Bakewell Tart, The Delicious, Timeless, and Wonderfully English Dessert

Lily Synclair

Prep time: 1 hour 30 minutes

Cook time: 30 minutes

Serves: 12 Tartlets

Welcome back! Today, I have a special treat for you: the beloved British classic, Bakewell tarts. These exquisite pastries have a storied history and a heavenly taste that will transport you to the charming streets of England.

Imagine sinking your teeth into a buttery pastry base, perfectly balanced with a layer of luscious raspberry jam. And as you take another bite, the rich almond frangipane filling melts in your mouth, leaving a delightful combination of flavors that is simply irresistible. Each tart is crowned with a sprinkle of flaked almonds, adding a delightful crunch and visual appeal.

The origins of Bakewell tarts can be traced back to the picturesque town of Bakewell nestled in the Derbyshire Dales. Legend has it that these delectable tarts were born out of a serendipitous kitchen mishap, when a creative cook inadvertently combined the ingredients of a jam tart and a custard tart. Little did they know that this fortuitous accident would result in a dessert that would capture the hearts and palates of countless dessert enthusiasts. (According to CommuniBakes)

Making your own Bakewell tarts is an experience worth savoring. As you embark on this delightful baking adventure, you’ll begin by creating a heavenly pastry. Flour, butter, sugar, and a touch of salt come together in a symphony of textures, transformed into a dough that will envelop the delectable filling. Patience is key as you allow the dough to rest and chill, giving it the perfect texture and ensuring a flawless bake.

Once the dough is ready, you’ll roll it out gently, carefully cutting circles to fit your tart tins. With a fork, you’ll create tiny pricks on the pastry base, inviting the flavors to mingle and harmonize. A generous layer of vibrant raspberry jam acts as a sweet foundation, laying the groundwork for the star of the show: the frangipane filling.

The frangipane, a velvety blend of softened butter, sugar, eggs, ground almonds, and a touch of almond extract, is a heavenly creation that infuses the tart with its distinctive nutty essence. With artistry and precision, you’ll spread this luscious filling over the jam, ensuring every bite is a burst of sheer delight. And to add a touch of elegance, a scattering of flaked almonds is the final stroke of perfection.

Delicious bakewell tart
Yummy bakewell tart!

As the tarts bake in the oven, your kitchen will be enveloped in an aroma that sings of warmth and indulgence. The pastry will transform into a golden embrace, cradling the moist and fragrant filling within. Patiently, you’ll allow them to cool, the tantalizing scent filling the air as anticipation builds.

The moment arrives. You take your first bite, and it’s pure magic. The crispness of the pastry yields to the lusciousness within, and the flavors dance on your tongue. The sweetness of the jam intertwines with the richness of the almond frangipane, creating a symphony of taste that is nothing short of extraordinary. Each bite is a testament to the craftsmanship and love poured into creating these divine treats.

Bakewell tarts are a testament to the timeless appeal of British baking. Whether you’re hosting a cozy afternoon tea or seeking to impress your guests at a grand soirée, these tarts are the epitome of elegance and taste. So, put on your apron, gather your ingredients, and embark on this culinary journey to create Bakewell tarts that will leave a lasting impression. Your taste buds and your loved ones will thank you for it. Oh, and next time you find yourself in Bakewell, try a personal favourite shop, called The Bakewell Tart Shop!

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  • Prep time: 1 hour 30 minutes
  • Cook time: 30 minutes
  • Total time: 2 hours
  • Serves: 12 Tartlets

Savor the timeless allure of Bakewell tarts: delicate buttery pastry, vibrant raspberry jam, and rich almond frangipane. Delightful British indulgence in every bite. Bake your own slice of tradition.



  • 200 grams (1 1/2 cups) all-purpose flour
  • 100 grams (1/2) butter, cold unsalted and cut into small cubes
  • 25 grams (2 tablespoons) caster sugar
  • 1 pinch salt
  • 1 large egg, beaten


  • 100 grams (1/2 cup) unsalted butter, softened
  • 100 grams (1/2 cup) caster sugar
  • 2 large eggs
  • 100 grams (1 cup) almonds, ground
  • 1/2 teaspoon almond extract

Filling & Topping

  • 3-4 tablespoons raspberry jam, best if seeds are removed
  • flaked almonds, to decorate


Pastry and Preparation

  • 1)

    Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4.

  • 2)

    To make the pastry, put the flour, butter, sugar and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add the beaten egg and pulse again until the dough comes together in a ball.

  • 3)

    Roll out the pastry on a floured surface and use it to line 12 tartlet tins (each about 7.5cm in diameter). Prick the bases with a fork and spread a thin layer of raspberry jam over each one.


  • 1)

    Cream together the butter and sugar until light and fluffy.

  • 2)

    Beat in the eggs, one at a time.

  • 3)

    Fold in the ground almonds and almond extract.

Put Together & Bake!

  • 1)

    Spoon the frangipane mixture over the raspberry jam in each tartlet case, then scatter over the flaked almonds.

  • 2)

    Bake in the preheated oven for 20-25 minutes, until the pastry is golden and the filling is set.

  • 3)

    Leave to cool in the tins for a few minutes before transferring to a wire rack to cool completely.

  • 4)



As with all my recipes, I cook using a scale so I had to google the conversion! So, I recommend you use scale!

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