Bakewell Tart

Makes one tart

Enjoyed cold as a cake and hot as a pudding this dish is associated with Bakewell in Derbyshire.

Free from Soya
Vegetarian

Ingredients

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Pastry

  1. Rub a little butter around an 18cm/7”round, loose bottom tin and pre-heat the oven.
  2. Put the flour and butter into a large bowl.
  3. Use a fork or pastry blender to work the butter into the flour until the mixture resembles breadcrumbs.
  4. Stir in the water.
  5. Using your hands gather the mix together to form a smooth ball of pastry dough.
  6. Put the dough on a floured surface, or between two pieces of cling film, and roll it into a 23cm/9” circle.
  7. Transfer the pastry to the prepared dish or simply press it into the dish using your fingers.
  8. Cut away any pastry that hangs over the edge of your dish.

Filling

  1. Spread the jam over the pastry.
  2. Put the eggs and caster sugar into a bowl and beat until light and fluffy.
  3. Add the self raising flour and ground almonds and stir to combine.
  4. Spread the mixture over the jam.
  5. Sprinkle flaked almonds over the top.
  6. Bake for 40-45 minutes.

Equipment

18cm/7" round, loose botom tin

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

40-45 minutes
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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