Easy, Sweet, and Tasty Traditionall Bakewell Tart (2024)

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Elaine Lemm

Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.

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Updated on 06/22/21

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Carrie Parente

Tested byCarrie Parente

Carrie is a freelance food stylist and culinary producer who loves having a table full of guests.

Learn about The Spruce Eats'Editorial Process

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Ingredients

For the Pastry:

2 1/4 cups (270 grams) all-purpose flour
4 ounces (8 tablespoons) unsalted butter, or an equal mix of butter and lard,cubed
Pinch of salt
4 to 5 tablespoons cold water

For the Filling:

1 medium egg white, lightly beaten
2 tablespoonsraspberry jam, or more
5 ounces (10 tablespoons) unsalted butter
1/4 cup superfine sugar
3 medium eggs, beaten
1 medium egg yolk
1 3/4 cups ground almonds, or almond flour
2 teaspoons lemon zest
2 tablespoons sliced almonds
Custard or cream sauce, for serving, optional

Steps to Make It

Make the Pastry

Gather the ingredients. Preheat the oven 325F / 170 C / Gas 3.
Sift the flour into a bowl.
Add the butter and salt and rub into the flour with your fingertips until the mixture resembles sand (working as quickly as you can sothe dough does not get warm).
Add the water to the mixture, a little at a time, and, using a cold knife, stir until the dough binds together. You should have a soft, but not sticky, dough that has formed.Wrap the dough in plastic wrap, and chill for a minimum of 15 to 30 minutes.

Make the Filling and Prepare the Tart

Gather the ingredients.
Roll out the pastry on a lightly floured board to 1/4 inchthick.
Grease and then line an 8-inch deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes.
Line the tart case with parchment paper and fill with baking beans. Cook for 15 minutes or until the pastry is a pale golden color.
Remove the baking beans, lightly brush the inside of the pastry case with a little egg white, and cook for a further 5 minutes.
Spread the raspberry jam onto the base of the pastry case. Leave to cool.
Cream the butter and sugar together until pale in color using an electric hand whisk.
Add the beaten eggs and egg yolk a little at a time.
Gently fold in the ground almonds and lemon zest.
Pour the mixture into the pastry case and gently level the surface to ensure the whole case is filled. Place the tart tin on a baking sheet,
Bake for 20 minutes, thensprinkle the flaked almonds onto the top of the tart.
Bake for a further 20 minutes, or until golden and set.
Leave to cool and serve with custard sauce or cream.

Tip

Make as individual tarts if you prefer. For this, use a 12-hole muffin tin instead of a tart tin and follow the methods as above.
For the ground almonds in the filling, you can use store-bought almond flour, or you can grind up almonds (whole, slivered or sliced) in a food processor, pulsing until finely ground.
If you are using almonds or almond flour with the skin still on, keep in mind that the tart will appear darker than the recipe photo.

Recipe Variations

For a sweeter crust, add 1 to 2 tablespoons sugar to the pastry.
The amount of jam specified in the recipe is just enough to cover the bottom of the tart. However, feel free to double the amount of jam for a more distinct and flavorful jam layer.
Try adding 1/4 to 1/2 teaspoon almond extract to the filling to enhance the almond flavor.

Sweet and Savory British Pies

Nutrition Facts (per serving)
620	Calories
45g	Fat
44g	Carbs
13g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	620
% Daily Value*
Total Fat 45g	58%
Saturated Fat 18g	91%
Cholesterol 150mg	50%
Sodium 270mg	12%
Total Carbohydrate 44g	16%
Dietary Fiber 5g	16%
Total Sugars 10g
Protein 13g
Vitamin C 1mg	5%
Calcium 114mg	9%
Iron 3mg	18%
Potassium 311mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.