Traditional Bakewell Tart

A Bakewell tart is simple at its core, but it rewards care. A crisp sweet pastry shell, a bright layer of jam, and a soft almond filling that bakes up tender under a scattering of sliced almonds. Nothing about it is complicated, though each part works best when you give it a little attention. The pastry needs time to relax so it bakes flat and flaky. The jam needs to be just thick enough to hold its own without bleeding into the filling. The almond layer, called frangipane, should be well aerated so it rises slightly and sets moist, not dry.

If you have never made a tart shell, this is a good place to start. Sweet shortcrust pastry is forgiving. It rolls cleanly, patches well if needed, and bakes evenly with a bit of blind baking. If you have made frangipane, you already know it comes together in minutes with butter, sugar, eggs, flour, and ground almonds. A handheld mixer or a whisk and some elbow grease will do the job. The jam can be raspberry, which is traditional. Cherry works too, and its larger fruit pieces add a pleasant bite. Choose a good, thick jam that does not run when spread at room temperature.

The main mistakes to avoid are common and easy to fix. A shrinking crust usually means the dough was worked too much or not rested. A soggy bottom points to skipping the blind bake or using jam that was too thin. An overbrowned top comes from baking too hot or placing the tart too high in the oven. The method below steers around those problems. Chill the dough, dock and weight it, blind bake until lightly golden, then bake the filled tart lower in the oven so the crust finishes as the filling sets.

You will see US and metric measures for each ingredient. Use whichever system you prefer. For accuracy, weigh when possible, especially for flour and almonds. A 23 cm tart tin with a removable base is the standard choice because it makes unmolding clean. If your tin is slightly bigger or smaller, the recipe still works, though baking times may shift a few minutes.

The payoff is a tart with clean layers, neat slices, and a balanced flavor. The pastry is crisp, the jam is bright, and the almond filling is tender with a light chew along the edges. Serve it plain, with a dusting of powdered sugar, or with barely sweetened whipped cream. It keeps well at room temperature for a day and even better by day two, when the flavors settle and the crust stays crisp if stored properly. The method below walks through each step with timing, temperatures, and practical notes you can trust.

What makes a Bakewell tart “traditional”

A traditional Bakewell tart uses a sweet shortcrust shell, a layer of raspberry jam, and frangipane made from butter, sugar, eggs, flour, and ground almonds. It is finished with sliced almonds and a light dusting of powdered sugar. Some versions use a thin white icing, but the flaked almond top is the classic look. The frangipane should be soft, not cakey, and the jam should be noticeable without being the star. The balance of those three layers is the point.

Ingredient notes that improve results

Pastry

• Flour: All-purpose flour gives structure without toughness. Avoid adding extra flour while rolling, or the crust will turn hard.
• Butter: Cold butter creates flakes and helps the dough stay workable.
• Sugar: A small amount of sugar sweetens and also helps browning and tenderness.
• Egg yolks: Yolks enrich and bind, which makes the crust easier to roll and less likely to crack.
• Almond extract: A small amount in the pastry echoes the filling and adds aroma.
• Water: Add only enough to bind. Too much water leads to shrinkage.

Frangipane

• Butter and sugar: Cream until light. Air in this step helps the filling rise gently.
• Eggs: Add one at a time and fully incorporate so the mixture does not split.
• Flour: A little flour gives structure so the filling slices cleanly.
• Ground almonds: Use finely ground almonds, sometimes labeled almond meal or almond flour. Coarser grinds work but give a slightly nubbier texture.
• Almond extract: Use sparingly. You want clean almond character without bitterness.

Jam

• A thick jam is essential. If yours is loose, simmer it for a few minutes to reduce and cool before spreading. Raspberry is traditional. Cherry, apricot, or blackcurrant are excellent alternatives.

