the tart pan, you can press neatly to even it across the pastry.

Remove any excess pastry coming out from the sides with a knife. Prick with a fork to ensure the base is flat after baking.

Step 2: Make the Filling

To prepare the filling, begin by beating the butter and castor sugar until smooth with an electric mixer at medium speed. Then, add in 2 eggs one at a time, beating well after each addition. Stir in sifted plain flour and ground almond and let it mix till well-combined.

Spread blueberry jam (or any jam that you desire) on the base. 

After you’ve done that, pour filling mixture onto the tart pan and spread it neatly.

Step 3: Decorations

This is part is where you make it look pretty! Sprinkle some flaked almonds on top of the filling. In this Bakewell tart recipe, I added almond nibs too, but you will do fine with just flaked almonds alone.

Step 4: Let’s Bake!

Make sure to pre-heat the oven at 350°F or 180°C. Bake for 35-40 minutes till golden brown.

Tools to Make

• Tart pan with removable bottom: this allows you to push the tart out from the bottom easily!
• Large bowl: for combining ingredients together
• Electrical mixer: for mixing ingredients together
• Conventional Oven: for baking them in!
• Plastic sheets (optional): for assisting in rolling the dough
• Rubber spatula: for transporting the dough
• Rolling Pin: for rolling the dough or you can use a tall plastic cup (that’s what I use when I don’t have a rolling pin!)
• Jam Knife: for spreading the jam

Recipes Questions & Quick Tips

Can I use other fruit jam instead of blueberry jam for this Bakewell Tart recipe?

Yes, you can choose any jam that you like! In fact, your choice of jam will play a big part in how your finished almond tart tastes. I go with the blueberry jam because I’m obsessed with blueberries!

Can I reduce the amount of flaked almonds and almond nibs?

There isn’t actually a correct amount for how much flaked almonds and almond nibs you should add. They’re generally for appearance purposes, so it’s really up to you. You can even skip adding them if you don’t like them.

How should I store the Bakewell tart?

If you can finish it in the next 2 days, you can just store it in an airtight Tupperware. To last a few more days, you will need to put the Tupperware in your refrigerator.

Did you make this delicious Bakewell Tart? Leave a comment below and rate the recipe to let us know how it turned out.

Continue to Content

Yield: 12

Bakewell Tart Recipe

Print

A sweet shortcrust pastry filled with blueberry jam, almond-flavored sponge, and topped with flaked almonds!

Prep Time 35 minutes

Cook Time 50 minutes

Total Time 1 hour 25 minutes

Ingredients

For the Pastry

• 7 tbsp unsalted butter (100g)
• 2.1 ounces icing sugar (60g)
• 1 egg yolk
• 1 1/4 cup plain flour (200g)

For the Filling

• 1/2 cup unsalted butter (120g)
• 2.8 ounces castor sugar (80g)
• 2 eggs
• 2.8 ounces plain flour (80g)
• 1 cup ground almond (100g)

For the Toppings

• 0.6 ounces flaked almonds (15g)
• 0.6 ounces almonds nibs (15g)

Instructions

1. Pastry: Cream butter and icing sugar till light, add egg yolk and cream till well-combined. Add flour and mix into a pliable dough. Rest for 20 minutes.
2. Roll pastry in between two sheets of plastic till 3mm thick and big enough to line a 9” or 22cm tart pan.
3. Remove the top plastic sheet, invert and place the pastry over the tart pan. Press neatly and remove the excess pastry from the sides. Prick with a fork to ensure the base is flat after baking.
4. Filling: Cream butter and castor sugar till light, add eggs one at a time, beating well after each addition. Fold in sifted flour and ground almond, mix till well-combined.
5. Brush blueberry jam or any jam that you like on the base.
6. Pour filling mixture onto the tart pan and spread neatly.
7. Sprinkle flaked almonds and almond nibs on top as decoration.
8. Baked in a pre-heated oven at 350°F or 180°C for 35-40 minutes till golden brown. Remove from oven, leave to cool before serving.
   

Notes

• Storing Tips: If you can finish it in the next 2 days, you can just store it in an airtight container. You can also store in the fridge for up to 5 days.
• Jam: You can use any jam that you like!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 326Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 82mgSodium: 83mgCarbohydrates: 28gFiber: 2gSugar: 11gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram