Bakewell Tart


  • 100g Doves Farm Organic Plain White Flour
  • 50g butter
  • 50g caster sugar
  • 2 egg yolks
  • butter, for tin
  • flour, for dusting
  • 4 tbsp raspberry jam
  • 2 eggs
  • 75g caster sugar
  • 25g Doves Farm Organic Self Raising White Flour
  • 50g ground almonds
  • 25g flaked almonds


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 into a mixing bowl.
  4. Chop butter into small cubes and add these to the bowl.
  5. Using a fork or pastry blender, work the butter cubes into the flour until the mixture resembles breadcrumbs.
  6. Stir in the sugar.
  7. Add the egg yolks and stir well.
  8. Using your hands gather the mix together to form a smooth ball of pastry dough.
  9. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
  10. 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.
  11. 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 the 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.