Equipment

• 9 inch tart tin with removable base, 23 cm, 1 inch deep
• Mixing bowls
• Hand mixer or stand mixer, or a sturdy whisk
• Measuring cups and spoons or a kitchen scale
• Rolling pin
• Parchment paper
• Pie weights or dry beans
• Baking sheet
• Wire rack
• Offset spatula or spoon for spreading jam

Time

• Active prep: 35 to 45 minutes
• Dough chill: 30 to 45 minutes
• Blind bake: 20 to 25 minutes
• Fill and bake: 30 to 35 minutes
• Cool: 1 hour before slicing
• Total: About 2 hours 45 minutes, most of it hands off

Yield

• Servings: 10 to 12 slices

Ingredients

Sweet shortcrust pastry

• All-purpose flour, 2 cups (240 g)
• Granulated sugar, 2 tablespoons (25 g)
• Fine salt, ½ teaspoon
• Unsalted butter, cold and cubed, ½ cup (113 g)
• Egg yolks, 2 large
• Almond extract, 1 teaspoon
• Ice water, 2 to 3 tablespoons (30 to 45 ml), as needed

Frangipane filling

• Unsalted butter, softened, ⅔ cup (150 g)
• Powdered sugar, ⅔ cup (80 g)
• Large eggs, 3, at room temperature
• Almond extract, 1 teaspoon
• All-purpose flour, ¼ cup (30 g)
• Ground almonds, 1½ cups (150 g)
• Fine salt, a pinch

Jam and finish

• Raspberry or cherry jam, thick style, 1 cup (300 to 320 g)
• Sliced almonds, ½ cup (45 g)
• Powdered sugar for dusting, to taste

Preparation

1. Make and chill the pastry

1. In a mixing bowl, whisk together the flour, sugar, and salt.
2. Add the cold butter cubes. Cut them into the flour with fingertips or a pastry cutter until the mixture looks like coarse sand with a few pea sized bits.
3. Whisk the yolks with the almond extract. Drizzle over the flour mixture. Toss with a fork.
4. Add ice water a tablespoon at a time, tossing until the dough just holds together when pressed. It should be soft and slightly tacky, not wet.
5. Turn the dough onto a lightly floured surface. Knead very gently two or three times to bring it together. Flatten into a 1 inch thick disk. Wrap and chill 30 to 45 minutes.

2. Roll and line the tin

1. On a lightly floured surface, roll the dough into a 12 inch circle, about ¼ inch thick.
2. Lift the dough into the 9 inch tart tin. Ease it into the corners without stretching. Trim the edge by rolling the pin across the rim or by cutting with a knife, leaving a slight overhang to allow for shrinkage.
3. Prick the base lightly with a fork. Chill 15 minutes while you heat the oven.

3. Blind bake the crust

1. Heat the oven to 375°F, 190°C. Place the lined tart tin on a baking sheet.
2. Line the crust with parchment. Fill with pie weights or dry beans.
3. Bake 15 minutes. Remove the parchment and weights. Return to the oven 5 to 8 minutes until the base looks dry and the edges are just turning light golden.
4. Set the crust on a wire rack to cool 10 minutes while you make the filling. Keep the oven at 375°F, 190°C.

4. Mix the frangipane

1. In a bowl, beat the softened butter and powdered sugar on medium speed for about 2 minutes until pale and fluffy.
2. Beat in the eggs one at a time, scraping the bowl as needed. The mixture may look slightly curdled at first and then smooth out.
3. Mix in the almond extract and salt.
4. Sprinkle in the flour and beat on low just to combine.
5. Add the ground almonds and stir until evenly incorporated. The mixture should be spreadable.

5. Assemble and bake

1. Spread the jam in a thin, even layer over the warm crust. Leave a small margin at the edge so the jam does not burn against the rim.
2. Spoon the frangipane over the jam. Spread gently with an offset spatula to cover, taking care not to disturb the jam layer.
3. Sprinkle the sliced almonds evenly over the top.
4. Bake at 375°F, 190°C for 30 to 35 minutes. The filling should be set in the center, the top lightly golden, and a toothpick inserted near the center should come out with moist crumbs, not wet batter. If the top browns too quickly, tent the tart loosely with foil for the final minutes.
5. Cool in the tin on a wire rack at least 1 hour. Dust with powdered sugar before serving. Lift from the tin and slice.

How to tell when the tart is done

Look for three cues. The center should no longer wobble when you nudge the tin. The top should be golden with lightly toasted almond slices. A tester inserted near the middle should have a few soft crumbs. If the tart still looks pale or the center is loose after 30 minutes, give it 3 to 5 more minutes and check again.

