Traditional Bakewell Tart Recipe

  • 90 mins
  • Prep: 30 mins,
  • Cook: 60 mins
  • Yield: Serves 6
Ratings (29)

There are some great British tarts and puddings, and the Bakewell Tart is one of them, which originated in the picturesque town of Bakewell in the Derbyshire Peak District. It is easy to make, is a delicious dessert, and also makes a delightful afternoon treat, a pudding, or simply a snack with a cup of tea.

Arguments will abound about the topping with some who put an icing on the top. This is not a traditional Bakewell Tart, but a modern take on the classic which is the recipe here. 

What You'll Need

  • For the Pastry
  • 200g  (2 ¼ cups) all-purpose/plain flour
  • pinch of salt
  • 115g (4 oz ) butter, cubed or an equal mix of butter and lard
  • 2-3  tablespoon cold water
  • For the Filling
  • 2 tablespoon raspberry jam
  • 150g (5 oz)  butter
  • 55g (¼ cup) caster sugar
  • 3 medium eggs plus 1 yolk, beaten
  • 150g (1 3/4 cups) ground almonds
  • Zest of 1 medium lemon
  • 2 tbsp flaked almonds
  • 1 egg white, lightly beaten

How to Make It

Make the Pastry:

  • Heat the oven 170C/325F/Gas 3.
  • Sieve the flour into a bowl, add the butter and salt.
  • Rub the butter into the flour with your fingertips until the mixture resembles sand (working as quickly as you can so the 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 until a soft but not sticky dough is formed. 
  • Wrap the dough in plastic wrap and chill for a minimum of 15 minutes, up to 30 minutes.

    Make the Tart:

    • Roll out the pastry on a lightly floured board to 5mm thick. Grease and then line an 8 inch/20cm 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 baking/greaseproof 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. Bake for 20 minutes. Sprinkle the flaked almonds on to the surface and bake for a further 20 minutes or until golden and set.
    • Leave to cool and serve with custard sauce or cream.

    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.