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Bakewell tart
Bakewell Tart
Prep Time
45 mins
Cook Time
1 hr
Rest Time
7 hrs
Total Time
1 hr 45 mins
The Bakewell tart is a delicious tart with raspberry jam and frangipane. It is a traditional classic recipe from England.
Course: Dessert
Cuisine: English, Vegetarian
Servings: 8 people
Author: Sarah-Eden Dadoun
For the dough
  • 2 cups flour , sifted
  • 8 tablespoons unsalted butter (soft)
  • cup icing sugar , sifted
  • 2 large eggs , beaten separately
  • 1 pinch salt
For the garnish
  • 11 tablespoons soft butter
  • ¾ cup caster sugar
  • 3 eggs
  • cup almond powder
  • 3 tablespoons flour
  • 1 teaspoon almond extract
  • 4 tablespoons raspberry jam
  • 1 oz. sliced almonds
  1. In the bowl of a stand mixer, beat the soft butter and the icing sugar until the mixture is white and creamy.
  2. Add 1 beaten egg, 1 pinch of salt and about ¾ cup (100 g) flour.

  3. Mix with the flat beater.
  4. While mixing, add the remaining flour gradually until obtaining a homogeneous dough.
  5. It is very important to work the dough quickly and not knead it more than necessary.
  6. Form a ball and wrap with plastic wrap. Place the dough in the fridge for 6 hours.
  7. Remove the dough from the refrigerator 30 minutes before rolling.
  1. Dust a work surface with flour, then roll the dough to a thickness of about ¼ inch (5 mm) and line the bottom of a 10-inch (25 cm) diameter tart pan, leaving a little dough over the edges.

  2. Cut the dough over the edges of the pan with a large rolling pin or a knife.
  3. Reserve the remaining dough.
  4. Prick the pie shell with a fork and place in the refrigerator for 1 hour.
  5. Preheat the convection oven to 360 F / 180 C (or 390 F / 200 C for a conventional oven).

  6. Cover the dough with parchment paper and put on a large quantity of dry vegetables (chickpeas or beans for example).
  7. Bake the dough for 15 minutes.
  8. Remove the pie shell from the oven, carefully remove the dry vegetables and parchment paper and fill any cracks, if necessary, with the reserved raw dough.
  9. Brush the pie shell with the second beaten egg and bake again for 5 minutes until lightly browned.
  10. Allow the pie shell to cool completely.
  1. In the bowl of a stand mixer, beat the softened butter and caster sugar until the mixture whitens and becomes a little firm.
  2. Stir in the eggs one by one then add the flour, almond powder and bitter almond extract.
  1. Preheat the convection oven to 320 F / 160 C (or 360 F / 180 C for a conventional oven).

  2. Cover the bottom of the pie with jam and spread the frangipane over with a spatula, paying attention not to mix with the jam.
  3. Sprinkle with sliced almonds.
  4. Bake the pie for 40 minutes.
  5. Allow the pie to cool completely before unmolding and serving.