Preventing a soggy bottom

A dry, lightly golden blind bake is the best insurance. Also, be sure the jam is thick. If the jam is loose, simmer it for a few minutes to reduce, then cool to room temperature. Spreading jam onto a warm crust helps it set quickly and form a barrier under the filling.

Cooling and slicing cleanly

Let the tart cool until the bottom of the tin feels just warm to the touch. A hot tart will crumble. A fully cold tart slices with very sharp edges. Use a long, thin knife and wipe between cuts.

Storage and serving

Keep the tart covered at room temperature for 24 hours. For longer storage, refrigerate up to 3 days, covered. Bring slices to room temperature before serving so the frangipane softens. The tart also freezes well. Wrap tightly and freeze up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Variations that respect tradition

• Classic raspberry: Use raspberry jam for a bright, tart note.
• Cherry Bakewell: Use cherry jam with fruit pieces for extra texture.
• Apricot: Apricot jam yields a slightly less sweet, more fragrant tart.
• Citrus lift: Add the finely grated zest of half a lemon to the frangipane.
• Iced finish: Omit sliced almonds and, once cool, top with a thin icing made from powdered sugar and a little water. This is less rustic and more bakery style.

Troubleshooting

• Pastry shrank: The dough was overworked or not rested. Next time, stop adding water as soon as it holds together and chill the lined tin before baking.
• Filling domed and cracked: The oven was too hot or the butter and sugar were not creamed enough. Proper creaming gives even rise.
• Jam leaked into the filling: The jam was too thin or spread too thickly. Reduce loose jam, then cool, and spread a thinner layer.
• Greasy texture: Butter was overly soft or melted when mixing. Start with softened, not oily, butter and do not overmix once the flour and almonds are added.

Why this method works

Chilling the dough relaxes gluten and helps prevent shrinkage. Blind baking sets the crust so the jam does not soak in. Creaming the butter and sugar for the frangipane adds small air pockets that expand in the oven, which keeps the filling tender. Baking the assembled tart at a moderate heat lets the crust finish and the filling set at the same time.

Nutritional information

Per slice, based on 12 slices. Values are estimates and will vary with the jam and exact ingredients used.

• Calories: about 470
• Total fat: about 31 g
• Saturated fat: about 12 g
• Carbohydrates: about 44 g
• Sugars: about 25 g
• Fiber: about 3 g
• Protein: about 8 g
• Sodium: about 120 mg

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Quick recipe card (complete details above)

Traditional Bakewell Tart

Equipment: 9 inch tart tin with removable base, rolling pin, parchment, pie weights, mixer or whisk, bowls, baking sheet, wire rack.

Time: 35 to 45 minutes active, plus chilling and baking as listed.

Servings: 10 to 12

Ingredients, pastry

• All-purpose flour, 2 cups (240 g)
• Sugar, 2 tbsp (25 g)
• Salt, ½ tsp
• Unsalted butter, cold, ½ cup (113 g)
• Egg yolks, 2
• Almond extract, 1 tsp
• Ice water, 2 to 3 tbsp (30 to 45 ml)

Ingredients, frangipane

• Unsalted butter, softened, ⅔ cup (150 g)
• Powdered sugar, ⅔ cup (80 g)
• Eggs, 3
• Almond extract, 1 tsp
• All-purpose flour, ¼ cup (30 g)
• Ground almonds, 1½ cups (150 g)
• Salt, pinch

Ingredients, finish

• Raspberry or cherry jam, 1 cup (300 to 320 g)
• Sliced almonds, ½ cup (45 g)
• Powdered sugar, to dust

Instructions

1. Make pastry by cutting cold butter into the dry ingredients, add yolks and extract, then water to bind. Chill 30 to 45 minutes.
2. Roll to a 12 inch circle, line a 9 inch tin, dock, and chill 15 minutes.
3. Blind bake at 375°F, 190°C for 15 minutes with weights. Remove weights and bake 5 to 8 minutes more until lightly golden.
4. Cream butter and powdered sugar 2 minutes. Beat in eggs one by one, then extract and salt. Mix in flour, then ground almonds.
5. Spread jam on warm crust. Cover with frangipane. Top with sliced almonds.
6. Bake at 375°F, 190°C for 30 to 35 minutes until set and golden. Cool 1 hour. Dust with powdered sugar, slice, and serve.

This version stays close to the classic while guiding each step so a home cook can get reliable results on the first try.