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Bakewell Tart

Makes 1 bakewell tart

Serve Bakewell tart with a refreshing cup of afternoon tea or warm, and with custard or cream, at the end of a meal. Halfway between a pudding and a cake this traditional English tart has close links with the town of Bakewell in Derbyshire.

Free from Soya
Vegetarian

Ingredients

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Sweet Pastry

  1. Pre-heat the oven.
  2. Rub some butter around an 20cm/8” round, loose bottom tin or insert a baking liner.
  3. Put the flour and butter into a large bowl and using a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs.
  4. Stir in the sugar.
  5. Add the egg yoks and stir well.
  6. Using your hands gather the mix together to form a smooth ball of pastry dough.
  7. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
  8. Roll out the pastry into a circle 5cm/2” larger than your tin and lift it into the dish, OR simply press it into the baking dish using your fingers.
  9. Cut away any pastry that hangs over the edge of the tin.

Bakewell Filling

  1. Spread the jam over the pastry.
  2. Break the eggs into a mixing bowl, add caster sugar and beat together well.
  3. Add the self raising flour and ground almonds and stir gently to combine.
  4. Spread the mixture over the jam.
  5. Sprinkle flaked almonds over the top.
  6. Bake for 40-45 minutes.

Equipment

20cm/8” round, loose bottom tin, pastry blender and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

40-45 minutes
I followed this recipe exactly and it has to go in the bin. It burnt after half an hour in a fan oven
By Melanie Davies
25 May 2018
It's a very simple yet effective recipe. Absolutely delicious, no need for any fancy ingredients or baking skills. Don't bother rolling the pastry (you will not win) just press it in the tin. After baking, the tart is very easy to take out of the tin if like me your loose bottomed tin is stuck and you didnt line with paper - pop a plate on top and turn upside down. Use self raising flour instead of plain and the pastry has a melt in your mouth texture like shortbread, which I prefer to plain flour which is a lot crispier.
By Emma S
23 May 2018
I've made the gluten free version and the pastry is very crumbly. Would you recommend adding xanthum gum to hold it together better?

Hi Kay. Yes, a pinch of xanthan gum could help. It is also important that the dough is quite wet and it is allowed to rest in the fridge for 30-40 minutes (but no longer) prior to rolling between two sheets of cling film or baking parchment.

By Mrs Kay Young
12 May 2016
Made this just as instructions although blind baked the pastry case to ensure it was crisp. Was absolutely delicious, the filling rose really well, will deffo make again!
By Mrs Michelle Gahagan
25 May 2015
Lovely cake, I used wholewheat flour and cherry jam instead. When I first tried it it wasn't quite almondy enough so I iced it with unrefined icing sugar and about half/1 teaspoon on almond extract and then it was perfect! :)
By Mrs Liz Cooper
31 Mar 2015
I tried this recipe twice (gluten free version) and the first time it worked but the second time it didn't because I made the base a bit thinner because if I follow the recipe the base is to thick so I made it a little thinner but it was way too thin. So I will try this again soon but will do something I advise everyone to do: blind bake it. Which is basically cookihg the base for a few minutes then putting the mixture on top then cooking the whole thing again. I will make another comment on wether it works or not, but over all the recipe is quite good.
By Mr Evan Harding
19 Dec 2014
I made this as a Gluten Free and Almond Free tart having discovered too late that my ground almonds were 3 years out of date! I used the Gluten Free pastry recipe from this site with the addition of an egg yolk, a little less water and 10% Gram flour. The non-Almond filling was made by replacing the ground almonds with 45g gram flour and Approximately 1 tsp Almond Extract. I used white bread flour with 1 tsp baking powder instead of the SF flour. This produced quite a soft spreadable mix, almost like a thick pouring consistency. I left the tart in the oven to cool down as the filling wasn't quite set after 40 mins. I later iced the top with quite thick plain white icing. My other half said it was the best Bakewell he has ever had and considering his love of these tarts that was praise indeed! Plus for once I could bake my tart and eat it too......
By Mrs mo cook
27 Aug 2011
Excellent - I made this using the gluten free flour. It is particularly quick as there is no blind baking of the case. I used cherry jam and iced it on top instead of the flaked almonds: I have also made it as individual tarts which keep a little longer. Delicious recipeand very little mess involved - always a bonus.
By Mrs Lynn Whitaker
20 Mar 2010

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