Classic Bakewell Tart is one of Britain’s favorite confections. This simple shortcrust pastry tart layers strawberry jam and frangipane, then gets topped with almonds and baked until golden. It’s a lovely teatime treat—perfect for afternoon tea.

A closeup of a classic bakewell tart showing the sliced almond in the topping

What is the difference between Bakewell Tart & Bakewell Pudding?

Both with similar ingredients with a slight difference in taste. The pudding is more freeform using puff pastry and topped with a custard-like almond topping. Serve it warm with ice cream or custard. The dessert originated in the city of Bakewell.

The tart is made in a tart pan with flaky, short crust pastry, jam and a filling of an egg almond paste. As far as the origin of the tart, it remains a mystery, but it would make sense that both dessert did originate from Bakewell.

The traditional layers of this tart vary depending on who you ask. Some versions use only sliced almonds, while others add icing with decorative patterns or a single cherry. I prefer the simple approach and stick with sliced almonds.

This tart is a taste of home and I love to make this dessert as my favorite treat. Just a slice and good cup of tea and I’m a happy girl. What I love most about this tart is the layers. The almond filling (frangipane)  bakes up like a sponge cake that is  dotted with crunchy almonds. Then you reach the sweet jam, then the buttery, flaky crust. It is divine!

A classic bakewell tart with flaky pastry layered with jam and almond sponge topped with sliced almonds

What is Frangipane?

Frangipane, which has French origins, is a batter made with melted butter, almond extract, and ground almonds. Bakers commonly use it as a filling for tarts, cakes, and French pastries.

Picture the scene. The summer weather is here, the garden is blooming and the birds are chirping. A nice teapot full of English tea, some cucumber finger sandwiches and a slice of Bakewell tart. Sounds lovely doesn’t it?

 

Another popular British dessert is Victoria Sponge Cake, also very good for afternoon tea.

A whole Victoria Sponge Cake with a piece removed

This classic Bakewell tart starts with a simple short-crust pastry, then pressed into a tart pan. I prefer fluted tart pans with removable bottoms with help pop the tart out very easily. But, before it receives its toppings, the crust is blind baked.

A slice of bakewell tart on a place showing the strawberry jam layer with a fork and raspberries

What is blind baking?

This means you bake the crust without filling and weigh it down with dried beans so it doesn’t puff up. Pre-baking cooks the base before you add the filling, giving you a sturdier slice that isn’t doughy or undercooked.

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A whole bakewell tart on a cake stand ready to be sliced
5 from 1 review

Classic Bakewell Tart

Janette
A simple, short crust pastry tart shell is layered with strawberry jam, topped with frangipane and sliced almonds and baked to golden perfection for a lovely teatime delicacy. 
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 8
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Ingredients
 

For the crust:

  • 1 ½ cups (194 grams) all-purpose flour, plus more for rolling out dough
  • 8 tablespoons (226 grams) unsalted butter, cold, cut into cubes
  • 1 ¼ tablespoons granulated sugar
  • ½ teaspoon salt
  • ½ cup (118 ml) cold water
  • 1 cup (220 grams) dried beans, for blind baking the crust

For the filling:

  • cup (150 grams) slivered almonds, plus more for topping
  • 3 large eggs, room temperature
  • ½ cup (100 grams) granulated sugar
  • 7 tablespoons unsalted butter, melted
  • ½ teaspoon almond extract
  • 1 ¼ cups (301 grams) strawberry jam

Instructions
 

To make the pastry in a food processor:

  • Add the flour, butter, sugar and salt. Pulse until the butter is combined. With the processor running drizzle in the water until a ball forms. You may not use all of the water.

To make the pastry by hand:

  • Add the flour, butter, sugar and salt to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
  • Turn the dough onto a floured surface and knead for 1 minute. Wrap the dough in plastic wrap and refrigerate for 1 hour.
  • Preheat oven to 325°F/165°C.
  • Roll pastry out and fit into a 9-inch greased tart pan. Roll out the dough until it is just larger than the tart pan. Roll the dough over the rolling pin and gently place into the tart pan, pressing the bottom evenly and up the sides, trim off the excess.
  • Add a sheet of parchment paper to the tart shell and spread an even layer of dried bean into the bottom of the tart onto the parchment. Bake for 10 minutes. Remove the beans and parchment paper.

Make the filling:

  • Add the almonds to a food processor and blend until they look like breadcrumbs. Set aside.
  • To a bowl add the eggs and sugar. Beat until the sugar is dissolved. Beat in the butter, almond extract and ground almonds.
  • Cover the bottom of tart with an even layer of strawberry jam. Pour the almond mix into the tart and top with slivered almonds. Bake until set about 30-40 minutes until golden brown and the center feels set when touched.
  • Allow to cool in the pan on a baking rack for 45 minutes before removing from the pan.
Calories: 562kcal, Carbohydrates: 71g, Protein: 7g, Saturated Fat: 14g, Cholesterol: 126mg, Sodium: 193mg
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